Description
This Strawberry Cream Cake is a delightful dessert perfect for any occasion, featuring layers of fluffy cake with a fresh strawberry filling and creamy frosting.
Ingredients
Scale
- 3 cups diced fresh strawberries
- 2 Tablespoons lemon juice
- 1/2 cup light brown sugar
- 2 ½ Tablespoons cornstarch
- 1 teaspoon vanilla extract
- 6 eggs – room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 1 cup heavy whipping cream
- 16 oz. cream cheese – softened at room temperature
- ½ cup unsalted butter – softened at room temperature
- 1 ¼ cup powdered sugar
- 2 teaspoons vanilla extract
- about 1 cup sliced strawberries for decoration
Instructions
- In a heavy saucepan, combine half of the diced strawberries and lemon juice. Cook over medium-high heat for 5 to 6 minutes until the strawberries burst and juice is formed.
- In a separate bowl, combine the brown sugar and cornstarch. Then stir it into the strawberry mixture. Add remaining strawberries and cook for an additional 2 minutes, stirring constantly. Once the mixture has thickened, remove from heat and set aside to cool completely.
- Preheat oven to 350˚F and line three round 9-inch cake pans with parchment paper. Grease with baking spray and set aside.
- In a small bowl, whisk together flour and baking powder, and set aside.
- Beat 6 eggs for 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating on high speed for 8 min, or until pale yellow, thick and fluffy.
- Sift flour in thirds into the batter, folding gently with a spatula between each addition. Scrap the bottom of the bowl to ensure you don’t have pockets of flour at the bottom. Do not over-mix or you could deflate the batter. If you have baking stripes, I suggest you use them, to make sure the cake layers are flat, not domed.
- Divide batter equally between three prepared cake pans, smooth the tops and bake at 350˚F for about 20-25 minutes, or until the top is golden and springs back when poked slightly.
- Slide a knife around the edges and remove the cakes from pans. Cool to room temperature then peel back the parchment paper.
- Beat cold heavy whipping cream on high speed for 1-2 minutes, add ¼ cup of powdered sugar and mix until stiff peaks form. Set aside.
- In another bowl, beat together cream cheese, butter, and vanilla for 1-2 minutes. Add 1 cup of powdered sugar and mix until smooth and creamy. Fold in whipped cream.
- Place the first cake layer on a serving dish.
- Spread half of the strawberry filling, but don’t go all the way to the edges, leave about ½ inch rim without the filling.
- Spread about 1/2 cup frosting on the second cake layer, invert the filled side down and place it over the first layer so the strawberries and cream are next to each other.
- Spread another half of strawberry filling. Again, spread about 1/2 cup frosting on the third cake layer, invert the filled side down and place it over the strawberry filling. Reserve 1 cup of frosting for decoration and spread the remaining frosting over the cake and place in the fridge for a few hours, or overnight.
- To decorate the cake, pipe remaining frosting around the cake and arrange sliced strawberries on top.
- Store leftovers in the fridge for 3-4 days.
Notes
- Ensure that all ingredients are at room temperature for best results.
- You can adjust the sweetness of the strawberry filling by adding more or less sugar.
- Refrigerate the cake if not serving immediately.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg