I believe I owe you a recipe for some strawberry cake.
When I was thinking of desserts to make for my all red dinner, the first idea that sprung to mind was to make a towering red velvet cake.
Then I stopped and thought about it, red velvet has been done, and I didn’t have anything different to give to you on it.
Don’t get me wrong, I love red velvet cake, I won’t turn down a slice, but I wanted to do something a little more fresh – a little more in season.
And what’s currently more in season right now than strawberries?
A pint of strawberries from my CSA plus a supplement from the farmers market was all the encouragement I needed to make this cake. With strawberry puree in the cake batter plus more in between the cake layers, you have a subtle sweet strawberry flavor in a light as air cake.
beaten egg whites help make this cake light and airy.
Before I go on with my recipe, I’ll just remind you one more time that my giveaway is still going on, so be sure to pop by here to enter if you haven’t already.
I generally don't give my measurements in grams, but I adapted the white cake recipe from joyofbaking.com and turned it from a two layer into a three layer cake. There was no simple way to measure the flour out in cups, plus I find that cake flour tends not to measure out as well in cups, especially if you are in a humid climate.
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
3 1/2 cups confectioners sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
Additional strawberries for decorating
In a large bowl, mix the strawberries and sugar and let sit until it comes to room temperature, about 1 hour.
Purée the strawberries using a blender.
Set aside 1 1/4 cups of the strawberry purée for the cake batter.
Heat the remaining purée in a small saucepan until it just begins to boil. While whisking, add the cornstarch, and continue to whisk to make sure there are no lumps.
Bring back to a boil and cook until thickened, about 1-2 minutes more.
Set aside and let cool.
Using a scale, weigh out your sifted cake flour.
In a small bowl whisk the flour, baking powder and salt
Preheat your oven to 350 degrees F.
In a bowl of your stand mixer, mix the butter, and 1 1/4 cups of sugar and beat until light and fluffy.
Mix in the egg yolks and vanilla. Scrape down the sides
Add 1/3 of the flour mixture then 1/2 of the milk, continue to alternate until the flour and milk is added to the batter.
Mix in 1 1/4 cups of your strawberry purée.
Pour your batter in a large mixing bowl and set aside.
Clean and dry the bowl of your stand mixer
Beat the egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
Fold in the eggs whites to the batter, careful not to deflate them.
Evenly pour the batter into 3 buttered, floured and parchment lined 8 inch cake pans.
Bake 20-25 minutes until a toothpick inserted comes out clean.
Cool completely on a wire rack. The cake can be made ahead of time and wrapped individually in the fridge to frost when ready or you can proceed directly to building the cake.
For the frosting:
In your stand mixer, beat the cream cheese and butter until light and airy.
Add the confections sugar and mix until combined.
With the mixer running on medium speed, add the heavy cream and vanilla extract.
Beat for 1-2 minutes until the frosting is the texture of whipped cream.
To build your cake, place the first layer on a cake stand and place about 1 cup of frosting on top, smooth evenly with a spatula.
Add the second layer, and add some of the thickened strawberry puree - careful to not let it spill over the edge of the cake.
Finally, add the third and last layer. At this point you may want to dowel your cake, it gets a little slippery with the strawberry puree filling, or you can do what I did, which was press down and hold on while frosting the top!
Frost the top and lightly on the sides for a crumb coat. Some of the strawberry puree may mix in on the sides, but at this time that is fine.
Place the cake in the fridge for 30 minutes to chill the crumb coat.
Remove the cake and finish frosting the top and sides with remaining frosting.
Decorate with strawberries and serve with additional strawberry puree.
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