(Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)įor the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. Cool cakes in pans on wire rack for 10 minutes. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined.
Whisk strawberry milk, egg whites, and vanilla in bowl. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Firmly press fruit dry (juice should measure at least 3/4 cup) reserve strawberry solids. Place in fine-mesh strainer set over small saucepan. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour. 10 ounces frozen whole strawberries (2 cups)ġ 3/4 cups (12 1/4 ounces) granulated sugarġ2 tablespoons unsalted butter, cut into 12 pieces and softenedĢ 1/4 cups (9 ounces) confectioners' sugarġ2 ounces cream cheese, cut into 12 pieces and softenedĨ ounces fresh strawberries, hulled and sliced thin (about 1 1/2 cups)įor the cake: Adjust oven rack to middle position and heat oven to 350 degrees.
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