TZUTC: -0600   
   MSGID: 53715.fido_cooking@1:124/5016 2c312b5a   
   PID: Synchronet 3.20c-Linux master/84109375b Feb 28 2025 GCC 11.4.0   
   TID: SBBSecho 3.37-Linux master/c03919b6f Feb 11 2026 GCC 13.3.0   
   BBSID: EOTLBBS   
   CHRS: ASCII 1   
   FORMAT: flowed   
   NOTE: FSEditor.js v1.105   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Stunning Pink Vegan Strawberry Cake   
    Categories: Cakes, Dessert   
         Yield: 16 Slices   
      
         1 lb Fresh strawberries; trimmed   
              - and hulled   
         3 oz Freeze-dried strawberries   
       1/2 c  Non-dairy milk   
         1 tb Lemon juice   
     3 1/4 c  All purpose flour (400 g)   
         3 ts Baking powder   
     1 1/2 ts Baking soda   
       1/2 ts Sea salt   
       1/2 c  Strawberry powder   
     1 1/2 c  Organic cane sugar (300 g)   
         1    Lemon; zest of   
         1 c  Unsalted vegan butter   
              - (226 g)   
       3/4 c  Aquafaba   
       1/2 c  Strawberry reduction   
         6 tb Vegetable oil   
         1 ts Vanilla extract   
         1 ts Strawberry extract   
       1/2 ts Pink food coloring   
       1/2 lb Strawberries; trimmed;   
              - hulled, and cut into   
              - small pieces   
         1 tb Strawberry jam or preserves   
       1/2 c  All purpose flour (42 g)   
       3/4 c  Organic cane sugar (150 g)   
         1 c  Non-dairy milk   
       1/4 c  Strawberry powder   
     1 1/4 c  Unsalted vegan butter   
              - (272 g)   
      
     Preparation time: 120 minutes   
     Cooking time: 20 minutes   
      
     Make the strawberry reduction: Trim and hull 1 pound of fresh   
     strawberries. Place them in either a food processor or upright   
     blender and blend until you have a strawberry puree. Place the puree   
     into a small sauce pot over medium-low heat. Cook until the contents   
     have been reduced by half, stirring frequently to avoid burning or   
     sticking, for approximately 20 to 25 minutes. Place your strawberry   
     reduction in a shallow bowl. Let it cool in the refrigerator before   
     using (at least one hour). Let it come back to room temperature   
     before using.   
      
     Assemble all your ingredients (butter, milk, aquafaba) in advance so   
     they are at room temperature when you use them. Preheat your oven to   
     350?F. Line two 6" round baking pans with parchment paper. Grease   
     the sides with vegan butter or cooking spray. Prepare your strawberry   
     powder: Add freeze-dried strawberries into your food processor. Grind   
     until you achieve a fine powder. Place the powder through a sieve or   
     sifter to remove any large bits.   
      
     In a small cup, mix together your non-dairy milk with lemon juice and   
     set aside (this is your vegan buttermilk). In a large mixing bowl,   
     sift and whisk together the flour, sea salt, baking powder, baking   
     soda, and 1/4 cup of strawberry powder.   
      
     In a large mixing bowl (or to the bowl of your stand mixer), add your   
     sugar and lemon zest. Using your hands, massage the lemon zest into   
     the sugar, helping to release the lemon oils. Then, add your butter.   
     Using a hand mixer (or the whisk attachment), mix the butter into the   
     sugar until creamy (about 2 minutes). Add your aquafaba and mix until   
     frothy (about 30 seconds). Finally, add your strawberry reduction,   
     vegan buttermilk, vegetable oil, strawberry extract, a little vanilla   
     extract, and a couple drops of pink coloring and mix until fully   
     incorporated (about 4 to 5 minutes).   
      
     Add your dry ingredients to your bowl of wet ingredients. Using the   
     hand mixer, incorporate the dry ingredients, until all the dry   
     ingredients have been incorporated. Do not overmix. Divide your   
     batter equally into your prepared baking pans and bake until a   
     toothpick inserted in the center of each cake comes out clean (around   
     38 to 40 minutes). Allow the cake to cool completely. (You can even   
     wrap it in plastic wrap and place it in the fridge overnight--doing   
     so will make frosting much easier).   
      
     Make Your Strawberry Frosting:   
      
     To a medium sauce pot over low heat, add your flour and sugar. Stir   
     the contents with a rubber spatula so that the sugar and flour get   
     slightly toasted (about 2 minutes). Whisk in non-dairy milk and   
     continue to whisk over low heat until it turns into a thick paste   
     (about 2 minutes). Pour the contents out into a shallow bowl and   
     cover with plastic wrap so that the plastic wrap is touching the top   
     of your roux (otherwise, it will develop an unpleasant "skin"). Place   
     it in the refrigerator (or freezer if you want to use it as soon as   
     possible) so that it cools down before you combine it with the   
     butter. Once your roux has cooled, place it, together with butter and   
     remaining strawberry powder, in a large mixing bowl or the bowl of   
     your stand mixer. Mix together until you have a smooth, pink frosting.   
      
     continued in part 2   
      
   MMMMM   
   --- SBBSecho 3.37-Linux   
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)   
   SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/0 5016   
   SEEN-BY: 128/187 129/14 305 153/7715 154/110 214/22 218/0 1 109 215   
   SEEN-BY: 218/601 700 810 840 860 880 900 226/30 227/114 229/110 134   
   SEEN-BY: 229/206 300 307 317 400 426 428 452 470 664 700 705 266/512   
   SEEN-BY: 291/111 292/854 301/1 320/219 322/757 342/200 396/45 460/58   
   SEEN-BY: 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 124/5016 218/700 229/426