MOIST YELLOW CAKE RECIPE WITH SOUR CREAM RECIPES

Steps:

• Hull and stem 1 1/2 pounds of the strawberries, then pulse berries in a food processor or blender until pureed. (Save the remaining strawberries for serving.) Pour puree into a medium saucepan and cook over medium heat, stirring frequently, until reduced to 3/4 cup, 20-40 minutes. (The texture of the mixture will look like tomato paste.) Set aside to cool to room temperature, about 15 minutes.
• Preheat oven to 350°F. Grease and flour 3 (8-inch) round cake pans. In a stand mixer using the paddle attachment, beat ¾ cup butter and the granulated sugar at medium speed until fluffy, about 3 minutes. Add mayonnaise and beat until creamy. Add eggs one at a time, beating well after each addition. Beat in 3 teaspoons (1 tablespoon) vanilla.
• In another bowl, stir together 3 ½ cups flour, the baking powder, and baking soda. Alternately add the flour mixture and 3/4 cup milk to the butter mixture, beginning and ending with flour. Beat in the cooled strawberry puree. Add a few drops of red food coloring if you like.
• Divide batter evenly between prepared pans. Bang pans on a work surface a couple of times to remove any excess air bubbles.
• Bake cake layers, switching pan positions halfway through baking, until a toothpick inserted in the center of cake comes out clean and cakes spring back when lightly pressed in center, 24-33 minutes total. Set pans on wire racks to cool for 5 minutes. Run a knife around edges of pans and turn out cakes to cool completely (about 1 hour).
• While cakes bake and cool, make strawberry-lemonade buttercream: In a food processor, whirl freeze-dried strawberries into a fine powder, scraping down inside of container. (You’ll have 4-5 tablespoons.)
• In a stand mixer using the paddle attachment and a clean bowl, beat remaining 1 cup butter at medium speed until creamy. Add the strawberry powder, 1 tablespoon milk, lemon zest, lemon juice, and remaining 1 teaspoon vanilla and beat until combined. Add powdered sugar 1 cup at a time and beat until smooth and spreadable.
• To assemble cake, with a long serrated knife, trim cake layers to make them level, if you like. Place one cake layer on a cake stand or plate. If you like, tuck strips of waxed paper under cake layer to protect cake stand. Top cake layer with about 1/2 cup buttercream and spread evenly to the edges. Top with 1/4 cup lemon curd, and spread almost all the way to the edges (but not all the way — that would make it hard to frost the edges of the cake). Place a second cake layer on top of the first, and repeat with more frosting and lemon curd. Place the third cake layer on top. Frost the top and sides of the cake with the remaining buttercream. Remove strips of waxed paper.
• Just before serving, decorate top of cake with the remaining strawberries (whole and cut in half), and if you like, lemon slices and lemon zest curls.

Steps:

• Hull and stem 1 1/2 pounds of the strawberries, then pulse berries in a food processor or blender until pureed. (Save the remaining strawberries for serving.) Pour puree into a medium saucepan and cook over medium heat, stirring frequently, until reduced to 3/4 cup, 20-40 minutes. (The texture of the mixture will look like tomato paste.) Set aside to cool to room temperature, about 15 minutes.
• Preheat oven to 350°F. Grease and flour 3 (8-inch) round cake pans. In a stand mixer using the paddle attachment, beat ¾ cup butter and the granulated sugar at medium speed until fluffy, about 3 minutes. Add mayonnaise and beat until creamy. Add eggs one at a time, beating well after each addition. Beat in 3 teaspoons (1 tablespoon) vanilla.
• In another bowl, stir together 3 ½ cups flour, the baking powder, and baking soda. Alternately add the flour mixture and 3/4 cup milk to the butter mixture, beginning and ending with flour. Beat in the cooled strawberry puree. Add a few drops of red food coloring if you like.
• Divide batter evenly between prepared pans. Bang pans on a work surface a couple of times to remove any excess air bubbles.
• Bake cake layers, switching pan positions halfway through baking, until a toothpick inserted in the center of cake comes out clean and cakes spring back when lightly pressed in center, 24-33 minutes total. Set pans on wire racks to cool for 5 minutes. Run a knife around edges of pans and turn out cakes to cool completely (about 1 hour).
• While cakes bake and cool, make strawberry-lemonade buttercream: In a food processor, whirl freeze-dried strawberries into a fine powder, scraping down inside of container. (You’ll have 4-5 tablespoons.)
• In a stand mixer using the paddle attachment and a clean bowl, beat remaining 1 cup butter at medium speed until creamy. Add the strawberry powder, 1 tablespoon milk, lemon zest, lemon juice, and remaining 1 teaspoon vanilla and beat until combined. Add powdered sugar 1 cup at a time and beat until smooth and spreadable.
• To assemble cake, with a long serrated knife, trim cake layers to make them level, if you like. Place one cake layer on a cake stand or plate. If you like, tuck strips of waxed paper under cake layer to protect cake stand. Top cake layer with about 1/2 cup buttercream and spread evenly to the edges. Top with 1/4 cup lemon curd, and spread almost all the way to the edges (but not all the way — that would make it hard to frost the edges of the cake). Place a second cake layer on top of the first, and repeat with more frosting and lemon curd. Place the third cake layer on top. Frost the top and sides of the cake with the remaining buttercream. Remove strips of waxed paper.
• Just before serving, decorate top of cake with the remaining strawberries (whole and cut in half), and if you like, lemon slices and lemon zest curls.