Strawberry Cream Cake
Adapted from Everyday Food Magazine, July/August 2009
Makes 12 servings
½ cup (1 stick) unsalted butter, room temperature, plus more for pan
1 ½ cups all purpose flour, plus more for pan
2 teaspoons baking powder
½ teaspoon salt
½ cup sugar
2 large eggs, plus 2 large egg yolks
½ teaspoon pure vanilla extract
½ cup milk
Filling and Topping:
1 pound strawberries, hulled and thinly sliced, divided
½ cup sugar, divided
1 teaspoon unflavored gelatin (one ¼-oz envelope)
2 cups (1 pint) heavy cream
1 teaspoon vanilla extract
1. Preheat oven to 350F. Butter an 8-inch round pan, and line with parchment. Butter and flour parchment and sides. In medium bowl, sift together flour, baking powder, and salt; set aside.
2. In the bowl of an electric mixer, cream together butter and sugar until light and fluffy, about 3 minutes. Add eggs and yolks, one at a time, beating until combined after each addition. Beat in vanilla. With mixer on low, add flour mixture and milk alternately, beginning and ending with flour. Mix until just combined. Pour batter into prepared pan and smooth top.
3. Bake until a toothpick inserted in the centers comes out clean, about 25 to 30 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely.
4. When cake has cooled, make topping: In a large bowl, combine half of the strawberries and ¼ cup of sugar; set aside. Place 2 tablespoons of cold water in a small saucepan. Sprinkle gelatin over water; let soften for 5 minutes. Heat saucepan over low heat, stirring constantly, until gelatin has dissolved. Remove from heat and let cool slightly. (Don’t let it cool completely, or it will congeal. If it does, place it back on the heat, stirring until it dissolves again.)
5. In the clean bowl of an electric mixer, fitted with the whisk attachment, beat heavy cream, vanilla extract, and remaining ¼ cup sugar until very soft peaks form. With mixer still running, gradually add gelatin mixture; beat until soft peaks form.
6. Assemble the cake: Using a serrated knife, split cake in half horizontally; place bottom half, cut side up on a serving plate. Arrange the strawberry/sugar mixture over the bottom cake layer, drizzling any juices in the bowl over top the strawberries. Top with half of the whipped cream, leaving a 1 inch border. Cover with top half of cake. Top with remaining whipped cream. Refrigerate cake and remaining strawberries separately, at least 1 hour, up to 1 day. Just before serving, arrange remaining strawberries on top of cake.
Brought to you by The Busty Baker (http://www.bustybaker.com)
Original Post: http://ladolcivita.blogspot.com/2010/04/strawberry-cream-cake.html
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