Tuesday, October 18, 2011

strawberry cream cake

One of the benefits of living in Southern California is the long growing season for summer fruits.  Even now, in mid-October it is possible to walk into a farmer's market and find beautiful strawberries.  This recipe for Strawberry Cream Cake is one I tried out last summer and really enjoyed.  I'm thinking that maybe as a farewell (I hope) to the seemingly endless summer here I may just have to make this one again.










What You'll Need:


  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 large eggs plus 2 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • 1 pound strawberries, hulled and thinly sliced
  • 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
  • 1 1/2 cups heavy cream

 How To:

  1. Preheat oven to 350 degrees. Butter bottom of an 8-inch 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.
  2. Using an electric mixer on high speed, beat butter and 1/2 cup 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 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
  3. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
  4. Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons 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.
  5. Using an 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.
  6. Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.

3 comments:

  1. Oh man I love strawberrys. I think if I go pick some up this weekend, I can get make this before they get to high in price.
    I found this website today and thought of you. I love how this lady decorated her home. I am going to totally copy some of her ideas because we are renting right now as well.
    http://www.thriftydecorchick.blogspot.com/

    <3 Paula

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  2. That is a great blog Paula. It is totally right up my alley. Thank you for sending it my way:) We are renting too and it is so hard to decorate a rental. You don't want to spend too much money on making someone else's place nicer.

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