Recipe courtesy of Joyce Marcellus
Banana and Strawberries Delight
- Level: Intermediate
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 1045
- Total Fat
- 77
- Saturated Fat
- 48
- Carbohydrates
- 86
- Dietary Fiber
- 1
- Sugar
- 65
- Protein
- 6
- Cholesterol
- 241
- Sodium
- 204
- Total: 2 hr 10 min (includes cooling time)
- Active: 45 min
Ingredients
Cake:
1 1/2 cups granulated sugar
1 1/2 sticks (3/4 cup) unsalted butter, softened, plus for greasing the pans
1 tablespoon pure vanilla extract
3 eggs
2 ripe bananas, mashed
2 1/4 cups all-purpose flour, plus for flouring the pans
1 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup sour cream
Buttercream:
Pinch kosher salt
1 pound confectioners' sugar
1 teaspoon pure vanilla extract
1/2 cup pasteurized egg whites
8 sticks (4 cups) unsalted butter, softened
1/2 cup fresh strawberries, chopped
Directions
- For the cake: Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
- Cream the granulated sugar and butter with an electric mixer until light and fluffy. Mix in the vanilla, eggs and bananas. In a separate bowl, mix the flour, baking soda and salt. Mix the flour mixture into the butter mixture, alternating with the sour cream--do not overmix. Pour the batter into the prepared cake pans and bake until a tester comes out clean, 20 to 25 minutes. Let the cakes cool before removing from the pans.
- For the buttercream: In a stand mixer with the paddle attachment, mix the salt, confectioners' sugar, vanilla and egg whites for 5 minutes on medium-high speed. Add the butter, little by little, and mix for 10 minutes. Fold in the chopped strawberries.
- To assemble the cake: Using a serrated knife, cut the top dome off of the cakes to make them level. Cut one of the cakes in half horizontally to form 2 layers. Repeat with the second cake for 4 layers total. Place one cake layer on a serving plate and spread buttercream on top. Stack a second layer on top and spread buttercream on top. Repeat with the remaining 2 layers. Using an offset spatula, spread buttercream on the outside of the cake. Smooth using up and down strokes, and then scrape off any excess buttercream.