Strawberry Cream Cake

Every summer I anxiously await the arrival of locally grown sweet, red strawberries. Think of a simple sponge cake, sweet strawberries and a whipped cream frosting. This cake will be an annual tradition because it’s not difficult to make, it looks beautiful; best of all, it’s incredibly delicious!

The filling used here is also available as a standalone recipe: Macerated Strawberry Filling.

The frosting used here is also available as a standalone recipe: Whipped Cream Frosting.

Ingredients

CAKE

• 1 1/4 cups (300 ml) cake flour
• 1 1/2 teaspoons (7.5 ml) baking powder
• 1/4 teaspoon (1 ml) table salt
• 1 cup (240 ml) sugar
• 5 large eggs 2 whole and 3 separated, room temperature
• 6 tablespoons (90 ml) unsalted butter melted and cooled slightly
• 2 tablespoons (30 ml) water
• 2 teaspoons (10 ml) vanilla extract

STRAWBERRY FILLING

• 2 pounds (910 g) fresh strawberries medium or large, about 2 quarts (1.89 L), washed, dried, and stemmed
• 4 to 6 tablespoons (60-90 ml) sugar
• 2 tablespoons (30 ml) Kirsch ( optional)
• Pinch table salt

For the frosting

• 2 cups (480 ml) heavy cream
• 3 tablespoons (45 ml) sugar
• 1 teaspoon (5 ml) vanilla extract
• 1/8 teaspoon (0.5 ml) table salt

Instructions

1. To make the cake, adjust the oven rack to the lower-middle position and heat the oven to 325°F (165°C). Grease and flour a round 9 by 2-inch (23x5 cm) cake pan or 9-inch (23 cm) springform pan and line with parchment paper.
2. Whisk the flour, baking powder, salt, and all but 3 tablespoons (45 ml) sugar in a mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving the whites), the butter, water, and vanilla; whisk until smooth.
3. In the clean bowl of a standing mixer fitted with the whisk attachment, beat the remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes.
4. With the machine running, gradually add the remaining 3 tablespoons (45 ml) sugar, increase the speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.
5. Stir one-third of the whites into the batter to lighten it, then add the remaining whites and gently fold into the batter until no white streaks remain.
6. Pour the batter into the prepared pan and bake until a toothpick or wooden skewer inserted into the center of the cake comes out clean, 30 to 40 minutes.
7. Cool in the pan 10 minutes, then invert the cake onto a greased wire rack and peel off and discard the parchment. Invert the cake again and cool completely, about 2 hours.
8. To make the strawberry filling, halve 24 of the best-looking berries and reserve. Quarter the remaining berries; toss with 4 to 6 tablespoons (60-90 ml) sugar (depending on the sweetness of the berries) in a medium bowl and let sit 1 hour, stirring occasionally. Strain the juices from the berries and reserve (you should have about 1/2 cup (120 ml)).
9. In the work bowl of a food processor fitted with the metal blade, give the macerated berries five 1-second pulses (you should have about 1 1/2 cups (360 ml)).
10. In a small saucepan over medium-high heat, simmer the reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons (45 ml), 3 to 5 minutes.
11. Pour the reduced syrup over the macerated berries, add a pinch of salt, and toss to combine. Set aside until the cake is cooled.
12. To make the whipped cream frosting, when the cake has cooled, place the whipping cream, 35 %, sugar, vanilla, and salt in the bowl of a standing mixer fitted with the whisk attachment. Whisk at medium-high speed until light and fluffy, scraping down the bowl with a rubber spatula as needed.
13. To assemble the cake, use a large serrated knife to slice the cake into three even layers. Place the bottom layer on a cardboard round or cake plate and arrange a ring of 20 strawberry halves, cut sides down and stem ends facing out, around the perimeter of the cake layer.
14. Pour one half of the pureed berry mixture (about 3/4 cup (180 ml)) in the center, then spread to cover any exposed cake.
15. Gently spread about one-third of the whipped cream (about 1 1/2 cups (360 ml)) over the berry layer, leaving a 1/2-inch (1 cm) border from the edge. Place the middle cake layer on top and press down gently (the whipped cream layer should become flush with the cake edge). Repeat with 20 additional strawberry halves, the remaining berry mixture, and half of the remaining whipped cream, then gently press the last cake layer on top. Spread the remaining whipped cream over the top and decorate with the remaining cut strawberries.
16. Serve, or chill for up to 4 hours.

Recipe source: America’s Test Kitchen