Introduction to Strawberry Cream Cake
A slice of joy in every bite
Imagine a dessert that's light yet decadently creamy, with a burst of fresh strawberry flavor that dances on your taste buds. That’s precisely what the strawberry cream cake delivers! Perfect for any occasion, it combines fluffy vanilla cake layers with luscious whipped cream and fresh strawberries, making it a true crowd-pleaser.
The beauty of this cake lies not just in its taste but also in its versatility. Whether it’s a summer picnic or a cozy birthday celebration, this dessert can elevate any gathering. Plus, who wouldn’t appreciate a dish that can be prepared ahead of time, allowing for more time to enjoy with friends and family?
When crafting your strawberry cream cake, you're not simply creating a dessert; you’re creating heartfelt moments shared over a slice of sweetness. The combination of creamy filling and fluffy cake layers ensures that every bite feels like a special occasion.
If you're intrigued by how to replicate this delightful experience at home, you're in for a treat! Let’s dive into the simple yet rewarding recipe that will leave everyone smiling and coming back for seconds. For expert baking tips, check out Baker's Journal as you embark on this cherry… or should we say strawberry… adventure!
Ingredients for Strawberry Cream Cake
Creating the perfect strawberry cream cake starts with selecting the right ingredients. Here’s a friendly guide to help you gather everything you need!
Essential ingredients for the cake
- All-purpose flour: 3 cups for a light and fluffy texture.
- Baking powder: 1 ½ teaspoons to give your cake the rise it needs.
- Baking soda: ½ teaspoon for extra leavening.
- Salt: ½ teaspoon to enhance all the flavors.
- Whole milk: 1 ⅓ cups, adding richness and moisture.
- Vanilla extract: 1 tablespoon for that warm, sweet aroma.
- Butter and vegetable oil: ½ cup each for a perfect balance of flavor and softness.
- Granulated sugar: 2 cups to sweeten things up!
- Eggs: 2 large eggs and 2 egg whites for structure.
Ingredients for the cream filling and frosting
- Heavy cream: 2 ½ cups is essential for that rich creaminess.
- Vanilla extract: 1 tablespoon to complement the cake beautifully.
- Powdered sugar: ½ cup, sweetening the frosting without graininess.
- Fresh strawberries: 1 cup, hulled and diced, with extra for garnish – because more strawberries always enhance the flavor!
With these ingredients on hand, you're all set to create a delightful strawberry cream cake that will impress everyone. Happy baking!
Preparing Strawberry Cream Cake
Creating a strawberry cream cake is not just about mixing ingredients; it’s a delightful process that culminates in a luscious dessert that’s perfect for any occasion, whether it’s a birthday celebration or simply a sweet treat at home. Follow these easy steps to make your own cake masterpiece!
Gather Your Ingredients
Before diving into the mixing and baking, start by gathering all your ingredients. This not only saves you time but also ensures you don’t leave anything out. For the cake, you’ll need:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups whole milk
- 1 tablespoon vanilla extract
- ½ cup softened butter
- ½ cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- 2 large egg whites
For the whipped cream filling and frosting, have on hand:
- 2 ½ cups heavy cream
- 1 tablespoon vanilla extract
- ½ cup powdered sugar
- 1 cup fresh strawberries, hulled and diced
Whisk the Dry Ingredients
In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together until they are evenly blended. This dry mix forms the foundation of your cake and helps to ensure it rises properly while baking. An even mixture distributes the leavening agents and makes for a fluffier cake.
Mix the Wet Ingredients and Combine
In a separate liquid measuring cup, mix the milk and vanilla extract together. In another large bowl, use an electric mixer to combine the softened butter, vegetable oil, and granulated sugar until it’s well mixed, creamy, and light in color. Then, add in the eggs and egg whites one at a time, allowing them to fully incorporate before adding the next.
Now it’s time to bring it all together! Alternate adding the dry ingredient mix with the milk mixture, starting and ending with the dry. Be gentle: Mixing just until combined helps keep your cake light and airy.
Bake the Cake Layers
Preheat your oven to 325°F. Divide your batter evenly between two prepared baking pans lined with parchment paper and dusted with nonstick spray. Bake your layers for about 30-40 minutes, or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen during this phase is simply delightful!
