Ingredients: |
Ingredients: Cake:
1-1/4 c. cake flour
1-1/2 tsp. baking powder
1/4 tsp. salt
5 large eggs, room temperature (2 whole and 3 separated)
6 tbsp. unsalted butter, melted and cooled
2 tbsp. water
2 tsp. vanilla extract
Strawberry Filling:
2 lbs. fresh strawberries, washed, dried and stemmed
4-5 tbsp. sugar
2 tbsp. liqueur (I like Grand Marnier)
Whipped Cream:
8 oz. cream cheese, room temperature
1/2 c. sugar
1 tsp. vanilla extract
2 c. whipping cream
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Directions: |
Directions:Cake:
Preheat oven to 325º F. Grease and flour a 9" round cake or springform pan. It must have straight sides. Line with parchment paper and grease parchment paper.
Whisk the flour, baking powder, salt and all but 3 tablespoons of sugar in a mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving the whites), butter, water and vanilla. Whisk until smooth.
in the clean bowl of a standing mixer fitted with a whisk attachment, beat the 3 remaining egg whites at medium low speed until frothy, 1 to 2 minutes. With the machine running, gradually add the remaining 3 tablespoons sugar, increase the speed to medium high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of the egg whites into the batter to lighten. Add the remaining egg whites and gently fold into the batter until no streaks remain. Transfer the batter to the prepared pan, smoothing the top with a rubber spatula. Bake for 30-40 minutes, rotating the pan halfway through, until a toothpick inserted in the centre comes out clean. Cool the cake on a wire rack for 10 minutes, invert onto the wire rack and peel off the parchment paper. Invert the cake again (so the top is right side up and cool on wire rack for 1 hour.
Strawberry Filling:
Halve 24 of the best looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tbsp. of sugar in a medium bowl and let sit 1 hour, stirring occasionally. Strain the juices from the berries and reserve (should be about 1/2 cup). In a food processor, pulse the macerated berries about 5 times. (If you don't have a food processor, made with a potato masher.) You should have about 1-1/2 cups of berries. Put the reserved juices in a small saucepan with the liqueur and cook over medium heat until syrupy and reduced to about 3 tbsp. (3-5 minutes). Pour the syrup over the macerated berries and toss to combine. Set aside until the cake has cooled.
Whipped Cream:
Place the cream cheese, sugar and vanilla in the clean bowl of a standing mixer fitted with the whisk attachment. Whisk at medium-high speed until light and fluffy until light and fluffy, about 1 to 2 minutes, scraping down sides of bowl with a spatula as needed. Reduce the speed to low and add the whipping creaming a slow steady stream. When almost fully combined increase the speed to medium high and beat until the mixture holds stiff peaks, 2 to 2-1/2 minutes more.
Cake Assembly:
Use a serrated knife to cut the cake horizontally into three even layers. Place the bottom layer on a plate and arrange a ring of 20 reserved strawberry halves, cut sides down and stem ends facing out, around the perimeter of the cake layer. Pour 1/2 of the pureed strawberry mixture in the centre and then spread to cover any exposed cake. Gently spread about 1/3 of the whipped cream mixture over the berry mixture, leaving a 1/2 inch border from the edge. Place the second layer of cake on top of the whipped cream. Repeat with 20 additional strawberry halves, the remaining berry mixture and half of the remaining whipped cream mixture. Gently place the last cake layer on top. Spread the remaining whipped cream over the top, decorate with the remaining cut strawberries. |
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