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Strawberry Cream Cake Recipe

   
 

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     Strawberry Cream Cake

Category   Desserts - Breads
Sub Category   None
Servings   10
Preptime   1 hour

Ingredients
for the cake-
1 stick unsalted butter, room temp.
1 1/2 cups all-purpose flour
2 tsps. baking powder
1/2 tsp. salt
1/2 cup sugar
2 large eggs plus 2 large egg yolks
1/2 tsp. vanillla
1/2 cup whole milk
 
Filling/topping-
1 lb strawberries, hulled & thinly sliced
1/2 cup sugar
1 tsp. unflavored gelatin
1 1/2 cups heavy cream

Instructions
Preheat oven to 350 F. Butter bottom of 8 in 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 electric mixer on high speed, beat butter and 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 three parts and milk in two; beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
Bake until a toothpick comes out clean; 30 to 35 minutes. Cool in pan 10 minutes. Split cake in half hortizontally.
Make topping in a large bowl, combine strawberries and 1/4 cup sugar. Set aside. Place 2 Tbsp. 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 electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue 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-in border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream. Refrigerate cake and remaining strawberries, at least one hour. Spoon strawberries over cake before serving.


Originally Submitted
3/13/2011





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