Penny'S Strawberry Birthday Cake

• Strawberry Cake, adapted from Jennycancook.com
• 1.5 cups / 297g sugar
• 4 large eggs
• 2/3 cup /147g olive oil (not extra virgin)
• 1 cup /227 g whole milk
• 2.5 cups / 300g all-purpose flour
• 2.5 teaspoons / 10 g baking powder
• 1/2 ounce / ~15g freeze dried strawberries, ground to fine powder
• optional, pink food coloring
• Strawberry Whipped Cream Frosting, adapted from BraveTart recipe
• 1 ounce / 30g freeze dried strawberries
• 1/2 cup / 100g sugar
• 4 cups / 908g heavy whipping cream

1. For the cake:rnrnGrease and flour 2 8-inch pans. Or grease and line pans with parchment.rnIn a large bowl, beat sugar and eggs for ~1 minute, until slightly thickened.rnBeat oil and milk into the egg mixture, for ~30 seconds until combined.rnGently mix in flour, baking powder, and strawberry powder. Mix in a couple drops of food coloring, if using. Do not over-mix. rnPour into pans and bake at 350F for 30-35 minutes or until a toothpick inserted in the center comes out clean.rnrnLet cool for ~15 minutes and turn out onto cooling rack to completely cool before frosting.
2. For frosting:rnGrind strawberries and sugar in a food processor, ~1 minute. Add cream and process until the mixture is thick and creamy (almost like hummus), scrapping down the sides of the processor bowl and eliminating any pockets fruit powder. This should take less than 2 minutes. Taste and add more sugar if desired.rnrnExtra frosting can be stored in the refrigerator for up to 1 week.
3. Frost cake with frosting using a spatula or piping bag.

strawberry cake, sugar, eggs, olive oil, milk, baking powder, strawberries, coloring, strawberry whipped cream frosting, strawberries, sugar, heavy whipping cream

Taken from food52.com/recipes/68728-penny-s-strawberry-birthday-cake (may not work)