Strawberry Cream Naked Cake

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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)

Ingredients

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)

Extras

Fresh strawberries, sliced. This is going to be for our cake layers filling.

Directions

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.

Assemble

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.

Enjoy!

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