Strawberry Layer Cake
So I am planning a summer party and love to make dessert. What to make? Idea and inspiration came from this fab picture - Martha Stewart (August 2010). It just looked so fresh and was another way to use up the berries in the garden. The recipe was not difficult and was enjoyed by all. Here is the recipe as follows ..
For The Cake:
2 sticks unsalted butter, room temperature
3 cups all-purpose flour
2-1/4 tsp baking powder
1/4 tsp baking soda
pinch coarse salt
4 large eggs, room temperature
1 1/2 cups low-fat buttermilk, room temperature
1 tbsp pure vanilla extract
Baking The Cake:
-preheat oven to 350 degrees-
1. Butter and flour two 9-inch round cake pans. Whisk together flour, baking powder, baking soda, and 1 teaspoon salt.
2. Beat butter and granulated sugar with a mixer on medium- high speed until pale and fluffy, scraping down sides of bowl as needed, about 2 minutes. Reduce speed to medium, and add eggs, 1 at a time beating well after each addition. Beat in flour mixture, alternating with buttermilk, beginning and ending with flour. Beat in vanilla.
3. Divide batter between pans. Bake, rotating halfway through, until tops spring back when gently touched and a cake tester inserted into center comes out clean, about 40 minutes. Transfer to wire racks and cool in pans for 20 minutes.
4. Invert cakes onto racks and let cool completely.
5. Make the filling: Combine strawberries with granulated sugar, lemon juice, and 1/4 teaspoon salt. Let stand, stirring occasionally, for 30 minutes. Strain, reserving syrup.
For The Filling:
2 pounds strawberries, sliced 1/3 inch thick
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
2 cups cold heavy cream
3 tablespoons confectioners' sugar,
plus more for dusting
1 1/2 cups strawberry jam
6. Whisk cream with confectioners' sugar until medium peaks form.
7. Trim cake tops. Slice cakes in half horizontally. TIP: I like to freeze the cakes first before cutting.
8. Generously brush 1 cake layer with some reserved syrup, and spread then one-third of the jam. Top with one-third of the filling, then one-third of the whipped cream. Repeat with 2 more cake layers.
Top with remaining cake layer, bottom side up. Refrigerate for at least 1 hour or up to 2 hours. Dust with confectioners' sugar just before serving.
A nice way to end a perfect summer get together with friends!
- cake is displayed on a limited edition 2010 Martha Stewart Cake Stand-