Cool and Prepare the Cream Filling
Once baked, let the cake layers cool in their pans for about 15-20 minutes. Carefully invert them onto cooling racks to cool completely. Meanwhile, whip together the heavy cream, vanilla, and powdered sugar in a large bowl until you achieve stiff peaks. Gently fold in your diced strawberries into half of this cream—it’s going to create that gorgeous filling for your cake!
Layer, Fill, and Frost the Cake
Now comes the fun part! Use a serrated knife to cut each cake horizontally in half, resulting in four layers. Place one layer on a serving platter and spread a layer of the strawberry cream filling on top. Repeat this process with the remaining layers. When finished, use the remaining whipped cream to frost the entire cake, adding a beautiful touch to your strawberry cream cake. Finish with additional sliced strawberries on top for an extra pop of color.
Let your cake refrigerate for at least four hours (or overnight) to set the layers properly. After that, slice, serve, and enjoy the beautiful flavors of your homemade creation!
With these steps, you’ll feel like a professional baker in no time. Happy baking!
Variations on Strawberry Cream Cake
Exploring variations of strawberry cream cake can take this delightful dessert to new heights! Whether you have dietary preferences or simply want to mix things up, we’ve got you covered.
Gluten-free Strawberry Cream Cake
For a gluten-free option, swap out regular flour with a high-quality gluten-free blend. Make sure to check if the blend contains xanthan gum; if not, adding a teaspoon can help with texture. This variation still offers that light, celebratory feel without compromising on taste!
Chocolate Strawberry Cream Cake
If chocolate is your jam, incorporate cocoa powder into the cake batter for a decadent twist. Simply replace ½ cup of flour with cocoa powder and add chocolate shavings in between the layers. The combination of strawberries and chocolate makes for an indulgent pairing that’s perfect for special occasions!
For more unique twists on classic desserts, check out Baker’s Corner or The Dessert Chronicles for inspiration!
Baking Notes for Strawberry Cream Cake
Tips for a Fluffy Texture
Achieving a fluffy texture in your strawberry cream cake is all about the mixing technique. Start by ensuring your butter is softened to room temperature—this allows for better incorporation of air into the batter. When adding eggs, include them one at a time, mixing thoroughly after each addition. This helps create that light and airy base we all adore. Remember to alternate adding your dry and wet ingredients, starting and ending with the flour mix. Don't overmix; just blend until combined for a perfect rise!
Storage Tips for Cake Freshness
To keep your strawberry cream cake fresh and delicious, store it in the refrigerator, covered tightly with plastic wrap or in an airtight container. This seals in moisture and maintains flavor. If you're planning to enjoy it later, feel free to slice individual portions to make serving easier. It’s best consumed within 3-4 days, but trust us, it won’t last that long! Consider freezing any leftovers by wrapping them well, which can extend the cake's life to a few months. Just remember to thaw it in the fridge overnight before indulging!
For more baking tips, explore King Arthur Baking or The Kitchn for expert insights.
Serving suggestions for Strawberry Cream Cake
Perfect pairings for the ultimate indulgence
Serving your strawberry cream cake is not just about slicing and plating—it's a delightful experience that can be enhanced with the right accompaniments! Here are some suggestions to elevate your cake to new heights:
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Beverages: Pair your cake with a refreshing iced tea or a spritzy lemonade. These drinks complement the sweetness of the strawberries without overpowering them.
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Fruits: Serve alongside a mix of fresh berries—think blueberries, raspberries, or even a tropical touch with sliced kiwi. Their tanginess offers a perfect contrast.
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Nuts: A sprinkle of chopped pistachios or almonds can add a crunchy texture that wonderfully contrasts with the creamy layers of your cake.
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Drizzle: Consider adding a light drizzle of chocolate sauce or a berry compote on the plate for an extra flavor boost.
These simple additions can truly make your strawberry cream cake an unforgettable treat for any gathering!
