Happy Summer!!! Let’s kick this warmer season with this delicious cake that is perfect for a birthday or any family gathering. This cake is made with egg whites making the texture of the sponge super soft.
A reduced strawberry puree is part of the cake batter, making it very fruity, perfect for Summer. The frosting is a cream made with freeze dried strawberries which will help your frosting not to be runny (fresh fruit can cause that in frostings).
Let’s get started!
Yield 3 layers (6 inch) or 2 layers (9 inch)
For the cake (2 layers)
2 and 1/2 cups cake flour, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup unsalted butter, room temperature
1 and 3/4 cups white granulated sugar
5 egg whites, room temperature
1/3 cup greek yogurt, plain
1/2 cup milk, any milk you prefer
1/2 cup strawberry puree (reduced)
For the frosting
1 cup freeze dried strawberries ( about 1/4 cup powder)
1 and 3/4 cups heavy whipping cream, cold cold
1 cup powdered sugar
1-2 drops red food coloring (optional, I really did not need it)
Fresh strawberries, sliced. This is going to be for our cake layers filling.
For the strawberry puree
1.- Using a blender or a food processor puree 1 lb of strawberries. You should have a little over 1 cup.
2.- Pour this strawberry puree into a small sauce pan. Simmer in low-medium heat until you just have 1/2 cup. This will take 30 minutes approx.. Using a spatula always check that your mixture does not burn in the bottom or sides.
3.- Let the puree cool completely.
For the cake
1.- Preheat oven to 350 F. Grease and light flour the cake pans. I recommend that you line the bottoms of your pans with parchment paper. Set aside.
2.- In a medium size bowl, mix flour, baking powder, baking soda and salt. Set aside.
3.- In a bowl with an electric mixer, beat butter for 2 minutes. Then, add the sugar and cream together until light and fluffy. This process will take about 2-3 minutes. Don’t forget to scrape down the sides with a spatula as needed. Add in the egg whites (high speed) and mix for about 2 minutes. Add yogurt and vanilla extract. Scrape down the sides as needed.
4.- With the mixer in low speed slowly add the milk until just combined. Do not overmix or your cake will be chewy. Add the 1/2 cup of strawberry puree. Mix in low speed. Add the coloring if using.
5.- With the help of a spatula pour batter evenly into the cake pans. For for about 25 minute or until you insert a toothpick in the middle and it comes out clean.
6.- Let cool completely before making the frosting.
For the frosting
*Before making your frosting, I recommend that you chill your bowl and beaters in the fridge for an hour* This will help your frosting to have a nicer texture*
1.- In a food processor or a blender, grind your freeze dried strawberries until it turns to powder.
2.- In a bowl with an electric mixer, whip your heavy whipping cream for 2 minutes (low speed). Then, add the strawberry powder and powdered sugar . Mix in low for 30 seconds and then in high speed until stiff peaks forms. Place the bowl in the fridge until you are ready to frost your cake.
1.- First you have to level your cake layers. Use a large serrated knife and cut the tops of the cakes if needed. You need a flat surface, not domed.
2.- Place 1 cake layer on your cake stand or plate. Spread some frosting on the top and sliced strawberries. Top with second layer and spread some frosting. Cover the sides too.
3.- Refrigerate the cake for at least 1 hour before serving.
4.- This cake can be storage in the fridge up to 4 days.