Strawberry Layer Cake
A perfect, red, white & blue berry-filled recipe for the 4th of July!
Happy 250th Birthday to the USA! That sounds so old, but I’ve been traveling in Europe recently, where they count years as BC and AD, so America seems like a toddler in comparison.
On this significant birthday year, I just had to bake a red, white & blue birthday cake. The berries are terrific this time of year, so I wanted to flavor the cake with them, inside and out. Pureeing the bright red strawberries, then adding it into a version of my white cake batter gave an incredible flavor and a soft pink color. I stuck with the pastel instead of adding food color to turn it American flag red, but that’s an option if you prefer something bolder.
New Kitchen Crush!
I was recently gifted a new kitchen scale*, which I would argue is among the greatest gifts a baker can receive. I am not in partnership with the company (although, I would welcome that collaboration with open arms), I am just in love with this scale. I first saw it being used by one of my baking heroes, Rose Levy Beranbaum, and knew if it passed her scrutiny, it was a worthy instrument.
Here are all the reasons I love the Kitchen Scale*:
Perhaps the coolest feature is the removable screen panel, so your bowl won’t hide the read out as you try to weight something in a larger bowl.
It has a memory, so if the screen goes dark between measurements, it REMEMBERS your last weight. So much praise for this!
The scale can weigh a single gram, which means even an 1/8 tsp with total accuracy. Most scales don’t do so well under 25g, so I never trust them.
The top can be removed and is dishwasher safe, which is really key in my non-stop baking world.
It is both strong and sleek!
They come in a bunch of colors (I need a red one).