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STRAWBERRY KISS CAKE by CakeWalker
I used to marvel at them, the shiny plastic-covered rows of tilled soil awaiting a fresh planting. You could hardly miss them as your car jetted south on the 5 or 405. If you fixed your gaze a certain way, the passing symmetrical rows would appear as though they were in motion while you were seemingly stationary, suspended in time. A kaleidoscope can give the same feeling. As a boy growing up near the Irvine Ranch in Orange County, CA, the influences of agriculture were everywhere. The big crop that comes to mind, of course, was the large expanses of orange groves. But another crop almost as abundant was strawberries.
Strawberry fields were interspersed throughout the region and If I had been afforded the opportunity to do so, I’d bet a fly over would have revealed a patchwork quilt topography. Taking a closer look, the roadside fruit stand was always a favorite stop to pick up a couple of baskets of the succulent red berries. The thought of sweet juicy berries conjures up images like billowy clouds of whipped cream, mounded atop those little golden cakes overflowing with sliced strawberries, or maybe some mottled fresh berries stirred into a pitcher of iced lemonade. Sometimes though, the best way to eat them is to gently pinch a strawberry by the leafy stem and bite it clean from the core. It’s like a strawberry kiss―pure, sweet and simple. Are you feeling like a kid again?
Speaking of children, a visit to a pick-your-own berry patch is a wonderful weekend morning expedition for the whole family. Kids can fill a basket of strawberries in no time. Just school them a bit with a couple of guidelines on how to choose ripe berries and let them go at it! They’ll exhibit a certain glee in their activity, similar to that of an Easter egg hunt.
Early April in the golden state is when strawberry season typically opens and the berry plants start hitting their stride. It’s what I call the holy trinity effect: color, smell and taste―and when all three elements are in play, the effect is heavenly! The 2011 California strawberry season is no exception. Soon to follow will be festivals, pie contests and bake sales heralding the arrival of the luscious berries. There’s so much to do, see and eat all in the name of this ravishing red fruit.
If you happen to be visiting us this spring or summer, keep your eyes out for those furrows of plastic covered soil…a field can crop up (pun intended) out of nowhere from Watsonville in central California to Carlsbad and beyond in the south. Only now, those long rows are mounded over with thriving strawberry plants. Just remember to fix your gaze as you motor past so you can be mesmerized by the “kaleidoscope.”
Mother Nature has been so generous with early spring showers it’s no wonder strawberries are responding so sweetly. You’ve likely heard me say before how much I love a recipe that celebrates one flavor and this cake sublimely does just that! Pureed strawberries are used in several components, so be sure to preview the recipe and see the notes below.
Speaking of generosity, Ma Nature is not the only one who’s been generous and kind…my deepest gratitude goes to Chef Dennis for his benevolence in extending a guest post spotlight to me. To a man who embraces all that is good, kind and altruistic, my admiration is yours. Thank you Chef for the gracious hospitality!
Recipe: Yields one 9-inch 3-layer cake. Requires the use of 9×2-inch pans.
Cake:
2 cups sifted cake flour
1 ¾ cups sifted all-purpose flour
2 ¼ teaspoons baking powder
2 ¾ cups granulated sugar
1 cup (2 sticks) unsalted butter, room temperature
¾ teaspoon salt
2 teaspoons pure vanilla extract
8 egg whites (approximately 1 cup. Pasteurized, liquid egg whites may be used)
½ cup whole milk
1 cup fresh strawberry puree
Simple Strawberry Syrup:
½ cup water
½ cup sugar
2 tablespoons fresh pureed strawberry (about ¼ cup)
Strawberry Swiss-Meringue Buttercream
2 ¼ cups granulated sugar
8 to 10 egg whites (1 ¼ cup, may substitute pasteurized liquid egg whites)
2 ½ cups (5 sticks) unsalted butter, cubed and slightly cooler than room temperature
½ cup fresh strawberry puree
2 tablespoons good quality strawberry jam
2 tablespoons pure vanilla extract
Directions:
Preheat the oven to 350°F. Brush the bottoms and sides of the pans with melted butter. Line the bottoms with parchment paper; grease the paper.
In a large bowl, mix together the cake flour, all-purpose flour, baking powder and the salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy. Add the vanilla and mix in. Turn the mixer to its lowest speed and gradually add the egg whites, scraping the bowl often. In a separate bowl, mix the milk and strawberry puree together. Alternately add the flour mixture and milk mixture to the creamed butter and sugar, starting and ending with the flour. Scrape the bowl after each addition, and beat thoroughly until combined. Divide the batter evenly between the cake pans. Bake approximately 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool the pans on racks for 20 minutes. Run a spatula around the perimeter to release the cakes. Turn them from their pans onto racks, remove the paper and cool completely.
A good time to prepare the strawberry syrup is while the cakes are baking. Combine the sugar, water and strawberry puree in a small saucepan and whisk until the sugar is incorporated but still granular. Bring to a boil over high heat without stirring. When the sugar comes to a boil, remove from heat and cool completely.
