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

STRAWBERRY ROSE SWISS MERINGUE BUTTERCREAM

1. Place the strawberries, sugar and salt in the bowl of a food processor and process until pureed. Set aside until needed.
2. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
3. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract and rose extract. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes. Gradually add the 2/3 cup strawberry puree and mix until combined.

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 1/2 cups 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. Fit a piping bag with a Wilton 1M piping tip and fill the piping bag with buttercream. Make sure to space out the rosettes so all of them are about the same size. Tuck the end of the rosette behind the next rosette so the next rosette covers up the end of the next one. Do this all the way around the side of the cake, moving up to the top.
5. Place a few pearl dragees around the cake filling in some of the gaps in the buttercream. Strategically place a few rose buds on top and on the sides of the cake and serve.