FOOD + ENTERTAINING
For the frosting :
1 8-ounce block cream cheese , softened ½ cup ( 1 stick ) butter , softened ¼ cup strawberry compote 4 ½ cups powdered sugar 1 teaspoon vanilla extract Pinch kosher salt
Fresh strawberries , for garnish ( optional )
To make the compote :
In a food processor , purée strawberries then add to a small saucepan with sugar and lemon juice . Place over medium-low heat . Cook , stirring often , until thickened and reduced by about half , about 20 minutes . You should have about 1½ cups of strawberry compote . Remove from heat and let cool completely .
To make the cake :
Preheat oven to 350 degrees . Grease and line two 8-inch round cake pans . In a large bowl , whisk together flour , cornstarch , baking powder , baking soda and salt .
In another large bowl , with a hand mixer , beat together butter and sugar until light and fluffy . Add eggs , one at a time , beating well after each addition . Beat in strawberry compote and vanilla until fully incorporated , then add milk . Add dry ingredients , mixing until just combined . ( If you want a super pink cake , stir in some pink food coloring .)
Divide batter evenly into prepared pans and bake until a toothpick inserted into the middle of each comes out clean , about 25 minutes . Let cakes cool for 15 minutes then invert onto cooling racks to cool completely .
To make the frosting :
In a large bowl using a hand mixer , beat cream cheese and butter until no lumps remain , then beat in strawberry compote . Add powdered sugar and beat until fully incorporated . Add vanilla and a pinch of salt . If your frosting is too loose , refrigerate for 20 minutes before frosting the cake .
Spread a thick layer of frosting on top of one completely cooled cake layer . Top with the second layer of cake , then frost all over sides and top . Garnish with fresh strawberries , if using .
Recipe from Makinze Gore , Delish
SUMMER 2023 65