Roasted Strawberry Cake

A cake boasting incredible lightness with jewel-toned strawberries and pink hued frosting is one ticket to editor-in-chief Brian Hart Hoffman's heart, but if you want the fast-track, you’re going to need to roast the strawberries. As Brian created this recipe, he found that the preliminary step of roasting fruit maximizes ripe berry flavors and balances the rich cream cheese frosting. One bite, and you’ll be sharing his roasted strawberry obsession.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 350°F (180°C). Spray 2 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.

Step 2

2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape the sides of the bowl. Add eggs, one at at a time, beating well after each addition. Beat in the vanilla bean paste.

Step 3

3. In a medium bowl, whisk together flour, baking powder and salt. With mixer on low speed, gradually add flour mixture to butter alternately with buttermilk beginning and ending with flour mixture, beating just until combined after each addition. Fold in w roasted strawberries just until combined. Divide batter between prepared pans (860 grams each), smoothing tops with small offset spatula.

Step 4

4. Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan for 10 minutes. Remove from pans and let cool completely on wire racks.

Step 5

5. Place one cool cake layer on a cake plate. Spread about 1 1/2 cups (about 400 grams) Roasted Strawberry-Cream Cheese frosting on top and sides of cake. Cover and refrigerate until ready to serve.

Step 6

1. Preheat oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper.

Step 7

2. On prepared pan, toss together strawberries and sugar until combined. Spread strawberries in a single layer. (Use additional pan if necessary).

Step 8

3. Bake until berries are soft, dark in color and fragrant, 25 to 30 minutes. Let cool completely on pan. Using a fine-mesh sieve, strain strawberries, if necessary. Note: If strawberries are large, you can quarter them instead of halving. Remaining roasted strawberries can be used to garnish cake, or you can serve some alongside each slice. You will have enough roasted strawberries for the cake, frosting, and garnish.

Step 9

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese at low speed until smooth. Add buttermilk, beating until combined. Gradually add half of confectioners sugar, beating until combined. Stir in roasted strawberries (mixture may look broken, but it will come together.) gradually add remaining confectioners sugar, beating until smooth. Beat in vanilla and salt. Increase mixer speed to medium, and beat until fluffy, 2-3 minutes. Use immediately.