Serves 1
Directions
- 1Blend 453 grams of strawberries to make a puree.
- 2Pour the pureed strawberries in a saucepan, place over medium heat, stir until simmering.
- 3Cook until the puree has reduced to 3/4 of a cup.
- 4Remove from heat and let cool.
- 5Add 2 cups of quartered strawberries, 1/2 cup granulated sugar and 2 tbsp lemon juice to a saucepan.
- 6Cook the strawberries, stirring occasionally at medium heat.
- 7Turn the heat down when the strawberries come to a boil, and cook at medium low heat, stirring occasionally until dark, thick, and reduced.
- 8Pour the jam in a bowl and let cool down.
- 9Use a mixer to beat 1/2 cup of unsalted butter at medium speed for 30 seconds.
- 10Add 1 1/2 cups of granulated sugar and 1/2 cup of vegetable oil. Beat together for another 1 to 2 minutes.
- 11Add 3 eggs, one at a time, mixing until completely incorporated before adding the next egg.
- 12Add 1 tsp of vanilla extract along with the final egg. Mix to combine.
- 13Pour 1/2 cup sour cream and 1/2 cup of the strawberry puree in the bowl and mix.
- 14Add half of the dry ingredient mixture: 3 cups all-purpose flour, 2 1/2 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt. Mix to combine.
- 15Add the remaining 1/4 cup buttermilk and mix.
- 16Finish by adding the remaining dry ingredients and stir to combine.
- 17Divide the batter evenly between three 8 inch cake pans lined with parchment paper and greased.
- 18Bake in a pre-heated 350°F oven for 35 minutes.
- 19Remove cakes from the oven and let cool down in the pan for 10 minutes.
- 20Remove cakes from the pan.
- 21Let the cakes cool down completely before frosting.
- 22To make the strawberry cream cheese frosting beat 1 cup of butter in a bowl of mixer for 30 seconds, then add 1/2 cup of cream cheese and beat for another 30 seconds.
- 23Add half of the powdered sugar and mix on low to combine. Raise the speed and beat at medium speed for a few seconds.
- 24Add 1/4 cup strawberry puree and mix.
- 25Add the remaining powdered sugar and mix on low, then raise the speed to medium high and beat for 1 minute.
- 26Place cake layer on a plate.
- 27Spread a thin layer of strawberry cream cheese frosting on top of the cake.
- 28Place some strawberry cream cheese frosting in a piping bag, and pipe a ring of frosting around the edges of the cake.
- 29Spread a layer of jam inside the ring of frosting.
- 30Top with another strawberry cake.
- 31Repeat the process: spreading a layer of frosting on the cake, piping a ring of frosting around the edges, filling the center with jam.
- 32Top with the final cake layer.
- 33Spread a thin amount of frosting on top of the cake and on the sides.
- 34Place the cake in the fridge and let it chill for 20 to 30 minutes.
- 35Remove the cake from the fridge and spread the remaining frosting on top of the cake and on the sides.
- 36Decorate the cake with halved strawberries.
Ingredients
- 453 grams strawberries
- 2 cups quartered strawberries
- 0.5 cup granulated sugar
- 2 tbsp lemon juice
- 0.5 cup unsalted butter room temperature
- 1.5 cups granulated sugar
- 0.5 cup vegetable oil
- 3 eggs
- 1 tsp vanilla extract
- 0.5 cup sour cream
- 0.5 cup strawberry puree
- 0.25 cup buttermilk
- 3 cups all-purpose flour
- 2.5 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 1 cup unsalted butter
- 0.5 cup cream cheese
- 5 cups powdered sugar
- 0.25 cup strawberry puree
Equipment
knifecutting boardblendersauce panspatulamixerbowlscake pansparchment paperspatulaovenpiping bagcake scraperpaper towel
Tips
- Chill cake 20-30 minutes before frosting
- Use offset spatula to smooth frosting
- Place strawberries face-down on paper towel lined plate/tray to drain.
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