I found this recipe in Southern Cakes magazine and immediately put it on my “to do” list. What could be better than a buttery cake with fresh strawberry curd, and strawberry cream cheese frosting? Not much. Most strawberry cakes are pink and in my opinion, not very appetizing. So this recipe with its yellow, buttery, vanilla cake, strawberry filling and strawberry frosting looked very appealing.
The cake itself is fairly easy to make, but make sure you have two mixer bowls handy, because you make the cake in one bowl, and then have to beat the egg whites in the other, and then fold them in together. It sound like a pain, but its really not, and quite worth it in the end.
The strawberry curd is very easy to make also, and I finally got to use the strawberry’s from last years crop that were in my freezer. They made a very flavorful filling, so think of this recipe when strawberry picking season comes around. You use some of the strawberry curd in the frosting as well, so make sure to reserve 1/2 cup for the frosting. I will say I had quite a bit of filling left over, not sure why. I thought the filling looked a little loose, so decided to melt a little strawberry jelly and brush on the cake so it wouldn’t seep through. I piped a dam of frosting around the edge, and filled with my strawberry curd. In retrospect, that was a mistake because all my cake layers were doing were slipping and sliding. And the fact that it was 3 layers didn’t help either.
In the end, despite my hardship in the assembly process, this cake tasted fabulous! Nice buttery, vanilla cake with layers of fresh strawberry filling, topped with a fresh strawberry cream cheese frosting. Any way you “slice it” (get it?), this cake will be a hit whether its for a special birthday, anniversary or any special occasion.
Moist and flavorful vanilla cake, with strawberry curd filling and strawberry frosting.
1 c. butter, softened
2 c. sugar
1 tsp. vanilla extract
2–3/4 c. all-purpose flour
2–1/2 tsp. baking powder
1/4 tsp salt
1 c. whole buttermilk
5 egg whites (reserve yolks for strawberry curd)
1 (16 oz) pkg frozen sliced strawberries in syrup, thawed and drained
1/2 c. sugar
2 Tbsp cornstarch
3 egg yolks, lightly beaten
1 Tbsp fresh lemon juice
1/4 c. butter, cut in to pieces
1 tsp. strawberry extract
1/2 c. butter, softened
1 (8 oz ) pkg cream cheese, softened
1/2 c. reserved strawberry puree (from strawberry curd)
1 tsp strawberry extract
6 c. confectioners sugar, sifted
To make cake:
Preheat oven to 350 degrees F. Grease and flour three (9 inch) round cake pans. Set aside.
In a large bowl, beat butter and sugar at medium speed with an electric mixer, until fluffy. Add vanilla, and beat to combine.
In a medium bowl, sift together flour, baking powder and salt. Add flour mixture to butter mixture in 3 batches, alternately with buttermilk, beginning and ending with flour mixture.
In another mixer bowl, beat egg whites at high speed with an electric mixer until stiff. Fold egg white in to cake mixture one-third at a time. Divide batter evenly among prepared pans.
Bake until a wooden pick inserted in the center comes out clean, approximately 20 minutes. Let cool in pans for 10 minutes. Remove from pans, let cool completely on wire racks.
Spread strawberry curd between layers and frost with strawberry frosting on top and sides of cake. Garnish with fresh strawberries, if desired.
To make strawberry curd:
In the work bowl of a food processor, process strawberries until smooth. Reserve 1/2 cup strawberry puree for Strawberry Frosting.
In a heavy saucepan, combine sugar and cornstarch. Add remaining strawberry puree, egg yolks, and lemon juice. Cook over medium heat, whisking constantly, until very thick, about 7 to 8 minutes.
Remove from heat, gradually add butter pieces, whisking until melted. Add strawberry extract, stirring to combine. Let mixture cool slightly, cover, and refigerate 2 hours before using.
To make frosting:
In a large bowl, beat butter and cream cheeseat medium speed with an electric mixer until smooth. Add strawberry puree and strawberry extract, beating until combined. Gradually add confectioners sugar, beating until a smooth and spreadable consistency is reached.
*As with all frosting’s, if frosting is too thick, thin with a little milk; too thin add more confectioners sugar.
The prep time includes the 2 hour wait for the curd to set.