STRAWBERRY DREAM CAKE

 And welcome back to "Let's Cook'.

We are off to our 'not often enough' dinner with our dear friends the Bradshaw's. Gator is a hunter and got a deer recently, so we are having 'backstrap.'

(It's the long area that rides along the top of the deer.)

Since Gator is the cook tonight, I offered to supply desert. 

It's a challenge because Christy does NOT like Cinnamon, I thought all deserts had cinnamon or similar spices.  Nope, she doesn't like any of them.

But I am up to the challenge. 

As you know, I LOVE Cooks Country and America's Test Kitchen. I have gleaned tons of great recipes from them, and today is no exception.

Penny is the bread and pie baker of the family. I do the cakes. I am always searching for a good cake. (Don't tell my doctor)

This quest led me to the PERFECT CAKE book from the Test Kitchen

You can score this book from AMAZON and other web sources.

The first recipe I saw was STRAWBERRY DREAM CAKE. It looked delicious. And it fit's the 'no cinnamon' scenario.

Let's grab a refreshing adult beverage and get to it.

A look at the ingredients.

CAKE

10 oz Frozen Whole Strawberries

3/4 Cup Milk

6 Large Egg Whites

Separating the eggs

2 tsp Vanilla Extract

2 1/4 Cups Cake Flour

1 3/4 Cups Granulated Sugar

4 tsp Baking Powder

1 tsp Salt

1 1/2 Sticks (12TBL) Salted Butter cut into 12 pieces and softened.

FROSTING

10 TBL Butter softened.

2 1/4 Cups Confectioners' Sugar (Sifted)

12 OZ Cream Cheese, cut into 12 pieces and softened.

Pinch of salt

8 OZ (1 1/2 Cups) FRESH Strawberries hulled and sliced thin.

Adjust Oven rack to the middle position and heat to 350 degrees.

Grease 2 9 inch round cake pans. line with parchment paper, grease the paper and flour the pans.

(I used Bakers Choice)

Microwave the frozen strawberries in covered bowl until softened and very juicy. (about 5 min)

Transfer the strawberries to a fine mesh strainer set over a small saucepan and press firmly with a spatula to extract as much liquid as possible. Set aside the solids for use later.

Boiled the strained liquid over medium high heat, stirring occasionally until syrupy and measures 1/4 Cup (6-8 minutes)

Off heat, whisk in the milk. Transfer the milk mixture to a clean bowl and whisk in the egg whites and vanilla until combined.

Using a stand mixer fitted with a paddle, mix flour, sugar, baking powder, and salt on low speed until combined.

Add butter 1 piece at a time and mix until only pea sized pieces remain. (about 1 min)

Add half of the milk mixture, increase speed to medium and mix until light and fluffy (about 1 min)

Reduce speed to medium low and add the rest of the milk mixture and mix until incorporated. (about 30 seconds)

Give batter another quick stir by hand, and divide the batter evenly to the prepared pans and smooth the tops with a rubber spatula (I used an offset spatula)

Helpful hint. I used the kitchen scale to make sure the batter was equal in each pan.

Gently tap the pans on the counter to settle the batter. 

Bake at 350 until a toothpick inserted in the center comes out clean. Cooking time is about 25 minutes, rotate the pans halfway through.

Let cakes cool in pans on a wire rack for 10 minutes. Remove cake from pans, discarding the parchment paper, and let cool completely on a wire rack (about 2 hours)

You can store these at room temperature for up to 2 days (I don't)

ICING

Using your stand mixture fitted with the same paddle, mix the butter and sugar on low speed until combined. (about 30 seconds) Increase speed to medium high until pale and fluffy. (About 2 min)

Add cream cheese, 1 piece at a time, and mix until incorporated (about 1 min) Add the reserved strawberry solids to the mixture and the pinch of salt, mixing until combined. (about 30 seconds)

Refrigerate until ready to use. (You can keep this in the fridge for up to 2 days)

LET'S ICE THE CAKE

Pat the fresh strawberry dry with a paper towel. Line the edges of a cake platter with some parchment paper. This keeps the platter clean while you frost.

Place one cake later on the platter. 

Spread 3/4 cups of the frosting on the top of the cake. 

Press 1 cup of fresh strawberries into the frosting, then spread 3/4 over the top to the edge of the cake.

Top with the remaining cake layer, pressing lightly to adhere, and spread the remaining frosting evenly over the top and sides of the cake.

Garnish the top with the remaining fresh strawberries.

CAREFULLY remove the parchment paper before serving.

Cake can be stored in fridge for 2 days. Bring to room temp before serving.

So, now it's off to our dinner, cake in hand.

Dinner was fantastic. Gator makes the BEST backstrap ever. I was almost too full for desert.

I said 'almost'.

Time to cut the cake.

 That was 'right tasty'. Killer.... It was so moist and creamy. Usually, I am not a big fan of cream cheese frosting, but this WAS GOOD. I will make this one again!

We had a great time. (we always do)

So, that was a winner recipe.

What's up next time? Stay tuned to this channel.

God Speed, Mother Nature