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1
MAKE STRAWBERRY PUREE
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2
Combine Strawberrys, sugar and lemon in a saucepan, cook over medium heat until juicy and soft, stirring often.about 10 minutes
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3
Cool 5 minutes then puree in food processor or blender until smooth, refrigerate until cool
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4
Preheat oven to 350.
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5
Spray 3 8 inch cake pans with non stick spray, line bottoms with parchment paper lightly spray parchment paper with non stick spray
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6
Whisk flour, baking powder and salt in a bowl
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7
In another bowl whisk egg yolks, 1 cup of the sugar, vanilla and 1/3 cup of the strawberry puree until smooth.
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8
Add flour mixture and whisk until.well blended
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9
In a large bowl.beat egg whites with cream of tarter until.foamy, add remaining 1/4 cup sugar slowly and beat just until it forms stiff peaks
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10
Fold 1/3 of egg white mixture into egg yolk batter mixture, add remaining in 2 more additions being careful not to deflate but combining completely
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11
Pour into prepared pans.
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12
Bake 13 to 18 minutes until a toothpick comes out clean.
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13
Cool in pans 15 minutes then turn out to cool completely on wire racks
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14
MAKE CHOCOLATE WHIPPED CREAM.FILLING
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15
Have cnopped chocolate in bowl.
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16
Heat cream to a simmer either in microwave or on stovetop.
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17
Pour cream.over chocolate, let sit 1 minute then stir until.smooth.
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18
Refrigerate uncovered until cold
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19
When ready to fill cake whip cold chocolate cream until fluffy
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20
MAKE STRAWBERRY WHIPPED CREAM FROSTING
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21
Whip cold cream until soft peaks, add confectioners sugar, 1/3 cup strawberry puree and vanilla.Beat just until light and fluffy
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22
ASSEMBLE CAKE
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23
Place 1 cake layer bottom side up on serving plate
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24
Cover layer with 1/2 of chocolate filling, top with second layer of cake, bottom up and cover with remaing chocolate filling.
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25
Top with third layer, also bottom of cake facing up
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26
Frost entire cake with the strawberry whipped cream frosting
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27
Garnish with chocolate covered Strawberrys, recipe attached below, sparkle sugar, and chocolate shavings
