INSTRUCTIONS

FOR THE STRAWBERRY SOUR CREAM CAKE

Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans.  You can use two 9 inch pans, just lengthen the baking time a bit.

In a medium sized bowl, add flour, baking powder, baking soda and salt.  Whisk to blend for 30 seconds.  Set aside.

In another bowl combine the sour cream, strawberry puree, strawberry extract and oil, blend and set aside.

In the bowl of your mixer blend the butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until fluffy and lightened in color.

Add the eggs 1 at a time mixing until the yellow of the yolk disappears.

Add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2  additions of wet ingredients.) If adding a little pink coloring gel, you can do so at this time.

Mix until combined and smooth, do not mix above medium speed or over mix.

Bake at 350 degrees for 22 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached.  Let cool 5 to 10 minutes, then turn out.

FOR THE STRAWBERRY FILLING

Add all ingredients to a small saucepan. On medium/high heat allow mixture to come to a boil.

Stir as the sugar begins to melt and the strawberries soften.  When the mixture begins to boil, lower the heat and stir constantly until the mixture begins to thicken.

You can press some of the strawberries against the side of the pan as they soften.  Pour into a heat proof bowl to cool.  It can be refrigerated in an air-tight bowl until ready to use.  Use within 5 days.   This makes enough filling for a 3 layer cake.

FOR THE WHITE CHOCOLATE BUTTERCREAM

Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.

Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.

Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla and salt. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.

Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.

ASSEMBLING THE CAKE

Place the first cake layer on your pedestal or cake base.

Spread with white chocolate buttercream within about 1/4 inch to 1/2 inch from the edge of the cake. Then spread with about half of the strawberry puree filling on top of that (if you are frosting a three layer cake).

Add next cake layer and repeat.

Fill in any gaps between the layers frosting, then frost the cake with white chocolate frosting. Garnish with white chocolate curls & strawberries.