Instructions

STRAWBERRY CAKE

1. Adjust an oven rack to the middle position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
   
2. Microwave strawberries in a microwavable bowl, covered, until strawberries have softened and are juicy, about 5 minutes. Place strawberries in a sieve set over a small saucepan and press with a rubber spatula to extract as much juice from the strawberries as possible. Discard strawberry solids. Over medium-high heat, bring the strained strawberry juice to a boil, stirring occasionally until the juice turns into a syrup and measures about ¼ cup, about 6 to 8 minutes. Remove from the heat and stir in the milk. Transfer milk mixture to a 4 cup liquid measuring cup and whisk in the egg whites and Strawberry Emulsion until combined.
   
3. In the bowl of a stand mixer with the paddle attachment attached, mix the flour, sugar, baking powder, ground cinnamon and salt on low speed until combined. Add butter one piece at a time and mix until pea-sized pieces remain, about 1 minute. Add half of the milk mixture and increase the speed to medium-high and beat until light and fluffy, about 1 minute. Reduce the mixer speed to low and add in the remaining milk mixture and beat until combined, about 30 seconds.
   
4. Divide the batter between the prepared cake pans and smooth the tops out with a rubber spatula. Give the pans a few light taps on the counter to settle the batter and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 30 to 35 minutes, rotating pans halfway through baking.
   
5. Let cakes cool in their pans for 10 minutes on wire racks, and then invert on to racks to cool completely, about 2 hours.

STRAWBERRY FILLING

1. Place thawed strawberries in a blender or food processor and puree until smooth. Over a bowl pour strawberry puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the sieve.
   
2. Place strawberry puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice and Chambord. Chill for about 2-3 hours in the refrigerator until ready to use.
   

BUTTERCREAM

1. Place chopped chocolate in a large bowl. Heat the heavy cream, sugar and strawberry liqueur in a small saucepan over medium-high heat. Stir to dissolve the sugar and bring to a boil. Pour the boiling cream over the chopped chocolate and let sit for 5 minutes; then stir with a whisk until smooth. Pour the ganache onto a parchment paper lined rimmed baking sheet and spread it evenly. Refrigerate for 20 minutes until chilled but not firm.
   
2. Place butter in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 1 minute. Increase the speed to medium-high and mix for 2 more minutes. Scrape down the sides of the bowl and mix again for 2 more minutes. Scrape down the sides of the bowl and pour in cooled melted chocolate and beat on medium for 2 minutes. Give the buttercream a final stir by hand.
   

ASSEMBLE

1. Fit a piping bag with a coupler or round piping tip. Fill piping bag with about 1 cup buttercream. Place a nonslip mat on to of a cake turntable. Place an 8-inch cardboard cake round on top. Center the first cake layer on to the cake board. Pipe a dam of buttercream on the edge of the cake. Fill with about 1/2 cup strawberry filling and spread out in an even layer with a small offset cake spatula until it reaches the buttercream dam.
   
2. Place the second cake layer on top and pipe another buttercream dam on the edge. Add about 1/2 cup strawberry filling and spread evenly until it reaches the buttercream dam. Place the third cake layer on top, bottom side up.
   

CRUMB COAT

1. Apply a thin crumb coat over the top and sides of the cake. Chill the cake in the freezer for 15 minutes or in the refrigerator for 30 minutes.
   

DECORATE

1. Line an 8-inch round acrylic disc with parchment paper. Apply a large dollop of buttercream on top of the chilled and crumb coated cake, and spread the buttercream out in an even layer. You should have excess buttercream hanging off the edge.
   
2. Place the lined acrylic disc on top (parchment side down), making sure it lines up with the bottom cake board. Apply buttercream to the sides of the cake, making sure the bottom cake board is completely covered. Apply a cake scraper to the bottom cake board and top acrylic disc and rotate the turntable to smooth out the buttercream. Apply more buttercream to any gaps and smooth out again, rotating the turntable until the sides are smooth. Place the frosted cake in the freezer for 15 minutes or the refrigerator for 30 minutes before removing the acrylic disc.
   
3. Gently insert a small offset spatula under the acrylic disc, but above the parchment paper and carefully rotate the turntable until the disc releases. Peel off the parchment paper.
   
4. Fit a piping bag with Wilton piping tip #12 and fill with buttercream. Pipe teardrop shapes staring from the outer edge of the cake. Place a circle of sliced strawberries at the base of the teardrop shapes. Pipe another round of teardrop shapes, alternating with sliced strawberries until you reach the center.
   
5. Carefully transfer the cake to a cake pedestal and serve.