This week I have been doing a lot of experimenting with strawberry cakes for my own interests and friend's requests. I had one tasty flop and one nice texture that lacked flavor. Now I have a better idea which direction to take those experiments. The nice thing about being the baker with the birthday is that today I get to choose my favorite flavors and whims to play around with for my cake. I have been trying to find a white or yellow cake that makes me as happy as my favorite chocolate cake recipe. Light and fluffy but still scratch. This one turned out pretty nicely for a spelt flour cake. Firm, but not too dense or gummy. It was actually quite fluffy when it cooled down, but I stuck it in the freezer overnight to make it easier to frost and that firms things up a bit. I made the lemon curd and the cake yesterday and the frosting tonight. The cake recipe I tried was this one, minus the sprinkles. And instead of cake flour I used 1¾ cups light spelt, ¼ cup tapioca starch and ¼ cup potato starch. Might have been lighter with all tapioca or arrowroot, but still tasty. The girls happily ate up their slices and hubby too. R asked for seconds. What a sweet tooth! I might give it another try with cake flour some day since I was pleased enough with how it turned out with non cake flour. For the filling, I combined about ½ cup lemon curd and ½ cup frosting for a lemon cream filling. I didn't chill it before filling, but it would have been less inclined to slide that way. It still held up nicely on a flat surface.
I made a double batch of cream cheese frosting, though it turns out a single batch would have done. After frosting the cake, I let it firm up just a touch in the fridge for 5 minutes and then spread some more lemon curd over the top. Then I arranged fresh strawberries around the edges. I LOVE this time of year. Our own berries are starting to be ripe right about now too. So for me, I loved how my cake turned out. Strawberry and lemon curd, cake and cream cheese frosting are all awesome together. I would be happy serving this to friends as well.
What flavors would you pick for your perfect birthday cake? My brother would take a fruity tart or pie over cake any day, but I think he wouldn't have minded this one for just a little slice. ☺