Strawberry Cake

Begin by preparing the strawberry reduction, which can be done in advance. Make a large batch during strawberry season and freeze the flavorful puree for easy future use.

Wash the strawberries, remove the stems, and blend them.

Blend the strawberries into a fine puree and transfer it to a saucepan.

Heat on the stove, and once boiling, reduce to low heat. Stir occasionally and let it simmer for 2-3 hours.

Over time, you'll notice the puree reduces significantly and thickens.

Allow it to cool completely at room temperature.

Measure 150g of the puree into a small bowl, leaving the rest in a container.

If not used on the same day, store it in the refrigerator or freezer.

Prepare the cake batter.

In a mixing bowl, combine 250g flour, 10g baking powder, 0.5 teaspoon baking soda, and 0.5 teaspoon salt.

In another bowl, combine 150g of softened butter, 200g of sugar, and 1 tablespoon of vanilla extract. Beat together thoroughly with a mixer.

Add the egg whites to the mixture and blend well.

Next, add 80g yogurt, 120ml milk, 150g strawberry puree, and 1 tablespoon of red food coloring (optional, as the color change is minimal).

Mix thoroughly.

Incorporate the flour mixture with baking powder, and mix until the batter is smooth and without lumps.

You can create 2 or 3 layers from this batter, or divide it into equal portions.

I opted for 2 layers, each weighing 560g.

Line two 26cm diameter baking trays with parchment paper.

If you only have one tray, bake each layer separately.

Pour the batter into each pan, level it, and bake in a preheated oven at 200 degrees for 30-35 minutes, or until slightly browned.

Once both layers are baked, let them cool completely at room temperature for 2-3 hours.

Start preparing the cream once the layers have cooled.

First, finely chop the dried strawberries in a blender. Though they're a bit hard to find, I recommend using them as they are available online and have a long shelf life.

Blend until they become a fine powder.

Combine 500g of cream cheese and 150g of butter in a bowl, both at room temperature.

Add 200g of sugar and 1 tablespoon of vanilla extract, mixing well with a mixer.

Add the strawberry powder and mix well. The cream is now ready.

Place the first layer on a plate. To avoid mess while decorating, cover the edges with pieces of parchment paper.

Optionally, you can moisten both layers with a little milk or warm water with honey, but not too much.

Spread half of the cream and all of the remaining strawberry reduction from the container (step 4) evenly on top.

Place the second layer on top, and spread the remaining cream over it.

Use a knife to evenly level the top and sides of the cake.

Remove the parchment paper that protected the tray's edges.

Decorate lavishly with fresh strawberries, in whole, halved, or sliced form.

Chill in the refrigerator for at least 12 hours before serving.

Take a moment to admire the delicious and aromatic cake. I may continue to experiment with the color, but the natural look is quite appealing. 

Enjoy!