Strawberry Ruffle Cake

For the cake:
Preheat oven to 350 F. Grease, line the bottom with parchment paper and flour three 6-inch cake pans.

In the bowl of your electric mixer beat together sugar, eggs and vanilla extract until light and fluffy. Add softened butter and continue beating on high speed until pale in color and very fluffy.

In another bowl sift together cake flour, baking powder and salt. While continuing to mix, add the flour mixture into the egg mixture in 3 additions alternating with the milk. Start and end with flour.

Divide batter between the 3 cake pans and bake for about 25 minutes or until an inserted cake tester comes out clean. Don’t open the oven before 20 minutes.

Remove cakes from the oven and set the pans on a rack. Cool cakes for 10 minutes in the cake pans. Loosen sides with a metal spatula and invert cakes out of the pans onto a wire rack. Remove parchment paper and invert the cakes again so the tops are up.

If not using the cake right away, you can wrap the cooled layers in plastic wrap and store in the fridge or freezer.

For the strawberry filling:
Wash and hull strawberries. Cut them in halves or quarters and place in the bowl of your food processor. Pulse about 10-15 times until the consistency looks like chunky applesauce.

For the cream cheese filling/frosting:
Leave 2 tablespoons of strawberry puree in the food processor (put the rest in a bowl and set it aside) and puree the 2 tablespoons of berries until really fine. Press them into a bowl through a strainer to remove seeds.

Using a mixer with paddle attachment, beat together cream cheese, sugar and the 2 tablespoons of strained strawberry puree until smooth (1 minute). If you prefer a darker pink hue add a few drops of food coloring. Add whipping cream and whip until fluffy (2 minutes).

Assembly:
Level the cake layers (by slicing off the crown using a long serrated knife) and place first layer on a cake plate or stand. Spread half of the strawberry puree over top. Carefully spread a thin layer of the cream cheese mixture over the strawberries. Place second cake layer on top and spread remaining strawberry puree and another thin layer of cream cheese filling over that.

Very thinly frost the top and outside of the cake with an angled spatula. Place remaining frosting in an icing bag with a petal tip (I used Wilton #104). With the fat side of the tip touching the cake pipe vertical ruffles around the cake. Start from the top going to the bottom. The thin end from one ruffle should slightly overlap on the thick side of the previous ruffle.

Pipe hearts (or flowers) on the top if desired. Decorate with optional sugar pearls.

Store cake refrigerated due to the cream cheese frosting.

Frosting and filling adapted from Natashaskitchen.com