Strawberry Cream Cake

Total Time
2hrs 30mins
Prep 2 hrs
Cook 30 mins

Spectacular strawberry cream cake is time consuming but perfect for a spring/summer birthday. Cake can be completed, up to topping, and refrigerated for up to 4 hours. Recipe adapted from Bon Appetit (May, 1984). Prep time includes 1 hour assembling time but does not include refrigeration time. Cooking time is only baking time.

Ingredients Nutrition

Directions

  1. To make cake: Preheat oven to 375-degrees F.
  2. Butter and flour two 9-inch round cake pans.
  3. Combine 1/2 cup flour, cornstarch and baking powder in small bowl.
  4. Beat yolks in small bowl until frothy.
  5. In a large bowl beat whites with cream of tartar until stiff.
  6. Fold yolks and dry ingredients alternately into whites.
  7. Pour batter into prepared pans.
  8. Bake for 30 minutes or until done (the center of cake will spring back when done.) For custard filling: Combine 1/4 cup sugar and cornstarch in saucepan.
  9. Mix in half-and-half, yolks and finally the butter (in that order).
  10. Cook, stirring constantly, over med-low heat until mixture thickens (10 minutes).
  11. Let cool to room temp and then stir in 1 tablespoon vanilla.
  12. To assemble cake: Reserve several strawberries.
  13. Slice remainder.
  14. Cut each cake layer in half horizonally (there are now 4 layers).
  15. Place one layer on cake plate, cut side up.
  16. Spread with half of custard.
  17. Add next layer (second layer), cut side down.
  18. Spread with jam.
  19. Arrange sliced berries on top of jam.
  20. Add next layer (third layer), cut side up.
  21. Spread with the rest of the custard.
  22. Top with final layer (4th layer), cut side down.
  23. (Cake can be prepared 4 hours ahead of time to this point and refrigerated) One hour prior to serving, whip cream to soft peaks.
  24. Stir in powdered sugar and 1 teaspoon vanilla.
  25. Spoon cream on top of cake and cover sides.
  26. Garnish with reserved strawberries.

Reviews

(3)
Most Helpful

I made this for the holiday weekend and served it along with Recipe #131075. It was like a banana split on a plate! We even had a chocolate drizzle, caramel drizzle, macerated strawberries and additional whipped cream, for anyone to use on top of the cake or ice cream. This cake was excellent! I do have to admit, my oven is broken, so I bought 2 pre-made, frozen pound cakes (Sara Lee, I believe) at the store (guessing that would be the right consistency of the original cake recipe). I did split them as directed and made the custard and frosting as specified. It turned out great! The flavor was wonderful. I plan to make this again for Fathers Day using the actually cake recipe, so I will update and add a photo then. Thank you for posting your recipe. (Made for PRMR)

rosie316 May 28, 2013

This was a wonderful tasting and looking cake. I used fresh from the field CA strawberries. My husband came in and saw it and said, "We have to get a picture." He also pronounced it scrumptous after eating his piece. It did take a lot of time to make - as the recipe states - but was worth it!

Trisha W April 18, 2004

This is absolutely the best cake and custard recipe - it is the richest strawberry shortcake recipe ever! I use 2% milk when making the custard and it is still great!

Chef LauraMD May 25, 2007

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