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 fine mesh strainer set over a small saucepan and press with a rubber spatula to extract as much juice from the strawberries as possible. Discard strawberry solids or save for another use. 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 clean bowl and whisk in the egg whites vanilla extract and strawberry extract until combined.
3. In the bowl of a stand mixer with the paddle attachment attached, mix the flour, sugar, baking powder 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 20 to 25 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 strainer.
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.

CREAM CHEESE FROSTING

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the powdered sugar, vanilla extract, lemon juice and salt. Reduce the speed to low and beat for 1 minute.
2. Increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low and add the cream cheese and beat until smooth, about 1 minute. Do not over beat or the frosting will become soupy.
   

ASSEMBLE

1. Center the first cake layer on a cake board and place on a cake turntable. Fit a piping bag with a coupler or a plain round piping tip. Fill the piping bag with about 1 cup frosting.
2. Pipe a frosting dam around the top edge of the cake layer. Spread half of the strawberry filling on top in an even layer all the way out until it meets the frosting dam. Place the second cake layer on top and pipe a frosting dam around the edge. Spread the remaining filling in the center and spread out in an even layer.
3. Place the third cake layer on top (bottom side up) and spread about 1 1/2 cups of frosting over the top and sides of the cake, creating a crumb coat. Be sure to keep a separate bowl on hand to wipe off your cake spatula so you don’t get any crumbs in your bowl of clean frosting. Chill the cake in the refrigerator for at least 30 minutes.
4. Cut out an 8-inch round piece of parchment paper to line your acrylic disc with. (This will help keep the disc from sticking to your frosting when you remove the disc.) Spread a small amount of frosting on your acrylic disc and attach the parchment paper to it.
5. Place a generous amount of frosting on the top of your cake and spread it out to the edges of the cake. You should have extra frosting hanging over the edges. Gently press your disc on top (parchment side down) of the cake making sure it’s even with the cake board on the bottom. Once it is centered, apply a generous amount of frosting to the sides of the cake.
6. Once you have the sides frosted, take a cake scraper and gently press it against the cake board and the acrylic disc. Rotate the cake turntable until your frosting is smooth, applying additional frosting to areas that need it. Chill in the refrigerator for another 30 minutes.
7. Gently remove the cake disc with your cake spatula by gently turning the cake turntable until it loosens the acrylic disc. Remove the parchment paper and fill in any gaps or holes if needed with more frosting.

DECORATING

1. Place remaining frosting in a piping bag fitted with Ateco piping tip #808. Pipe 8 dollops of frosting around the top edge of the cake and place a fresh strawberry on top of each dollop. Add sprinkles and dragees if desired. Carefully remove the cake from the turntable and place on a cake pedestal and serve.