Ingredients: |
Ingredients: Cake
2 8 or 9 inch cake pans
1/2 cup unsalted butter, softened plus more for greasing pans
2 cups cake flour (not self-rising) plus more for dusting pans
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
3 large eggs, kept at room temperature for 30 minutes
1 1/2 teaspoons vanilla extract
3/4 cup whole milk
Filling
5 1/2 tablespoons granulated sugar
1/4 cup limoncello
1 tablespoon fresh lemon juice
1 pound strawberries, preferably small, trimmed
1 1/4 cups heavy cream
Confectioner sugar for dusting
Mint leaves for garnish
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Directions: |
Directions:Preheat oven to 350 degrees, bake on middle rack.
Lightly grease 2 8 or 9 inch cake pans with butter and dusting with flour.
In a medium bowl, sift together flour, baking powder, and salt.
Using an electric mixer, beat together butter and granulated sugar on medium speed until pale and fluffy, about 5 minutes. Add 3 large eggs, one at a time, beating until combined; then add vanilla extract.
With mixer on low speed, alternately add the flour mixture and whole milk in four batches; beat until just combined.
Divide batter between cake pans, spreading evenly with a spatula. Bake until the cakes begin to pull away from the sides of the pans and testers inserted into centers come out clean. 20 to 25 minutes. The top of the cakes will be pale in color. Cool 5 minutes in the pan on wire rack, then invert onto rack and cool completely.
Filling
In a small saucepan, combine 3 tablespoons of sugar, 1/4 cup of limoncello, 1 tablespoon of fresh lemon juice, and 1 tablespoon of water; heat over medium heat, whisking, just until the sugar is dissolved. Remove from heat.
With tops of cakes facing up and avoiding outer 1/2 inch border, poke both cakes all over with tines of fork. Brush with syrup.
Slice half of the strawberries. In the bowl of the electric mixer, beat 1 1/4 cups of heavy cream and the remaining 2 1/2 tablespoons of granulated sugar to stiff peaks. Cover 1 cake with 1/2 of the cream, leaving a 1 inch border. Arrange sliced berries on top. Top with second cake layer. Cover with remaining cream, leaving a 1 inch border. Top with whole berries, the dust with confectioner sugar. Garnish with mint. |
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