Spring has come and what better way to celebrate it than with a beautiful fresh strawberry cake? Share your joy with your family and friends over a relaxed backyard party or lovely dinner. The star of the day would definitely be this delicious cake!
The strawberry cake is incredibly moist and flavorsome with both a light taste and texture. It has three layers covered with a smooth strawberry meringue buttercream and filled and garnished with even more fresh strawberries. Topped with a delicious whipped cream and angel coconut flakes, this spring inspired dessert it's just perfect for any celebration for that matter.
Yield: 10-12 servings Time: 1 hour 30 min
Ingredients for the cake:
- 115 g (2 ¼ cups) all-purpose flour
- 300 ml (1 ¼ cups) whole milk or buttermilk
- 200 g (1 cup) sugar
- 1 tablespoon baking powder
- 115 g (8 tablespoons or 1 stick) unsalted butter, at room temperature
- 4 large egg whites
- ½ teaspoon salt
- 2 teaspoons grated lemon zest
- ½ teaspoon pure lemon extract
- 1 cup fresh strawberries rinsed and coarsely chopped
- 2 egg whites
- 1/2 cups granulated sugar
- 12 tablespoons unsalted butter, cut into cubes, at room temperature
- 3 cups of fresh strawberries rinsed and finely chopped
- 300 ml (1 ¼ cups) pineapple juice
- 240 ml (1 cup) of whipping cream
- 2 tbsp confectioner sugar
- sweetened coconut flakes
- For the cake preparation, preheat the oven to 175°C (350°F). Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment paper. Put the pans on a baking sheet. Set aside.
- Sift the flour, salt and baking powder.
- In a medium bowl, whisk together the milk and egg whites until combined.
- Put the sugar and lemon zest in a mixer bowl and rub them together with your fingers until the sugar is moist and fragrant.
- Add the butter and on medium speed, with a flat beater attachment or with a hand mixer, beat until smooth.
- Incorporate in the lemon extract, then 1 cup of the flour mixture, still beating on medium speed.
- Add one third of the milk-egg mixture then half of the remaining dry ingredients, beating until blended after each addition.
- Gradually, add the remaining dry ingredients alternating with the rest of milk-egg mixture until until the batter is homogeneous and well aerate.
- Divide batter evenly among pans and smooth the tops with a rubber spatula.
- Bake for about 25 – 30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the pans from oven and place them on cooling racks to cool completely.
- When completely cool, run a knife around the sides of the cakes, unfold them and peel off the paper liners.
- Invert the cake layers and set aside.
- For the strawberry meringue buttercream preparation, purée the strawberries in a food process or blender and set aside.
- In the heatproof bowl of a standing electric mixer set over a pan of simmering water, combine the egg whites and sugar.
- Whisk constantly by hand until the mixture is smooth to the touch and the sugar has dissolved.
- Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form. Continue beating until the mixture is glossy and cooled, about 10 minutes.
- Reduce the mixer speed to medium-low and add the butter a few tablespoons at a time, mixing well after each addition.
- After all the butter has been added, switch to the paddle attachment continue beating on lowest speed to eliminate any air bubbles, about 2 minutes.
- Stir in strawberry purée with a rubber spatula until frosting is smooth.
- For the whipped cream preparation, add the cream to a mixing bowl and start whisking at a low speed.
- Gradually increase the speed until medium-high and add the confectioner sugar. Beat until soft peaks start to form.
- To assemble the cake, using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.
- Place one cake layer cut side up on serving plate and moist it with pineapple juice. Spread frosting evenly on cake. Evenly spread chopped strawberries and top with more frosting.
- Top with another layer, moist it with pineapple juice spread with strawberry meringue buttercream and strawberries and then do the same with a third layer.
- Cover the entire cake with whipped cream.
- Decorate as desired and garnish with coconut flakes and fresh strawberries.
Fresh, colorful and light, this homemade dessert layers lemon cake, juicy strawberries and sweet whipped cream.
Tips and tricks:
- The cake can be stored in a covered container in the refrigerator.
- Cream will whip better when kept cold. Keep in fridge until ready to add. A cold bowl and wire whip will also help in whipping the cream.
- The cooled cake layers can be wrapped separately and stored at room temperature overnight or frozen for up to two months.