Strawberry Cream Cake

Name: Strawberry Cream Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 296 milliliters cake flour; 2 teaspoons baking powder; 0 teaspoons salt; 237 milliliters sugar; 5 larges eggs (2 whole and 3 separated), room temperature; 6 Tbsps unsalted butter, melted and cooled slightly; 2 Tbsps water; 2 teaspoons vanilla extract; 907 grams fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed; 4 Tbsps sugar; 1 pinch Pinch salt; 227 grams cream cheese, room temperature; 118 milliliters sugar; 1 teaspoon vanilla extract; 0 teaspoons salt; 473 milliliters heavy cream

Strawberry Cream Cake is a dessert that serves 8. One serving contains 709 calories, 11g of protein, and 44g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have eggs, salt, salt, and a few other ingredients on hand, you can make it. 358 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes approximately approximately 45 minutes. It is perfect for Mother's Day. Users who liked this recipe also liked strawberry cream cake | eggless strawberry cream gateau cake, Scratch Strawberry Layer Cake With Strawberry Cream Cheese Icing, and Strawberry Cake With Strawberry Cream Cheese Frosting.

Instructions

Make the cake

Prepare the oven and cake pan: Adjust oven rack to lower-middle position. Preheat oven to 325°F. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Paper

Springform Pan

Oven

Make the cake batter: In a large bowl, by hand, whisk flour, baking powder, salt, and all but 3 Tbsp of the sugar in mixing bowl.

Ingredients you will need

Baking Powder

All Purpose Flour

Sugar

Salt

Equipment you will use

Mixing Bowl

Whisk

Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla.

Ingredients you will need

Egg

Vanilla

Butter

Water

Egg Yolk

Equipment you will use

Whisk

Whisk until smooth.

Equipment you will use

Whisk

Beat the egg whites: In a separate bowl, use an electronic mixer to beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Blender

Bowl

Fold beaten egg whites into batter: Stir one-third of whites into batter to lighten.

Ingredients you will need

Egg Whites

Add the remaining whites and gently fold into batter until no white streaks remain.

Pour batter into prepared pan and bake at 325°F until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes.

Equipment you will use

Toothpicks

Oven

Skewers

Frying Pan

Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours. It does help to freeze the cake after it has cooled to make it easier to cut horizontally in later steps.

Equipment you will use

Wire Rack

Frying Pan

Strawberry filling

Ingredients you will need

Strawberries

Macerate the berries in sugar, then mash:

Ingredients you will need

Berries

Sugar

Cut in half 24 of best-looking berries and reserve. Slice or quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. The sugar will macerate the strawberries, making them soft, and generating liquid.

Ingredients you will need

Strawberries

Berries

Sugar

Equipment you will use

Bowl

Strain the juices from berries and reserve (you should have about 1/2 cup).

Ingredients you will need

Berries

Put the strawberries in a bowl and use a potato masher to mash them; set aside.

Ingredients you will need

Strawberries

Potato

Equipment you will use

Potato Masher

Bowl

Make syrup with strained strawberry juices: In small saucepan over medium-high heat, simmer reserved juices until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes.

Ingredients you will need

Strawberries

Syrup

Equipment you will use

Sauce Pan

Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.

Ingredients you will need

Berries

Syrup

Salt

Whipped cream

Ingredients you will need

Whipped Cream

Make the whipped cream and cream cheese: When cake has cooled, place cream cheese, sugar, vanilla extract, and salt in bowl of standing mixer fitted with whisk attachment.

Ingredients you will need

Vanilla Extract

Whipped Cream

Cream Cheese

Sugar

Salt

Equipment you will use

Blender

Whisk

Bowl

Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.

Equipment you will use

Spatula

Whisk

Bowl

Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).

Ingredients you will need

Heavy Cream

Equipment you will use

Bowl

Assemble the cake

Using large serrated knife, slice cake into three even layers.

Equipment you will use

Serrated Knife

Place bottom layer on cardboard round or cake plate and arrange ring of 12-20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.

Ingredients you will need

Strawberries

Pour one half of puréed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge.

Ingredients you will need

Whipped Cream

Spread

Berries

Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 12-20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top.

Ingredients you will need

Whipped Cream

Strawberries

Berries

Spread remaining whipped cream over top; decorate with remaining cut strawberries.

Ingredients you will need

Whipped Cream

Strawberries

Spread

Serve immediately, or keep chilled. If the whipped cream warms to room temperature it will be harder to keep stable while cutting.

Ingredients you will need

Whipped Cream

Equipment

Ingredients

Servings:

296milliliters

cake flour 2teaspoons

baking powder 0teaspoons

salt 237milliliters

sugar 5larges

eggs (2 whole and 3 separated), room temperature 6Tbsps

unsalted butter, melted and cooled slightly 2Tbsps

water 2teaspoons

vanilla extract 907grams

fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed 4Tbsps

sugar 1pinch

Pinch salt 227grams

cream cheese, room temperature 118milliliters

sugar 1teaspoon

vanilla extract 0teaspoons

salt 473milliliters

heavy cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.