Skip to main content

Strawberry Cream Cake


This is a really scrumptious Strawberry Cream Cake. I had baked the cake a day earlier and continued working on the strawberries and cream filling the next morning. This was my son’s birthday cake. He loved the light texture of the cake and the strawberries with the freshly whipped cream!



Anyway, I thought the cake would be a bit too thick for my liking if I were to stick to the recipe’s 3 layers instructions. So, you may notice that was the reason why I opted for 4 layers instead. The downside, if any, is that you will have to use extra strawberries to layer the cake. :-) Try it, this recipe is really good and it’s definitely a keeper.


Recipe adapted from Williams-Sonoma TASTE Magazine, "Layers of Delight", by Emily Luchetti (Spring 2002)

Strawberry Cream Cake

Ingredients

For the Cake
1 ¼ Cups (175g) All-Purpose Flour
2 ½ tsp (10g) Baking Powder
1/8 tsp Sea Salt
5 Large Eggs, separated
1 ¼ Cups Granulated Sugar (I used 1 Cup (210g))
5 Tbsp Boiling Water
1 ½ tsp Vanilla Extract
Grated zest of 2 Lemons

For the Strawberry Cream Filling
2 Cups Fresh Strawberries, hulled and thinly sliced, plus more for garnish
1 tsp Fresh Lemon Juice
4 to 6 Tbsp Granulated Sugar
2 Cups Crème Fraiche
2/3 Cup Heavy Whipping Cream
1 tsp Vanilla Extract

Confectioners’ Sugar for dusting

Method

Preheat oven to 350˚F (180˚C). Line the bottom of a 9-inch spring form pan with parchment paper.

To make the cake, sift together the flour, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip together the egg yolks and sugar on high speed until thick; the mixture will be grainy. Reduce the speed to medium-low and add the boiling water. Turn off the mixer and scrape down the sides and bottom of the bowl. Increase the speed to high and whip again until thick. Stir in the vanilla extract and lemon zest. Reduce the speed to low and stir in the flour mixture.

In a separate bowl, whip the egg whites on medium-low speed until frothy. Increase the speed to medium-high and whip until thick and smooth; the mixture should not look dry. Fold half of the whites into the batter, and then fold in the remaining whites.

Gently spread the batter in the prepared pan. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 30 minutes. Let the cake cool in the pan for 10 minutes. Run a knife around the inside edge of the pan and remove the ring. Invert the cake and remove the base of the pan. Carefully peel off the parchment. Transfer the cake to a wire rack and let cool completely. Using a serrated knife, cut the cake horizontally into 3 layers.
To make the filling, place the 2 cups strawberries in a bowl. Stir in the lemon juice and 2 Tbsp of the granulated sugar. Taste for sweetness; depending on the berries’ ripeness, you many need to add additional 1 to 2 Tbsp more sugar.

In the bowl of a stand mixer fitted with the whisk attachment, combine the crème fraiche, cream, vanilla and the remaining 2 Tbsp granulated sugar. Whip on medium-high speed until soft peaks form and the cream hold its shape.

Place 1 cake layer on a cake stand or serving plate. Arrange 1/3 of the strawberries and their juices over the cake. Spread 1/3 of the cream over the berries. Repeat the layering process with the remaining 2 cake layers, berries and cream, ending with a layer cream.

Before serving, dust the top of the cake with confectioners’ sugar and garnish with additional berries. Cut the cake with a serrated knife.

Serves 8 to 10.

Comments

  1. A good strawberry shortcake is my favourite cake. This looks like a lighter, brighter version :) love it!

    ReplyDelete
  2. Hey Mel, thanks for the comment :D

    ReplyDelete
  3. simple and nice ! love the colour contrast !

    ReplyDelete
  4. Happy Belated Birthday to your son! That's a very beautiful and delicious looking cake.

    ReplyDelete
  5. Looks delicious! I love sponge cake with lots of layers =] Happy Birthday to your son! He's lucky to have a wonderful mother like you!

    ReplyDelete
  6. So pretty with the candles. Happy Friday!

    ReplyDelete
  7. Gorgeous food as always Angie.

    Happy Birthday to your son! What a lucky boy!
    My cousin <3s strawberry cakes, and her birthday is next month. I may have to use your recipe! :)

    ReplyDelete
  8. so pretty and tasty looking :)

    ReplyDelete
  9. Looks like spring is on it's way, how pretty! ~LeslieMichele

    ReplyDelete
  10. What a gorgeous and divine birthday cake. Love it! Happy birthday to your son.

    ReplyDelete
  11. Gorgeous cake, can't wait to try it. It reminds me of summer! :)

    ReplyDelete
  12. You could get creme fraiche in Vancouver? I don't think they are available in Ontario. What can I use as a substitute? Thanks.

    KY

    ReplyDelete
  13. @KY: Yes, creme fraiche is available at most grocers in Vancouver. I bought mine from Whole foods. Here is a link for creme fraiche substitution. Hope you will give the recipe a try.

    ReplyDelete
  14. @Swee San, @Von, @Joie De Vivre, @Jessica604, @M, @The Chef In My Head, @SashaIntheKitchen: Thanks for the comments and the birthday wishes :D

    ReplyDelete
  15. Just want to tell you that I made this cake last week, but I was not able to take a photo of it. I made it and went out and when i came back there were maybe 2 pieces left. My brother and his kids ate it all. We loved it!! By the way, I adore your blog, and I always come back for great recipes!!!

    ReplyDelete
  16. The cake looks lovely, I love your blog.
    How do you cut the layers to make them so perfect?

    ReplyDelete
  17. I am definitely trying out this recipe! Thanks. Awesome pictures!

    ReplyDelete
  18. This looks so yummy, bright and fresh. Such a perfect cake for early spring. I can't wait to give it a try! http://thetastysidetolife.blogspot.com/2011/02/champagne-tasting-trip-chateau-viewing.html

    ReplyDelete
  19. Question...how far ahead can I make the cream mixture?

    ReplyDelete
  20. @Ellen: It's best to prepare the cream mixture when you are ready to assemble the cake.

    ReplyDelete
  21. your cake looks really good but what is creme friache

    ReplyDelete
  22. I made this several times now, and love it!!!

    http://pinterest.com/pin/526006431451157578/

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside..

Updated: November 26th 2013
This is an updated post with a new video guide on How To Slice Hasselback Potatoes


Hasselback Potatoes
(Printable Recipe)

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 min…

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up!

Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video.

UPDATED: November 26th 2013
This is an updated post with a new photo and video cooking guide.







Dumplings

Ingredients

200g Ground Pork
100g Prawns, finely chopped
200g Napa Cabbage, finely shredded
1 stalk Scallions, finely minced
80g Chives, finely chopped
20g Ginger, finely minced
2 Tbsp Soy Sauce
1 1/2 Tbsp Sesame Oil
1 1/2 Tbsp Shaoxing Wine or Sake
1/2 Tbsp Sug…