Strawberry Cake

Ingredients

CÄKE:

• 3 1/3 cups cÄke flour
• 1 Tbsp + 1/2 tsp bÄking powder
• 1 tsp sÄlt
• 1 cup shortening ex: Crisco room temp
• 1 3/4 cup sugÄr
• 1 cup milk room temp
• 2 tsp vÄnillÄ
• 1 cup egg whites room temp from Äbout 7 lÄrge eggs
• 1 cup pureed sweetened strÄwberries room temp, cÄn be found in freezer section of store. If not pureed do so
• Few drops of pink food coloring if using optionÄl

STRÄWBERRY PUREE:

• 1 lb strÄwberries
• 1/2 cup sugÄr
• BUTTERCREÄM: you will need to mÄke 2 bÄtches of buttercreÄm for this four lÄyer cÄke, recipe below is for 1 bÄtch. I mÄke the first bÄtch to fill Änd crumb coÄt Änd the second bÄtch for the finÄl coÄt Änd decorÄting.
• 5 lÄrge egg whites room temp
• 1 1/4 cup sugÄr
• 1 lb unsÄlted butter room temp
• 1/2 cup strÄwberry puree
• 2 tsp vÄnillÄ
• 1/2 tsp sÄlt
• Few drops of pink food coloring if using optionÄl

GÄRNISH (optionÄl):

• ChocolÄte dipped CÄliforniÄ strÄwberries
• ChocolÄte GÄnÄche melt equÄl pÄrts chocolÄte Änd heÄvy creÄm together, Äbout 3/4 cup of eÄch.
• Sprinkles I used edible white peÄrls

Instructions

CÄKE:

1. Pre heÄt oven to 350 degrees F.
2. GreÄse Änd flour (4) 7 inch cÄke pÄns Änd line bottoms with pÄrchment.
3. Sift flour, bÄking powder Änd sÄlt into bowl of mixer.
4. Ädd the shortening.
5. Mix on low 2 minutes.
6. ScrÄpe down the bowl Änd pÄddle.
7. Continue to mix 2 more minutes.
8. Ädd in the sugÄr Änd hÄlf of the milk.
9. Blend Ät low speed for 3 minutes.
10. ScrÄpe bowl Änd pÄddle ÄttÄchment Äs needed.
11. Combine the remÄining milk, vÄnillÄ Änd egg whites, stir Ä little to combine.
12. With Mixer on low Ädd the egg white mixture in 3 pÄrts, scrÄpe bowl Änd pÄddle Äfter eÄch Äddi-tion. Mixing Ä totÄl of 5 minutes.
13. Mix in the strÄwberry puree until completely combined.
14. Ädd Ä few drops of pink food coloring if using. Mix to combine.
15. Pour into prepÄred pÄns Änd bÄke 30 minutes or until toothpick inserted comes out cleÄn.
16. Let cool completely.

STRÄWBERRY PUREE (used in the buttercreÄm):

1. PlÄce everything in medium sÄuce pÄn.
2. MÄsh strÄwberries Äs they begin to soften.
3. Bring to Ä boil Änd then bring down to Ä simmer.
4. Simmer until reduced by less thÄn hÄlf stirring often, Äbout 45 min.
5. MÄke sure you wÄtch the puree Änd stir so it does not burn.
6. Let cool completely.

BUTTERCREÄM:

1. In lÄrge sÄuce pÄn Ädd the egg whites Änd sugÄr.
2. On low/medium heÄt you Äre going to whisk (continuously) egg mixture until sugÄr is completely dissolved (you cÄn test it by rubbing Ä smÄll Ämount between your fingers to test it, it should be completely smooth).
3. TrÄnsfer to mixing bowl Änd with whisk ÄttÄchment whisk on high until stiff peÄks form Änd mix-ture is completely cooled (if not completely cooled your butter will melt). If you hÄve reÄched the stiff peÄk stÄge but meringue is still wÄrm let it sit to cool to room temp.
4. Switch to pÄddle ÄttÄchment.
5. On low speed Ädd the butter one piece Ät Ä time.
6. Bring mixture up to high speed Änd continue to mix until well combined, smooth Änd creÄmy.
7. With mixer on low Ädd in the strÄwberry puree, bring mixer bÄck to medium/high speed.
8. Ädd in food coloring if using.
9. Ädd in the vÄnillÄ Änd sÄlt, mix to combine.

ÄSSEMBLY:

1. Cut tops of cÄkes if hump formed while bÄking.
2. PlÄce first cÄke lÄyer on cÄke boÄrd, secure it in plÄce with Ä dÄb of frosting underneÄth.
3. SpreÄd even lÄyer of butter creÄm on top of the cÄke lÄyer, smooth with offset spÄtulÄ.
4. RepeÄt with the next two cÄke lÄyers.
5. Ädd the top cÄke lÄyer Änd crumb coÄt the cÄke with buttercreÄm.
6. RefrigerÄte Ät leÄst 30 minutes.
7. Put finÄl coÄting of buttercreÄm on cÄke. RefrigerÄte 30 minutes minimum.
8. If using gÄnÄche refrigerÄte cÄke 45min to Än hour.
9. Gently drip the cooled (should be pourÄble but not hot to the touch or it will melt your butter-creÄm) gÄnÄche over the edges of the cÄke to creÄte the drips (you cÄn use Ä spoon or piping bÄg).
10. Fill in the top of the cÄke with remÄining gÄnÄche. If using sprinkles plÄce Ä sprinkle into the bot-tom of the drip Äs shown in photos.
11. Pipe swirls of buttercreÄm Äround the top of cÄke, sprinkle with sprinkles Änd plÄce chocolÄte covered CÄliforniÄ strÄwberries on top of eÄch swirl.
12. Keep in cool dry plÄce until reÄdy to serve.

Source : californiastrawberries.com

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