Strawberries and Cream Cake – strawberry cake layers with fresh strawberries in a whipped cream filling and strawberry buttercream.
Studio 5 at Hale Centre Theater
Good morning, friends! I’m so excited to start the week with a new recipe. And not just that, but we’re starting the week with a new episode of Studio 5 too! If you remember from my Insta stories last week, this is a special episode that was taped in front of an audience of over 300 people on the set of the Steel Magnolia play at Hale Centre Theater.
I love the Studio 5 family and was so honored to be invited to this very special taping. Of course, the theme of the show was Steel Magnolias and the 80’s. Seriously so fun!
The team left it up to me to decide which cake to create and share. I thought about a lot of popular southern cakes, but while I was working on my Neapolitan Cake last week, I took one bite of my strawberry cake layers and knew it would be the perfect cake for the show. How perfectly does it fit with this iconic scene from the movie:
Truvy: What are your colors, Shelby?
Shelby: They’re blush and bashful.
M’Lynn: Her colors are pink and pink.
Shelby: My colors are blush and bashful, Mama.
Do you remember that scene! I love when M’Lynn calls her out and says, “her colors are PINK and PINK!”
Strawberries and Cream Cake
You may remember from my last post that these strawberry cake layers are a bit different from my other strawberry cake. This new strawberry cake has a more natural strawberry flavor, thanks to the freeze dried strawberries and strawberry puree reduction.
I’ve also added freeze dried strawberries to the buttercream. One thing to keep in mind is that the freeze dried strawberries tend to thicken the buttercream. To offset this, I’ve reduced the powdered sugar and added more heavy whipping cream. If you find that you’re buttercream is still too thick, I’d recommend adding more heavy whipping cream and beating it a little longer.
Between the layers, I made a whipped cream filling, stabilized with gelatin (much like my Ding Dong Cake). I’ve also added fresh strawberries.
You can catch a full demo on Studio 5 today at 11 am MST.
- Don’t forget to preheat your oven for about 30 minutes before baking.
- Leave your refrigerated ingredients out for about an hour before you start baking. Room temperature wet ingredients are better absorbed by your dry ingredients, which helps your cake to rise more evenly.
- Make things ahead of time! Cake layers store great in the freezer, wrapped well in plastic wrap.
- If you want to pipe your cake like I did, you’ll want to make an extra half batch of the frosting.