Strawberry Layer Cake

Strawberry Layer Cake

More strawberries!  Can you blame me?  If there’s any time of the year to enjoy them, it’s right now.  Maybe I’m especially craving them because of my lack of success with strawberry in the garden.  I was so excited about the prospect of fresh strawberries that I bought not one, but two plants!  I believe that so far they have yielded me 4-5 berries total.  And I must say, they were some damn fine strawberries.  But I want more!  Luckily, I live close to several farmer’s markets.  They might not be straight from my backyard, but they’re close enough.

Ingredients

  • ¼ cup strawberry puree, room temperature (made from fresh or frozen strawberries)
  • 1 cup whole milk, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons fresh orange juice
  • 10 ounces all purpose flour
  • 3 ounces potato starch
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • zest of 1 orange (about 1 tablespoon)
  • 12 ounces sugar
  • 8 ounces (2 sticks) unsalted butter, softened
  • 4 eggs, room temperature
  • Thinly sliced strawberries for layering

Ingredients

  • 16 ounces sugar
  • ½ cup water
  • 1 teaspoon Karo corn syrup
  • 6 ounces egg whites
  • 20 ounces (5 sticks) butter, cubed at at room temperature
  • ½ cup strawberry puree
  • 1½ tablespoon fresh squeezed orange juice
  • optional: 1-2 drops red food coloring
Read the whole recipe on Savory Simple