TO MAKE THIS CAKE, YOU WILL NEED:
20 fresh strawberries, hulled
¼ cup strawberry jam
1 teaspoon water
2 (9-inch) chocolate layer cake rounds*
1 recipe Strawberry Frosting
FOR THE GLAZED STRAWBERRIES:
Reserve 1 whole strawberry. Halve remain-
ing 19 strawberries. Place jam and water in
large bowl and microwave until bubbling,
about 2 minutes. Add whole and halved
strawberries to jam mixture and toss until
evenly coated. Transfer strawberries to
parchment paper–lined baking sheet and
spread into single layer. Set aside.
TO ASSEMBLE:
Place 1 cake layer on plate or pedestal.
Spread 1½ cups frosting evenly over top,
right to edge of cake. Top with second
cake layer, pressing lightly to adhere.
Spread remaining frosting evenly over
top and sides of cake.
TO DECORATE:
Place whole glazed strawberry in center
of cake. Arrange 5 glazed strawberry
halves, stem end down and cut side fac-
ing in, around whole strawberry. Repeat
in concentric circular pattern 2 times,
angling tips of strawberries outward at
45 degrees and alternating orientation of
cut side and round side of strawberries.
Arrange remaining strawberry halves in
circle, cut side down, at base of subse-
quent rings of strawberries, with points
facing outward. Serve.
Chocolate Strawberry Cake
STRAWBERRY FROSTING
Makes 4¾ cups
Let the frozen strawberries thaw in the
refrigerator overnight.
9 ounces frozen strawberries (2 cups),
thawed
1¼ pounds (5 sticks) unsalted butter,
softened
5 cups (20 ounces) confectioners’
sugar
1 tablespoon vanilla extract
1⁄8 teaspoon salt
- Strain strawberries through fi ne-mesh
strainer, pressing fi rmly on fruit with
rubber spatula (discard juice). Transfer
strawberry solids to food processor and
process until smooth, about 1 minute. - Using stand mixer fi tted with whisk at-
tachment, whip butter on medium-high
speed until smooth, about 20 seconds.
Add sugar and whip on medium-low
speed until most of sugar is moistened,
about 45 seconds. Scrape down bowl.
Add vanilla, salt, and strawberry puree
and whip on medium-high speed until
light and fl uff y, about 4 minutes, scrap-
ing down bowl as needed.
For Valentine’s
Day, we made a
decadent chocolate
cake and frosted
it with strawberry
buttercream. Fresh
strawberries,
glazed with jam, sit
on top and make
this cake truly
shine. by Katie Leaird
GREAT
AMERICAN
CAKE
*The full recipe, including a recipe for Chocolate
Layer Cake Rounds, is available for free for four months
at CooksCountry.com/chocolatestrawberrycake.