The strawberry cake recipe for these petit fours is delicious. It creates a wonderful, strawberry flavored, light and fluffy cake. Pair it with a strawberry frosting and strawberry lovers will eat it up. The recipe does not call for any artificial colors or flavorings, but if you want a deeper red/pink color, you can add additional food color. When I made these petit fours, I wanted a more concentrated color so I added a little red coloring to the mix. The recipe by itself will produce a light pink to medium pink cake, depending on the color intensity of your strawberries.
I used unsweetened frozen strawberries for these cakes but you can certainly use fresh. In fact, I recommend fresh if they are available. Unfortunately, good strawberries weren’t available when I made these.
The petit fours are dipped in a semi-sweet chocolate which gives them the quality of a chocolate dipped strawberry. Chocolate pairs beautifully with strawberry. You can also dip them in white chocolate if you prefer.
For instructions on how to make petit fours, see the Carrot Cake post.
Hull and slice the strawberries.
Place strawberries into a food processor and puree.
Pour the strawberry puree into a sieve over a bowl and press the juice through the sieve until you are left with only pulp in the sieve. Discard the pulp.
In a small sauce pan, cook the juices with 1-2 Tbsp sugar over medium-high heat until it boils. Reduce heat to low and simmer until mixture reduces by about half.
Preheat oven to 350 degrees.
Prepare two 8-9 inch pans by buttering the bottoms and sides. Sprinkle flour onto the butter until the sides and bottom are coated thoroughly. Tap out excess flour.
In a small bowl, combine 1/2 cup of the strawberry puree with milk, egg, and vanilla. Mix well.
In a large bowl, or stand mixer, add the flour, sugar, baking powder and salt. Mix to combine. While beating at a slow speed, add the butter. Continue beating until combined and the mixture resembles moist crumbs.
Add the wet ingredients and beat at a medium speed until combined. Stop and scrap down the sides and mix for another 30 seconds.
Divide the batter evenly among the two prepared pans.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for about 15 minutes.
Turn out onto cooling racks and allow to cool completely.
If using this recipe for petit fours, add 1/4 cup of oil (incorporate with wet ingredients) and bake entire cake in one 9 inch square pan. Increase cooking time to 45 minutes or until done.
Hull and slice strawberries.
Place strawberries in a food processor and puree.
Pour puree into a sieve over a bowl. Press juices through sieve until you are left with only pulp in the sieve. (Discard pulp).
In a small sauce pan, cook strained puree over medium-high heat until mixture boils. Reduce heat to low and simmer until mixture reduces by about half.
In a large mixing bowl, beat butter until light and fluffy.
Beat one cup of confectioners' sugar into the butter until blended.
Beat 2 Tbsp of cooled strawberry puree and vanilla extract into butter mixture until just blended.
Repeat with 1 cup of confectioners' sugar, followed by 2 tbsp strawberry puree two more times.
Beat last 1/2 cup of confectioners' sugar into mixture until blended.