Recipe: Strawberry Cookie Cake


2 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
4 tablespoons unsalted butter, softened
2 ounces cream cheese, softened
1 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
1 large egg
3 tablespoons milk
1 pound strawberries, hulled and thinly sliced
1 teaspoon lemon juice
3 tablespoons confectioner's sugar, divided
1/2 cup heavy cream, chilled

Adjust oven rack to middle position and heat oven to 350 degrees. Line a 9x13 rimmed baking sheet or dish with large piece of parchment paper, leaving some hanging over edges.
In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer, cream butter, cream cheese, 1 cup sugar, and vanilla on medium speed until light and fluffy, scraping bowl as needed; about 3 minutes. Beat in egg until combined, then milk. Reduce speed to low and gradually add flour mixture until combined and a dough forms.
Pat dough evenly into baking sheet, making sure to fill pan completely in an even layer. If dough is particularly sticky, lightly moisten hands with water before patting into pan. Bake until set and just barely golden around edges but still pale overall, about 20-25 minutes. Cool in pan for 10 minutes, then transfer to counter to cool completely by lifting edges of excess parchment.
Toss strawberries with lemon juice and remaining sugar; set aside.
Cut cake crosswise into three equal layers. Place 1 cake layer on a serving platter or large plate, top with half the strawberries spread in an even layer, followed by 2nd cake layer, then remaining strawberries, then top with remaining cake layer. Refrigerate overnight. When ready to serve, dust top of cake with 1 tablespoon confectioner's sugar. Whip cream with remaining confectioner's sugar on medium-high speed until soft peaks form, about 3 minutes. Slice cake into thin slices crosswise and serve with whipped cream.


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