Instructions

STRAWBERRY CAKE

1. Adjust an oven rack to the middle position and heat oven to 350 degrees. Spray 2 8-inch round cake pans with nonstick baking spray and set aside.
2. Microwave strawberries in a microwavable bowl, covered, until strawberries have softened and are juicy, about 5 minutes. Place strawberries in a fine mesh strainer set over a small saucepan and press with a rubber spatula to extract as much juice from the strawberries as possible. Discard strawberry solids. Over medium-high heat, bring the strained strawberry juice to a boil, stirring occasionally until the juice turns into a syrup and measures about ¼ cup, about 6 to 8 minutes. Remove from the heat and stir in the milk. Transfer milk mixture to a clean bowl and whisk in the egg whites and vanilla extract until combined.
3. In the bowl of a stand mixer with the paddle attachment attached, mix the flour, sugar, baking powder and salt on low speed until combined. Add butter one piece at a time and mix until pea-sized pieces remain, about 1 minute. Add half of the milk mixture and increase the speed to medium-high and beat until light and fluffy, about 1 minute. Reduce the mixer speed to low and add in the remaining milk mixture and beat until combined, about 30 seconds. Add pink gel food coloring if using to tint cake batter and mix by hand until food coloring is combined.
4. Divide the batter between the prepared cake pans and smooth the tops out with a rubber spatula. Give the pans a few light taps on the counter to settle the batter andvbake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 30 to 35 minutes, rotating pans halfway through baking.
5. Let cakes cool in their pans for 10 minutes on wire racks, and then invert on to racks to cool completely, about 2 hours.
   
   

STRAWBERRY FILLING

1. Place thawed strawberries in a blender or food processor and puree until smooth. Over a bowl pour strawberry puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the strainer.
2. Place strawberry puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice and Chambord. Chill for about 2-3 hours in the refrigerator until ready to use.
   

CREAM CHEESE FROSTING

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the powdered sugar, vanilla extract, lemon juice and salt. Reduce the speed to low and beat for 1 minute.
2. Increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low and add the cream cheese and beat until smooth, about 1 minute. Do not over beat or the frosting will become soupy.

ASSEMBLE

1. If need be, trim the tops of each cake to create an even layer of cake. Then, slice each cake layer in half horizontally creating 4 thin layers of cake. Stir the
   strawberry filling to loosen it up. Reserve the 2 bottom cake layers for the
   bottom (first) and the top (last) of the assembled cake. Place one cake layer (bottom piece cut side up) on a serving platter and top with about 2/3 cup strawberry filling and spread evenly, leaving about 1/2-inch from the edge free of filling. Place second cake layer on top and spread with about 2/3 cup cream cheese frosting leaving about ½-inch from the edge free of frosting. Slice a few strawberries and place strawberry slices on paper towels to absorb as much liquid as possible, then, place strawberry slices evenly over the cream cheese frosting.  Place a third cake layer on top and spread about 2/3 cup strawberry filling on top evenly, leaving ½-inch from the edge free of filling. Place the last cake layer on top (bottom layer cut side down) and top with remaining cream cheese frosting, spreading the frosting evenly over the top and sides of the cake, removing excess frosting as needed. Reserve excess frosting for additional decorating.

DECORATING

1. Fit a piping bag with a coupler (no tip attached) and fill with remaining frosting. Pipe 8 dollops of frosting around the top edge of the cake. Pick the best looking strawberries to top the cake with. Keep half whole and half sliced in half if desired.  Sprinkle with dragees or sprinkles .If you have extra frosting, attach a Wilton piping tip #12 and pipe dots around the bottom edge of cake.