Strawberry Birthday Cake

Recipe from Taste of the South
Strawberry Birthday Cake
1 (9-inch 3-layer cake
15 mins
55 mins
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  • 1 cup butter, softened
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup whole buttermilk
  • 5 large egg whites, beaten until stiff
  • 1 recipe Strawberry Curd (Recipe follows.)
  • 1 recipe Strawberry Frosting (Recipe follows.)
  • fresh strawberries
Strawberry Curd:
  • 1 16 ounce package frozen sliced strawberries in syrup, thawed and drained
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 3 large egg yolks, lightly beaten
  • 1/4 cup butter, cut into pieces
  • 1 teaspoon strawberry extract
Strawberry Frosting:
  • 1/2 cup butter, softened
  • 1 8 ounce package cream cheese, softened
  • 1/2 cup reserved strawberry puree
  • 1 teaspoon strawberry extract
  • 6 cups confectioners' sugar, sifted
Preheat oven to 350 degrees. Grease and flour 3 (9-inch) round cake pans; set aside.
In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add vanilla extract, beating to combine.
In a medium bowl, sift together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Fold in egg whites, one-third at a time. Divide batter among prepared pans.
Bake for 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cake layers from pans and cool completely on wire racks.
Spread Strawberry Curd evenly between cake layers. Spread Strawberry Frosting on sides and top of cake. Garnish with fresh strawberries, if desired.
Strawberry Curd:
In the work bowl of a food processor or the container of a blender, process strawberries until smooth. Reserve 1/2 cup strawberry puree for Strawberry Frosting.
In a heavy saucepan, combine sugar and cornstarch. Add strawberry puree, lemon juice, and egg yolks. Cook over medium heat for 7 to 8 minutes, or until very thick, whisking constantly.
Remove from heat; gradually add butter, whisking until melted. Add strawberry extract, stirring to combine. Cool mixture slightly; cover and refrigerate for 2 hours.
Strawberry Frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until smooth. Add strawberry puree and strawberry extract, beating until combined. Gradually add confectioners' sugar, beating until a smooth and spreadable consistency is reached.
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