Happy summer! To celebrate the start of this hot and muggy season, I made my version of a strawberry cream cake. It’s yellow layer cake with strawberry buttercream. I used unsalted butter from Trickling Springs Creamery, a farm in Chamberspurg, Pennsylvania that raises grass-fed cows. They offer a great selection of all natural and certified organic milks (all of which come in glass bottles), yogurt, and butter. The taste is really out of this world, and they are completely antibiotic and hormone free.
The cake was dense and moist and the buttercream so light and creamy. I used a yellow cake recipe from Baking Illustrated and a traditional Swiss buttercream recipe, starting with whipped egg whites and sugar, then adding the butter pat by pat, ending with a fresh strawberry puree.