Strawberries & Cream Layer Cake
What you need:
For the cake:
- 1 cup whole milk, at room temperature
- 6 egg whites, at room temperature
- 2 tsp. vanilla
- 2 1/4 cups cake flour
- 1 3/4 cups granulated sugar
- 4 tsp. baking powder
- 1 tsp. salt
- 3/4 cup unsalted butter, cut into 12 pieces, softened but still cool
For the strawberry syrup:
- 3 cups strawberries, hulled
- 1 cup water
- 2 Tbsp. granulated sugar
- 2 Tbsp. strawberry-flavored gelatin
For the whipped cream:
- 2 cups heavy cream
- 1 cup + 2 Tbsp. granulated sugar
- 1 tsp. vanilla
Directions:
- For the cake: Whisk together, milk, egg whites, and vanilla in a 2-cup measuring glass.
- In a large mixing bowl, mix together flour, sugar, baking powder, and salt on low just until combined.
- Add 1 piece of butter at a time until pea-sized pieces remain.
- Add half of the milk mixture and increase speed to medium-high. Beat until light and fluffy about 1 minute, then reduce to medium-low and add remaining half of milk mixture. Mix for 30 seconds.
- Divide batter between two parchment paper-lined, greased, and lightly floured 9-inch round cake pans. Smooth with rubber spatula.
- Bake in a preheated 350 degree oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean and cake is light golden. Highly recommend rotating the pans during baking time.
- Place pans on a wire rack and cool for 2 hours.
- For the strawberry syrup: Add strawberries, water, and sugar into a medium saucepan. Cook, covered, over medium-low heat for 8 minutes or until strawberries soften.
- Strain into a medium bowl and discard strawberries. Add gelatin and let cool slightly for about 15 minutes.
- Poke holes into the top of each cake with a skewer, twisting to make holes larger.
- Pour half of the strawberry syrup onto one cake and then other half on the other cake.
- For the whipped cream: Whisk together all ingredients until stiff peaks form on low speed. Then increase to medium and whip until thickened.
- Assemble by placing one cake on serving plate or dish. Top with 1 cup whipped cream. Add second layer of cake on top and cover top and sides with remaining whipped cream.
Recipe from Brown Eyed Baker
Posted on Fantastical Sharing of Recipes