Strawberry Dream Cake

In a stand mixer with the paddle attachment, cream the butter and sugar on medium-high until light and fluffy, approximately 7-8 minutes. Slow down the speed and add the eggs, one at a time, scraping down the side of the bowl after each egg.

Alternate between adding the wet and dry ingredients, beginning and ending with the dry. Scrape down the bowl as needed and don’t over-mix.

Divide the mixture in half. In one bowl, add a few drops of red food coloring and mix well (gel food coloring works best). Next, divide the 2 mixtures between the 3 cake pans, adding large dollops of each color without mixing. Use a teaspoon to draw swirls in the batter (a figure 8 motion works well). Be careful not to over-swirl or the result will be a pale pink cake. Give the pans a gentle shake to help disperse the batter evenly.

Bake for 22-25 minutes, or until a toothpick comes out clean.

Allow the cakes to cool for several minutes in the pan. Carefully invert them onto a cooling rack or onto cardboard cake rounds lined with parchment.

Allow the cakes to cool completely. Once cool, they can be wrapped in plastic and stored at room temperature for two days, the refrigerator for five days, or the freezer for several months.

Add the sugar, water and corn syrup to a medium sauce pot. Cover and turn the heat to high. Once the liquid begins to simmer and some steam has developed, remove the cover (this step helps prevent crystallization).

While the sugar is coming to a simmer, whisk the eggs on high in a stand mixer with the whisk attachment until a soft peak has formed.

Turn the mixer speed down to medium and very slowly pour the syrup down the side of the bowl into the meringue. Don’t pour the hot syrup directly into the meringue or the egg whites will scramble.

Once the syrup is incorporated, turn the speed up to high and allow the meringue to continue to form a stiff peak. Mix on high until the mixture has reached room temperature. To speed up this 10-15 minute process, ice packs or cold towels can be placed around the bowl.

Once the meringue is room temperature, slowly begin incorporating the soft butter on medium speed. Once all of the butter has been incorporated, turn the mixer speed up to high and very slowly add the strawberry puree, orange juice and food coloring, a few tablespoons at a time.

Place the first layer of cake on a revolving cake stand. Remove the parchment paper.

Repeat with the second layer.

Place the 3rd layer on top. Top with a thin layer of frosting. Use an offset spatula to apply a thin layer of frosting to the sides, taking care to make sure the top and sides are even. Chill in the refrigerator for at least 30 minutes to set this first layer of frosting.

Cover the entire cake with a final layer of frosting in a decorative pattern.