The yellow cake can, of course, be made without the strawberries and frosted to your own exacting specifications.
- 3 c (300 grams) sifted cake flour (or substitute 255 grams all-purpose flour plus 45 grams cornstarch)
- 3 ½ tsp baking powder
- ½ tsp salt
- ¾ c (170 grams) unsalted butter, room temperature
- 1 1/3 c (265 grams) granulated white sugar
- 6 large egg yolks (110 grams)
- 1 c (240 ml) milk (full fat or reduced fat)
- 2 tsp pure vanilla
- 1 qt strawberries
- 8 oz. cream cheese
- 3T cornstarch mixed with
- ½ c sugar
- 2 eggs
- 1 tsp. almond extract
Yellow Butter Cake:
Preheat oven to 350 degrees F (180 degrees C). Butter and flour (or spray with a non stick vegetable/flour spray) two 9 x 2 inch (23 x 5 cm) cake pans or one 9x13.
Prepare strawberry mixture listed below to be finished before your cake is ready to bake.
In a bowl sift or whisk the flour with the baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add egg yolks, in two batches, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined.
With the mixer on low speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour.
Evenly divide the batter between the prepared pans, smoothing the tops with an offset spatula or back of a spoon. Drop half of strawberry mixture by spoonfuls onto top of cake and swirl gently with a butter knife Bake 22 to 28 minutes or until a toothpick inserted into the center of the cake just comes out clean and the cake springs back when pressed lightly in center.
Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent cracks, reinvert cakes so that tops are right side up. Cool completely before frosting.
Strawberry Swirl Mixture:
Heat strawberries in saucepan.
Beat softened cream cheese and sugar/cornstarch mixture and eggs in a medium bowl.
Slowly beat in strawberries.
Return to pan and heat until thickened. Mix in almond extract.
Swirl half on cake before baking and mix the other half with a white frosting of your choice. (Note: frostings that contain butter will not mix as thoroughly with the strawberries, but still taste great)