Since she wanted the 'Watermelon Cake', I thought I don't need to bake her any birthday cake but this watermelon cake is just a small cake and won't be enough for the guests. Hence, I have this lovely Strawberry Layer Cake With Whipped Strawberry Frosting done as another birthday cake for her. There's no harm having two birthday cakes at a go. She can make two wishes.... and we celebrated her 9th birthday yesterday....
This Strawberry Layer Cake fully adapted from this lovely lady Rosie of Sweetapolita
Yield: 3 x 8″ round layers
350g granulated sugar (you may cut down this as I feel it is too sweet after combining with the Jell-O)
1 packet (85g) strawberry flavored gelatin (such as Jell-O)
227g butter, softened
4 eggs (at room temperature)
300g sifted cake flour
1 tbsp baking powder
¾ tsp salt
1 cup whole milk, room temperature
1 tbsp vanilla extract
¼ cup strawberry puree made from frozen strawberries (puree itself should be closer to room temp, not frozen or icy)
1. If you’re making your own strawberry puree, remove frozen strawberries (about 2
handfuls) from freezer and place in a single layer in a flat dish to thaw slightly. Place
into food processor and puree the strawberries until smooth. Stir to ensure it is nice
and smooth and not icy. Measure out 1/4 cup for cake and 3 tablespoons for frosting,
and freeze the remaining puree for another use.
2. Preheat oven to 350°F (180°C). Butter, line with parchment, and flour three round 8”
inch pans, tapping out the excess. Set aside.
3. In a medium bowl or measuring cup, combine and stir the milk, strawberry puree and
the vanilla. Set aside.
4. Sift and whisk dry ingredients together in a medium bowl, and set aside.
5. In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar,
gelatin, and butter on medium speed until light and fluffy–about 5 minutes.
6. Add the eggs, one by one, mixing well after each addition and scraping down the sides
of the bowl with spatula.
7. Add the wet & dry ingredients to the creamed mixture by alternating–beginning and
ending with dry ingredients and mixing just enough after each addition to incorporate,
but not overmix.
8. Divide the batter in three, spreading it evenly with a small offset palette knife. If youhave a kitchen scale, weigh each pan filled with batter, to ensure 3 even layers.
9. Bake 25-30 minutes or until a cake tester comes clean when inserted into the center. Be
so careful to not overbake. Check cakes at 20 minutes, but not before, and once you feel
it’s almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes
before loosening the sides with a small metal spatula, and invert onto greased wire
racks. Gently turn cakes back up, so the tops are up and cool completely.
10. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5
days, or frozen for up to 2 months. Best eaten day one.
Whipped Strawberry Frosting
375g unsalted butter, softened and cut into cubes
500g confectioners’ sugar (icing, powdered)
1 tbsp milk
1 ½ tsp vanilla extract
pinch of salt
3 tbsp strawberry puree made from frozen strawberries (if you want the frosting seed-free, you can put the puree through a sieve before adding to frosting)
1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium
speed. Butter will become very pale & creamy.
2. Add remaining ingredients, except strawberry puree, and mix on low speed for 1 minute, then on medium
speed for 6 minutes. Frosting will be very light, creamy and fluffy.
3. Add strawberry puree and mix until incorporated.
4. Best used right away, but can be covered in an airtight container at room temperature for a day or so.
Strawberry Layer Cake Assembly
1. Place a cake layer face-up on cake plate or 8″ round thin cake board.
2. Place 1 cup of frosting on top, and spread evenly with a small offset palette knife.
3. Repeat step 1-2.
4. Place final layer, face-down (bottom of cake layer is facing out). Place a generous scoop of frosting on
top, spreading evenly with a small offset palette knife and working your way down the sides until you have
a thin layer of frosting over the entire cake. Use a bench scraper to achieve very smooth sides. Chill until
set — about 30 minutes.
5. Remove from refrigerator and cover with a final layer of frosting.
6. Finish with any decorations of choice, or frosting borders.
7. Store in a cake keeper at room temperature for up to 2 days, or in refrigerator for up to 5 days. As with
most cakes, it’s best eaten day 1.