I receive emails from America’s Test Kitchen and this recipe name stuck out, strawberry dream cake. Oh my goodness, how can you not make that recipe?! I made it last week for no occasion whatsoever and wow, it is yummy. The frosting tastes like ice cream! If you like strawberries I recommend you make this as soon as you can!
Ingredients for cake:
10 ounces (2 cups) frozen whole strawberries
3/4 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
2 1/4 cups (9 ounces) cake flour
1 3/4 cups (12 1/4 ounces) granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 teaspoons unsalted butter, cut into 12 pieces and softened
Ingredients for frosting:
10 tablespoons unsalted butter, softened
2 1/4 cups (9 ounces) confectioners’ sugar
12 ounces cream cheese, cut into 12 pieces and softened
8 ounces fresh strawberries, hulled and sliced thin (2 cups)
Put the oven rack in the middle and heat the oven to 350. Grease two 9-inch cake pans, line with parchment paper, grease that and then flour pans.
Put thawed strawberries in a bowl, cover and microwave about 5 minutes, when strawberries are soft and juices are released. Set a fine-mesh strainer over a saucepan and press the strawberries through, reserving the solids. You should have 3/4 cup of juices. Bring juice to a boil and cook, stirring occasionally, 6-8 minutes or until syrupy and reduced to 1/4 cup. Add the milk to the juice with a whisk.
Whisk together strawberry milk, egg whites and vanilla in a bowl. In another bowl, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time and mix until pea-sized pieces remain. Add half of milk mixture. Beat until light and fluffy, about 1 minute. Add remaining milk mixture and beat until incorporated, 30 seconds. Give batter a final stir by hand.
Divide batter between the two cake pans and bake until toothpick in center comes out clean, 20-25 minutes. Switch and rotate pans halfway through baking. Cool cakes on a wire rack for 10 minutes, then remove cakes from pans and cool complete for 2 hours.
Mix butter and sugar at low speed until combined, 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 strawberry solids and salt. Mix until combined.
Dry sliced fresh strawberries.
When cakes are cool, spread 3/4 cup frosting over bottom layer. Press strawberry slices into frosting and cover with 1/4 more frosting. Add top cake layer and spread remaining frosting over top and sides.