Ingredients
Yield: one 9-inch cake
Lemon Curd Filling:
1 cup fresh lemon juice (about 5-6 lemons)
1 teaspoon powdered gelatin
1-1/2 cups (10-1/2 ounces) granulated sugar
1/8 teaspoon fine sea salt
4 large eggs
6 large egg yolks (reserve egg whites for cake)
8 tablespoons (4 ounces/1 stick) unsalted butter , cut into cubes and frozen
Strawberry Cake:
1 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons pure vanilla extract
2-3 drops red food coloring (optional)
2-1/4 cups (9 ounces) cake flour
1-3/4 cups (12-1/4 ounces) granulated sugar
2 tablespoons freeze-dried strawberry powder
4 teaspoons baking powder
1/2 teaspoon fine sea salt
12 tablespoons (1-1/2 sticks)unsalted butter , cut into 12 pieces, softened
Vanilla Cream Frosting:
8 ounces cream cheese
1 cup (4 ounces) confectioner’s sugar
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
2 cups heavy cream
Assembly:
Strawberry Cake layers
Lemon Curd Filling
Vanilla Cream Frosting
1 quart of fresh strawberries, slice or whole (optional but recommended)
Preparation
