Strawberry Cake

Step 1

For the cake: Preheat the oven to 350 degrees. Use a little butter and flour to grease two 8-inch round layer cake pans. (If you have parchment rounds, place one in the bottom of each pan.)

Step 2

Sift together the flour, granulated sugar, baking powder and the salt, if using, into the bowl of a stand mixer or handheld electric mixer. Add the butter and milk; beat on medium speed for 2 minutes, then stop to scrape down the bowl.

Step 3

Add the eggs; beat on medium speed for 3 minutes, to form a smooth batter. Divide evenly between the two pans. Bake (middle rack) for 25 to 30 minutes, or until a tester inserted into the center of the cakes comes out clean and the tops are golden brown. Transfer to a wire rack to cool for 5 minutes, then remove from the pans to cool completely.

Step 4

For the frosting: Cut about half the strawberries in half, from top to bottom.

Step 5

Beat the egg white in the bowl of a stand mixer or handheld electric mixer on medium speed, then add the cream of tartar. Increase the speed to medium-high speed, beating to form fairly stiff peaks. Stop the motor.

Step 6

Use a fork to mash 4 of the smallest remaining strawberries, to yield 1/4 cup, then add to the beaten egg white; beat on high speed to incorporate. Reduce the speed to medium; add the confectioners’ sugar 1 tablespoon at a time, to form a soft pink frosting. Briefly beat on high speed to make sure the strawberries are evenly incorporated. If the frosting seems too soft, beat in another tablespoon or two of confectioners' sugar.

Step 7

You’ll need to work quickly and efficiently to assemble the cake. Invert one of the cake layers on a plate and discard its parchment, if you used it. Spread about 1/2 cup of the frosting on top. Cut enough strawberries into slices slightly less than 1/4 inch thick to build a single layer of sliced berries on the frosting. Invert the second cake layer atop the berries and discard its parchment, if you used it.

Step 8

Use the remaining frosting to finish the top and sides of the cake. Arrange the halved strawberries around the bottom of the cake, with their points facing upward.

Step 9

Cut the remaining strawberries into quarters. Arrange them on top of the cake in a pleasing pattern. Refrigerate for about 15 minutes before serving.