Easter Egg Cake With Strawberry Frosting Recipes

EASTER EGG CAKE WITH STRAWBERRY FROSTING

Steps:

• Make the cake:
• Place a rack in middle of oven; preheat to 350°F. Butter and flour cake pans. Mix egg whites, milk, malted milk powder, and vanilla in a medium bowl. Whisk baking powder, salt, and remaining 2 1/4 cups flour in another medium bowl.
• Using an electric mixer on medium-high speed, beat sugar and remaining 3/4 cup butter in a large bowl until light and fluffy, 3-4 minutes. Reduce mixer speed to low. Add milk mixture in 3 additions, alternating with dry ingredients in 2 additions, beginning and ending with milk mixture.
• Divide batter between prepared pans. Bake cakes until a tester inserted into the center comes out clean, 45-50 minutes. Let cool in pans 5 minutes. Run a sharp knife around edges of cakes and invert on a wire rack. Let cool completely before frosting, at least 3 hours.
• Make the frosting:
• Preheat oven to 300°F. Toss strawberries, salt, 2 Tbsp. sugar, and 2 tsp. water in a small baking dish. Bake until sugar is dissolved and strawberries are bubbling and roasted, 12-15 minutes. Let cool 10 minutes.
• Transfer to a blender and pulse until smooth. Strain through a fine-mesh sieve into a small bowl (you should have about 1/2 cup). Whisk in malted milk powder and vanilla until smooth.
• Lightly whisk egg whites and remaining 1 cup sugar in a medium heatproof bowl set over a saucepan of barely simmering water until hot to the touch or a candy thermometer registers 140°F.
• Pour hot egg white mixture into bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until very fluffy, 5-7 minutes. Fit stand mixer with paddle attachment. Reduce mixer speed to medium-low and beat, adding butter 1 cube at a time, until mixture is smooth and glossy. Continue to beat until mixture begins to look light and fluffy.
• Add 1/2 cup strawberry purée and food coloring, if using, and stir to combine.
• Assemble the cake:
• Using a sharp knife, cut chocolate into thin shards, then chill until ready to use.
• Place 1 cake layer on a cake stand or platter. Using an offset spatula, spread 1/2 cup frosting evenly over top. Arrange an even layer of sliced strawberries on top, pressing to adhere. Place remaining cake, domed side down, on top. Spread top and sides with 1 1/2 cups frosting; chill 10 minutes.
• Spread remaining frosting over top and sides of cake, smoothing evenly. Chill at least 15 minutes or up to overnight to let frosting set.
• Arrange white chocolate shards in a round, nest-like shape on top of cake. Place chocolate eggs in center of nest. Slice and serve.
• Do Ahead
• Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks.

STRAWBERRY CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the puree: Pulse the strawberries in a food processor, scraping as needed, until a smooth puree forms. Add the strawberry puree to a small saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer until the puree reduces by half (to about 1 cup). Transfer the puree to a bowl and set aside to cool.
• For the cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick baking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
• Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in 1/2 cup of the cooled strawberry puree. Reserve the rest of the puree for the frosting.
• Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
• For the frosting: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy. Gradually beat in the butter, beating until smooth. Sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla and beat until light and fluffy. Remove 3 cups of the frosting to a medium bowl and set aside. Fold the reserved strawberry puree into the remaining frosting. Refrigerate both until slightly chilled and firm, about 20 minutes.
• To assemble the cake: Place one cake domed-side down on a platter. Spread 1 1/2 cups of the strawberry frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top and sides of the cake with 1 1/2 cups of the white frosting. Smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining white frosting on the top of the cake and the upper half of the sides. There should be a band all around the bottom of the cake with the crumb coat exposed. Fill in the exposed area with 1 cup of the strawberry frosting. Use a large offset spatula to smooth the top and sides of the cake. The strawberry and white frostings should blend together during smoothing to create an ombre effect. Transfer the remaining strawberry frosting to a piping bag or resealable plastic bag fitted with a medium star tip. Pipe 8 rosettes evenly spaced along the top border of the cake.

STRAWBERRY CAKE WITH FROSTING

Steps:

• Combine cake mix, jello, and eggs.
• Mix well.
• Add oil, water, and 1/2 the strawberries.
• Beat on med for 2 minutes.
• Pour into greased 12x9 pan.
• Bake at 350* for 30 minutes.
• Cool.
• Frosting: Combine powdered sugar, butter and remaining strawberries.
• Mix well.
• Spread on cooled cake.