The Strawberry Cream Cake is like a big ol' strawberry shortcake! The star of the show is fresh, super sweet strawberries that are now in season. The strawberries are sliced thinly and layered with whipped cream onto the sturdy butter cake that is just dry enough to soak up the juices from the strawberries while not falling apart.
The whipped cream in this dessert is stabilized so that is doesn't separate into a watery mess a few hours after whipping. This cake is perfect for making the day before you want to serve to consider this for your next summer soiree. Here is how you can make your own.
You can find the entire recipe here. This recipe says to make the cake in one pan then split the cake after it cools. I decided to make it a little easier on myself and divided the batter evenly between two 8" pan and baked for 25-30 minutes, a little less than if baking one pan.
Preheat oven to 350 degrees. Spray two 8" round cake pans with Pam for Baking and line the bottom each pan with a parchment round. Spray parchment with Pam for Baking and set aside.
Thinly slice 1 pound of hulled strawberries and set aside.
In a medium bowl whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment beat the butter and 1/2 cup sugar until fluffy. Beat in the eggs and yolks one at a time until completely incorporated. Beat in vanilla. Beat in flour mixture in 3 parts alternating with the milk and ending with the flour. Divide the batter evenly between the two pans and smooth with an offset spatula. Bake cakes for 25-30 minutes. Cool in pan for 10 minutes then turn out onto a wire rack to cool completely.
Whipped Cream: I made my whipped cream a little differently than the recipe: In a small saucepan combine 1 teaspoon gelatin and 2 Tablespoons cold water. Let soften for 5 minutes then cook over low heat until gelatin is dissolved. Remove from heat then I added a few Tablespoons of the whipping cream to the gelatin mixture and mixed to combine. This helps the gelatin to stay fluid when it is whipped into the remaining cream. In the bowl of an electric mixer fitted with the whisk attachment whip the cream with 1/4 cup powdered sugar and 1/2 teaspoon vanilla until slightly thick. With the machine on low, whisk in the gelatin mixture and whip at high speed until stiff peaks form.
Assembly: I spread some whipped cream on the bottom layer of cake and then layered on half the strawberries followed by another layer of whipped cream. Cover with the top half of cake and spread with remaining whipped cream and top with remaining strawberries. Refrigerate cake for at least 1 hour or overnight.
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