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STRAWBERRY COOKIES & CREAM CAKE
Layer butter cakes with strawberry buttercream and cookie crumbs then top with sandwich cookies and sliced 🍓
•STRAWBERRY SWISS BUTTERCREAM•
10 ounces strawberries, cleaned & hulled
2 tablespoons granulated white sugar
2 tablespoons cold water
2 teaspoons fresh lemon juice
2-3 teaspoons orange liqueur, optional
8 ounces egg whites
16 ounces granulated white sugar
1 pinch fine salt
20 ounces unsalted butter, at room temperature
1 teaspoon vanilla extract
-In a saucepan cook the strawberries, sugar, water and lemon juice over medium heat until reduced and thickened, about 15 minutes. Strain into a clean bowl and add orange liqueur if desired. Cool to room temp but DO NOT chill.
Add the egg whites, sugar and salt to a medium heat proof bowl and place over a pot of simmering water. Whisk the mixture until the sugar has dissolved and the egg whites are about 160*F. Transfer the mixture to your stand mixer fitted with the whip attachment and beat on medium/high speed until white and glossy and the bowl is cool to the touch, 10-12 minutes. With the mixer on low/medium speed, add about half of the butter and mix until combined. Add the remaining butter and vanilla and whip until smooth. Scrape the bowl and whip and add about half of the cooled strawberry puree. Whip until combined then add the remaining puree and whip until smooth. If the mixture looks curdled just keep whipping the buttercream.