Strawberry Csk

Updated at: Thu, 28 Mar 2024 02:27:13 GMT

Step 1

Preheat the oven to 325 degrees F. Grease and flour the six-inch cake pans (will have to work in batches)We like to line the bottom of our pans with circles of parchment paper.

Step 2

Puree fresh or frozen strawberries in a blender or food processor to make 1 cup. (You will use ¼ cup more for the frosting if you'd like to do this now).

Step 3

In a medium bowl, whisk the cornstarch, flour, baking powder, baking soda, and salt for 30 seconds and set aside.

Step 4

In another bowl, combine the vegetable oil, 1 cup strawberry puree, and strawberry jello. Set aside.

Step 5

In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.

Step 6

Gradually add the sugar and mix at medium speed for 2-3 minutes.

Step 7

Add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears. Add a touch of pink coloring gel if you'd like.

Step 8

With the mixer on low speed, alternately add the flour mixture and the strawberry mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet). Slightly increase the mixer speed just until combined.

Step 9

Divide the batter between the two prepared pans.

Step 10

Bake at 325 degrees F for 28-30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out.

Step 11

Have all your ingredients ready before you begin. Mix sugar, cornstarch and salt in a small saucepan. Add egg yolks and mix until egg yolks are completely mixed with dry ingredients. Whisk in water until mixture is smooth.

Step 12

Cook over medium low heat until just boiling. Mixture will be quite thick. Immediately remove from heat and stir in butter. Gradually whisk in lemon juice until smooth. Stir in zest.

Step 13

Pour into a bowl and cover the surface of the filling with plastic wrap. Refrigerate until firm, about 1 hour. Makes 1 ¼ cups.

Step 14

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy—about 2 minutes. Add confectioners’ sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes. Taste and add salt as needed. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.

Step 15

Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing or refrigerating, thaw in the refrigerator, bring to room temperature then beat the frosting for a few seconds so it’s creamy again. You may need to add a little milk or heavy cream if it’s still too stiff.

Step 16

Place quartered strawberries in a small saucepan over medium heat and add 1 Tablespoon of water (this will keep the berries from burning to the bottom of the pan).

Step 17

4 oz (113 g) quartered fresh or frozen strawberries OR 1 cup (16g) freeze-dried strawberries

Step 18

Cook over medium heat, stirring frequently, until the berries release their juices, then grab a fork or potato masher and mash the berries into a pulp.

Step 19

Continue to cook, stirring constantly, until mixture is reduced in volume and thickened to a thick paste (similar in consistency to tomato paste) and most of the water is cooked out.

Step 20

Place in a heatproof container and let cool to room temperature before proceeding. You can speed up the process by placing the strawberry reduction in the refrigerator.

Step 21

Combine softened butter, a bit of the powdered sugar (about 1 cup) and vanilla extract (if using) and salt in a large bowl and use an electric mixer to beat until creamy and well-combined. Gradually add remaining powdered sugar until it has all been added.

Step 22

1 cup (226 g) unsalted butter,4 cups (500 g) powdered sugar,1 teaspoon vanilla extract,⅛ teaspoon salt

Step 23

Scrape the sides and bottom of the bowl and add the cooled strawberry paste. Stir until completely combined, pausing to scrape the sides and bottom of the bowl as needed. Don't over-mix, but ensure all ingredients are thoroughly combined.

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