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Strawberry Birthday Cake

Source of Recipe


Taste of the South magazine



List of Ingredients



• 1 cup butter, softened
  
• 2 cups sugar
  
• 1 tsp vanilla extract
  
• 2¾ cups all-purpose flour
  
• 2½ tsp baking powder
  
• ¼ tsp salt
  
• 1 cup whole buttermilk
  
• 5 egg whites, beaten until stiff
  
• Strawberry Curd (recipe follows)
  
• Strawberry Frosting (recipe follows)
  
• Garnish: fresh strawberries
  






Instructions



1. Preheat oven to 350° F. Grease and flour three (9-inch) round cake pans; set aside.
   
   
2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add vanilla extract, beating to combine.
   
   
3. In a medium bowl, sift together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Fold in egg whites, one-third at a time. Divide batter among prepared pans.
   
   
4. Bake for 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cake layers from pans and cool completely on wire racks.
   
   
5. Spread Strawberry Curd evenly between cake layers. Stack layers. Spread Strawberry Frosting on sides and top of cake. Garnish with fresh strawberries, if desired.
   
   Makes one (9-inch) 3-layer cake.
   
   ............
   
   STRAWBERRY CURD
   
   • 1 (16-ounce) package frozen sliced strawberries in syrup, thawed and drained
   • ½ cup sugar
   • 2 Tbsp cornstarch
   • 1 Tbsp fresh lemon juice
   • 3 egg yolks, lightly beaten
   • ¼ cup butter, cut into pieces
   • 1 tsp strawberry extract
   
   In the work bowl of a food processor or the container of a blender, process strawberries until smooth. Reserve ½ cup strawberry purée for Strawberry Frosting.
   
   In a heavy saucepan, combine sugar and cornstarch. Add strawberry purée, lemon juice and egg yolks. Cook over medium heat for 7 to 8 minutes, or until very thick, whisking constantly.
   
   Remove from heat; gradually add butter, whisking until melted. Add strawberry extract, stirring to combine. Cool mixture slightly; cover and refrigerate for 2 hours. (Makes 1½ cups)
   
   ............
   
   STRAWBERRY FROSTING
   
   • ½ cup butter, softened
   • 1 (8-ounce) package cream cheese, softened
   • ½ cup reserved strawberry purée
   • 1 tsp strawberry extract
   • 6 cups confectioners' sugar, sifted
   
   In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until smooth. Add strawberry purée and strawberry extract, beating until combined. Gradually add confectioners' sugar, beating until smooth and spreadable consistency is reached.
   
   Makes 4 cups.