Ingredients
Directions
Strawberry Powder:
-
Pulse freeze-dried strawberries in a food processor until the powder is fine. Pass the powder through a fine mesh strainer.
-
In a measuring cup, pour out 1/2 cup of powder for the cake batter and 6 Tbsp for the frosting (more if desired). Set aside.
Strawberry Cake:
-
Preheat the oven to 350 ?
-
Grease and flour three 6″ cake rounds and line with parchment.
-
In a medium bowl, mix flour, 1/2 cup strawberry powder, baking powder, and salt. Sift to ensure it’s well combined and set aside.
-
In a stand mixer fitted with a paddle attachment, mix butter and sugar on medium-high speed until pale and fluffy (approx 3 mins). Reduce speed and add eggs one at a time, then add vanilla.
-
Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Combine fully after each addition.
-
Bake for 35-40 mins.
-
Let cakes cool on a wire rack for 20 mins.
Strawberry Mascarpone Buttercream:
-
Beat butter until smooth then add mascarpone cheese. Combine until smooth.
-
Add in powdered sugar (1/2 cup at a time) then mix in vanilla and 1 Tbsp cream. Beat the mixture on med-high speed for 5 mins.
-
Reduce speed to low and beat for 2 additional minutes.
Assembling:
-
Place one layer of cake on a cake stand or serving plate. Add approximately 1 cup of buttercream to the top and spread evenly.
-
Top with a thin layer of sliced strawberries.
-
Repeat steps one and two with remaining layer and apply a thin layer of frosting all over to crumb coat the cake. Chill for 20 mins.
-
While cake is chilling, add 1/4 cup strawberry powder to the remaining frosting. Mix until combined.
-
Frost the top and sides of the cake and smooth with an icing scraper.
-
Using a small piping bag, pipe dollop ruffles onto the cake.
-
Sprinkle chopped freeze-dried strawberries and garnish with thyme and mint leaves, if desired.