Shelly's Recipe

STRAWBERRY BIRTHDAY CAKE

Category: Cakes

1 cup butter, softened
2 cups sugar
1 tsp vanilla extract
2 3/4 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1 cup whole buttermilk
5 egg whites, beaten until stiff
Strawberry Curd, recipe follows
Strawberry Frosting, recipe follows
Garnish: fresh strawberries

Preheat oven to 350. Grease and flour 3 (9-inch) round cake pans; set aside.
In a large bowl, beat butter and sugar until fluffy. Add vanilla extract, beating to combine.

In a medium bowl, sift together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Fold in egg whites, one-third at a time. Divide batter among prepared pans. Bake for 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cake layers from pans and cool completely on wire racks.

Spread Strawberry Curd evenly between cake layers. Spread Strawberry Frosting on sides and top of cake. Garnish with fresh strawberries, if desired.

Strawberry Curd
1 (16 oz) pkg frozen sliced strawberries in syrup, thawed and drained
1/2 cup sugar
2 tbsp cornstarch
1 tbsp fresh lemon juice
3 egg yolks, lightly beaten
1/4 cup butter, cut into pieces
1 tsp strawberry extract

In the work bowl of a food processor or the container of a blender, process strawberries until smooth. Reserve 1/2 cup strawberry puree for Strawberry Frosting.

In a heavy saucepan, combine sugar and cornstarch. Add strawberry puree, lemon juice, and egg yolks. Cook over medium heat for 7 to 8 minutes, or until very thick, whisking constantly.

Remove from heat; gradually add butter, whisking until melted. Add strawberry extract, stirring to combine. Cool mixture slightly; cover and refrigerate for 2 hours.

Strawberry Frosting
1/2 cup butter, softened
1 (8 oz) pkg cream cheese, softened
1/2 cup reserved strawberry puree
1 tsp strawberry extract
6 cups confectioners sugar, sifted

In a large bowl, beat butter and cream cheese until smooth. Add strawberry puree and strawberry extract, beating until combined. Gradually add confectioners’ sugar, beating until a smooth and spreadable consistency is reached.