Strawberry Cake with Strawberry Filling

Start by prepping the for frosting. Add heavy cream to a large bowl. Heat in the microwave for about 1-2 minutes, until hot. Add chopped white chocolate to the warm cream and let it sit for about 2 minutes. Then whisk together until the white chocolate is completely melted into the cream. Cover with plastic wrap and place into the refrigerator to cool completely (about 2 hours - by the time the cake is finished baking and has cooled completely, the cream should be cold) 2 lbs Fresh Strawberries 8 oz White Chocolate
Add strawberries to a food processor and blend until pureed and smooth. Remove one cup of the puree and set aside (this will be for the cake). Add the remainder of the puree to a saucepan over medium low heat. Add sugar, then reduce to 1 cup of puree, this will take about 30-40 minutes. 2 lbs Fresh Strawberries 1/2 cup Sugar
Once reduced, in a small bowl, combine cornstarch and water. Whisk together until a slurry forms, then add to the pan and mix together constantly until it thickens. Remove from the pan and set aside to cool. This will be for the cake filling. Allow the filling to cool completely. 2 tbsp Cornstarch 2 tbsp Water
While the strawberry filling is reducing, preheat the oven to 350 degrees F. Spray three 8-inch cake pans with nonstick baking spray or line with parchment paper.
Whisk together the dry ingredients in a large bowl - cake flour, baking powder, baking soda, and kosher salt. 3 cups Cake Flour 2 1/2 tsp Baking Powder 1/4 tsp Baking Soda 3/4 tsp Kosher Salt
In the bowl of a stand mixer fitted with the paddle attachment, add mascarpone, butter, vegetable, and sugar. Cream together on medium speed for for 4-5 minutes on medium speed, until white and fluffy. Scrape down the sides of the bowl then reduce mixer speed to low and begin adding egg whites, one at a time, ensuring each is fully incorporated prior to adding the next, about 10 seconds between each addition. Scrape down the sides of the bowl once all of the egg whites are added. 8 oz Mascarpone Cheese 1/2 cup Unsalted Butter 1/2 cup Vegetable Oil 2 cups Sugar 6 Egg Whites
In a small bowl, whisk together strawberry puree (the one that we sat aside in step 2), strawberry extract, almond extract, and pink gel food coloring (optional). Add half to the stand mixer and mix on low until just combined. Then add in half of the dry ingredients and continue to mix until combined, about 20 seconds. Add remainder of the strawberry mixture, and then the remaining dry ingredients. Mix everything together until just combined. Scrape down the sides of the bowl once more and continue to mix for an additional 10-15 seconds, until combined and smooth. 1 cup Strawberry Puree 1 tbsp Strawberry Extract 1/2 tsp Almond Extract 2-3 drops Pink Gel Food Coloring
Add half the dry ingredients to the stand mixer and mix on low until just combined, about 10 seconds. Then add the strawberry mixture, continuing to mix for 15 seconds. Add the remaining dry ingredients. Mix everything together until just combined, about 15 seconds. Scrape down the sides of the bowl once more and continue to mix for an additional 10 seconds, until combined and smooth.
Divide the batter equally among the three prepared cake pans. Bake for 26-30 minutes, until a toothpick comes out the center of the cake clean. Allow the cakes to cool in the pan for 10 minutes, then remove onto a wire rack to cool completely.
Now let's resume making the frosting. Add freeze dried strawberries to a food processor. Blend into a powder. 1 1/2 cups Freeze-Dried Strawberries
In a small bowl, mix together gelatin and 2 tbsp of water. Once combined, allow it to sit for 5 minutes. Once solidified, microwave for 5-10 seconds, until it becomes a liquid. 1 1/2 tsp Gelatin
Add cooled white chocolate mixture, mascarpone, blended freeze dried strawberries, and powdered sugar to the bowl of a stand mixer fitted with the whisk attachment. Mix on low speed for 1 minute, then pour in the gelatin and increase the speed to medium. Mix together for an additional 2-3 minutes, until it becomes fluffy and stiff peaks form. 8 oz Mascarpone 1 1/2 cups Freeze-Dried Strawberries 1/2 cup Powdered Sugar 1 1/2 cups Freeze-Dried Strawberries
Once the cakes have cooled completely, place one cake onto a cake stand. Spread a thin layer of frosting on top of the cake. Add about a 1 cup of frosting to a piping bag. Pipe a border around the perimeter of the cake, fill with half of the strawberry jam filling. Place the second cake on top and repeat.
Place the third layer on top and spread frosting all of the cake. Place into the refrigerator for about 30 minutes to set.

Strawberry Cake with Strawberry Filling

Equipment

Ingredients

Strawberry Reduction (Filling)

Strawberry Cake

Strawberry White Chocolate Mascarpone Whipped Cream Frosting

Instructions

Notes

Nutrition

Strawberry Cake with Strawberry Filling

Equipment

Ingredients 1x2x3x

Strawberry Reduction (Filling)

Strawberry Cake

Strawberry White Chocolate Mascarpone Whipped Cream Frosting

Instructions

Notes

Nutrition

Ingredients