How to Make Strawberry Dream Cake

Strawberry Dream Cake Recipe Source: American Test Kitchen
Ingredients: Serve 8 to 10
10 ounces (2 cups) frozen whole strawberries
¾ cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
2 ¼ cups (9 ounces ) cake flour
1 ¾ cups (12 ¼ ounces) granulate sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces and softened

10 tablespoons unsalted butter, softened
2 ¼ cups (9 ounces) confectioners sugar
12 ounces cream cheese, cut into 12 pieces and softened
Pinch salt
8 ounces fresh strawberries, hulled and sliced thin ( 2 cups)

How to Make Strawberry Dream Cake

FOR THE CAKE: adjust oven rack to middle position and heat oven 350 degrees. Grease two 9 inch round cake pans, line with parchment paper, grease parchment, and flour pans.

Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice about 5 minutes. Place in fine mesh strainer set over small saucepan. Firmly press fruit (juice should measure at least ¾ cup); reserve strawberry solids. Bring juice to boil over medium high heat and cook, stirring occasionally until syrupy and reduced to ¼ cup, 6 to 8 minutes. Whisk milk into juice until combined.

Whisk strawberry milk, egg whites, and vanilla together in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt together on low speed until combined. Add butter, 1 piece at a time, and mix until only pea size pieces remain, about 1 minutes. Add half of milk mixture, increase speed to medium high, and beat until light and fluffy, about 1 minutes. Reduce speed to medium low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.

Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center of cakes come out clean, 20 to 25 minutes, switching and rotating pans halfway through baking. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely, about 2 hours. ( cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 2 days )
How to Make Strawberry Dream Cake

FOR THE FROSTING: using stand mixer fitted with paddle, mix butter and sugar together on low speed until combined, about 30 seconds. Increased speed to medium high and beat until pale and fluffy about 2 minutes. Add cream cheese, 1 piece at a time, and beat until incorporated, about 1 minutes. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use.

Pat strawberries dry with paper towels. When cakes are cooled, spread ¾ cup frosting over 1 cake round. Press 1 ½ cups strawberries in even layer over frosting and cover with additional ¾ cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. ( cake can be refrigerated for up to 2 days. Bring to room temperature before serving). End.

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