1/3 Photos of Strawberry Cream Cake
1 hr 45 mins
This is a wonderful recipe I got from America's Test Kitchen. It was very easy to make and turned out beautiful and delicious! This also travels well. See pictures for cake assembly view.
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Units: US | Metric
- 1 1/4 cups cake flour (5 ounces)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon table salt
- 1 cup sugar (7 ounces)
- 5 large eggs, room temperature (2 whole and 3 separated)
- 6 tablespoons unsalted butter, melted and cooled slightly
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 2 lbs fresh strawberries, washed, dried, and stemmed (medium or large, about 2 quarts)
- 4 -6 tablespoons sugar
- 2 tablespoons kirsch or 2 tablespoons cherry flavored liqueur
- 1 pinch table salt
- 1FOR THE CAKE:.
- 2Adjust oven rack to lower-middle position and heat oven to 325 degrees.
- 3Grease and flour round 9 by 2-inch cake pan (pan must be at least 2" high!) or 9-inch springform pan and line with parchment paper.
- 4Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl.
- 5Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
- 6In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes.
- 7With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.
- 8Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.
- 9Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes.
- 10Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment.
- 11Invert cake again; cool completely, about 2 hours.
- 12FOR THE STRAWBERRY FILLING:
- 13Halve 24 of best-looking berries and reserve.
- 14Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally.
- 15Strain juices from berries and reserve (you should have about 1/2 cup).
- 16In workbowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups).
- 17In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes.
- 18Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine.
- 19Set aside until cake is cooled.
- 20FOR THE WHIPPED CREAM:.
- 21When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment.
- 22Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.
- 23Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
- 24TO ASSEMBLE THE CAKE:
- 25Using large serrated knife, slice cake into three even layers.
- 26Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.
- 27Pour 1/2 of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake.
- 28Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge.
- 29Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge).
- 30Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top.
- 31Spread remaining whipped cream over top; decorate with remaining cut strawberries.
- 32Serve, or chill for up to 4 hours.
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Nutritional Facts for Strawberry Cream Cake
Serving Size: 1 (251 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 711.7
- Calories from Fat 394
- Total Fat 43.8 g
- Saturated Fat 25.6 g
- Cholesterol 251.9 mg
- Sodium 353.4 mg
- Total Carbohydrate 72.6 g
- Dietary Fiber 2.6 g
- Sugars 50.6 g
- Protein 9.4 g
The following items or measurements are not included: