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:

    1. For the cake: Whisk together, milk, egg whites, and vanilla in a 2-cup measuring glass.
    2. In a large mixing bowl, mix together flour, sugar, baking powder, and salt on low just until combined.
    3. Add 1 piece of butter at a time until pea-sized pieces remain.
    4. 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.
    5. Divide batter between two parchment paper-lined, greased, and lightly floured 9-inch round cake pans. Smooth with rubber spatula.
    6. 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.
    7. Place pans on a wire rack and cool for 2 hours.
    8. 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.
    9. Strain into a medium bowl and discard strawberries. Add gelatin and let cool slightly for about 15 minutes.
    10. Poke holes into the top of each cake with a skewer, twisting to make holes larger.
    11. Pour half of the strawberry syrup onto one cake and then other half on the other cake.
    12. For the whipped cream: Whisk together all ingredients until stiff peaks form on low speed. Then increase to medium and whip until thickened.
    13. 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

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