strawberry dream cake (cake, cake, C A K E!)

this cake.

oh, sa-weet mama, this cake!

the mister and i have discovered, upon testing and baking and roasting and grilling according to america's test kitchen, that they can do no wrong.

no wrong, folks.

we have truly loved every single recipe that we have made from atk or cook's illustrated and considering that we had a subscription to their magazine for 2 years, watch the show every night @ 5:30 and have two of their cookbooks, we have tested out a lotta delicious recipes. 

 i will not look you in the eye, dear reader, and tell you that this was one of those easy-peasy recipes that you can whip up with one hand behind your back. no sir. this recipe takes some work.

 

there is chopping, microwaving, straining, cooking juices down, plus assorted measuring and sifting and all the other regular baking hoosey-whats.

what i will say is this- you wont be sorry.

 you may be covered from head to toe in powdered sugar (dear lord, do NOT turn the beater on before it is completely immersed in the powdered sugar) and you may be grumbling that you are never going to bake again, but once you take that first bite of this cake

all that negativity will be forgotten. 

the cakes have a perfect crumb and a lovely strawberry flavor that is enhanced by that amazing strawberry frosting and the fresh berries on top.

open a beer or pour yourself a glass of wine, turn on some music and get into that kitchen and bake. this cake is delicious the same day it is made, but if you can put on those patient pants, it is even better and more flavorful after it has had time to chill out in the fridge overnight AND it freezes beautifully.

strawberry dream cake

america's test kitchen

• 10 ounces (2 cups) frozen whole strawberries
• ¾ cup whole milk, room temperature
• 6 large egg whites, room temperature
• 2 teaspoons vanilla extract
• 2¼ cups (9 ounces) cake flour
• 1¾ cups (12¼ ounces) granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 12 tablespoons unsalted butter, cut into 12 pieces and softened

Frosting

• 10 tablespoons unsalted butter, softened
• 2¼ 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)

Instructions

1. Put the oven rack in the middle and heat the oven to 350. Grease two 9-inch cake pans, line with parchment paper, grease that and then flour pans.
2. Put thawed strawberries in a bowl, cover and microwave about 5 minutes, when strawberries are soft and juices are released. Set a fine-mesh strainer over a saucepan and press the strawberries through, reserving the solids. You should have ¾ cup of juices. Bring juice to a boil and cook, stirring occasionally, 6-8 minutes or until syrupy and reduced to ¼ cup. Add the milk to the juice with a whisk.
3. Whisk together strawberry milk, egg whites and vanilla in a bowl. In another bowl, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time and mix until pea-sized pieces remain. Add half of milk mixture. Beat until light and fluffy, about 1 minute. Add remaining milk mixture and beat until incorporated, 30 seconds. Give batter a final stir by hand.
4. Divide batter between the two cake pans and bake until toothpick in center comes out clean, 20-25 minutes. Switch and rotate pans halfway through baking. Cool cakes on a wire rack for 10 minutes, then remove cakes from pans and cool complete for 2 hours.
5. Mix butter and sugar at low speed until combined, 30 seconds. Increase 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 minute. Add strawberry solids and salt. Mix until combined.
6. Dry sliced fresh strawberries.
7. When cakes are cool, spread ¾ cup frosting over bottom layer. Press strawberry slices into frosting and cover with ¼ more frosting. Add top cake layer and spread remaining frosting over top and sides.

- See more at: http://www.takingonmagazines.com/strawberry-dream-cake-from-the-best-of-americas-test-kitchen-2012/#sthash.L19XZcVl.dpuf

Cake
10 ounces (2 cups) frozen whole strawberries (i used a mixture of fresh + frozen)
3/4 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
2 1/4 cups (9 ounces) cake flour
1 3/4 cups (12 1/4 ounces) granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 teaspoons unsalted butter, cut into 12 pieces and softened

Frosting
10 tablespoons unsalted butter, softened
2 1/4 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)

Put the oven rack in the middle and heat the oven to 350. Grease two 9-inch cake pans, line with parchment paper, grease that and then flour pans.

Put thawed strawberries in a bowl, cover and microwave about 5 minutes, when strawberries are soft and juices are released.  Set a fine-mesh strainer over a saucepan and press the strawberries through, reserving the solids. You should have 3/4 cup of juices. Bring juice to a boil and cook, stirring occasionally, 6-8 minutes or until syrupy and reduced to 1/4 cup. Add the milk to the juice with a whisk.

Whisk together strawberry milk, egg whites and vanilla in a bowl. In another bowl, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time and mix until pea-sized pieces remain. Add half of milk mixture. Beat until light and fluffy, about 1 minute. Add remaining milk mixture and beat until incorporated, 30 seconds. Give batter a final stir by hand.

Divide batter between the two cake pans and bake until toothpick in center comes out clean, 20-25 minutes. Switch and rotate pans halfway through baking. Cool cakes on a wire rack for 10 minutes, then remove cakes from pans and cool complete for 2 hours.

