Ingredients
The following ingredients have 4 Servings
- 2½ pounds fresh strawberries (1,134 grams, washed, stemmed, and divided)
- 1 cup water (227 grams)
- 3 tablespoons cornstarch (21 grams)
- ½ cup granulated sugar (100 grams)
- ⅛ teaspoon kosher salt
- 2 tablespoons fresh-squeezed lemon juice (28 grams, from 1 lemon)
- Red food coloring (if needed and/or desired)
- 4 cups heavy whipping cream (908 grams (1 quart))
- ¾ cup powdered sugar (85 grams, divided)
- 16 ounces cream cheese (454 grams, room temperature (2 bricks))
- 1½ teaspoons pure vanilla extract (6 grams)
- ¾ teaspoon almond extract (3 grams)
- ½ teaspoon kosher salt
- 4 cups bleached cake flour (454 grams (16 ounces), such as Swan's Down)
- 8 ounces unsalted butter (226 grams (2 sticks), pliable but cool (about 65°F))
- ⅔ cup virgin coconut oil (113 grams (4 ounces), solid but room temperature)
- 2¼ cups granulated sugar (454 grams (16 ounces))
- 2½ teaspoons baking powder (10 grams)
- 1 teaspoon baking soda (6 grams)
- ¾ teaspoon kosher salt ((half as much if using table salt))
- 1 cup egg whites (241 grams, room temperature (8½ ounces, from about 8 large eggs))
- 2 tablespoons pure vanilla extract (8 grams)
- 1 teaspoon almond extract (4 grams)
- 2 cups cultured low-fat buttermilk (454 grams (16 ounces), room temperature)
- 1 pound fresh strawberries (454 grams, washed, dried, hulled and halved)
