Posted By Greg on February 11, 2009

Because it’s strawberry season in Florida, which means kick ass, super fresh strawberries. Oh, and something called Valentine’s Day. Ohhhhh, aren’t we sooooo cute!

This is super easy to make and assemble, it just looks fancy. The cake is light, almost angel food light and the buttercream is too die for. The strawberries, well damn, who doesn’t like as-ripe-as-you-could-ever-want strawberries?

Farmer’s Strawberry Cake
Serves 10

For the Cake
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract
2 cups fresh strawberries, cleaned, dried, and sliced

For the Butter Cream Frosting
2 cups shortening
8 cups confectioners’ sugar
1/2 teaspoon salt
2 teaspoons clear imitation vanilla extract
6 fluid ounces heavy cream
1 cup fresh strawberries, cleaned, dried and sliced for garnish

Directions
For the cake:
Set rack at the middle level in the oven and preheat to 350 degrees.
Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan. Line bottom with parchment or waxed paper.
In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Add strawberries and mix well. Scrape the bowl and beater often.
Pour the batter into prepared pan(s) and smooth top. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely. Using a medium cookie cutter, cut circles from cake.

For the frosting:
Cream shortening until fluffy. Add confectioner’s sugar and continue creaming until well blended.
Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is light and fluffy.

To assemble:
Place one cake round on plate. Using a pastry-piping bag, make a ring of frosting on top of cake. The frosting will act as the “glue” to hold the cake up right. Fan strawberries in preferred design on top of frosting. Pipe another ring of frosting on top of strawberries. Fan more strawberries. Pipe another ring of frosting. Place another circle of cake on top of strawberries. Pipe frosting on top of cake circle and garnish with more strawberries.

Categories: Baking, Dessert, Holiday, Our Comfort Food, Vegeterian and Vegan
Tags: stawberry shortcake, strawberry dessert