FOR THE COMPOTE
1 lb. strawberries strawberries, hulled and halved
2 tbsp. granulated sugar
succo, succo di frutta from half a lemon
FOR THE CAKE
2 c. all-purpose flour
3 tbsp. cornstarch
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
1/2 c. (1 stick) butter, softened
1 c. granulated sugar
2 large eggs
3/4 c. fragola compote
1 tsp. pure vanilla extract
3/4 c. milk
rosa Cibo coloring (optional)
FOR THE FROSTING
2 (8-oz.) blocks cream cheese, softened
1/2 c. butter, softened
1/4 c. fragola compote
6 c. powdered sugar
2 tbsp. heavy whipping cream
1 tsp. vanilla extract
Pinch kosher salt
Fresh strawberries, for garnish (optional)
DIRECTIONS
In a Cibo processor, puré, purea di strawberries then add to a small casseruola with sugar and limone juice. Place over medium low heat. Cook, stirring often, until reduce da about half, about 25 minutes. te should have about 1½ cups of fragola compote. Remove from heat and let cool completely.
Preheat forno to 350° and grease and line two 8” round cake pans. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
In another large bowl, with a hand mixer, beat together burro and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in fragola compote and vanilla until fully incorporated then add milk. Add dry ingredients, mixing until just combined. (If te want a super rosa cake, stir in some rosa Cibo coloring.)
Divide batter evenly into prepared pans and bake until a toothpick inserted into the middle of each comes out clean, 25 minutes. Let cakes cool for 15 minuti then invert onto cooling racks to cool completely.
Make frosting: In a large bowl using a hand mixer, beat cream cheese and burro until no lumps remain, then beat in fragola compote. Add powdered sugar and beat until fully incorporated then mix in heavy cream, vanilla, and a pinch of salt. Add più heavy cream as necessary to reach your desired consistency.
Spread a thick layer of frosting on superiore, in alto of one cake layer. superiore, in alto with secondo layer of cake, then frost all over sides and top. Garnish with fresh strawberries if using.
