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.
Culinarication
just beautiful!
ping
Is that real?! It's so perfect! Too beautiful to eat!
Evan @swEEts
A gorgeous cake indeed! I love strawberry cake and the look of swiss meringue is always so fabulous! Well done 🙂
Brooks Walker
Much obliged for the sweet notes…thank you for each and every one! @Sonia, I don't see any reason not to use honey in place of sugar in the Swiss meringue buttercream. Give it a try or two and before you know it, you'll likely develop a new recipe with a fun flavor twist. Word for the wise: You should still cook the egg whites and sweetener over the double boiler as outlined in the procedure. Happy baking!
Sonia @ Food Obsessed
This looks soooo good! Now I got this craving for swiss meringue buttercream. That would be, to me, the best buttercream in the world. But oh, the sugar! I wonder if using honey instead of granulated sugar would work? I'll have to give it a try…
Superb, superb cake! Delicious choice for a guest post!
Boulder locavore
I have been watching Brooks' creations from afar and with great admiration. So nice to get to know more! This cake is gorgeous as are all your creations Brooks; truly a stroke of artistry. Love the memories of sprawling strawberry fields from my time living in California.
Great pick for a guest post Chef Dennis!
Lauren at Keep It Sweet
This cake is beautiful! I wish I had cake decorating skills like that.
Katrina {In Katrina's Kitchen}
Oh you guys have done it again! Chef Dennis thank you for featuring Brooks. I have loved looking at his creations. It is no small task to create a level beautifully ised cake. Gret job. Cakewalker! ♥- Katrina
Le Petit Lapin
Thanks for featuring Cakewalker on your blog, Chef Dennis! I hadn't seen Cakewalker before, so I'm excited to start following him.
And Cakewalker, what a beautiful cake! I just visited CA a few weeks ago for the first time. I drove through the endless rows of farmland, and the beauty and sheer vastness of it all left me speechless! I wish I could be there for the Strawberry festivals!
Priya
What a beautiful cake!! I seriously want to get strawberries now, even if they are out of season here 🙂
Eftychia
This cake looks amazing!!! I will save your recipe and I hope I will manage to succed as you did…
Cake Duchess
Hi Dennis-So excited your getting your new kitchen and soon you'll be making videos! Enjoy your 10 day break:)
Brooks-love your Strawberry Kiss cake…just stunning and I bet it is delicious:)
Wishing you both a lovely weekend!
Carla Meine
This look like an amazing cake for someone like me that loves strawberries.
Dennis, So excited for your new kitchen & to see you on video. I think you'll really like doing video recipes.
sara @ CaffeIna
Once upon a time, Chef Dennis introduced me to Brooks Walker and his amazing blog. Since then i have been drooling over his wonderful creations. This is another beautiful cake!
I wish a great weekend to both!
Firefly@fireflyblog.org
That cake looks delicious. Love it!
And I also love cherry trees especially in the spring, with such a beautiful blossoms 🙂 Can't wait for the videos 😉