Strawberry Brita Delight Cake

Delight in a Layered Strawberry Dream Cake

Cooking Time and Ingredients

Servings: 8 to 12, depending on slice thickness

For the Cake:

3 large eggs, separated

1/2 teaspoon kosher salt, divided

1/2 cups (300 grams) granulated sugar, divided

1 teaspoon vanilla extract or vanilla bean paste

6 tablespoons (85 grams) unsalted butter, softened

Finely grated zest of half a lemon

3/4 cup (170 grams) milk (whole or low-fat) or buttermilk, well-shaken

1/2 cups (200 grams) all-purpose flour

2 teaspoons baking powder

For Assembly:

1 pound (455 grams) fresh strawberries, halved or sliced

Juice of half a lemon

2 tablespoons (25 grams) granulated sugar, divided

1 cup (225 grams) heavy cream

2 tablespoons (30 grams) sour cream or creme fraiche

1 teaspoon vanilla extract or vanilla bean paste

Confectioners’ sugar, for dusting, and mint leaves, for garnish (optional)

Important Tips to Remember：

Preheat your oven to 350°F (175°C) and line your 9x13-inch cake pan with parchment paper. Be sure to lightly coat it with nonstick cooking spray, as meringue can stick to parchment. Now, let's get cooking!

Crafting the Meringue：

In a stand mixer fitted with the whisk attachment, or using a hand mixer, whip the egg whites and 1/4 teaspoon of salt on medium-low speed until they start to thicken and become glossy. Gradually increase speed to medium and add half of the sugar (3/4 cup) a little at a time, allowing each addition to blend in before adding more. Once the mixture is glossy and forms stiff peaks, set it aside.

Creating the Cake Batter：

In another bowl (no need to clean your whisk/beaters), cream the softened butter, the remaining sugar, salt, vanilla, and lemon zest until light and airy. Add the yolks and mix well. Sprinkle the baking powder over the batter and incorporate it thoroughly. Pour in the milk — don’t worry if it looks curdled! Finally, add the flour and mix until you achieve a smooth batter.

Baking the Cake：

Pour the cake batter into your prepared pan and spread it evenly. Then, dollop the meringue mixture generously on top and gently spread it across the batter. Bake for 20 minutes, then check for doneness with a toothpick; it should come out clean. Depending on the cake, it might need an extra 5 to 10 minutes. Once baked, cool in the pan for 10 minutes, then carefully remove using the parchment paper and let it cool completely on a wire rack.

Preparing the Toppings：

In a medium bowl, mix the strawberries, 1 tablespoon of sugar, and lemon juice, letting them sit for about 15 minutes until they become juicy. In another bowl, whip the heavy cream, sour cream, the remaining tablespoon of sugar, and vanilla until soft peaks form. This will create a luxurious topping for the cake.

Assembling the Strawberry Dream Cake：

Once the cake is cool, cut it in half lengthwise to create two long rectangles. Place the first half on a serving plate and spread half of the whipped cream over the top, followed by half of the strawberries. Then, place the second half of the cake on top and finish with the remaining cream and strawberries. For an extra touch, drizzle any leftover strawberry juices over the top and garnish with mint leaves or a dusting of powdered sugar, if desired.

Serving Suggestions：

Refrigerate the cake until you're ready to serve. When it's time to indulge, cut into rustic, freeform slices for a chaotic yet delightful presentation. Leftover slices can be stored in the fridge for up to 4 days, but trust us - they'll likely not stick around that long!