Ingredients: |
Ingredients: For the Cake:
1 recipe Vanilla Butter Cake, (see recipe)
For the Strawberry Filling:
3 cups, fresh strawberries, hulled and chopped
1 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 tablespoon salted butter
¼ cup water, divided
⅛ teaspoon kosher salt
For the Topping:
3¾ cups heavy cream, cold
1½ cups powdered sugar
6 tablespoons full fat sour cream, cold
1 tablespoon pure vanilla extract
Sliced unblanched almonds, toasted and cooled, for garnish
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Directions: |
Directions:1). Make the Vanilla Cake according to the instructions and cool completely.
2). Wash, clean, and hull the strawberries. Dice them into equal size pieces about ¼-inch in size. In a medium saucepan, whisk together the water, sugar, cornstarch, lemon juice and salt. Add the strawberries. Begin to heat the mixture on medium-high heat, stirring constantly with a whisk. Bring to a boil and allow the mixture to thicken and turn glossy. Remove the saucepan from the heat and stir in the butter. Pour the mixture into a bowl and cool completely. Refrigerate the strawberry mixture for at least 4 hours until it's set. The filling can be stored in an airtight container in the refrigerator for up to a week
3). For the topping, chill the mixing bowl and the whisk attachment of an electric mixer for about 30 minutes before you begin.
4). Preheat the oven to 325 degrees. Place the almonds on a baking sheet and toast in the oven for 5 to 7 minutes, shaking the pan halfway through to ensure even toasting. Remove and cool completely.
5). In the chilled bowl of the electric mixer fitted with the chilled whisk attachment and set on low, mix the cream until the mixture starts to increase in volume, about 3 minutes. Add the powdered sugar, sour cream, and vanilla and turn the mixer up to medium-high speed and whip for about 1 to 2 minutes or until the cream reaches stiff peaks, occasionally scraping down the sides and bottom of the bowl to ensure even mixing. When you lift the beaters out of the bowl, the cream should stand up and not fold over. Be careful not to over mix. The cream is correctly whipped when the whisk can stand on its own in the bowl. Cover and refrigerate the cream until you are ready to frost the cake. Just before using the cream, give it a turn or two by hand to mix again.
6). To assemble the cake, place the first layer on a cardboard round or cake plate with the baked bottom facing up. Using a decorating bag filled with the topping and fitted with a tip #12. Pipe a line of topping just inside the outer edge of the layer. This will create a dam that will prevent the filling from seeping out. After piping the dam, add about a ¼-inch-thick layer of the strawberry filling inside the dam and spread using an angled spatula. Place the next layer on top, making sure it is level. The weight of the layer will cause the circle of icing to expand. Pipe a dam on the second layer and add the strawberry filling as you did before. Center the top layer over the filling and place the cake in the refrigerator for 30 minutes to set the filling.
7). Remove the cake from the refrigerator and pipe a 1-inch-thick dam of the topping around the top of the cake. Fill the center of the cake with strawberry filling. You may have extra filling leftover. Working with a flexible metal icing spatula, frost the sides of the cake with the whipped cream allowing the topping to flow over the edges of the cake and smoothing the frosting into the piping. Chill for at least 2 hours before serving. Right before you're ready to serve the cake, sprinkle the toasted almonds over the strawberry filling. |
This recipe for Jordan's Fresh Strawberry Layer Cake is from