Celebrate Summer With Ali Larter’s Strawberry Mint Cake
You know summer is right around the corner when you start to see an abundance of gorgeous, juicy strawberries at the farmer’s market. It’s a wonderful sight indeed, especially since it means I get to make one of my absolute favorite desserts: strawberry mint cake. This decadent cake is not only the ultimate crowd-pleaser at dinner parties, it also happens to be the perfect way to celebrate National Strawberry Month, too! Trust me, it won’t be long before your friends come begging for the recipe.
Ingredients for Cake:
4 large eggs
¾ cup plain Greek yogurt (do not use nonfat or low-fat)
1 ½ teaspoons vanilla extract
2 cups cake flour
1 teaspoon baking soda
½ teaspoon sea salt
¼ teaspoon cornstarch
2 cups sugar
12 tablespoons (1 ½ sticks) unsalted butter, room temperature
¼ cup fresh mint leaves, finely chopped
Ingredients for Filling:
Two 16-ounce containers fresh strawberries, hulled, sliced, divided (save a few beauties to garnish top of cake)
Zest of ½ lemon (about 1 teaspoon)
1 ½ cups chilled heavy whipping cream
3 tablespoons sugar
½ teaspoon vanilla extract
Directions for Cake:
Position the rack in the center of the oven and pre-heat to 325°F. Butter two 8-inch round cake pans with 1 ½-inch-high sides. Dust the pans lightly with flour, tapping out excess flour.
Combine the eggs, yogurt, and vanilla in a medium bowl. Whisk to blend well. Combine the flour, baking soda, salt, and cornstarch in another medium bowl; whisk until blended. Combine the sugar and butter in a large bowl. Using an electric mixer, beat the sugar mixture on high speed until light and fluffy. Reduce the speed to medium and slowly add the egg mixture until well blended. Reduce the speed to low and gradually beat in the flower mixture until the batter is smooth. Stir in the fresh mint.
Divide the batter evenly between the prepared cake pans; smooth the tops. Lightly tap the pans on the work surface to allow the batter to settle evenly in the pans and to prevent air bubbles from forming. Bake the cakes until a tester inserted into the center of the cakes comes out clean, about 40 minutes. Remove the pans from the oven and transfer to a wire rack and allow for the cakes to cool, 15 to 20 minutes in the pans. Run a small knife between the sides of the pans and the cakes to loosen. Invert a plate atop the pan of each cake. Hold the plate and cake pan firmly together and invert the cakes, allowing them to settle onto the plates. If necessary, tap the bottom of the pans to release the cakes. Remove the pans.
Directions for Filling
Combine half of the strawberries and the lemon zest in a medium saucepan. Cook over low heat just until the berries are fragrant and slightly softened, about 2 minutes. Remove the saucepan from the heat. Transfer the berry mixture to a medium bowl and cool completely. Stir in the remaining strawberries.
Using an electric mixer, beat the whipping cream, 3 table spoons sugar, and vanilla in a large bowl until medium-stiff peaks form. Do not overbeat.
To assemble: Place 1 cake on a platter. Arrange half of the strawberry mixture evenly atop the cake layer, allowing the strawberries to be visible t the edges of the cake (the juices from the berries will soak into the cake). Spread half of the whipped cream evenly over the strawberry mixture. Top the second cake layer, then cover with the remaining strawberry mixture and whipped cream. Garnish with whole berries or sprigs of mint.
What's your favorite strawberry recipe for summer? Tell us below!