Strawberry Dream Cake Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This gorgeous cake is even more amazing when you slice into it, revealing the rows of perfect strawberries.
Ingredients
- Shortening
- Flour for pans
- 1 cup (8 oz.) salted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 3 cups (about 12 oz.) all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon table salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 (16-oz.) containers fresh strawberries
Instructions
- Make the Cake Layers: Preheat oven to 350 °F. Grease, with shortening, and flour 2 (9-inch) round, 2-inch-deep cake pans. Beat the butter with a heavy-duty stand mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the egg yolks, 1 at a time, beating just until blended after each addition.
- Whisk together the flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in the vanilla and almond extracts.
- Beat the egg whites at high speed with an electric mixer until stiff peaks form. Fold about one-third of the egg whites into batter; fold in remaining egg whites in 2 batches. Spoon batter into prepared cake pans.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 28 to 32 minutes. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack, about 1 hour.
- Meanwhile, cut a thin slice from stem end of each of 20 to 25 whole strawberries to form a flat base; set strawberries aside.
- Make the Dreamy Whipped Frosting: Gently stir together the mascarpone cheese and 1/3 cup sugar in a medium bowl. Beat whipping cream and vanilla and almond extracts with an electric mixer at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold one-third of the whipped cream mixture into cheese mixture; gently fold in remaining whipped cream mixture in 2 batches.
- Place 1 cooled cake layer on a cake plate or serving platter; spread top with 3/4 cup of the frosting. Working from the outer edge of cake layer toward middle, place strawberries, flat base sides down and pointed tops up, on top of frosted bottom layer.
- Spoon about 1 1/2 cups frosting into a ziplock plastic freezer bag; snip 1 corner to make a small hole. Pipe frosting between strawberries, filling in spaces completely. Gently spread about 3/4 cup of the frosting on top of berries.
- Place second cake layer on berry layer; spread remaining frosting over top and sides of cake. Garnish with whole and sliced strawberries, if desired.
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