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Strawberry Dream Cake(Cook's Country) Recipe

Strawberry Dream Cake(Cook's Country) Recipe

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Ingredients:

Serving

10 oz frozen whole strawberries (2 cups)
3/4 cup whole milk, room temperature
6 large egg whites, room temperature
2 tsp vanilla extract
2 1/4 cups cake flour
1 3/4 cups granulated sugar
4 tsp baking powder
1 tsp salt
12 tbsp unsalted butter, cut into 12 pieces and softened
10 tbsp unsalted butter, softened
2 1/4 cups confectioners' sugar
12 oz cream cheese, cut into 12 pieces and softened
1 pinch salt
8 oz fresh strawberries, hulled and sliced thin (about 1 1/2 cups)

Directions:

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).
5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.
6. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1432.08 Kcal (5996 kJ)
Calories from fat	557.69 Kcal
		% Daily Value*
Total Fat	61.97g	95%
Cholesterol	174.93mg	58%
Sodium	666.34mg	28%
Potassium	671.36mg	14%
Total Carbs	212.76g	71%
Sugars	167.08g	668%
Dietary Fiber	2.8g	11%
Protein	13.43g	27%
Vitamin C	34.4mg	57%
Vitamin A	0.5mg	17%
Iron	4.2mg	24%
Calcium	269.7mg	27%

Amount Per 100 g
Calories	310.21 Kcal (1299 kJ)
Calories from fat	120.8 Kcal
		% Daily Value*
Total Fat	13.42g	95%
Cholesterol	37.89mg	58%
Sodium	144.34mg	28%
Potassium	145.43mg	14%
Total Carbs	46.09g	71%
Sugars	36.19g	668%
Dietary Fiber	0.61g	11%
Protein	2.91g	27%
Vitamin C	7.5mg	57%
Vitamin A	0.1mg	17%
Iron	0.9mg	24%
Calcium	58.4mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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