Strawberry cake with strawberry cream cheese frosting
Preppy Kitchen · ♥ 84.8K likes · 3M views · 11 min video
Read about layer cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb fresh strawberries
Hull the strawberries, cut them in half and blend to a puree in a food processor or blender.
Cook the puree over medium heat about 25 minutes, 45 for frozen berries, stirring occasionally so it does not burn, until reduced and holding a streak.
- 1 drop red food coloring
Add a drop of red food coloring, spread the reduction in a large shallow dish and cool to close to room temperature.
Cooling the reduction and fixing the color
- 330 g all purpose flour
- 1 tsp kosher salt
- ¼ tsp baking soda
- 2½ tsp baking powder
Heat the oven to 350F and whisk the flour, kosher salt, baking soda and baking powder together in a large bowl.
- 227 g unsalted butter
- 400 g granulated sugar
Cream the room temperature butter, then add the granulated sugar and mix five minutes until creamy, scraping the bowl down.
- 4 whole egg whites
- 2 tsp vanilla
Add the egg whites slowly on medium, then the vanilla, and scrape the bowl down to a homogenous consistency with no unmixed butter.
- ½ cup whole milk
- ½ cup strawberry reduction
Mix on medium to medium high about a minute until smooth and airy.
Scraping down to avoid holes
On low, add the flour in about three batches, alternating with the milk and the half cup of strawberry reduction, scraping the bowl down.
Alternating flour with milk and reduction
Divide the batter between two buttered and floured nine inch pans lined with parchment rounds and level the tops.
Bake at 350F for half an hour, or until the centres are springy to the touch.
Strawberry cream cheese frosting
- 226 g butter
- 226 g cream cheese
- 1 tsp vanilla
- salt
Frosting: mix the butter and cream cheese until creamy and combined, with the vanilla and a pinch of salt.
- 720 g powdered sugar
Add the powdered sugar a cup at a time, six cups to start, adjusting to taste.
- ¼ cup strawberry puree
- 1 drop food coloring
Add the remaining strawberry puree a tablespoon at a time, with an optional drop of food coloring, then more sugar to bring the consistency back.
Spread a little frosting on the stand to hold the first layer, then one cup of frosting over the first layer, smoothed level.
Filling and frosting the layers
Add the second layer and cover the cake completely with the remaining frosting, working it down the sides.
Finish with rustic swoops, lifting the frosting with a palette knife.
Rustic swoops and serving