Strawberry Cake with Lemon Cream Cheese Frosting

For the cake:

Note: Recipe yields three 8-inch layers for a big layer cake or 2 layers and 6-8 cupcakes, which is what I made. Make sure to use very ripe, red, fragrant strawberries for best results.

1. First hull then chop your ripe strawberries. A 1-pound box should be enough. Use a food processor for best results. My blender sort of choked up due to the lack of liquid. Set the chopped berries aside.

2. Preheat your oven to 325ºF and grease and flour two or three 8-inch round cake pans (and/or prepare cupcake wells with liners if you are making a cake plus some cupcakes).

3. Sift together flour, salt and baking powder in a medium bowl. Set aside.

4. Combine sugar and oil in a large bowl (or the bowl of your KitchenAid mixer). Beat well and then add 1 1/2 cups of the pureed strawberries, lemon zest and vanilla. Refrigerate the rest of the pureed strawberries. You’ll use them for the assembly.

5. Add eggs and beat until well incorporated. Then add in the dry mixture and the milk and mix until just combined. Do not overmix.

6. Pour batter into the prepared pans just under 2/3 full.

7. Bake in the preheated oven for 28-30 minutes, until they spring back when touched in the center. Then remove them from the oven, run a knife along the edges and gently remove them from pans. Let them cool completely on wire racks. Depending on the heat in your kitchen, this may take an hour or two. Then wrap each layer tightly in plastic wrap and refrigerate overnight. This is optional but best for icing.

For the frosting:

1. Combine cream cheese and butter in the bowl of a KitchenAid mixer and beat for a minute. Then add the other frosting ingredients (except the confectioners’ sugar and the strawberry which is garnish) and beat well. Add confectioners’ sugar gradually until desired consistency is achieved.

2. Refrigerate the icing for at least an hour and up to overnight.

Icing the cake:

1. Begin with a cool cake and cool icing. Put the first cake layer on your serving tray. Add a dollop (about 1/4 cup) of icing to the top of the first layer and spread it around evenly, making sure it reaches the edges.

2. Spread 3 tablespoons of strawberry puree over the first icing layer. NOTE: This is a nice touch but it is optional and because it is a bit more slippery than the icing, it does not travel well. So skip this step if you plan on transporting your cake.

3. Stack the second layer on top of the first and add a layer of icing to the top.

4. Pipe some more icing generously around the sides of the cake and using your offset spatula, spread the icing around evenly. This takes patience and a lot of practice to get right.

5. Top with sliced strawberries and lemon zest.