4 Flour for pans
3 cup (8 oz.) salted butter, softened
1 cups granulated sugar
1/4 large eggs, separated
1 cups (about 12 oz.) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon table salt
2 cup whole milk
1 teaspoon vanilla extract
2/3 teaspoon almond extract
2 (16-oz.) containers fresh strawberries
1/2 (8-oz.) container mascarpone cheese, softened
cup granulated sugar, divided
cups heavy whipping cream
teaspoon vanilla extract
teaspoon almond extract
- Make the Cake Layers: Preheat oven to 350°F. Grease, with shortening, and flour 2 (9-inch) round, 2-inch-deep cake pans. Beat the butter with a heavy-duty stand mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the egg yolks, 1 at a time, beating just until blended after each addition.
- Whisk together the flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in the vanilla and almond extracts.
- Beat the egg whites at high speed with an electric mixer until stiff peaks form. Fold about one-third of the egg whites into batter; fold in remaining egg whites in 2 batches. Spoon batter into prepared cake pans.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 28 to 32 minutes. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack, about 1 hour.
Meanwhile, cut a thin slice from stem end of each of 20 to 25 whole strawberries to form a flat base; set strawberries aside.
- Make the Dreamy Whipped Frosting: Gently stir together the mascarpone cheese and 1/3 cup sugar in a medium bowl. Beat whipping cream and vanilla and almond extracts with an electric mixer at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold one-third of the whipped cream mixture into cheese mixture; gently fold in remaining whipped cream mixture in 2 batches.
- Place 1 cooled cake layer on a cake plate or serving platter; spread top with 3/4 cup of the frosting. Working from the outer edge of cake layer toward the middle, place strawberries, flat base sides down and pointed tops up, on top of frosted bottom layer.
- Spoon about 1 1/2 cups frosting into a ziplock plastic freezer bag; snip 1 corner to make a small hole. Pipe frosting between strawberries, filling in spaces completely. Gently spread about 3/4 cup of the frosting on top of berries.
- Place a second cake layer on berry layer; spread remaining frosting over top and sides of cake. Garnish with whole and sliced strawberries, if desired.
Mini Strawberry Tarts
1 cup (4.5 oz.) all-purpose flour
1/3 cup powdered sugar
1/4 cup chopped pistachios
6 tablespoons (3 oz.) salted butter, cubed
1 (8-oz.) package cream cheese, softened
2 teaspoons lemon zest plus 1 Tbsp. fresh juice (1 lemon)
1/2 cup granulated sugar
1 cup heavy whipping cream, whipped
2 cups sliced fresh strawberries
1 tablespoon granulated sugar
- Preheat oven to 350°F. Lightly grease 8 (3 1/2-inch) round, 1-inch-deep mini fluted tart pans with removable rims, and place on a large rimmed baking sheet. Process the flour, powdered sugar, and pistachios in a food processor until nuts are finely ground, about 1 minute. Add the cubed butter to processor, and pulse 6 to 8 times or until mixture resembles coarse meal. Press about 4 1/2 tablespoons of the flour mixture on bottom and up sides of each tart pan.
- Bake in preheated oven until lightly browned, 15 to 20 minutes. Remove tart pans to a wire rack, and cool completely (about 30 minutes).
- Beat the cream cheese with an electric mixer at medium speed until smooth. Add the lemon zest, lemon juice, and 1/2 cup granulated sugar, and beat until well blended. Gently fold the whipped cream into cream cheese mixture until incorporated. Spoon about 5 tablespoons of the cream cheese mixture into each tart shell. Cover tarts with plastic wrap, and chill 4 to 24 hours.
- Toss together the sliced strawberries and 1 tablespoon granulated sugar, and spoon on tarts just before serving.
Strawberry and Cream Cake
1 cup butter, softened
2 cups sugar
2 large eggs
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
2 1/2 cups cake flour
2 tablespoons strawberry-flavored gelatin
1/2 teaspoon baking soda
1/4 teaspoon table salt
1 cup buttermilk
2/3 cup chopped fresh strawberries
Vegetable cooking spray
Strawberry Frosting Garnish: fresh strawberries
- Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 4 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in lemon juice and vanilla.
- Stir together flour and next 3 ingredients; add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in strawberries.
- Grease (with shortening) and flour a 13- x 9-inch pan; line with parchment paper, allowing 2 to 3 inches to extend over long sides. Lightly grease paper with cooking spray. Spread batter in prepared pan.
- Bake at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 30 minutes. Lift cake from pan, using parchment paper sides as handles. Invert cake onto wire rack; gently remove parchment paper. Cool completely (about 1 hour). Spread Strawberry Frosting on top and sides of cake.
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