Cake Layers
1 1/4 cups butter, softened
2 1/4 cups granulated sugar
7 egg whites, at room temperature
3 1/2 cups cake flour
4 teaspoons baking powder
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Strawberry Mousse
1 envelope unflavored gelatin
2 cups sliced fresh strawberries
1/4 cup granulated sugar
1 cup whipping cream
Strawberry Frosting
3/4 cup butter, softened
5 cups powdered sugar, sifted
3/4 cup finely chopped fresh strawberries
Garnishes
Halved fresh strawberries, edible flowers
Preparation
- Prepare Cake Layers: Preheat oven to 350°. Beat 1 1/4 cups softened butter and 2 1/4 cups granulated sugar at medium speed with a heavy-duty electric stand mixer until fluffy.
- Gradually add egg whites, one-third at a time, beating well after each addition.
- Sift together cake flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture.
- Stir in vanilla and almond extracts.
- Pour batter into 4 greased and floured 8-inch round cake pans.
- Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).
- Prepare Strawberry Mousse: Sprinkle gelatin over 1/4 cup water in a small bowl; let stand 5 minutes.
- Process 2 cups sliced strawberries and 1/4 cup granulated sugar in a blender or food processor until smooth, stopping to scrape down sides as needed.
- Transfer strawberry mixture to a small saucepan; bring to a boil over medium-high heat.
- Remove from heat. Add gelatin to strawberry mixture, stirring constantly until gelatin dissolves.
- Cover and chill until consistency of unbeaten egg whites, stirring occasionally (about 30 minutes).
- Beat cream at low speed until foamy; increase speed to medium-high, and beat until soft peaks form.
- Fold whipped cream into strawberry mixture until well blended.
- Cover and chill 30 minutes or just until mixture is thick enough to hold its shape when mounded.
- Spread about 1 cup Strawberry Mousse between each cake layer, leaving a 1/4-inch border around edges; cover and chill 3 hours or until mousse is set.
- Prepare Strawberry Frosting: Beat 3/4 cup softened butter at medium speed 20 seconds or until fluffy.
- Gradually add powdered sugar and 3/4 cup finely chopped strawberries, beating at low speed until creamy.
- Spread frosting on top and sides of cake.