Make the buttercream. In the bowl of a stand mixer, whisk together the sugar and egg whites until well combined. Set the bowl over a pot of boiling water and whisk constantly. While whisking, heat the mixture until all the sugar granules have dissolved and the mixture is hot to the touch. Aim for getting the mixture as hot as possible but don’t overcook it into scrambled eggs.
Return the bowl to the mixer and seat the whip attachment. Beat on high speed until the meringue thickens and forms stiff glossy peaks, about 10 minutes. The bottom of the bowl should be at or close to room temperature. Stop the mixer and replace the whip with the paddle attachment. Set the mixer on low speed and add the butter, a few cubes at a time. After all the butter has been incorporated, beat the frosting on medium speed until fluffy.
Set the mixer back to low speed and add the vanilla, strawberry puree and jam. Once everything is incorporated, scrape the bowl down and continue to mix until a smooth, creamy texture is reached. If the frosting is too liquid, place in the refrigerator until thoroughly chilled and firm, then rewhip. If the frosting appears broken, beat on high for 3 to 5 minutes more and it will come together.
Assemble the cake. Place the first layer on a serving plate, brushing the top with the strawberry syrup. Place a large dollop of frosting on top and spread evenly to within ¼ inch of the edge. Place the 2nd layer on top, brushing its top with the syrup. Frost this layer as you did the last. Now place the final layer over top and brush the top again with syrup. Frost the top and sides with a thin crumb coat. Place the cake in the refrigerator to firm the coating. Finish frosting the top and sides of the cake reserving a small amount to use for borders. When the cake is frosted pipe a decorative border at the base and at the top edge. As an added touch, make your cake dainty with some sprinkles on top.
Notes: Fresh berries yield superb flavor and color to baking—choose ones that are fragrant, ripe and red. You may substitute frozen berries provided they are the whole, quick-frozen variety. Just thaw them and puree. If use you frozen berries with added sugar, then adjust the sugar accordingly in the frosting or it may be too sweet. Are you are unfamiliar with Swiss-meringue buttercreams? Be sure your equipment is grease-free (mixer bowl, whip and paddle) by wiping them with a paper towel dampened with vinegar. Then take it step-by-step and follow the tips if the process goes awry. The pasteurized egg whites in liquid form found in cartons at the grocery store are convenient and saves time.
Pauline says
~~~~~ A really elegant cake ~~~~~
AndiWinslow says
This cake is beautiful. Color, strawberries and a talented baker he is. Thank you Chef Dennis for what you do. Andi
Maranda says
My daughter and I ate 2 pounds of strawberries this morning for breakfast and reading this post I can smell and taste them again. I love strawberries more than any other fruit. I may have to try this cake for Mother's Day this year. This cake is absolutely stunning.
I found Brooks on Foodbuzz recently because of a Toy Story cake he posted. I can't wait to check out his blog. Thanks for introducing us to him!!!
Melissa says
That cake is making me weak in the knees. It's absolutely pretty and looks delicious.
The Food Hunter says
This has got to be the prettiest cake I've ever seen.
Magic of Spice says
Hi Brooks, this is such a stunning cake!
Another amazing guest post here 🙂
SB says
Superb cake and I was tempted to make today, but could not find where are you adding baking powder to make the cake. If you can revise your recipe, that will be great.
I look forward for more amazing recipes in your blog
.
Dina says
the cake looks lovely! and those strawberries look great.
Courtney says
Hi Chef Dennis! We recently became friends on foodbuzz and I wanted to check out your blog. I am so impressed! I love it – SO informative. And the strawberry kiss cake is absoultely beautiful – wow. I look forward to following your site!
kita says
I should be ashamed of myself! I am the manager of a comic book store. The self proclaimed queen of the nerds and I never even thought of the Star Wars reference. lol.
And Brooks, what an outstanding cake. Gorgeous and eloquent. Loving it.
mangiabella says
really now, this cake is INCREDIBLE – picture perfect, beautiful beautiful beautiful!!!! can't wait to visit Brooks over at Cakewalker and see more!!!
Savory Sweet Living says
Hi Chef Dennis, I too have no skill when it comes to cake decorating. I already left Brooks a message on his blog that I envy those who could frost a cake so perfectly. Beautiful post, thanks for sharing!
Julie M. says
Now THAT is a gorgeous cake. Beautiful recipe and a wonderful guest post. Enjoy your time off Dennis!
Happy When Not Hungry says
Great guest post! This cake is beautiful!
baking.serendipity says
What a beautiful cake! I love layered cakes and anything pink 🙂 Thanks for the introduction to another great blogger, Chef, and best of luck with the renovations! How exciting!
Chris's Gourmet Fashion says
Beautiful photos and a very professional looking scrumptious cake. Brooks can definitely definitely bake! I'm tempted to try this one.
Heather Hands says
Oh man, I can't wait until strawberry season.