Strawberry Muffin Cake
| PREP TIME: 20 MIN | BAKE TIME: 40 MIN | TOTAL TIME: 60 |
This Strawberry Muffin Cake is so easy to put together it taste amazing and it can be made for any event!
Ingredients
Muffin Cake
- 2 1/4 Cup All Purpose Flour
- 3 Tsp Baking Powder
- 1/2 Tsp Salt
- 6 Tbsp Melted Butter
- 1/2 Cup Buttermilk or a thick milk like lifeway kefir
- 1/3 Cup Sour Cream
- 1 Cup + 2 TBSP Sugar
- 1/3 Cup Brown Sugar
- 1/4 Cup Vegetable Oil
- 2 Large Eggs
- 1 1/2 Cups Chopped Fresh Strawberries
Strawberry Buttercream
Instructions
- Make sure all your wet ingredients are room temp so this batter can come together beautifully
- Preheat the oven to 350F. Grease and line with parchment paper a 9" X 9" cake pan.
- In a bowl sift flour, baking powder and salt.
- In a separate bowl, whisk all of your wet ingredients.
- Add your dry ingredients to your wet ingredients and whisk until combined. Do not over mix.
- Add strawberries to the batter and gently incorporate but do not over mix.
- Bake for 35-40 minutes or until a toothpick in the center comes out with just a bit of wet crumbs.
- Allow muffin cake to cool .
- To make the buttercream chop 1/2 Cup of strawberries. In a saucepan in Medium heat cook the strawberries, once theyre warm muddle them in the pan. Cook for about 10 minutes until the liquids have been reduced but you still have a chunky strawberry mixture. Place in a small heat safe bowl to cool.
- Once your strawberry mixture has cooled. In a stand mixer in Med/High speed beat the butter until smooth and fluffy.
- Add the strawberry preserve and the powdered freeze dried strawberries and beat for about 2-3 minutes.
- In low speed gradually add the powdered sugar and heavy whipping cream. Scrape the sides and bottom of the bowl as neccessary. Once everything is incorporated beat on Med/High Speed for 5 minutes until smooth.
- Once the muffin cake is cooled frost the cake and cut into 9 slices.
- Enjoy with garnished strawberries!
- Share your pics with me on social media! #sweetmelibakery
