Strawberry cream cake is a buttery, moist and fluffy vanilla cake layered with gentle and creamy strawberry whipped cream and contemporary, juicy strawberries. With it’s stunning bakery worthy look and simple preparation, this strawberry whipped cream cake is the proper cake for all of your spring and summer season gatherings.
Methods to make Strawberry Cream Cake
Elements
For the cake
½ cup (1 stick) unsalted butter, room temperature, plus extra for pan
1 ½ cups all-purpose flour (spooned and leveled), plus extra for pan
2 teaspoons baking powder
½ teaspoon salt
½ cup sugar
2 giant eggs plus 2 giant egg yolks
½ teaspoon pure vanilla extract
½ cup entire milk
For the Filling
1 pound strawberries, hulled and thinly sliced
½ cup sugar
1 teaspoon unflavored gelatin (from a ¼-ounce envelope)
1 ½ cups heavy cream
Instructions
Preheat oven to 350°F. Butter backside of an 8-inch spherical cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk collectively flour, baking powder, and salt; put aside.
Utilizing an electrical mixer on excessive velocity, beat butter and 1/2 cup sugar in a big bowl till gentle and fluffy.
Add eggs and yolks, one by one, beating properly after every addition. Beat in vanilla. With mixer on low, alternately add flour combination in 3 components and milk in 2, starting and ending with flour combination; combine simply till mixed.
Unfold batter in ready pan.
Bake till a toothpick inserted in middle of cake comes out clear, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to chill fully. Utilizing a serrated knife, break up cake in thirds horizontally; place one part on a a serving plate.
Make topping: In a big bowl, mix strawberries and 1/4 cup sugar; put aside. Place 2 tablespoons chilly water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low warmth, and stir till gelatin is dissolved. Take away from warmth; let cool.
Utilizing an electrical mixer, beat cream and remaining 1/4 cup sugar in a big bowl till very mushy peaks type. Proceed to beat, and regularly add gelatin combination; beat till mushy peaks type.
Prepare one third of strawberries over backside cake layer; high with whipped cream, leaving a 1-inch border.
Cowl with center part (each ends lower) repeat step 8.
Cowl with remaining cake part, lower aspect down. High cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries individually, not less than 1 hour (or as much as 1 day).
Simply earlier than serving, spoon strawberries over cake.
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