Strawberry Bliss Layer Cake

1. Prepare the Strawberry Flour

Combine the cake flour and freeze-dried strawberries in a food processor. Blend until the mixture turns into a fine, pale pink powder.

2. Make the Strawberry Purée

Using an immersion blender, food processor, or countertop blender, purée the fresh strawberries until smooth. Ensure the purée is at room temperature, around 70°F (21°C).

3. Preheat Your Oven

Preheat your oven to 350°F (180°C) and position the rack in the lower-middle part of the oven. Grease three 8-inch anodized-aluminum cake pans and line them with parchment paper.

4. Mix the Dry Ingredients

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, baking powder, baking soda, salt, and Chinese five-spice powder. Start mixing on low speed and gradually increase to medium. Mix for about 5 minutes until the mixture becomes fluffy and light.

5. Add the Egg Whites

With the mixer running on low speed, slowly add the egg whites. Scrape down the sides of the bowl and the beater with a flexible spatula to ensure everything is well incorporated.

6. Incorporate the Strawberry Flour and Purée

Gradually add the strawberry flour and strawberry purée to the batter in thirds. Sprinkle in the flour while drizzling in the purée. Keep the mixer on low speed to avoid overmixing.

7. Final Mix

Once everything is added, increase the mixer speed to medium and mix for just 3 seconds. This quick mix ensures a homogeneous, creamy batter without overworking it.

8. Fold the Batter

Using a flexible spatula, gently fold the batter to ensure everything is evenly mixed. Divide the batter evenly between the prepared cake pans, aiming for about 655g of batter per pan.

9. Bake the Cakes

Place the cake pans in the oven and bake for about 30 minutes, or until the internal temperature reaches 200°F (93°C). Stagger the pans on the oven rack to allow even baking.

10. Cool the Cakes

Let the cakes cool in their pans for about an hour. Once cool, turn them out onto a wire rack to cool completely.

11. Prepare Your Frosting

While the cakes are cooling, prepare your frosting of choice, whether it’s Swiss Buttercream, strawberry whipped cream, or Cream Cheese Frosting.

12. Crumb Coat the Cakes

Level the tops of the cakes with a serrated knife. Apply a thin layer of frosting to trap any crumbs, then refrigerate the cakes for 30 minutes.

13. Finish and Decorate the Cake

Once the crumb coat is set, frost the cake with the remaining frosting. Garnish with crushed freeze-dried strawberries for an extra touch of strawberry goodness.

14. Serve the Cake

Slice the cake with a chef’s knife. Store any leftovers at room temperature for up to 24 hours or refrigerate for up to 5 days. Remember to bring refrigerated slices to room temperature before serving to enjoy the best flavor and texture.