California Strawberries

A delightful and delectable dessert from the cookbook, "The High Plains Sifter: Retro-Modern Baking For Every Altitude."

Source: www.waitingforgateau.com

Ingredients

3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup whole milk, room temperature
3/4 cup sour cream, room temperature
3/4 cup unsalted butter, room temperature
1/2 cup real mayonnaise
2 cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry jam
1 pound fresh strawberries, washed, stemmed, and sliced 1/4" thick
Whipped Cream Filling
American Vanilla Buttercream

Preparation

Preheat the oven to 350° F. Grease and flour two 9-inch round cake pans. Place a parchment paper round in the bottom of the pans and lightly spray them with vegetable oil spray.

Whisk the flour, baking powder, and salt together in a bowl; set aside. Whisk together the milk and sour cream in a small bowl until smooth.

Using an electric mixer, cream the butter, mayonnaise, and sugar on medium speed for 4-5 minutes until light and fluffy. Add the eggs, one at a time, the vanilla and mayonnaise and mix on medium speed until they are fully incorporated; scraping down the sides of the bowl a couple of times.

On low speed, add the flour mixture in three additions, alternating with the milk/sour cream in two additions. Increase the mixer speed to medium and mix for 30 seconds until the batter is smooth.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.

Cool the cakes in the pans for 10 minutes before unmolding. Invert the cakes onto a wire rack and cool completely.

Spread the strawberry jam on top of the first layer. Cover the surface with the strawberry slices. Gently spread the Whipped Cream Filling over the strawberries. Place the second layer on top and refrigerate for 30 minutes to allow the filling to set up a bit. Frost the outside of the cake with American Vanilla Buttercream.

Makes one 9-inch layer cake (8-12 servings)
High Altitude (5200ft): Reduce the butter by 2 tablespoons; substitute all-purpose flour for the cake flour and increase the flour by 2 tablespoons; reduce the baking powder to 2 1/4 teaspoons.

Whipped Cream Filling

1/4 cup granulated sugar
1 tablespoon cornstarch
2 cups heavy cream, divided
1/2 teaspoon vanilla extract

Whisk the sugar and cornstarch together in a small saucepan and slowly whisk in 1/2 cup of the cream. Bring the mixture to a simmer over medium heat for 2 to 3 minutes, whisking constantly, until the mixture thickens.

Transfer the mixture to a bowl and let it cool to room temperature, about 30 minutes.

In a large bowl, whip the remaining 1 1/2 cups cream and the vanilla extract together with an electric mixer on low speed until frothy, about 30 seconds. Increase the speed to medium and continue to whip the cream until it looks thickened, about 30 seconds. Slowly add the cooled cornstarch mixture and continue to whip until the cream forms soft peaks, about 2-3 minutes.

Cakes filled with this cream must be refrigerated.

American Vanilla Buttercream

1 cup unsalted butter, room temperature
1/3 cup vegetable shortening
4 cups powdered sugar
1/8 teaspoon salt
1 tablespoon vanilla extract
1/4 to 1/2 cup light corn syrup

In an electric mixer, mix the butter and shortening on medium speed until combined.

On low speed, add the powdered sugar one cup at a time and the salt until thoroughly incorporated. Increase the speed to medium, add the vanilla and gradually add the corn syrup, and beat until the desired consistency is reached. (Note: if you feel the frosting is too thick to spread, 'soften' it with 1 tablespoon of warm water.)

After you frost your cake, chill it in the refrigerator for 1-2 hours so the frosting can set.