Strawberries and Cream Cake
Strawberry cake layers with a fresh whipped cream filling, fresh strawberries and strawberry buttercream.
Ingredients
FOR THE STRAWBERRY CAKE
- 2 pounds fresh or frozen strawberries
- 2 cups granulated sugar
- 3/4 cup unsalted butter, room temperature
- 1/4 cup vegetable or canola oil
- 4 eggs, room temperature
- 2 egg whites, room temperature
- 1 tsp vanilla
- 1 tsp strawberry emulsion or extract, optional
- 2/3 cup strawberry puree
- 3 1/4 cup cake flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup buttermilk, room temperature
- pink food coloring, optional
WHIPPED CREAM FILLING
- 2 cups heavy cream cold, divided
- 3 tbsp. cold water
- 1 tbsp. unflavored gelatin
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract `
- Fresh strawberries
FOR THE STRAWBERRY BUTTERCREAM
- 2 1/4 cups unsalted butter, slightly chilled
- 7 1/2 cups powdered sugar, measured and then sifted
- 1/2 cup strawberry puree, cooled
- 1/4 cup heavy whipping cream
- 1 teaspoon (4.2 g) pure vanilla extract
Instructions
FOR THE STRAWBERRY CAKE
- For the strawberry puree (best made a day ahead of time): In a medium size saucepan, heat the strawberries on medium heat. When the strawberries start to soften and juices release, use an immersion blender to puree the strawberries. You can also remove the strawberries from the pan and use a blender or food processor to puree them (be careful of the steam that gets trapped), and then put the puree back into the saucepan over low heat.Continue to cook the strawberry puree until it thickens and the water is reduced. This can take a while, so be patient and do this ahead of time. With frozen strawberries, mine took about 30 minutes to reduce. If needed, you can add a teaspoon of cornstarch to help move the process along. Put a fine mesh sieve over a medium-size bowl. Pour the strawberry puree into the fine mesh sieve. Let it sit for a few minutes. Don’t push the mixture through. This lets the remaining water, if any, filter out. Scoop the puree that is still remaining in the sieve into a heat proof bowl. Measure 2/3 cup for the cake and save the remaining portion in the refrigerator for the buttercream.
- For the Cake Layers: Preheat your oven to 325 degrees F. Spray three 8-inch round cake pan with cooking spray. Line the bottoms with parchment. Spray again. Set aside.
- In a medium sized mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
- In a mixer fitted with the paddle attachment, beat the sugar, butter, and oil for about 2 minutes. Mixture should get fluffier in texture and lighter in color.
- Add the eggs and egg whites, one at a time, and mix well after each addition. Add the vanilla and emulsion/extract, if using. After the eggs are added, turn the mixer to medium-high and beat the cake batter for about 1 to 2 minutes, until the mixture is smooth and fluffy.Stir in the strawberry puree.
- With the mixer on low, alternatively add the flour mixture with the buttermilk, starting and finishing with the flour mixture. Mix until just incorporated.
- Evenly divide the batter between the three pans, about 17 to 18 ounces in each.
- Bake the cake layers for about 30 to 35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs on it.
FOR THE WHIPPED CREAM FILLING
- In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup heavy cream to a simmer and then stir in the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 5-7 minutes.
- In a chilled stainless steel bowl with a chilled whisk attachment, beat the remaining whipping cream, icing sugar, and vanilla until it thickens and soft peaks begin to form, about 1 to 2 minutes. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form.
- Keep covered and chilled until ready to use.
FOR THE STRAWBERRY BUTTERCREAM
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for about 2 minutes. This will soften the butter without it having to be warm.
- With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
- Add the chilled strawberry puree.
- With mixer on medium speed, add whipping cream, and vanilla.
- Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The frosting will become lighter in color and texture.
ASSEMBLY
- Spread a small dollop of frosting on your cake board. This will act like glue to hold your cake in place.
- Place your first cake layer, top side up, on your cake board. Pipe a rim of strawberry buttercream around the edge of the cake.
- Spread about 1/2 cup of the whipped cream filling over the cake. Placed diced strawberries on the whipped cream and pat into place with your hand. Spread another 1/2 cup of the whipped cream filling over the strawberries.
- Place the next cake layer on top of the filling and repeat steps 2 and 3.
- Set your final cake layer, top side down, on your second layer of filling. Apply a thin crumb coat over your entire cake. This does not need to look pretty or be even. This coat of frosting is simply to lock in the crumbs. Freeze your cake for about 10 to 15 minutes to set the crumb coat.
- After the crumb coat is set, finish frosting your cake.
- I used the Wilton #125 petal tip for my design. If you want to do this design on your cake, you'll need an additional 1/2 of the buttercream recipe.