Strawberry Layer Cake From Lisa Donovan
Pastry chef and writer Lisa Donovan is a guest on our baking podcast, She's My Cherry Pie, and talks all about this sweet colorful cake, which she refers to as a "church cake." In the episode, she discusses Southern culture and how layer cakes are usually at the center of a gathering. "For me, it's the ultimate act of generosity and love," Lisa says about serving this cake.
The key to getting the bright pink color and deep flavor is roasting strawberries at a high temperature to extract their sweetness and using freeze-dried strawberries (plus a little food coloring, but it's optional).
To learn more about Lisa and this cake, catch her episode wherever you get your podcasts.
Photo by Lisa Donovan
INGREDIENTS
Makes 1 three-layer cake
FOR THE CAKE
Baking spray (such as Baker’s Joy) or softened butter and flour, for the pans
490 grams cake flour, sifted
1 tablespoon baking powder
1 teaspoon coarse kosher salt, such as Morton (or 1¾ teaspoons Diamond Crystal)
¾ teaspoon baking soda
50 grams pulverized freeze-dried strawberries, sifted
200 to 300 grams roasted strawberry jam (recipe below)
175 milliliters whole milk, room temperature
2 teaspoons vanilla paste
1 cup plus 2 tablespoons/255 grams salted butter (1¼ sticks), room temperature
300 grams granulated sugar
6 medium-sized eggs, room temperature
1 to 2 teaspoons red food coloring, optional
FOR THE FROSTING
340 grams salted butter, softened but slightly chilled
226 grams/8 ounces cream cheese, room temperature
492 grams powdered sugar, sifted
50 grams pulverized freeze-dried strawberries
2 teaspoons vanilla paste
Pinch of salt
METHOD
Heat the oven to 350 degrees. Lightly coat the bottom and sides of three 9-inch cake pans with baking spray or butter and flour. Line the bottoms with rounds of parchment paper, then spray or butter and flour the top of the parchment.
Prepare the cakes: In a medium bowl, combine the flour, baking powder, salt, baking soda, and sifted pulverized freeze-dried strawberries and whisk together until well incorporated.
In a large measuring cup with a spout, combine the roasted strawberry jam, milk, and vanilla paste; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar on medium-high until well combined and incredibly fluffy, 3 to 4 minutes, scraping the sides and bottom of the bowl.
Add the eggs one at a time, beating well and scraping the bowl after each addition. After the last egg is added, scrape the bowl once more. Turn the speed up to medium-high and beat until fluffy, 3 to 4 minutes more.
Add one third of the dry ingredients to the bowl with the butter mixture. Mix on low to medium speed until incorporated, scrape the bottom and sides of the bowl well. Then add one third of the wet ingredients, scraping well after the addition. Repeat adding the dry and wet ingredients twice more, ending with the wet mixture. Scrape the sides and bottom once more, then add food coloring gel, if using, tinting to your preferred color. Beat on medium-high for 30 to 45 more seconds, really giving it a good last spin.
Divide the batter evenly among the three prepared pans. (For uniform layers, use a scale to weigh the batter.) Bake until a cake tester inserted into the centers comes out clean and the layers are lightly colored and bounce back when touched in the middle, 25 to 30 minutes, rotating the pans on their racks midway through for even baking.
Let cool on wire racks until completely cooled, about 1 hour. (The cake layers can also be made ahead: Place fully cooled layers between 9-inch cake boards and wrap well with plastic film. Refrigerate for up to 2 days or freeze for up to 2 months, bringing to room temperature before frosting.)
Make the frosting: In the bowl of a stand mixer, using the paddle attachment, cream the butter and cream cheese together on medium-high speed until well combined and slightly fluffy. Gradually add the powdered sugar, 1 cup at a time, scraping the bowl as needed. Switch to the whisk attachment and add the pulverized freeze-dried strawberries, unsifted (I love the little flavor bites and seeds) and the vanilla paste. Taste and add a pinch of salt to pick up the flavor. Add more until you get it *just* right. Whisk until fluffy, 2 to 3 minutes.
To assemble: Turn the cooled layers out onto a cutting board and, using a serrated knife, trim the domed tops off, making a level surface. Place 1 tablespoon frosting in the center of a serving platter or a cake board and top with 1 cake layer, cut side up. If the frosting is soft, chill in the fridge or freezer for 5 minutes to allow the frosting to set and firm up slightly. Repeat with the second layer, cut side up, add frosting, and then the last cake layer. Then apply the crumb coat around the whole cake. Chill 5 minutes to set the crumb coat and then frost with the final layer.
The assembled cake can be stored at room temperature, covered with a cake stand, overnight, or refrigerated in an airtight container for up to 5 days.
Roasted Strawberry Jam
INGREDIENTS
1 pound ripe strawberries, halved
Pinch of salt
Squeeze of lemon juice
~2 tablespoons granulated sugar
METHOD
Heat to oven to 450 degrees. In a bowl, mix all the ingredients. Pour the strawberries onto a sheet pan or large oven-proof pan. Roast for 30 minutes, stirring every 10 minutes. Let cool.
Excerpted by permission of Lisa Donovan
