White Cake with buttercream frosting and sliced strawberries and cream filling.

Ingredients:

For Cake:

3 cups (12 ounces) cake flour 2 teaspoons baking powder 1 teaspoon coarse salt 1-1/2 cups (12 ounces; 3 sticks) unsalted butter, room temperature 2 cups (14 ounces; 392 grams) granulated sugar, divided 1/2 teaspoon vanilla extract Zest of one lemon 1 cup milk, room temperature 7 large egg whites, room temperature

For Frosting:

1/4 cup strawberry jam, divided

1 cup fresh sliced strawberries +9 strawberries for cake garnish 4-1/2 sticks unsalted butter, softened 4-1/2 cups confectioners' sugar 1/8 teaspoon coarse salt 4 tablespoons heavy cream 2 teaspoons vanilla extract

Directions:

To Prepare Cake:

1. Preheat oven to 350 degrees. Butter two 9-inch round cake pans, line the bottom of each pan with a round of parchment paper, then butter the parchment. Lightly dust the cake pans with flour, shaking out excess. Set aside.

2. In a medium bowl, whisk together the cake flour, baking powder, and salt; set aside. Using a stand mixer fitted with the paddle, and scraping down sides of bowl as needed, beat butter and 1-3/4 cup sugar about 3 to 4 minutes, until pale and fluffy. Beat in vanilla extract and lemon zest. With mixer on low speed, add the flour and milk in an alternating fashion (starting and ending with flour), and beat until just combined. Transfer mixture to a large bowl.

3. In a clean bowl and using the stand mixer fitted with the whisk attachment, beat egg whites on low until foamy. With mixer running, gradually add in the remaining 1/4 cup sugar. Beat on high speed until glossy, stiff peaks form, about 4 minutes, taking care not to overbeat. Fold 1/3 of the egg white mixture into the flour/butter mixture, incorporating the egg whites completely. Repeat this two more times until all of the egg white mixture has been folded into the cake batter completely.

4. Divide batter between the two prepared cake pans, smoothing batter, then bake for 30-35 minutes, until a tester inserted into the center of each comes out dry. Cool on a rack for about 20 minutes, then invert, peel off parchment, and re-invert cakes so they cool completely with the top facing upward. When completely cool, frost as below, and refrigerate until ready to serve.

To Prepare Frosting and Filling:

1. Strain 2 tablespoons of strawberry jam, using the back of a spoon to force the liquid from the jam, and reserve liquid. Solids can be discarded.

2. For frosting: In the bowl of a stand mixer, beat the butter on medium-high speed until smooth, about 60 seconds. Reduce speed to medium low and slowly add confectioners' sugar. Beat until smooth, about 3 to 5 minutes. Meanwhile, in a small bowl, stir together salt, cream, and vanilla; stir until salt is dissolved. Add cream mixture and reserved strawberry jam juice to butter mixture. Increase mixer speed to medium-high, and beat until the frosting is light and fluffy, about 5 minutes.

3. For filling: In a small bowl, combine the remaining 2 tablespoons of strawberry jam with 3/4 cup of the frosting. Stir until well blended.

Note: Frosting can be made ahead, up to 2 days, and refrigerated in a tightly covered container. Bring to room temperature when ready to use, and beat on medium-low in the stand mixer for 3 to 5 minutes until light and fluffy.

4. Rinse and dry your strawberries and then cut them into medium thin slices. Save 6 beautiful whole strawberries for garnish for the top of the cake.

Assembling the Cake:

To frost cakes, place 1 layer on a cake plate. With an offset spatula, spread top with the strawberry filling and slices of the fresh strawberries until the entire cake top is covered. Place the second cake layer on top, making sure it is centered, and refrigerate for 30 minutes to allow the filling to set. Remove cake from refrigerator and spread frosting evenly over top and sides of cake.

Using your offset spatula or the smooth edge of your cake comb smooth out the sides and top of your cake. Now using the comb side carefully place the pattern around the entire cake. You can also comb the top or leave it smooth. Now using some of the frosting that is left over place it into a piping bag with an open large tip and pipe 16 rosettes on top of your cake. you can also change tips and pipe a pretty border on the bottom of your cake if you desire. Now place the 8 strawberries decoratively with your rosettes and slice one strawberry and fan it out in the center of the cake. Refrigerate the cake for half an hour to set it and then serve! ENJOY!!