Description
Fresh strawberries are not only delightful to eat but they turn this simple lemon cake into a bright pink centerpiece for any celebration or springtime buffet. Strawberry cake can be enjoyed during the spring or anytime of year.
Frosting
- 1 1/4 Cups (2 1/2 sticks) unsalted butter, at room temperature
- 1/4 Tsp. vanilla extract
- 5 Cups sifted confectioners' sugar
- 1/2 Package (16 ounces) Driscoll's Strawberries
Cake
- 2 Cups cake flour
- 2 1/2 Teaspoons baking powder
- 1/2 Tsp. salt
- 3/4 Cup whole milk, at room temperature
- 1 1/2 Teaspoons grated lemon zest
- 1 1/2 Teaspoons vanilla extract
- 3/4 Cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 Cups sugar
- 6 Large egg whites, at room temperature
Cake
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PREHEAT oven to 350°F.
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BUTTER or COAT with cooking spray the bottom and sides of two 8-inch by 2-inch round cake pans.
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LINE bottom of each pan with round of parchment paper.
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BUTTER or COAT with cooking spray the parchment paper.
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DUST paper and sides of pans with flour and TAP OUT excess flour.
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PLACE 2 cups cake flour into a medium bowl.
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ADD 2 ½ teaspoons baking powder and ½ teaspoon salt.
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STIR to combine ingredients.
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SET ASIDE flour mixture.
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PLACE ¾ cup milk into a small bowl.
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ADD 1 ½ teaspoons lemon zest and 1 teaspoon vanilla extract.
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STIR to combine ingredients.
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SET ASIDE milk mixture.
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PLACE ¾ cup butter into the bowl of an electric mixer fitted with paddle attachment.
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ADD 1 ½ cups granulated sugar.
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BEAT mixture on high speed until light and fluffy.
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REDUCE mixer speed to low.
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ADD one-third of flour mixture.
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BEAT on low speed just until combined.
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ADD one-half of milk mixture.
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BEAT on low speed just until combined.
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ADD half of remaining flour mixture.
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BEAT on low speed just until combined.
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ADD remaining milk mixture.
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BEAT on low speed just until combined.
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ADD remaining flour mixture.
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BEAT on low speed just until combined.
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SET ASIDE cake batter.
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PLACE 6 large egg whites into medium mixing bowl.
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BEAT egg whites until stiff peaks form.
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FOLD egg whites into cake batter in 3 additions until evenly combined.
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DIVIDE cake batter between cake pans.
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BAKE 30 to 35 minutes or until golden and cake tester inserted into center of cake comes out clean.
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COOL cakes in pans on wire rack for 10 minutes.
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INVERT cakes onto cooling rack and ALLOW to cool completely.
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REMOVE parchment paper from cakes.
Frosting and Decoration
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HULL half of a 16-ounce package strawberries. (Use remaining strawberries for smoothies and other desserts.)
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CHOP enough strawberries to fill 1/2 cup.
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PURÉE chopped strawberries in a food processor.
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CUT half of remaining hulled strawberries in half lengthwise to make strawberry garnish.
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SLICE remaining strawberries into thin slices to make strawberry filling.
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SET ASIDE strawberries.
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PLACE 1 ¼ cups butter into bowl of an electric mixer.
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ADD ¼ teaspoon vanilla extract.
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BEAT on high speed until light and fluffy.
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DECREASE mixer speed to low.
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ADD 5 cups confectioners’ sugar, about 1/2 cup at a time, and BEAT thoroughly between additions.
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ADD strawberry purée.
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BEAT frosting on medium-low speed until thoroughly combined.
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PLACE one cake layer on a cake plate or cake stand.
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SPREAD about 1/2 cup frosting onto cake layer and LEAVE 1/2-inch border around edge.
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TOP with thinly sliced strawberries.
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SPREAD thin layer of frosting on second cake layer.
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PLACE second cake layer, frosting side down, on top of first layer.
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PRESS DOWN top layer gently to secure.
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FROST top and sides of cake with a thin coat of frosting.
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REFRIGERATE 15 minutes to set frosting.
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FROST cake with remaining frosting.
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DECORATE cake with remaining strawberry garnish.
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REFRIGERATE cake until ready to use.
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REMOVE cake from refrigerator 15 to 30 minutes before serving.
Calories | 818.10 | |
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Total Fat | 45.02 g | |
Saturated Fat | 28.46 g | |
Cholesterol | 122.29 mg | |
Sodium | 317.44 mg | |
Total Carbohydrates | 97.30 g | |
Dietary Fiber | 0.90 g | |
Protein | 5.48 g |