Strawberry Cream Cake
This moist vanilla cake filled with lightly sweetened whipped cream and fresh strawberries is a perfect summer dessert. Think strawberry shortcake on steroids!!
Equipment
- 1 mixing bowl 2 if you don't have a stand mixer
- 1 Stand or Hand Mixer
- 1 rubber spatula
- 1 cake stand
- acetate sheets/roll optional
Ingredients
For the Cake
- 3/4 cup all purpose flour
- 1/2 tsp baking soda
- 1/8 tsp kosher salt
- 6 tbsp unsalted butter
- 1/2 cup granulated sugar
- 1 large egg
- 5 1/2 tbsp heavy cream
- 1/2 tbsp distilled white vinegar
- 1 tsp vanilla extract or 1 tbsp if you don't have a vanilla bean
- 1 vanilla bean
For the Cream
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- splash vanilla extract
- 10-12 large strawberries
Instructions
For the Cake
- Preheat the oven to 350 degrees Fahrenheit.
- Add the vinegar to the heavy cream, mix, and set aside.
- In the bowl of a stand mixer or a mixing bowl with a hand mixer, cream together the butter and granulated sugar for about 2 minutes.
- Once well combined add in the egg and vanilla extract and vanilla bean pulp and mix to combine.
- Add in half of the flour mixture and mix to combine. Then add half the cream/vinegar and mix to combine. Repeat this with the other half of both. Being careful not to over mix.
- Prepare a 6 inch baking pan with baking spray and put a round of parchment in the bottom then spray the parchement.
- Put the batter in the pan and smooth it out. Tap on the counter to release any large air bubbles.
- Bake at 350 for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and cool it in the pan on a rack for 10-15 minutes. Then inherit it on to the rack and remove the parchment from the bottom.
- Cool the cake to room temperature and place it in the fridge while you prepare the cream and strawberries.
For the Cream
- Add all the ingredients to the bowl of a stand mixer fitted with the whisk attachment to a large bowl with a hand mixer.
- Beat on low to combine and increase the speed gradually to high.
- Beat until stiff peaks form.
Build the Cake
- Cut the tops off the strawberries and cut them in half. If they aren't the same height trim them so they are.
- Cut the cake in half to form two equal disks.
- Using a piece of food grade acetate, parchment, or a springform pan lined with plastic place the top of the cake cut side up on a cake stand or in the pan.
- Add a small amount of the whipped cream and spread it over the cake layer.
- Arrange the strawberries cut side out around the cake on top of the cream.
- Fill the center of the strawberry ring with more cream and fill in any spaces as best you can. Fill with enough cream to come just above the strawberries.
- Place the second layer of cake on top with the cut side down and press it gently.
- Top with the rest of the whipped cream and place in the refrigerator for an hour or two to firm up a bit.
- After well chilled carefully remove the cake from the acetate and top with another strawberry or a few to garnish.