I'm still working my way through about 10 flats of strawberries and have become quite bored with making jam and syrup so I used some to make yet another cake. My kids think they have hit the jack pot this week since I don't serve dessert all that often. This cake reminded me of cakes from church gatherings in my youth but without the sogginess I remember. It was a little complicated to make and it required several steps. Everyone loved the cake though and its one I'll make again. The recipe is from The Cooks Country Cookbook. The recipe called for frozen strawberries but I used fresh.
For the Cake:
12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus extra for preparing pan
2 1/4 cups all-purpose flour, plus extra for preparing pan
4 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
2 teaspoons vanilla extract
6 large egg whites
1 3/4 cups sugar
For the Syrup and Topping:
4 cups frozen strawberries
6 tablespoons sugar
2 tablespoons orange juice
1/2 cup water
2 tablespoons strawberry-flavored gelatin
2 cups heavy cream
For the cake: Adjust oven rack to middle position and heat oven to 350 F. Grease and flour a 9 x 13 baking pan. Whisk flour, baking powder, and salt in bowl. Whisk milk, vanilla, and egg whites in large measuring cup.
With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 3 minutes, scraping down bowl as necessary. Add flour mixture and milk mixture alternately, in two batches, beating after each addition until combined, about 30 seconds each time. Using rubber spatula, give batter final stir. Scrape into prepared pan.
Bake until toothpick inserted in center comes out clean, about 35 minutes. Cool cake completely in pan, at least 1 hour. Once cool, cake can be wrapped in plastic and kept at room temperature for up to 2 days.
For the syrup and topping: Heat 3 cups strawberries, 2 tablespoons sugar, juice, and water in medium saucepan over medium-low heat. Cover and cook until liquid is deep red and strawberries are softened, about 10 minutes. Strain liquid into bowl, reserving solids, then whisk gelatin into liquid. Let cool to room temperature, at least 30 minutes.Meanwhile, poke about 50 holes in top of cooled cake. Don't poke to the bottom of the pan though or the jello mixture will sink and pool around the bottom. Slowly pour cooled liquid evenly over top of cake. Wrap with plastic wrap and refrigerate until gelatin is set, at least 3 hours or up to 2 days.
Pulse reserved strained strawberries, 2 tablespoons sugar, and remaining strawberries in food processor until mixture resembles strawberry jam. Spread strawberry mixture evenly over cake. With electric mixer on medium-high speed, beat cream with remaining sugar to soft peaks. Spread cream over strawberries.