Mix butter and sugar at low speed until combined, 30 seconds. Increase 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 minute. Add strawberry solids and salt. Mix until combined.

Dry sliced fresh strawberries.

When cakes are cool, spread 3/4 cup frosting over bottom layer. Press strawberry slices into frosting and cover with 1/4 more frosting. Add top cake layer and spread remaining frosting over top and sides.

• 10 ounces (2 cups) frozen whole strawberries
• ¾ cup whole milk, room temperature
• 6 large egg whites, room temperature
• 2 teaspoons vanilla extract
• 2¼ cups (9 ounces) cake flour
• 1¾ cups (12¼ ounces) granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 12 tablespoons unsalted butter, cut into 12 pieces and softened

Frosting

• 10 tablespoons unsalted butter, softened
• 2¼ 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)

- See more at: http://www.takingonmagazines.com/strawberry-dream-cake-from-the-best-of-americas-test-kitchen-2012/#sthash.L19XZcVl.dpuf

10 ounces (2 cups) frozen whole strawberries

¾ cup whole milk, room temperature

6 large egg whites, room temperature

2 teaspoons vanilla extract

2¼ cups (9 ounces) cake flour

1¾ cups (12¼ ounces) granulated sugar

4 teaspoons baking powder

1 teaspoon salt

12 tablespoons unsalted butter, cut into 12 pieces and softened

- See more at: http://www.takingonmagazines.com/strawberry-dream-cake-from-the-best-of-americas-test-kitchen-2012/#sthash.L19XZcVl.dpuf

• 10 ounces (2 cups) frozen whole strawberries
• ¾ cup whole milk, room temperature
• 6 large egg whites, room temperature
• 2 teaspoons vanilla extract
• 2¼ cups (9 ounces) cake flour
• 1¾ cups (12¼ ounces) granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 12 tablespoons unsalted butter, cut into 12 pieces and softened

Frosting

• 10 tablespoons unsalted butter, softened
• 2¼ 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)

Instructions

1. Put the oven rack in the middle and heat the oven to 350. Grease two 9-inch cake pans, line with parchment paper, grease that and then flour pans.
2. Put thawed strawberries in a bowl, cover and microwave about 5 minutes, when strawberries are soft and juices are released. Set a fine-mesh strainer over a saucepan and press the strawberries through, reserving the solids. You should have ¾ cup of juices. Bring juice to a boil and cook, stirring occasionally, 6-8 minutes or until syrupy and reduced to ¼ cup. Add the milk to the juice with a whisk.
3. Whisk together strawberry milk, egg whites and vanilla in a bowl. In another bowl, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time and mix until pea-sized pieces remain. Add half of milk mixture. Beat until light and fluffy, about 1 minute. Add remaining milk mixture and beat until incorporated, 30 seconds. Give batter a final stir by hand.
4. Divide batter between the two cake pans and bake until toothpick in center comes out clean, 20-25 minutes. Switch and rotate pans halfway through baking. Cool cakes on a wire rack for 10 minutes, then remove cakes from pans and cool complete for 2 hours.
5. Mix butter and sugar at low speed until combined, 30 seconds. Increase 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 minute. Add strawberry solids and salt. Mix until combined.
6. Dry sliced fresh strawberries.
7. When cakes are cool, spread ¾ cup frosting over bottom layer. Press strawberry slices into frosting and cover with ¼ more frosting. Add top cake layer and spread remaining frosting over top and sides.

- See more at: http://www.takingonmagazines.com/strawberry-dream-cake-from-the-best-of-americas-test-kitchen-2012/#sthash.L19XZcVl.dpuf

• 10 ounces (2 cups) frozen whole strawberries
• ¾ cup whole milk, room temperature
• 6 large egg whites, room temperature
• 2 teaspoons vanilla extract
• 2¼ cups (9 ounces) cake flour
• 1¾ cups (12¼ ounces) granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 12 tablespoons unsalted butter, cut into 12 pieces and softened

Frosting

• 10 tablespoons unsalted butter, softened
• 2¼ 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)

Instructions

1. Put the oven rack in the middle and heat the oven to 350. Grease two 9-inch cake pans, line with parchment paper, grease that and then flour pans.
2. Put thawed strawberries in a bowl, cover and microwave about 5 minutes, when strawberries are soft and juices are released. Set a fine-mesh strainer over a saucepan and press the strawberries through, reserving the solids. You should have ¾ cup of juices. Bring juice to a boil and cook, stirring occasionally, 6-8 minutes or until syrupy and reduced to ¼ cup. Add the milk to the juice with a whisk.
3. Whisk together strawberry milk, egg whites and vanilla in a bowl. In another bowl, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time and mix until pea-sized pieces remain. Add half of milk mixture. Beat until light and fluffy, about 1 minute. Add remaining milk mixture and beat until incorporated, 30 seconds. Give batter a final stir by hand.
4. Divide batter between the two cake pans and bake until toothpick in center comes out clean, 20-25 minutes. Switch and rotate pans halfway through baking. Cool cakes on a wire rack for 10 minutes, then remove cakes from pans and cool complete for 2 hours.
5. Mix butter and sugar at low speed until combined, 30 seconds. Increase 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 minute. Add strawberry solids and salt. Mix until combined.
6. Dry sliced fresh strawberries.
7. When cakes are cool, spread ¾ cup frosting over bottom layer. Press strawberry slices into frosting and cover with ¼ more frosting. Add top cake layer and spread remaining frosting over top and sides.

