Strawberry Cream Cake is one of my favorite cakes. although when it comes to cakes, whichever one is in front of me happens to be my favorite. I was surfing channels one day and stopped when I saw the Cake Boss assembling a strawberry cake in what appeared to be his own home kitchen. I love that show and the gigantic, beautiful cakes they make, but here was the Cake Boss making something that was do-able.
So off to my own kitchen I went and whipped this cake up. Well, it wasn’t exactly that fast. I realized I didn’t have any strawberries, so I had to go foraging out in the wilderness to gather some berries in the supermarket. Also went to the barn, that is the freezer section, to churn some whipped cream to use for my frosting.
The whipped cream is a perfect complement to the vanilla cake filled with chopped strawberries. The overall flavor was just complete harmony, you simply can’t go wrong with this cake. On top of that, unlike buttercream which I also happen to love, whipped cream takes half the time to make, so this recipe is most defnitely a winzy win, I plan to make it again.
You will need:
1 recipe Vanilla Cake
1 recipe Whipped Cream Frosting
Fresh chopped strawberries
adapted from Sky High by Alicia Huntsman
8 ounces (2 sticks) unsalted butter at room temperature
3 cups cake flour
4 1/2 teaspoons baking powder
4 whole eggs
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla extract
1 1/4 cups buttermilk
- Preheat the oven to 350 F. Butter or spray the bottom and sides of three 8-inch cake pans. Line with parchment rounds and grease.
- Sift together the flour, baking powder and salt. Set aside.
- Cream the butter until smooth, then gradually add the sugar until light and fluffy, then add the vanilla.
- Add the eggs one at a time beating well after each addition.
- Add 1/3 of the sifted dry ingredients, then 1/2 of the buttermilk. Repeat alternating with the dry ingredients and the buttermilk, ending with the dry ingredients.
- Divide the batter among the three pans.
- Bake the cake layers for 28-32 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake layers cool in the pan for about 10 minutes.
- Turn out cakes onto a wire rack and remove the paper from the bottoms.
- Cool completely before filling and frosting.
Whipped Cream Frosting
1 (8 ounce) package reduced-fat cream cheese softened
1 cup white sugar
1 teaspoon vanilla extract
2 cups heavy cream
- With a flat beater, beat the cream cheese until smooth
- Gradually add the sugar and beat until light and fluffy
- Add the vanilla extract and beat until fully incorporated
- Switch to wire whisk and mix on medium speed
- Change speed to low, then very slowly add the heavy cream
- Switch to high and whip until the cream holds stiff peaks
- On a cake plate, place one cake layer, cover with frosting, add chopped strawberries, then add another thin layer of frosting
- Repeat with second layer. Place third layer on top and frost entire cake and garnish with strawberries