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 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 clean bowl 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 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 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. Chill for about 2-3 hours in the refrigerator until ready to use.
   

STRAWBERRY BAKERY-STYLE FROSTING

1. In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening and salt on medium speed until light and fluffy, about 8 minutes. Add the powdered sugar, heavy cream, and emulsion and slowly mix until combined, about 1 minute.
   
2. Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes.
   

ASSEMBLE

1. Place a nonslip mat on top of a cake turntable and place a cake board on top. Center the first cake layer on top of the cake board, making sure there's even spacing from all around the edges. Fit a piping bag with a coupler and fill the bag with frosting. Pipe a frosting dam around the edge go the cake. Spread 1/2 cup strawberry filling over the top of the cake in an even layer with a small offset spatula. Place the second cake layer on top and gently press to adhere to the bottom cake layer. Pipe another frosting dam around the edge go the cake. Spread another 1/2 cup filling over the top of the cake in an even layer. Add the third and final cake layer (bottom side up) on top and gently press to adhere.

CRUMB COAT

1. Apply a thin layer of frosting over the top and sides of the cake, creating a crumb coat. Chill the crumb coated cake in the refrigerator for 30 minutes.
   

DECORATE

1. Apply a large dollop of frosting on top of the cake and spread out evenly. Line an 8-inch round acrylic disc with parchment paper with a bit of frosting. Line up the acrylic disc with the bottom cake board and gently press on to the top of the cake to adhere. Cover the sides of the cake with more frosting and gently press a cake scraper against the acrylic disc and bottom cake board and slowly rotate the cake turntable all the way around to create a smooth finish on the side of the cake. Chill the cake in the freezer for 15 minutes or the refrigerator for 30 minutes.
   
2. Place about 1 cup frosting in a bowl and color with Leaf Green gel food color. Place about 1 1/2 cups frosting in another bowl and color with Red Red gel food color and set aside.
   
3. Insert a small offset cake spatula under the acrylic disc, but over the parchment paper and slowly rotate the turntable until the disc releases. Peel off the parchment paper. Fill in any gaps with more frosting and smooth out.
   
4. Gently press a strawberry shaped cookie cutter on to the surface of the frosting to create an outline. Cover the entire cake with strawberry shapes, leaving about 1 inch of space between each.
   
5. Fit two piping bags with Wilton piping tips #16. Place red frosting in one bag and green in the other.
   
6. Pipe the green frosting in the strawberry leaf areas, by using short bursts and squeezing the frosting out of the piping tip and releasing pressure before pulling the piping bag away.
   
7. Pipe the red frosting for the strawberry areas, using short bursts and releasing pressure from the piping bag before pulling the bag away.
   
8. Using food-only tweezers, apply white jimmies for the strawberry seeds on to each strawberry.
   
9. Carefully transfer to a cake pedestal and serve.