Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease, line with parchment, and flour three 8-inch round cake pans. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and sugar on medium-high speed for 4-5 minutes until very light and fluffy. Scrape down the bowl. With the mixer on low, add the eggs one at a time, fully incorporating each before adding the next. Mix in the oil and vanilla.
- Alternately add the dry ingredients and the wet ingredients (sour cream and strawberry puree combined) to the butter mixture, beginning and ending with the dry ingredients. Mix on low just until combined after each addition. If using, stir in a drop or two of pink gel color. Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly touched. Let cool in pans for 10 minutes, then turn out onto a wire rack to cool completely. Wrap layers in plastic wrap and chill for at least 1 hour before frosting for easier handling.
- For the buttercream, combine egg whites and sugar in the clean bowl of a stand mixer. Place over a pot of simmering water (double boiler), whisking constantly until the sugar dissolves and mixture reaches 160°F (71°C). Attach bowl to mixer with whisk attachment and whip on high until stiff, glossy peaks form and bowl is cool to the touch, about 10 minutes.
- Switch to the paddle attachment. With mixer on low, add the room-temperature butter one cube at a time, waiting until each is incorporated before adding the next. The mixture may look curdled—keep mixing, it will become smooth. Add salt, vanilla, and the 1/4 cup of cooled strawberry puree. Whip on medium-high for 2-3 minutes until silky smooth.
- Place one chilled cake layer on a serving plate or turntable. Spread with about 3/4 cup of buttercream. Repeat with second layer. Top with final cake layer. Apply a thin 'crumb coat' of frosting over the entire cake. Chill for 20 minutes. Apply the final, thick layer of frosting, using an offset spatula and bench scraper for smooth sides. Decorate with fresh and crushed freeze-dried strawberries.
Notes
Chef's Tips:
• For the pinkest color, use gel food coloring. Natural color from puree will be soft pink.
• Do not overmix the cake batter after adding dry ingredients to avoid a tough crumb.
• Serve cake at room temperature for the softest texture and best flavor.
Food Safety:
• Ensure eggs for buttercream are heated to 160°F (71°C) to pasteurize.
• Store finished cake in the refrigerator if not consuming within 2 hours due to dairy and fresh fruit.