Winner of our Strawberry Baking Contest! Katie Garcia-Swann uses fresh strawberries from Green Door Gourmet in this 3 layer cake that uses lemon curd, macerated strawberries and whipped cream. Woop woop!
You can see more of Katie’s creations at katiecakes.net or swing by E3 chophouse where she is the pastry chef.
1. To prepare strawberries, add strawberries to medium bowl and top with sugar. Let sit 5 minutes. Transfer to blender and puree.
2. To prepare cake, preheat oven to 350F. Add eggs and sugar to medium bowl and whisk until light and frothy, about 2-3 minutes. Continue to whisk while gradually pouring in olive oil.
3. In separate bowl, sift dry ingredients together.
4. Add 1/4 combined dry ingredients to egg mixture and stir to incorporate. Then add 1/3 cup buttermilk to egg mixture and stir. Repeat this process until all dry ingredients and buttermilk are added and combined into one mixture. Fold in strawberry puree.
5. Pour batter evenly into three 8″ cake pans. Bake 20 minutes, or until knife inserted into center comes out clean. Cool.
6. While cake is baking, prepare lemon curd. Place all ingredients in large, heavy saucepan and cook over low heat, whisking constantly until thick, about 8 minutes. Cool.
7. To prepare whipped cream, add cream and sugar to stand mixer with whisk attachment. Whip on medium-high speed until thick, being careful not to over whip.
8. To assemble, place one layer of cake on plate or cake stand. Top with layer of lemon curd and layer of whipped cream. Repeat. Finish with remaining layer of cake and more whipped cream smoothed over top. Using an offset spatula or cake scraper, smooth sides all the way around. Serve topped with more strawberries.
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