Strawberry Poppy Seed Layer Cake

A couple weeks ago I went to one of my families favorite restaurants and for dessert I ordered the special, Strawberry Poppy Seed Cake. My mom asked for a bite, and we ended up splitting it because it was so good. So for her birthday (which is also on Easter this year) she asked me if I could try and replicate it and this is a recipe I found and slightly altered. It's basically a fancy strawberry shortcake, perfect for spring!

Ingredients:

Cake:

• 1/2 cup vegetable oil

• 1 1/2 cup sugar

• 3/4 cup whole milk

• 1/4 cup sour cream

• 2 1/4 cup cake flour

• 1 tablespoon baking powder

• 2 eggs

• 1 tablespoon vanilla extract

• 1/2 teaspoon kosher salt

• zest of 1 lemon

• 2 tablespoons poppy seeds

Frosting:

• 12 ounces cream cheese

• 1 tablespoon vanilla extract

• 4 cups powdered sugar

• 2 cups cream

Filling:

• 1/2 cup strawberry jam (I omitted this and just did all fresh strawberries)

• 1 1/2 pounds fresh strawberries (about 1 lb after being stemmed and thinly sliced)

• 1/2 teaspoon freshly squeezed lemon juice

Garnish:

• 1 pint (12) fresh strawberries, sliced in half

Instructions:

Preheat oven to 350

Line the bottom of two 8-inch pans with parchment paper.

Cake:

• Mix together oil and sugar.

• In separate bowl mix the milk and sour cream. Add half of this mix to the oil and sugar and beat until smooth.

• In another bowl mix together flour and baking powder. Add half to the milk mix, stir.

• Add milk and flour mix, eggs, vanilla, salt, and lemon zest and mix, about 1 minute.

• Add remaining flour and mix until just incorporated.

• Stir in poppy seeds.

Divide the batter evenly among the two pans and bake for 20-25 minutes, until a toothpick comes out clean.

Remove from oven and cool for 10 minutes. Run a knife along the edge and put cakes onto a wire rack to cool thoroughly.

Frosting:

• Whip cream cheese and vanilla in mixer for 1 minute

• Add powdered sugar 1 cup at a time. Once fully incorporated whip on high for 3 minutes

• In separate bowl whip the cream until stiff.

• Fold whipped cream into cream cheese mix

Optional when cake is completely cooled cut each cake in half lengthwise to make four layers (I just kept it 2 layers)

Stem and thinly slights 1 pound of strawberries. Mix in the strawberry jam and lemon juice.

Put a layer of cake on a serving plate and spread strawberry filling on top, leaving about a 3/4 inch border around the edges (so it doesn't spill over) and then dollop frosting on top. If using four layers repeat this step. Put top layer of cake on and press down gently to meld cakes together. Frost the outside of the cake with the frosting and garnish with additional strawberries. Enjoy!!

Find this recipe and more on my website: http://ift.tt/2pvycEX

bon appetit