Super Moist Tripple Strawberry Cake

Directions

To make the cake:

Preheat the oven to 350℉ (180℃) degrees. Well butter and flour two 9-inch cake pans, and set aside.

Add the strawberries into a small or medium saucepan, and cook over medium high heat until the strawberries are softened and the juice is released, about 10 to 15 minutes or longer.

Place the mixture in a fine sieve or strainer over a bowl.

Press the berries firmly until almost all the juice is squeezed out, and you should get about ¾ cup juice. Reserve the strawberry solids for the frosting.

Return the strawberry juice into the same sauce pan, and bring to a boil over medium high heat, stirring often.

Cook until it becomes syrupy and has reduced to about ¼ cup. Whisk in milk slowly until well combined, stir in the grape seed oil, applesauce, and vanilla extract until well mixed.

While the strawberries are cooking, in a large mixing bowl, add the flours, baking soda, and salt. Stir to combine.

Use your fingers to rub the butter into the flour mixture thoroughly until coarse crumbs form.

Add the egg whites into a clean stand mixer, and whisk for about 2 to 3 minutes until foamy.

Gradually add 1½ cups sugar until egg whites-sugar mixture becomes think, glossy and ribbon like, about 5 minutes.

Fold the flour-butter mixture into the egg whites mixture gently until evenly incorporated.

Pour equal portion of batter into the prepared cake pans.

Bake for about 25 to 30 minutes or until a wooden skewer or tooth pick inserted into the centre comes out clean.

Remove the cake pans from the oven, and let the cakes cool in the pans on a wire rack completely, about 1½ to 2 hours.

Invert the cakes onto two large and flat plates.

To make the frosting:

Add the butter and sugar into the same stand mixer that has been cleaned.

Beat at low speed until combined, about 1 minute.

Increase the speed to medium high and beat until the mixture becomes pale and fluffy.

Add the cream cheese into the mixture, one piece at a time, and keep beating until the mixture is thoroughly combined, about 2 minutes.

Add the reserved strawberry solids, and mix at low until evenly distributed, about 1 minute.

To assemble the cake:

Pat the washed fresh strawberries dry with paper towel.

Spread ⅔ cup of frosting over 1 cooled cake.

Arrange 1½ cups strawberries in even layer over the frosting, and press the strawberries into the frosting.

Cover the strawberries with another ⅔ cup of frosting.

Place the other cake over the frosting, and spread the remaining frosting evenly over the top and the sides the the cake.

Arrange the remaining strawberry slices on top.

Serve. Or the cake can be stored in the fridge for up to 3 days.

Note: The cakes and the frosting can be made in advance, then the cake can be wrapped with a plastic wrap, then kept in the fridge for up to 2 days.

The frosting can be stored into a air-tight container, then keep refrigerated for up to 2 days.