Cupid’s Strawberry Campaign

Vanilla layer cake with roasted strawberries and strawberry cream-cheese frosting

A tender vanilla layer cake doctored with pudding mix and sour cream, filled with roasted strawberry puree and caramelized fresh strawberries, and frosted with a balanced strawberry cream cheese frosting.

Equipment Needed

• Two 9-inch round cake pans
• Parchment paper
• Baking sheet
• Mixing bowls
• Hand mixer or stand mixer
• Small saucepan
• Pastry brush
• Wire racks

Cupid’s Strawberry Campaign

A tender vanilla layer cake doctored with pudding mix and sour cream, filled with roasted strawberry puree and caramelized fresh strawberries, and frosted with a balanced strawberry cream cheese frosting.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Servings: 1 Servings

Course: Desserts

Cuisine: American

Ingredients Method

Ingredients

  

Cake

• 1 box vanilla or white cake mix
• 1 box (3.4 oz) instant vanilla pudding mix
• Ingredients listed on the cake mix box with these substitutions:
• — Buttermilk in place of water same amount
• — Melted unsalted butter in place of oil same amount
• — 1 extra egg beyond what the box calls for
• 1/2 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon kosher salt

Vanilla Milk Soak

• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Reduced Strawberry Puree

• 1 1/2 cups frozen strawberries thawed
• 2 tablespoons granulated sugar
• 1/2 to 1 teaspoon lemon juice
• Pinch of kosher salt

Roasted Strawberry Layer

• 1 1/2 cups fresh strawberries hulled and sliced 1/4-inch thick
• 1 to 2 tablespoons granulated sugar
• Pinch of kosher salt

Strawberry Cream Cheese Frosting

• 10 to 12 oz store-bought vanilla frosting
• 1/2 cup unsalted butter room temperature
• 6 oz cream cheese room temperature
• 3/4 teaspoon kosher salt
• Remaining reduced strawberry puree
• Powdered sugar only if needed for thickness

Method

 

1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans and line bottoms with parchment.
2. Combine cake mix, pudding mix, box ingredients using the substitutions listed, sour cream, vanilla, almond extract, and salt. Beat about 2 minutes until smooth. Divide between pans and bake 24 to 28 minutes until a toothpick comes out clean. Cool 10 minutes in pans, then turn out onto wire racks. Chill layers 30 minutes before assembling.
3. Stir together milk and vanilla extract for the soak. Set aside.
4. Puree thawed strawberries until smooth. Transfer to a saucepan with sugar, lemon juice, and salt. Simmer over medium heat 5 to 8 minutes until thick and jammy. Cool completely. Reserve 1/3 cup for the filling and use the rest for the frosting.
5. Preheat oven to 400 degrees F. Line a baking sheet with parchment. Toss fresh strawberry slices with sugar and salt. Spread in a single layer and roast 18 to 22 minutes until glossy and lightly caramelized. Cool completely.
6. Beat butter, cream cheese, and salt until fluffy. Add vanilla frosting and beat until smooth. Mix in the remaining reduced strawberry puree. Add a little powdered sugar only if frosting needs thickening.
7. Place one chilled cake layer on a cake plate. Brush lightly with vanilla milk soak. Spread reserved 1/3 cup strawberry puree over the layer, leaving a 1/2-inch border. Arrange roasted strawberry slices in an even single layer over the puree.
8. Top with the second cake layer flat-side down. Brush with remaining soak. Frost the top and sides with strawberry cream cheese frosting.
9. Chill 30 minutes before slicing.

How to Know It's Done

• Oven (cake): 350 degrees F
• Oven (roasted strawberries): 400 degrees F
• Cake is done when a toothpick inserted in the center comes out clean.

Cook's Notes

• The cake slices best when slightly chilled — do not skip the 30-minute rest before cutting.
• If buttermilk is unavailable, stir 1 tablespoon of lemon juice or white vinegar into regular milk and let sit 5 minutes.