A Yummy recipe for a beautiful cake with strawberry drizzle.
Preheat oven to 350 °F. Butter and flour a 8-inch springform pan. Line the bottom with parchment paper.
In a bowl, combine the flour, baking powder, and salt.
In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, beating 2 minutes or until mixture is very light and fluffy.
On low speed, add the dry ingredients alternately with the milk and vanilla.
Pour the batter into the prepared pan.
Bake for about 55-60 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Let cool for 10 minutes, unmould and cool completely on a wire rack.
Place butter into a mixing bowl, Use an electric mixer on medium to cream the butter until it is smooth, about 3 minutes.
Add confectioner’s sugar, ½ a cup at a time.
Add vanilla and salt and combine until well-incorporated.
Add cream until the frosting has reached the preferred consistency.
Spread frosting over cooled cake use a flat spatula to make a very smooth surface.
Combine the water, strawberries, sugar, and lemon juice in a large saucepan on high heat. Stir while bringing it up to a boil.
After the mixture boils, reduceheat to low and simmer for ten minutes.Remove from heat.
Using a strainer, pour liquid into a bowl ensuring to press as much juices through strainer with wooden spoon.
Dispose any of the solids, and return liquid to pan on low heat.
Whisk the cornstarch with 3 tablespoons of water in a small bowl, pour into the simmering pan of strawberry juice.
Increase heat to high, and whisk the mixture until it thickens into a glaze, 3-5 minutes.
Remove glaze from heat, and pour into separate bowl to cool down.
Once the glaze has reached room temperature, drizzle over cake for decoration, top with fresh strawberries and chill to firm.