Strawberry Layer Cake

 My final weekday free before I started a new job, I decided to bake a cake. Gotta take advantage of the flexibility while I could, and a cake felt appropriately celebratory. 

 Given that June is strawberry season in the Northeast, I wanted to feature them. Strawberry shortcake is perfection, but I had already made that these season and was looking for a more elaborate project. I ended up piecing together a couple recipes into a layer cake piled with berries.

Jason has less of a sweet-tooth than me, and even he mentioned thinking about it a week later, so I'm writing it up for future strawberry seasons. Could be a possible birthday cake for June birthdays.

 

 

Strawberry layer cake

Cake

Single recipe of King Arthur's Tender White Cake minus the almond extract split between three 7-inch round pans. I baked this the night before and left covered at room temp over night.

Whipped chamomile ricotta cream

Adapted from Half-Baked Harvest 

• Fresh chamomile flowers from the CSA (optional)
• 3/4 cup heavy cream
  
• 16 oz whole-milk ricotta cheese
  
• A tbsp or two sugar
  
• Vanilla extract
  

Night before steep the chamomile in the cream.

Strain the cream into a large bowl (the bowl of a stand mixer if using). Discard the chamomile. Add the ricotta. Whip them together using a mixer until the ricotta is smooth and the cream has fluffed, 5 to 6 minutes. Sprinkle in the sugar and a touch of vanilla extract, and whip for another minute.

Assembly

• Cake
• Whipped chamomile ricotta cream
•  Fresh strawberries, washed and halved or quartered depending on size

Layer the cake layers each with about a third of the cream and berries. Serve immediately. Call neighbors and bring them a slice. Can keep in the refrigerator of a few days, but since the berries aren't cooked, best not to push it too long.