This is a wonderful cake to enjoy throughout the summer. The cake is made up of strawberry and lemon butter cream, which gives it a refreshing and unique flavor. The strawberry’s sweetness mingles with the lemon’s sourness, all of which are counterbalanced by the cake and the creamy mantle. The cake is not only sweet and fragrant, but also highly attractive, thanks to the lovely pink and bright yellow colors that resemble summer flowers. A thin layer of sugar on top of the cake will make the dog look even more delicious. This cake will win the hearts of everyone in your family, particularly the kids.
3/4 lb (12oz) fresh strawberries
3/4 cup (180ml) whole milk, room temperature
2 1/2 cups (255g) cake flour, sifted before measuring
2 tsp baking powder
1/4 tsp baking soda
1 tsp kosher salt
3/4 cups (170g) unsalted butter, room temperature
1 2/3 cups (350g) granulated sugar
3 large eggs, room temperature
1/3 cup (75g) sour cream, room temperature
2 tsp vanilla extract
1-2 drops pink food coloring, optional
Strawberry Buttercream Filling:
1/2 cup (8-9g) freeze dried strawberries
1/2 cup (113g) unsalted butter, room temperature
1 1/2 Tbsp (22ml) whole milk, room temperature
1/2 tsp vanilla extract
2 cups (240g) powdered sugar
1/4 tsp kosher salt
Lemon Buttercream Frosting:
1 1/2 cups (339g) unsalted butter, room temperature
5 1/4 cups (630g) powdered sugar
2 medium lemons, zested and juiced
3 Tbsp whole milk, room temperature
1/4 tsp kosher salt
The Strawberry Cake:
Step 1: Grind 3/4 pound of fresh strawberries in a food processor, then transfer to a saucepan and cook for 20-25 minutes. (Continue cooking until you reduce it to 1/2 cup). Turn off the heat and allow the mixture to cool after it has thickened. Toss in the whole milk with a whisk into the strawberry mixture.
Step 2: Preheat the oven to 350 degrees F. Spread the butter or spray a thin layer of oil on the lined paper and place it on the baking pan. 3 6 inch pans or 2 9 inch pans are recommended.
Step 3: In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
Step 4: In a mixing bowl, cream the butter for 1 minute. Continue to add sugar to the butter and beat for 2 minutes on high. Slowly add eggs to the mixture, one at a time. Beat until the sponge mixture is smooth. Continue to whisk in the vanilla and sour cream until the dough is beautifully colored and smooth, then add the strawberry milk and pink food coloring mixture.
Step 5: Pour the cake batter into the pan and bake for 30 to 35 minutes. (Only fill the mold 2/3 full with dough.) Remove the cake from the oven and set it to cool on a wire rack.
Make The Strawberry Buttercream Filling:
Step 1: In a blender, puree frozen dried strawberries. Grind the frozen dried strawberries into a fine powder in a food processor and set aside. In a mixing bowl, use a whisk to uniformly beat the butter for around 5 minutes, or until it turns light. Continue to beat on low speed for 1 minute after adding the pureed strawberries, whole milk, and vanilla to the cup.
Step 2: Stir in one cup of powdered sugar at a time, then add the salt and mix for 30 seconds. The mixture is light and soft, with a lovely pink color.
Make The Lemon Buttercream Frosting:
Whip the butter on high for 5 minutes in a stand mixer fitted with the paddle attachment until smooth and light in color. In two additions, add the powdered sugar, mixing thoroughly for a minute after each addition and wiping down the bowl and paddle. Zest the lemons directly into the mixing bowl, then add the lemon juice, whole milk, and salt and beat for 2 minutes on high.
Assemble the cake:
Step 1: Place strawberry ice cream and lemon buttercream in piping bags that are about ½ inch open. Place the strawberry cake on the rim, make a circle with lemon buttercream on the outer edge of the first layer, pour the strawberry meringue in the center. Place the strawberry cake layer on top and continue to add the lemon buttercream, strawberry mousse until the end. Cover the top and whole cake with lemon butter cream. Spread the buttercream around the bottom of the cake for a nice color.
Step 2: Using your favorite piping bag with a tube tip, create swirls around the top edge of the cake. Sprinkle Pop Pink Lemonade around the cake.