4 1/2 cups cake flour
3 teaspoons of baking powder
1/4 teaspoon of salt
1 cup + 2 tablespoons of butter at room temperature
2 cups of granulated sugar
4 eggs + 1 egg white
3/4 cup sour cream
1 tablespoon of vanilla extract
1 tbsp optional orange extract
3/4 cup + 6 tablespoons of milk
Strawberry icing
3 cups heavy cream
1 8-ounce pkg. Of cream cheese, softened
2 teaspoons of vanilla extract
3/4 cup granulated sugar
2-3 pints of finely chopped strawberries (= about 2 cups of chopped strawberries)

Preheat the oven to 325 degrees. Prepare 3 9-inch round cake pans by spraying liberally with non-stick cooking spray.
Sift together the cake flour, baking powder and salt in a medium bowl and set aside.
In a stand mixer with the paddle attachment, beat the butter and sugar until smooth and fluffy. Slowly add the eggs and mix well until combined.
Stir in sour cream, vanilla and optional orange extract, and mix well until blended.
Scrape the sides of the bowl and add half the flour mixture. Stir until completely incorporated. Scrape the sides of the bowl again and add the milk.
Add the remaining flour and stir until the flour is completely incorporated. Scrape the sides and bottom of the bowl and stir one last time.
Divide the dough into 3 prepared round baking tins.

Bake at 325 degrees for about 35 minutes. Cakes are baked when the top bounces with a light touch, or a toothpick inserted in the center of the cake comes out clean. Let cool completely before returning to a plate or cooking rack.
In your stand mixer with the whisk (or with a hand mixer), beat the heavy cream until stiff peaks form. Reserve, preferably in the refrigerator. (If you have two bowls for your stand mixer, leave them in the bowl, if not, transfer them to another bowl before placing them in the refrigerator). * NOTE - use a chilled bowl and paddle to help keep cream fresh.
Place the palette attachment on your blender and beat the cream cheese on high power until light and fluffy, scraping the sides several times. Add the vanilla and sugar and beat over medium heat until completely incorporated.
Stir in the chopped strawberries at low speed. Remove the bowl from the mixer. Gently fold in the whipped cream with a spatula until well blended.
Place the first cake layer on your serving platter and frost just the top with the strawberry frosting (about 1/2 "thick). Repeat with the next two layers, then frost the sides with an offset spatula (the long and lean type Smooth top and sides until blended, then top with strawberry slices for garnish, if desired.
recipe and photo from:


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