Serves 1
Directions
- 1Chop fresh strawberries for the puree.
- 2Cook the chopped strawberries in a saucepan until they break down and form a sauce.
- 3Pour the strawberry puree into a container and set aside.
- 4Add freeze-dried strawberries to a blender.
- 5Blend the freeze-dried strawberries into a fine powder.
- 6Combine all-purpose flour, freeze-dried strawberry powder, baking powder, and salt in a mixing bowl.
- 7Whisk the dry ingredients together until well combined.
- 8Cream together softened butter and granulated sugar in a stand mixer.
- 9Add eggs one at a time to the butter and sugar mixture, mixing well after each addition.
- 10Pour in vanilla extract and mix until combined.
- 11Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, mixing until just combined.
- 12Add the strawberry puree to the cake batter and mix until incorporated.
- 13Prepare cake pans by greasing and lining with parchment paper.
- 14Pour the cake batter evenly into the prepared cake pans.
- 15Bake the cakes in the oven until cooked through.
- 16Chop white chocolate for the ganache.
- 17Heat heavy cream in a saucepan until simmering.
- 18Pour the hot heavy cream over the chopped white chocolate in a bowl.
- 19Whisk until the white chocolate is completely melted and smooth.
- 20Add freeze-dried strawberry powder and a splash of heavy cream to the white chocolate ganache.
- 21Whisk until the strawberry ganache is smooth and pink.
- 22Cover the ganache with plastic wrap and chill in the refrigerator overnight.
- 23Once baked, remove the cakes from the pans and let them cool completely.
- 24Trim the tops of the cakes to create even layers.
- 25Wrap the cooled cake layers in plastic wrap and place them in the freezer.
- 26Combine cream cheese and powdered sugar in a stand mixer.
- 27Mix until smooth and creamy.
- 28Add room temperature butter to the cream cheese mixture and mix until light and fluffy.
- 29Melt a portion of the buttercream in the microwave and mix it back into the rest for a smooth, glossy finish.
- 30Whip the chilled strawberry ganache with a hand mixer until light and fluffy.
- 31Place the first cake layer on a cake board on a turntable.
- 32Spread a layer of whipped strawberry ganache on top of the first cake layer.
- 33Add the second cake layer and repeat with the ganache.
- 34Place the third cake layer on top and spread a generous amount of cream cheese buttercream for the crumb coat.
- 35Apply a thin layer of buttercream all around the cake for the crumb coat.
- 36Smooth the crumb coat using an offset spatula and bench scraper.
- 37Apply a final, thicker layer of cream cheese buttercream to the entire cake.
- 38Use a bench scraper to smooth the sides of the cake.
- 39Use a ribbon scraper to create decorative vertical lines around the sides of the cake.
- 40Create a swirly top effect on the cake using an offset spatula.
- 41Pipe decorative borders on the top and bottom edges of the cake using a piping bag with a star tip.
- 42Apply white edible pearls around the sides of the cake for decoration.
- 43Sprinkle smaller white edible pearls on top of the cake.
Ingredients
- fresh strawberries
- freeze-dried strawberries
- corn starch
- granulated sugar
- baking powder
- white chocolate
- vanilla extract
- all-purpose flour
- salt
- butter
- eggs
- buttermilk
- heavy cream
- cream cheese
- powdered sugar
Equipment
stand mixersaucepanblendermixing bowlswhiskcake pansovenhand mixerspatulacake turntableoffset spatulabench scraperpiping bag
Tips
- For a smooth and glossy finish on the cream cheese buttercream, melt a portion of it and mix it back in.
- To properly pipe, hold the piping bag with a hover motion and drop where you want to put it.
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