Pinkfong's Strawberry Dream Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Lightly grease and line the bottom of a 9-inch round cake pan with parchment paper.

Mix dry ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 3/4 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt until evenly combined.

Combine wet ingredients

In a separate bowl, whisk 2 large eggs with 1/4 cup whole milk, 3 tablespoons melted unsalted butter, and 1 tsp vanilla extract until smooth.

Make batter and bake

Pour the wet mixture into the dry ingredients and fold gently until just combined—do not overmix. Scrape batter into prepared pan and smooth the top. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool in pan for 10 minutes, then invert onto a wire rack and cool completely. Once cool, level the top if necessary and slice horizontally into two even layers.

Cook strawberries

Place 2 cups hulled strawberries, 1/4 cup granulated sugar, and 1 tablespoon lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until strawberries release juices and soften, about 6–8 minutes.

Puree and strain

Remove from heat and let cool slightly. Puree the mixture in a blender or with an immersion blender until smooth. For a silky mousse, pass the puree through a fine-mesh sieve to remove seeds and fibers. You should have about 1 to 1 1/4 cups strawberry puree.

Bloom gelatin

Sprinkle 1 1/2 tsp unflavored powdered gelatin over 2 tablespoons cold water in a small bowl and let stand 3–5 minutes to bloom.

Dissolve gelatin into puree

Warm the bloomed gelatin gently (microwave 5–8 seconds or set over a hot water bath) until fully dissolved but not boiling. Stir a few tablespoons of the warm strawberry puree into the dissolved gelatin to temper, then whisk that back into the remaining puree until uniform. If desired, add 2 drops pink food coloring for a brighter pastel tone.

Whip cream

In a chilled bowl, whip 1 1/2 cups heavy cream with 2 tablespoons confectioners' sugar to soft peaks using a hand mixer or stand mixer.

Fold and chill mousse

Fold one-third of the whipped cream into the strawberry puree to lighten it, then gently fold in the remaining whipped cream until no streaks remain. Transfer the mousse to the refrigerator while you prepare the cake layers so it firms slightly, about 15–20 minutes.

Assemble cake

Place the bottom layer of the cooled sponge on a serving plate or cake board. Spread about half of the strawberry mousse evenly over the bottom layer (about 1 to 1 1/4 cups). Place the top cake layer on and press lightly. Spread the remaining mousse over the top and sides, smoothing with an offset spatula. For a layered look, you can pipe mousse around the edges. Refrigerate the assembled cake for at least 30 minutes to set.

Make glaze

In a small saucepan, combine 1/2 cup strawberry jam and 2 tablespoons water. Warm over low heat, stirring until jam melts and the mixture is smooth and glossy. If the glaze is too thick, add a teaspoon of water at a time. Strain if you want an extra-smooth finish.

Glaze and decorate

Brush the warm glaze over the top of the chilled cake, letting a little drip down the sides if desired. Arrange sliced fresh strawberries on top in a decorative pattern and add mint leaves if using. Return the cake to the refrigerator for 10–15 minutes to set the glaze.

Serve

Slice with a sharp knife warmed briefly under hot water and wiped dry for clean cuts. Serve chilled. Leftover cake keeps refrigerated, covered, for up to 3 days.