The perfect summer cake- a strawberry cake with strawberry icing! This is a dense cake, but not heavy at all!

Ingredients

• Strawberry Cake
  • 2lbs strawberries
  • 3/4 cup sour cream
  • 1/4 cup milk (strawberry milk if you have it)
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 cups Kamut flour or 2.5 cups all-purpose flour
  • 1 cup sugar or 1 cup swerve sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 3/4 cup unsalted butter- room temp
• Icing
  • 2 cups freeze-dried strawberries
  • 12 oz cream cheese- room temp
  • 3 cups powdered sugar or 3 cups swerve powdered sugar

Directions

• Dice strawberries and add them to a blender. Once pureed, add to a saucepan and cook over medium heat. Bring to a low boil and stir every few minutes for 20 minutes
• Remove from heat and allow puree to thicken- you will want to use it once it is at room temp (you can always make it the day before and store it in the fridge)
• Preheat oven to 350 and spray two 8-inch cake pans
• In a mixer, combine the remaining cake ingredients – do not over-mix
• Pour and spread batter evenly in both pans and bake for 25 minutes
• Once baked, remove from pans and let them cool completely
• To make the icing, combine all icing ingredients and frost once the cakes are completely cooled

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