Strawberry Valentine Cake

By kstatern

Ingredients

• Cake:
• 2 1/4 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 10 tbl soft butter
• 1 1/3 cup sugar
• 2 tsp strawberry extract
• 2 large egg whites + 2 whole eggs
• 1 1/4 cup buttermilk
• Strawberry Meringue Buttercream:
• 10 oz frozen, halfed strawberries (thawed)
• 1 1/4 cup sugar
• 1/4 cup water
• 5 large egg whites (room temperature)
• 1/4 tsp cream of tartar
• 2 sticks butter, softened
• 4 drops red food coloring
• Filling:
• Diced strawberries
• 1/2 cup strawberry preserves

Details

Servings 1
Cooking time 38mins

Preparation

Step 1

Cake:

Mix dry, beat butter, sugar and extract until fluffy. Beat in egg whites and whole eggs until smooth. Add flour and buttermilk (alternately). Beat 3 minutes, divide and bake for 38-40 minutes at 350. Let cool.

Buttercream:

Puree strawberries and syrup. Boil at low for 8 minutes. Let cool completely. In a pan boil 1 cup sugar and water until 240 (for about 5 minutes).

Beat egg whites and cream of tartar until soft peaks. Add 1/4 cup sugar to stiff peaks. Pour in syrup in thin stream. Mix to high and beat to thick and glossy, allow to completely cool (about 6 minutes).

Combine butter, strawberry puree, food color and beat with a spatula. Fold in meringue and refridgerate for 1 hour. 1/2 (horizontally) each cake.