Strawberry Birthday Cake is a delightful dessert that brings the freshness of strawberries to a rich, moist cake. It’s a perfect choice for any celebration, but especially for a birthday party. The cake itself is made with a classic vanilla sponge, enhanced with a touch of buttermilk for extra richness.
Ingredients:
- 1 cup butter (softened)
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2 3/4 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup whole buttermilk
- 5 egg whites
- Fresh strawberries to garnish (optional)
- 16 oz strawberries (1 package, frozen, sliced, in syrup, thawed and drained)
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 3 egg yolks (lightly beaten)
- 1 tablespoon fresh lemon juice
- 1/4 cup butter (cut into pieces)
- 1 teaspoon strawberry extract
- 1/2 cup butter (softened)
- 8 oz. cream cheese (1 package, softened)
- 1/2 cup strawberry puree (reserved, from strawberry curd)
- 1 teaspoon strawberry extract
- 6 cups icing sugar (sifted)
Method:
Preheat the oven to 175°C (350°F). Grease and flour three 9-inch round cake tins.
In a large bowl, cream together 1 cup softened butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
Sift the flour, baking powder and salt into the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Beat on low speed until just combined after each addition. Fold in the strawberries.
In a clean bowl, beat the egg whites until stiff. Gently fold into the mixture. Spoon the mixture evenly into the prepared trays.
Bake for 20-25 minutes or until a toothpick inserted in the centre of the cake comes out clean. Leave the cakes to cool in the cake tins for 10 minutes, then remove from the tins and cool completely on a wire rack.
While the cakes are cooling, make the strawberry curd. In a saucepan, combine the thawed and drained strawberries, 1/2 cup sugar, cornstarch, egg yolks and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and comes to the boil. Boil for 1 minute, then remove from heat and stir in 1/4 cup butter chunks and 1 teaspoon strawberry extract. Allow the curd to cool completely.
To make the frosting, beat 1/2 cup softened butter and cream cheese until smooth. Whisk in the strawberry puree and 1 teaspoon strawberry extract. Gradually beat in the sifted icing sugar until smooth and creamy.
To assemble the cake, place one layer on a serving platter and spread with half the strawberry curd. Repeat with the second layer and the remaining quark. Top with the third layer. Frost the top and sides of the cake with the cream cheese frosting. Garnish with fresh strawberries if desired.
