Strawberry and Cream Cake Recipe

Introduction

The strawberry and cream cake is a timeless dessert, celebrated for its light, airy texture and the refreshing combination of sweet strawberries with rich whipped cream. This cake is perfect for summer gatherings, birthdays, or any occasion where you want to impress your guests with something both elegant and delicious.

Why choose this recipe? Not only does this cake strike the perfect balance between sweet and tart, but it’s also surprisingly simple to make. Whether you’re a seasoned baker or a beginner, this recipe will guide you through creating a stunning dessert that looks as good as it tastes.

Ingredients

For this strawberry and cream cake, you’ll need the following ingredients:

Core Ingredients

Cake Flour: 2 ¾ cups
Baking Powder: 2 ½ teaspoons
Sugar: 2 cups
Butter: 1 cup, softened
Eggs: 4 large
Milk: 1 cup
Vanilla Extract: 1 teaspoon
Fresh Strawberries: 2 cups, pureed and sliced

Whipped Cream Frosting

Heavy Cream: 1 ½ cups
Powdered Sugar: 2 tablespoons
Vanilla Extract: ½ teaspoon

Optional Additions

Substitute cream cheese in the frosting for a richer taste.
Add almond extract to the cake batter for a nutty flavor.

Note: If you don’t have cake flour, you can make a simple substitution using all-purpose flour and cornstarch. Learn more about this here and how it impacts your cake’s texture.

Step-by-Step Preparation

Preparation of Cake Layers

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
Mix the dry ingredients: In a large bowl, sift together the cake flour, baking powder, and a pinch of salt.
Cream the butter and sugar: In another bowl, beat the softened butter and sugar until light and fluffy. This step is crucial for a soft cake.
Incorporate the eggs: Add eggs one at a time, beating well after each addition.
Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, alternating with milk. Begin and end with the flour mixture. Add vanilla extract.
Fold in the strawberry puree to add flavor and moisture to the cake batter.

Baking the Cake

Divide the batter evenly between the prepared pans. Use a spatula to smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even cooking.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For even more detailed tips on how to ensure your cake layers bake evenly and don’t sink in the middle, check out this resource on avoiding common baking mistakes.

Making the Whipped Cream Frosting

Chill your tools: Place your mixing bowl and beaters in the refrigerator for about 15 minutes before whipping the cream. Cold tools help achieve better volume.
Whip the cream: In the chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium speed until soft peaks form. Be careful not to overwhip.
Taste and adjust: If you prefer a sweeter cream, add more sugar to taste.

Assembling the Cake

Layer the cake: Place one cake layer on a serving plate. Spread a generous layer of whipped cream over the top, then add a layer of sliced strawberries.
Top with the second cake layer: Repeat the process, spreading whipped cream over the top and sides of the cake.
Decorate: Arrange whole or halved strawberries on top, and dust with powdered sugar for a finishing touch.

Variations of Strawberry and Cream Cake

Looking to try something different? Here are a few variations:

Strawberry Shortcake Style: Use biscuits instead of cake layers for a more rustic approach.
Gelatin Layer: Add a strawberry gelatin layer between the cake and cream for added texture and flavor.
Mixed Berry Cream Cake: Substitute or combine strawberries with raspberries, blueberries, or blackberries for a berry medley.

Tips and Tricks for the Perfect Cake

Selecting Strawberries: Choose ripe, juicy strawberries for the best flavor. They should be bright red with a sweet aroma.
Texture Perfection: Ensure your cake is light and fluffy by properly sifting your dry ingredients and not overmixing the batter.
Storing and Serving: Store the assembled cake in the refrigerator until ready to serve. For best results, serve within a few hours of assembly to keep the whipped cream fresh.

Nutritional Information

This cake is not only delicious but also provides a good balance of calories and nutrients per serving:

Calories: Approximately 350 per slice
Fat: 20g
Carbohydrates: 40g
Protein: 5g

For those watching their sugar intake, consider reducing the sugar in both the cake and the whipped cream frosting, or using a sugar substitute.

Frequently Asked Questions (FAQs)

Can I Make This Cake in Advance?

Yes! You can bake the cake layers a day ahead and store them, tightly wrapped, at room temperature. Assemble the cake with whipped cream and strawberries just before serving to maintain freshness.

Can I Freeze the Cake?

Absolutely. The cake layers can be frozen individually. Wrap each layer tightly in plastic wrap and aluminum foil, and freeze for up to three months. Thaw overnight in the refrigerator before assembling.

What if I Don’t Have Cake Flour?

If you don’t have cake flour, you can make your own by mixing all-purpose flour with cornstarch. For every cup of cake flour required, measure one cup of all-purpose flour, remove two tablespoons, and replace with two tablespoons of cornstarch.

How Do I Prevent the Cake from Sinking in the Middle?

Ensure your oven is fully preheated before baking, and avoid opening the oven door during the first 20 minutes of baking. Overmixing the batter can also cause the cake to sink, so mix just until combined.

Conclusion

The strawberry and cream cake is a delightful dessert that’s sure to impress. Its light, fluffy layers combined with fresh strawberries and whipped cream make it a favorite for many. Try the variations or stick to the classic recipe, and don’t forget to share this sweet treat with loved ones!