Introduction
Strawberry Cream Cake is a delightful dessert that perfectly balances the sweetness of fresh strawberries with the richness of whipped cream. This cake is not just pleasing to the palate but is also a feast for the eyes, making it an ideal choice for birthday parties, family gatherings, or simply a sweet indulgence at home.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (for whipped cream)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 8 servings
Directions and Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Once the cakes are fully cooled, place one layer on a serving plate. Spread a layer of whipped cream and top with sliced strawberries.
- Place the second cake layer on top and frost the top and sides with remaining whipped cream.
- Garnish with extra strawberries on top and serve.
Notes or Tips
- For a richer flavor, use cake flour instead of all-purpose flour.
- Make sure to use fresh, ripe strawberries for the best taste.
- This cake can be made a day in advance; just add the whipped cream and strawberries right before serving.
Cooking Techniques
Use the creaming method for the batter, ensuring that the butter and sugar are well-aerated for a fluffy texture. Whipping the cream to soft peaks adds an airy, light finish to the cake.
FAQ
- Can I substitute the heavy cream with something lighter? Yes, you can use whipped topping or a low-fat alternative, but the texture may differ.
- How should I store leftovers? Keep the cake in an airtight container in the refrigerator for up to 3 days.
Conclusion
This Strawberry Cream Cake is a perfect blend of flavors and textures that will surely impress friends and family alike. Enjoy creating this delightful dessert and savor the smiles it brings!