Strawberry White Cake
This cake combines the lightness of a white cake with the sweet, fruity taste of strawberries. Whether you're celebrating a special occasion or just want to enjoy a delicious dessert, this cake is perfect.
Ingredients
Cake:
- 2 1/2 cups plus 2 tbsp all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 4 oz semisweet chocolate chopped finely
- 2 1/4 cups minus 2 tbsp sugar
- 5 large eggs room temperature
- 1 cup plus 3 tbsp milk
- 3/4 cup vegetable oil
Filling:
- 1 1/2 cups pecans chopped
- 1 cup milk
- 3 large egg yolks
- 3/4 cup packed light brown sugar
- 4 tbsp unsalted butter
- 1/4 cup golden syrup or corn syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups sweetened shredded coconut
Frosting:
- 6 tbsp unsalted butter softened
- 2 1/3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/3 cup milk
- 2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Set your oven to 350°F (175°C).
- In a large bowl, combine 2 1/2 cups plus 2 tablespoons of all-purpose flour, 1/4 cup of unsweetened cocoa powder, 1 1/4 teaspoons of baking powder, and 1/2 teaspoon of salt. Mix well.
- In a stand mixer, beat together 5 large eggs, 2 1/4 cups minus 2 tablespoons of sugar, and 1 cup plus 3 tablespoons of milk.
- Gradually add the dry ingredients and melted chocolate to the wet mixture. Mix until everything is just combined.
- Divide the batter evenly into cake pans and bake for 20-25 minutes. Check if they are done by inserting a toothpick in the center; it should come out clean.
Make the Strawberry Filling
- Blend 1 cup of fresh strawberries until smooth.
- Use a fine-mesh sieve to remove seeds and excess pulp from the puree.
- In a saucepan, cook the strawberry puree with 2 tablespoons of sugar and 1 teaspoon of cornstarch over medium heat, stirring constantly until it thickens.
- Stir in 1 teaspoon of lemon juice and mix well.
- Place the strawberry filling in the refrigerator to chill for at least 30 minutes.
Make the Buttercream Frosting
- In a double boiler, whisk together 6 large egg whites and 2 1/3 cups of powdered sugar until stiff peaks form.
- Add 6 tablespoons of unsalted butter and 2 teaspoons of vanilla extract to the egg whites. Mix until smooth and creamy.
Assemble the Cake
- Trim the tops of the cake layers to make them even and flat.
- Spread the chilled strawberry filling between the cake layers, leaving a 1/2 inch border around the edges.
- Frost the top and sides of the cake with the buttercream frosting, making sure it is smooth and even.
- Add any extra decorations like more buttercream, strawberries, or other toppings as desired.
Serve and Enjoy
- Cut the cake into pieces and serve immediately.
- Relish the delicious combination of strawberries and vanilla in this delightful cake.
Notes
Strawberry Filling:
Blend fresh strawberries until smooth and strain to remove any solids.Cook the strawberry puree with sugar and cornstarch until it thickens.Add a bit of lemon juice and chill the filling before using it in the cake.Buttercream Frosting:
Whisk egg whites and sugar over a double boiler until stiff peaks form.Beat in butter and vanilla until the mixture is smooth.For extra strawberry flavor, use freeze-dried strawberries ground into a powder.Assembling the Cake:
Layer the Cake:
- Level the cake layers to make them even.
- Spread the strawberry filling between the cake layers to create a fruity middle.
Frost the Cake:
- Cover the cake with a smooth layer of buttercream frosting on the top and sides.