This is a very popular and easy cake, the strawberry cream cake has a simple base of vanilla sponge cake. You will start by measuring your flour in a bowl then add baking powder and salt then mix those dry ingredients together. In a stand mixer, place a stick of room temparature butter the to that add granulated sugar.
Beat that until light and fluffy then beat in your egg yolks one at a time then add in vanilla extract. Once they are well mixed, add in your dry ingredients with milk alternating them so they mix properly. Usually, its three addition of the dry ingredients and two addition of the wet mixture.
Make sure your ingredienst are at room temparature, often at times, when you add cold milk to the batter it will cuddle. Once your batter is well-formed, pour it in a buttered and floured parchment cake pan and have your oven preheated tp 350 degrees Fahrenght then bake it until a toothpick inserted at the centre comes out clean.
That will take 30 to 35 minutes. To assemble your cake, you will, want to make a stabilize cream and you will start by blooming some flavoured gelatin, a teaspoon is what you will need for this recipe. Sprinkle it over two tablespoons of water and let it soften. While waiting, cut off your berries, slice them about a quarter of an inch thick.
Place them in a bowl then add sugar, mix them and let it sit for about 30 minutes or less to allow the juices from the berries to pull out and the sugar to dissolve. Once your gelatin has bloomed, heat it up to melt it fully. Whip some heavy cream in a stand mixer with sugar and beat in teh gelatin slowly.
Once your cake is baked and cooled completely, slice it in half then add half of your whipped cream and berries. Add whipped cream over the berries and spread it then top with the second piece of teh cake and cover with whipped cream and berries.
Place it in the refrigerator to set. When the cake has set, serve it and enjoy. Give it a try.
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 2 large eggs plus 2 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 1/2 cup whole milk
For the Filling;
- 1 pound strawberries, hulled and thinly sliced
- 1/2 cup sugar
- 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
- 1 1/2 cups heavy cream
- Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper.
- Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy.
- Add eggs and yolks, one at a time, beating well after each addition.
- Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
- Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes.
- Cool in pan 10 minutes; invert onto a wire rack to cool completely.
- Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
- In a large bowl, combine strawberries and 1/4 cup sugar; set aside.
- Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes.
- Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
- Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. C
- ontinue to beat, and gradually add gelatin mixture; beat until soft peaks form.
- Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border.
- Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border.
- Refrigerate cake and remaining strawberries separately, at least 1 hour. \
- Just before serving, spoon strawberries over cake.