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 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?
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.
While making cakes, be sure to try my delicious bee sting cake recipe, a real crowd pleaser!
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.
Strawberry Kiss Cake
Ingredients
Strawberry Cake
- 2 cups cake flour sifted
- 1 ¾ cups all-purpose flour sifted
- 2 ¼ teaspoons baking powder
- 2 ¾ cups sugar granulated
- 1 cup unsalted butter (2 sticks) 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 sugar granulated
- 8 to 10 egg whites 1 ¼ cup, may substitute pasteurized liquid egg whites
- 2 ½ cups unsalted butter (5 sticks), cubed and slightly cooler than room temperature
- ½ cup fresh strawberry puree
- 2 tablespoons strawberry jam good quality
- 2 tablespoons pure vanilla extract
Instructions
Strawberry Cake
- 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 into the butter/sugar.
- 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.
Simple Strawberry Syrup
- 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.
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.
Assembly
- 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.
- 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.
Pauline
~~~~~ A really elegant cake ~~~~~
Sarah
What size tins do you use please?
Chef Dennis Littley
9 inch round cake pans
AndiWinslow
This cake is beautiful. Color, strawberries and a talented baker he is. Thank you Chef Dennis for what you do. Andi