Monday, February 10, 2014

Strawberry Dream Cake

I'm not really a big fan of anything that's not chocolate, but this cake is an exception to the rule. Despite containing epic amounts of butter and cream cheese this Strawberry Dream Cake manages to taste "light" and oh so dreamy.  Woof!

I made this for my mom's birthday, and I think my dad (that's where I get the chocolate gene from) actually liked it more.  I really enjoyed that it actually tasted like strawberries.  It takes a bit of work, but it's worth it.  Happy Birthday, Mom!

Strawberry Dream Cake (from America's Test Kitchen via Taking on Magazines)

For the Cake
2 cups frozen strawberries
3/4 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
9 ounces cake flour
12.25 ounces granulated sugar
4 teaspoons baking powder (Yes!  That's a lot!  But it's correct.)
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces, softened

For the Frosting
9 ounces powdered sugar
pinch of salt
10 tablespoons unsalted butter, cut into 10 pieces, softened
12 tablespoons cream cheese, full fat please, cut into 12 pieces, softened
8 ounces fresh strawberries, hulled, cut thin, and blotted dry between paper towels

Preheat the oven to 350 degrees.  Set the rack to the middle.  Butter, line with parchment, and flour two 9-inch cake pans.  Use all the butter wrappers for the buttering.

Microwave the frozen strawberries for 5-8 minutes to release all the juices.  Using a fine mesh strainer, strain out the juices into a measuring cup.   Use a spatula to smash the strawberries until you have 3/4 cup of juices.  Set the solids aside.  Bring the juice to a boil, and reduce to 1/4 cup, stirring often.  Remove from heat.  Whisk together the reduced juice, milk, egg whites, and vanilla extract.

In the bowl of a stand mixer, hand mix the flour, sugar, baking powder, and salt.  Turn the mixer on low, and add in the 12 tablespoons of butter, one piece at a time, until you have pea sized pieces.  Add half the egg white/milk/juice mixture.  Beat until light and fluffy, about a minute.  Scrape the bowl down, add the remaining liquid, and beat again until combined, about 30 seconds.

Divide the batter between the two pans.  Bake at 350 for 20-25 minutes, rotating and revolving half-way through.  Use a toothpick to test if the cakes and done.  Remove and cool on a rack for 10 minutes.  Use a plastic knife to loose the sides.  Flip the cakes out onto a cooking rack and cool completely. 

Meanwhile, hull, slice, and dry out the fresh strawberry slices, and make the frosting.

In the bowl of a stand mixer, add the powdered sugar and salt first, then the butter.  Carefully beat at medium high until light and fluffy, about 2 minutes.  With the mixer on medium-high, add in the cream cheese one piece at a time, until combined.  Beat in the strawberry solids. 

To assemble, top the bottom layer with 3/4 cup frosting.  Layer on the sliced, fresh strawberries.  Add the top cake layer.  Frost the top and sides with the remaining frosting. 

Enjoy with a glass of cold milk for a mug of hot coffee!


  1. Yea! I'm so glad that you liked it. Yours looks delicious. Thanks for the shout-out, too. That was very sweet of you.

  2. Everyone turning 65 should have a "Very Special Strawberry Dream Cake"
    This was a very light, moist divine cake with strawberries in every bite.
    Thank you Donna. Love Mom


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