Strawberry Dream Cake

Thumb_sfs_strawberrydreamcakev2-40_294258

(from Bethany’s recipe box)

Serves 8 to 10

WHY THIS RECIPE WORKS:
Strange as it may seem, the vast majority of existing strawberry cake recipes turn to strawberry Jell-O for flavor. Hoping to avoid this artificial solution, we preformed test after test to figure out the best way to season our cake with actual strawberries. Any strawberry solids wreaked havoc on the tender cake, but strained and reduced strawberry juices kept our cake light and packed a strawberry punch. Not to be left behind, the reserved strawberry solids made for the perfect studded addition to the frosting.

Source: Cook's Country June/July 2011

Categories: Desserts

Ingredients

  • CAKE
  • 10 ounces frozen whole strawberries (2 cups)
  • 3/4 cup whole milk, room temperature
  • 6 large egg whites, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (9 ounces) cake flour
  • 1 3/4 cups (12 1/4 ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, cut into 12 pieces and softened
  • FROSTING
  • 10 tablespoons unsalted butter, softened
  • 2 1/4 cups (9 ounces) confectioners' sugar
  • 12 ounces cream cheese, cut into 12 pieces and softened
  • Pinch salt
  • 8 ounces fresh strawberries, hulled and sliced thin (about 1 1/2 cups)

Directions

  1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.

  2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.

  3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.

  4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)

  5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.

  6. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.)

  7. GETTING STRAWBERRIES TO WORK – Eliminate excess moisture and maximize flavor. FROZEN STRAWBERRIES Easy to find. Always ripe. SOLIDS FOR THE FROSTING We press thawed frozen strawberries through a fine-mesh sieve. SYRUP FOR THE BATTER We concentrate the strained juice on the stovetop.

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