Fresh Strawberry Cake

In parts of the South, it’s either the end of winter or spring that brings row after row of bright red strawberries beckoning enticingly from farmers’ fields and roadside fruit stands. It also brings an abundance of strawberry desserts. My great-aunt Ilene always makes her famous strawberry cake with strawberry gelatin and fresh strawberries, covered in a deliciously rich homemade strawberry frosting. Each bite is rich with fresh strawberry taste. It doesn’t last long. Inspired, I decided to splurge on a full flat of strawberries, plenty to make my own strawberry cake, and a few extra for eating on the ride home. I’ve replaced the gelatin with natural strawberry spread and lightened up the cake by beating and folding in the egg whites.

Fresh Strawberry Cake

⅔ cup butter, softened

1 ¾ cups pure cane sugar

2 large eggs, separated

1 ½ teaspoons pure vanilla extract

1 cup natural strawberry fruit spread

3 cups sifted all-purpose flour

1 ¼ teaspoons baking soda

1 ¼ cups buttermilk

½ cup diced strawberries

Strawberry Icing

1 cup butter, softened

7 ½ cups powdered sugar

¾ cup finely chopped strawberries

½ cup toasted chopped pecans

1 cup sweetened shredded coconut, optional

To make the cake, preheat the oven to 350 degrees F. Grease three 8-inch round cake pans.

Place the butter in a large mixing bowl and beat with a hand mixer on high speed until creamy. Beat in the sugar until combined. Add the egg yolks, one at a time, beating well after each addition. Add the vanilla and fruit spread.

Sift the flour and baking soda into a medium bowl.

Alternately add the flour mixture and buttermilk to the egg mixture, beating on medium speed until just incorporated. Fold in the diced strawberries.

Clean the beaters and dry completely. Place the egg whites in a medium bowl and beat until stiff peaks form. Gently fold the beaten egg whites into the batter.

Divide the batter among the cake pans. Bake for 25 to 28 minutes, until a wooden pick inserted near the center comes out clean. Let stand for 10 minutes in the pans, then remove from the pans and place on a wire rack to cool completely. Refrigerate the cakes until ready to use.

To make the icing, place the butter in a large mixing bowl and beat with a hand mixer on high speed until creamy. Gradually add the powdered sugar and strawberries, mixing after each addition until combined. Fold in the pecans and coconut.

To assemble, place one cake layer on a cake stand or plate. Spread a generous amount of icing on top of the cake. Place a second cake layer on top of the icing, and spread another generous amount of icing on the top. Place the third cake layer on top of the icing, and spread and swirl the remaining icing on the top layer of cake. Do not ice the sides. Refrigerate until ready to serve.

Makes 10 to 12 servings.

Note: Make sure you sift and then measure the all-purpose flour in this recipe.