Strawberry-Moscato Cake

 

Strawberry-Moscato Cake

(12 servings)

 

Ingredients:

Cake:

4 large Fresh Eggs

1½ cups Strawberry Puree

1 tsp. Vanilla Extract

2 tsp. Strawberry Extract

½ cup Moscato Wine

2-3 drops Pink Gel Food Coloring

3 cups Cake Flour

1¾ cups Sugar

1 tbsp. plus ½ tsp. Baking Powder

1 tsp. Kosher Salt

¼ cup Canola Oil

½ cup Unsalted Butter

12 large Strawberries, thinly sliced

½ cup Moscato Wine, reserved

Frosting:

3 boxes (8 oz.) Cream Cheese, softened

¾ cup Unsalted Butter, softened

6 cups Powdered Sugar

4 tsp. Vanilla Extract

5-7 tbsp. Heavy Whipping Cream

Directions:

In a separate bowl, combine eggs, strawberry puree, Moscato, vanilla, strawberry extract and pink food coloring.  Whisk until well combined.  In a large bowl or standing mixer, whisk together the cake flour, sugar, baking powder and salt until combined.  Now slowly add and beat the butter and canola oil until combined.  Once the flour mixture looks like course sand, gradually add the egg mixture until combined.  The batter will be very thick and fluffy.  Evenly divide the batter into 3 9-inch round cake pans that have been sprayed with cooking spray.  Place in a pre-heated 350-degree oven for 30-35 minutes or until a toothpick place in the center comes out clean.  Let the cakes cool in the pans for 10 minutes before turning out.  Drizzle the reserved half cup of Moscato over each cake.

Using a stand or hand mixer in a large bowl, cream together the cream cheese, butter, vanilla, powdered sugar and heavy whipping cream.  Frosting should be creamy and stiff with peaks.

Once cakes have cooled, place on a cutting board and using a cake leveler, remove the domes of the cakes.  Place one cake on a cake board and scoop 1 cup of frosting onto middle of cake.  Using an angled spatula, smooth frosting out.  Now layer some thinly sliced strawberries over frosting.  Repeat the process with the remaining 2 cakes and covering the sides too.  Retain 1 cup of frosting and place in a piping bag.  Once cake is completely frosted, pipe 12 dollops around the outside of cake top evenly spaced.  Top each dollop with a similar sized whole strawberry and serve when ready.

Notes:              The whole strawberries will help with cutting the 12 portions of cake.  Helps make it easier and more consistent size.

Ideas for Future Efforts

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