Friday, May 03, 2019

Strawberries & Cream Layer Cake

This beautiful layer cake is perfect for summer with fresh strawberries and light whipped cream!

Strawberries & Cream Layer Cake #recipe #dessert #cake #strawberry
Strawberries & Cream Layer Cake #recipe #dessert #cake #strawberry

Last October, we had another wedding in the family and I was asked to do the cake. I was tasked to find a strawberries & cream recipe for the bride and a marble cake recipe for the groom. I was really lucky and found the perfect recipe on the first try and bonus: the groom loved it too. I didn't use the whipped topping on wedding day but man alive, it was so wonderful. It's the perfect cake for summertime and it's really really pretty.

Bonus: this cake freezes REALLY well. I made it about a month in advanced and just made sure to wrap, wrap, wrap, and seal the layers. They defrosted pretty quickly and tasted just as amazing as the fresh cake did!

Strawberries & Cream Layer Cake #recipe #dessert #cake #strawberry
What you need:
For the cake:
  • 1 cup whole milk, at room temperature
  • 6 egg whites, at room temperature
  • 2 tsp. vanilla
  • 2 1/4 cups cake flour
  • 1 3/4 cups granulated sugar 
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 3/4 cup unsalted butter, cut into 12 pieces, softened but still cool
For the strawberry syrup:
  • 3 cups strawberries, hulled
  • 1 cup water
  • 2 Tbsp. granulated sugar
  • 2 Tbsp. strawberry-flavored gelatin
For the whipped cream:
  • 2 cups heavy cream
  • 1 cup + 2 Tbsp. granulated sugar
  • 1 tsp. vanilla
  1. For the cake: Whisk together, milk, egg whites, and vanilla in a 2-cup measuring glass.
  2. In a large mixing bowl, mix together flour, sugar, baking powder, and salt on low just until combined.
  3. Add 1 piece of butter at a time until pea-sized pieces remain.
  4. Add half of the milk mixture and increase speed to medium-high. Beat until light and fluffy about 1 minute, then reduce to medium-low and add remaining half of milk mixture. Mix for 30 seconds.
  5. Divide batter between two parchment paper-lined, greased, and lightly floured 9-inch round cake pans. Smooth with rubber spatula.
  6. Bake in a preheated 350 degree oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean and cake is light golden. Highly recommend rotating the pans during baking time.
  7. Place pans on a wire rack and cool for 2 hours. 
  8. For the strawberry syrup: Add strawberries, water, and sugar into a medium saucepan. Cook, covered, over medium-low heat for 8 minutes or until strawberries soften.
  9. Strain into a medium bowl and discard strawberries. Add gelatin and let cool slightly for about 15 minutes.
  10. Poke holes into the top of each cake with a skewer, twisting to make holes larger.
  11. Pour half of the strawberry syrup onto one cake and then other half on the other cake.
  12. For the whipped cream: Whisk together all ingredients until stiff peaks form on low speed. Then increase to medium and whip until thickened.
  13. Assemble by placing one cake on serving plate or dish. Top with 1 cup whipped cream. Add second layer of cake on top and cover top and sides with remaining whipped cream.
Recipe from Brown Eyed Baker

Strawberries & Cream Layer Cake #recipe #dessert #cake #strawberry

I would love to make this Strawberry Poke Cake from Life, Love, and Sugar - it's so beautiful! I adore bundt cakes and since we're on the topic of strawberries, this Strawberry Yogurt Cake is one of my favorite cakes of all-time.


don't miss a thing. follow fantastical on:
facebook | pinterest | bloglovin | instagram

No comments :