This moist cake comes together in one bowl with no mixer required! It's delicious and filled with berry flavor.
6 cups cake flour or White Lily All Purpose Flour
4 cups sugar
6 teaspoons baking powder
2 cups whole milk
1 cup strawberry juice, strained from mashed previously frozen strawberries (see note below)
2 cups vegetable oil
1 tablespoon vanilla (clear, if possible)
2 tablespoons strawberry extract
1 cup egg whites (from about 8 large eggs)
Pink food coloring
Preheat oven to 325°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat and lining the bottom with parchment paper (if using two piece pan, fit with a parchment paper square between the two pieces first). In a large bowl, sift together all dry ingredients. Make a well in the center. Add wet ingredients and stir together until ingredients are fully combined. Pour batter into prepared tube pan and bake for 1 hour 45 minutes or until a skewer inserted into the cake comes out nearly clean. Let cool until the pan is comfortable enough to handle, then use a thin spatula to release the sides of the cake. Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. (If using two-piece pan, invert the entire cake without separating the pieces). Let cool completely.
Strawberry Glaze
4 cups powdered sugar, sifted
3/4 cup thawed frozen strawberries, finely chopped
2 teaspoons strawberry extract
1-2 tablespoons water or milk
Stir together sugar, extract and strawberries. Add liquid a spoonful at a time until you reach the desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one spoonful at a time. Slowly pour over cooled cake.
Note: I used a 1lb bag of frozen strawberries which yielded about 3/4 cup juice, if yours is less than 1 cup just make up the difference with extra milk! All the remaining strawberries can be used in the glaze.
