Spring Rhubarb and Strawberry Layer Cake

Ingredients

• Butter, softened225g
• Caster sugar280g
• Eggs4
• Cake flour320g
• Baking powder8g
• Salt3g
• Buttermilk180g
• Vanilla extract10g
• Rhubarb, diced300g
• Strawberries, hulled250g
• Lemon juice15g
• Cornstarch12g
• Cream cheese, cold225g
• Butter, softened (frosting)115g
• Powdered sugar400g
• Freeze-dried strawberry powder15g
• Heavy cream30g

Method

1. 1.Preheat oven to 175°C. Butter and line three 20cm round cake pans.
2. 2.Cream butter and caster sugar until light and fluffy, about 4 minutes. Add eggs one at a time, beating well after each.
3. 3.Whisk flour, baking powder, and salt together. Alternate adding dry mixture and buttermilk in three additions, starting and ending with flour. Stir in vanilla.
4. 4.Divide batter evenly among the three pans. Bake 25–28 minutes until a skewer comes out clean. Cool in pans 10 minutes, then unmold onto racks.
5. 5.Combine rhubarb, 150g strawberries (chopped), 60g caster sugar (taken from total), and lemon juice in a saucepan. Cook over medium heat until fruit breaks down, about 10 minutes. Stir in cornstarch mixed with a splash of water, cook 2 more minutes until thick. Cool completely.
6. 6.Beat cream cheese and softened butter for frosting until smooth. Add powdered sugar in stages, then strawberry powder and heavy cream. Beat until fluffy.
7. 7.Slice remaining 100g strawberries thinly for layering.
8. 8.Place first cake layer on a board. Spread half the rhubarb compote, then a thin layer of frosting. Repeat with second layer. Top with final layer.
9. 9.Frost the outside with remaining cream cheese frosting, using an offset spatula for a semi-naked finish. Arrange fresh strawberry slices on top.
10. 10.Chill 30 minutes to set before slicing.