Strawberry Dream Cake

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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 performed test after test to figure out the best way to flavor 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 enriched the frosting with more berry flavor.

SERVES 8 TO 10

Be sure to allow the cream cheese to soften so that it blends into a smooth frosting.

CAKE
10	ounces frozen whole strawberries (2 cups)
¾	cup whole milk, room temperature
6	large egg whites, room temperature
2	teaspoons vanilla extract
2¼	cups (9 ounces) cake flour
1¾	cups (12¼ 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
2¼	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 1½ cups)

1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, then flour pans.

2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juices, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least ¾ cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to ¼ cup, 6 to 8 minutes. Whisk milk into juice until combined.

3. Whisk strawberry-milk mixture, 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 batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours. (Cooled cakes can be tightly 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, 1 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. Cover edges of cake platter with strips of parchment. Place 1 cake layer on platter. Spread ¾ cup frosting evenly over top, right to edge of cake. Press 1 cup strawberries in even layer over frosting and cover with additional ¾ cup frosting. Top with second cake layer, press lightly to adhere, then spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Carefully remove parchment strips before serving. (Cake can be refrigerated for up to 2 days.)