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Bars and Cakes

Strawberry Cream Cake

6 servings
Vegetarian Diet, American Baking

Indulge in the ultimate summer dessert: our Strawberry Cream Cake! This recipe takes the classic strawberry shortcake to a whole new level. Imagine a moist, delicate vanilla cake layered with lightly sweetened whipped cream and an abundance of fresh, juicy strawberries. It's a simple yet elegant dessert perfect for any...

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... occasion. This recipe yields 6 servings and takes approximately 2 hours and 58 minutes from start to finish, including a 2-hour cooling time. Get ready to impress with this show-stopping cake that's as beautiful as it is delicious! You will need basic baking equipment including a mixing bowl, a stand or hand mixer, a rubber spatula, a cake stand and optional acetate sheets.

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ChefLynn ChefLynn Cool Cook
December 27, 2024
Strawberry Cream Cake on the cake stand, gray countertop, and background, fresh strawberries on the side.
  • 50 min.
  • 3 h.
  • 2/5
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Ingredients:

For the Cake

For the Filling

Tools:

Directions:

1. For the Cake:

Let’s start with the preparation of the Strawberry Cream Cake.

1.1.

Preheat the oven to 350°F.

1.2.

Add the vinegar to the heavy cream, mix, and set aside.

1.3.

In the bowl of a stand mixer or a mixing bowl with a hand mixer, cream together the butter and granulated sugar for about 2 minutes.

1.4.

Once well combined add in the egg and vanilla extract and vanilla bean pulp and mix to combine.

1.5.

Add in half of the flour mixture and mix to combine. Then add half the cream/vinegar and mix to combine. Repeat this with the other half of both. Being careful not to over mix.

1.6.

Prepare a 6-inch baking pan with baking spray and put a round of parchment in the bottom, then spray the parchment.

1.7.

Put the batter in the pan and smooth it out. Tap on the counter to release any large air bubbles.

1.8.

Bake at 350°F for 35 – 40 minutes or until a toothpick inserted in the center comes out clean.

1.9.

Remove the cake from the oven and cool it in the pan on a rack for 10-15 minutes. Then inherit it on to the rack and remove the parchment from the bottom.

1.10.

Cool the cake to room temperature and place it in the fridge while you prepare the cream and strawberries.

2. For the Cream:

2.1.

Add all the ingredients to the bowl of a stand mixer fitted with the whisk attachment to a large bowl with a hand mixer.

2.2.

Beat on low to combine and increase the speed gradually to high.

2.3.

Beat until stiff peaks form.

3. Build the Strawberry Cream Cake:

3.1.

Cut the tops off the strawberries and cut them in half. If they aren’t the same height trim them so they are.

3.2.

Cut the cake in half to form two equal disks.

3.3.

Using a piece of food grade acetate, parchment, or a springform pan lined with plastic place the top of the cake cut side up on a cake stand or in the pan.

3.4.

Add a small amount of the whipped cream and spread it over the cake layer.

3.5.

Arrange the strawberries cut side out around the cake on top of the cream.

3.6.

Fill the center of the strawberry ring with more cream and fill in any spaces as best you can. Fill with enough cream to come just above the strawberries.

3.7.

Place the second layer of cake on top with the cut side down and press it gently.

3.8.

Top with the rest of the whipped cream and place in the refrigerator for an hour or two to firm up a bit.

3.9.

After well chilled, carefully remove the cake from the acetate and top with another strawberry or a few to garnish.

About the Author:
ChefLynnCool Cook
# 5
  • Published Recipes: 13
  • Av. Recipe Evaluation:
  • Location: Florida, USA
  • Member since: 2024-09-08
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