CAKE
24oz fresh really ripe strawberries.
Hull strawberries and cut up in to pieces. Add 1 to 2 tsp sugar and let sit in bowl at room temperature for a few hours. Blend/puree in food processor to make strawberry puree
2 cubes butter
2 cups sugar
2 eggs
2 egg whites
3 cups flour sifted
2 tsp baking powder
1/2 tsp salt
3/4 cup strawberry puree (save leftover puree for frosting or to cook down for filling)
1/2 cup milk
2 tsp vanilla
Cream butter 1 to 2 minutes. Slowly add sugar. Add eggs and egg whites. Combine flour, baking powder, and salt in a sifter. Add half of the dry mixture to the eggs/butter mixture. Add milk and vanilla to strawberry puree. Slowly add to mixture. Add remaining dry ingredients. Scrape down sides as you go.
Bake at 325 until cooked. (For cupcakes I set the timer at 12 minutes and watch them until they are done. For cake, start at 20 minutes and watch.)
FILLING
1 1/2 cups strawberry puree
1/3 cup sugar
1/2 cup water
2 Tbsp corn starch
Whisk water and cornstarch together in saucepan. Add strawberries and sugar. Cook over medium heat until thick, about 10 minutes. Cool completely. I do this the night before and let sit in the frigde. Then I add to the cupcakes center before frosting them.
FROSTING
I use this Cream Cheese frosting recipe. Add strawberry puree to the frosting... start with 1/2 cup and add more if needed.