- See more at: http://www.takingonmagazines.com/strawberry-dream-cake-from-the-best-of-americas-test-kitchen-2012/#sthash.L19XZcVl.dpuf

• 10 ounces (2 cups) frozen whole strawberries
• ¾ cup whole milk, room temperature
• 6 large egg whites, room temperature
• 2 teaspoons vanilla extract
• 2¼ cups (9 ounces) cake flour
• 1¾ cups (12¼ ounces) granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 12 tablespoons unsalted butter, cut into 12 pieces and softened

Frosting

• 10 tablespoons unsalted butter, softened
• 2¼ 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)

Instructions

1. Put the oven rack in the middle and heat the oven to 350. Grease two 9-inch cake pans, line with parchment paper, grease that and then flour pans.
2. Put thawed strawberries in a bowl, cover and microwave about 5 minutes, when strawberries are soft and juices are released. Set a fine-mesh strainer over a saucepan and press the strawberries through, reserving the solids. You should have ¾ cup of juices. Bring juice to a boil and cook, stirring occasionally, 6-8 minutes or until syrupy and reduced to ¼ cup. Add the milk to the juice with a whisk.
3. Whisk together strawberry milk, egg whites and vanilla in a bowl. In another bowl, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time and mix until pea-sized pieces remain. Add half of milk mixture. Beat until light and fluffy, about 1 minute. Add remaining milk mixture and beat until incorporated, 30 seconds. Give batter a final stir by hand.
4. Divide batter between the two cake pans and bake until toothpick in center comes out clean, 20-25 minutes. Switch and rotate pans halfway through baking. Cool cakes on a wire rack for 10 minutes, then remove cakes from pans and cool complete for 2 hours.
5. Mix butter and sugar at low speed until combined, 30 seconds. Increase 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 minute. Add strawberry solids and salt. Mix until combined.
6. Dry sliced fresh strawberries.
7. When cakes are cool, spread ¾ cup frosting over bottom layer. Press strawberry slices into frosting and cover with ¼ more frosting. Add top cake layer and spread remaining frosting over top and sides.

- See more at: http://www.takingonmagazines.com/strawberry-dream-cake-from-the-best-of-americas-test-kitchen-2012/#sthash.L19XZcVl.dpuf

• 10 ounces (2 cups) frozen whole strawberries
• ¾ cup whole milk, room temperature
• 6 large egg whites, room temperature
• 2 teaspoons vanilla extract
• 2¼ cups (9 ounces) cake flour
• 1¾ cups (12¼ ounces) granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 12 tablespoons unsalted butter, cut into 12 pieces and softened

Frosting

• 10 tablespoons unsalted butter, softened
• 2¼ 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)

Instructions

1. Put the oven rack in the middle and heat the oven to 350. Grease two 9-inch cake pans, line with parchment paper, grease that and then flour pans.
2. Put thawed strawberries in a bowl, cover and microwave about 5 minutes, when strawberries are soft and juices are released. Set a fine-mesh strainer over a saucepan and press the strawberries through, reserving the solids. You should have ¾ cup of juices. Bring juice to a boil and cook, stirring occasionally, 6-8 minutes or until syrupy and reduced to ¼ cup. Add the milk to the juice with a whisk.
3. Whisk together strawberry milk, egg whites and vanilla in a bowl. In another bowl, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time and mix until pea-sized pieces remain. Add half of milk mixture. Beat until light and fluffy, about 1 minute. Add remaining milk mixture and beat until incorporated, 30 seconds. Give batter a final stir by hand.
4. Divide batter between the two cake pans and bake until toothpick in center comes out clean, 20-25 minutes. Switch and rotate pans halfway through baking. Cool cakes on a wire rack for 10 minutes, then remove cakes from pans and cool complete for 2 hours.
5. Mix butter and sugar at low speed until combined, 30 seconds. Increase 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 minute. Add strawberry solids and salt. Mix until combined.
6. Dry sliced fresh strawberries.
7. When cakes are cool, spread ¾ cup frosting over bottom layer. Press strawberry slices into frosting and cover with ¼ more frosting. Add top cake layer and spread remaining frosting over top and sides.

- See more at: http://www.takingonmagazines.com/strawberry-dream-cake-from-the-best-of-americas-test-kitchen-2012/#sthash.L19XZcVl.dpuf