ROASTED STRAWBERRIES

• arrange strawberries on a parchment lined baking sheet and bake in oven at 350F for about 30 minutes or until brown around edges, let cool a bit and then use a spatula to scrape off pan into a blender or food processor and blend to a puree. you should get about 3/4 cup of puree

CAKE BATTER

MISE EN PLACE:

• preheat oven to 350F. Butter (or oil) and flour 3 - 6 inch round / 2 inch deep cake pans

  add the butter and sugar to the bowl of a stand mixer

  whisk the eggs and vanilla together in a measuring cup or container

  mix the flour, cornstarch, baking powder, soda and salt together in a bowl

  stir the berry puree, lemon juice and cream together in a measuring cup or container

METHOD

• using a stand mixer with the paddle attachment, cream the butter and sugar together until nice and fluffy, scraping down the bowl a couple times to make sure it is all mixed
• with the mixer on low, add the eggs, then scrape down and mix on med to med high until mixture is homogeneous
• on the lowest setting mix in half of the flour mixture, then pour in the berry mix and stir, scrape down and add the rest of the flour mixing just until incorporated
• pull bowl off mixer and mix with spatula by hand making sure nothing is stuck to bottom of bowl, then pour into pans trying to make as even as possible
• place in preheated oven and bake starting at 30 minutes until cakes are done in center and bounce back when pressed with your finger
• place on a cooling rack and let cool completely before removing from pans
• to remove, run a butter knife around the edge of pan and then turn out onto a cutting board or other surface
• at this point you can wrap the cakes individually and freeze for later, if you are using right away put in the freezer for at least 30 minutes or until frosting is ready
• before frosting, use your hand to wipe off extra crumbs around the edges
• frost and decorated as desired and enjoy!