Tips for Making a Perfect Strawberry Cream Cake
How to Achieve the Ideal Frosting Consistency
Getting your frosting just right is crucial for a show-stopping strawberry cream cake. Start by chilling your mixing bowl and beaters in the freezer for about 10 minutes—this helps the heavy cream whip faster. When whipping your cream, gradually add powdered sugar and a splash of vanilla extract for flavor. Aim for stiff peaks; this not only enhances texture but also makes it easier to frost your cake. If it seems too runny, chill it briefly before giving it another whip. Remember, practice makes perfect! You want that luscious, creamy finish that complements your fresh strawberries beautifully.
For more tips on frosting consistency, check out this guide.
Time details for Strawberry Cream Cake
Preparation time
The preparation for your delicious strawberry cream cake will take about 6 hours. This includes chilling time to ensure that the layers and cream set perfectly, making every slice a delight.
Baking time
You’ll need to allocate 40 minutes for baking. Keep an eye on those cakes around the 30-minute mark—until a toothpick comes out clean, indicating they’re ready!
Total time
In total, you’re looking at 6 hours and 40 minutes to create this masterpiece from start to finish. Just think of the rewards—each bite is worth every minute spent!
Nutritional Information for Strawberry Cream Cake
When indulging in a slice of strawberry cream cake, it’s natural to wonder about its nutritional profile. Here’s a quick breakdown to keep you informed:
Calories
Each serving packs approximately 620 calories. Perfect for a sweet treat after dinner!
Protein
You can expect about 7 grams of protein per slice. While it’s not a protein powerhouse, it does contribute to your daily intake.
Sodium
With 250 mg of sodium, this dessert remains relatively low in salt, making it a delightful option for any occasion without compromising health.
If you’d like to learn more about the health benefits of strawberries, check out Healthline, where they dive deeper into their nutritional content!
FAQs about Strawberry Cream Cake
Can I substitute fresh strawberries with frozen ones?
Yes! While fresh strawberries provide a vibrant taste and texture in your strawberry cream cake, frozen strawberries can be a great alternative in a pinch. Just make sure to thaw and drain them well to avoid excess moisture in your cake layers.
How long does the cake last in the fridge?
Your delicious strawberry cream cake can last in the fridge for up to 4 days, assuming it's stored in an airtight container. However, for the best taste and texture, enjoy it within the first couple of days!
What's the best way to cut and serve the cake?
To cut your cake without ruining those beautiful layers, use a sharp serrated knife. For an even slice, wipe the knife with a damp cloth between cuts. Serve the cake chilled for that refreshing taste, and if you’d like, garnish each slice with extra strawberry slices for a delightful presentation.
For more tips on cake storage and serving, check out this article for expert advice!
Conclusion on Strawberry Cream Cake
Making a strawberry cream cake is not just a baking project; it's an experience filled with joy and creativity! Perfect for any occasion, this cake dazzles with flavor and texture—combining fluffy layers with fresh strawberries and creamy frosting. Indulge your sweet tooth, and enjoy every slice!
Strawberry Cream Cake
Equipment
- Electric mixer
- baking pans
- mixing bowls
- measuring cups
- Liquid measuring cup
- whisk
- spatula
- parchment paper
Ingredients
for the cake
- 3 cups all purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.33 cups whole milk
- 1 tablespoon vanilla extract
- 0.5 cups butter softened
- 0.5 cups vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- 2 large egg whites
for the cream filling + frosting
- 2.5 cups heavy cream
- 1 tablespoon vanilla extract
- 0.5 cups powdered sugar
- 1 cup strawberries fresh, hulled and diced
Instructions
Baking Instructions
- Preheat oven to 325° F. Line two 8-9" round baking pans with parchment paper and spray well with nonstick cooking spray. Set aside.
- In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside.
- In a liquid measuring cup, stir milk and vanilla extract together. Set aside.
- In a separate large bowl, using an electric hand mixer or stand mixer, mix butter, vegetable oil, and sugar together until combined.
- Mix in eggs and egg whites, one at a time, until mixture becomes very light and fluffy. Scrape the sides of the bowl and mix again briefly.
- Alternate adding in flour mixture with milk mixture, being sure to start and end with the dry. Scrape the sides and mix again to ensure a smooth batter. Be careful not to over mix.
- Divide evenly between baking pans and smooth the top. Bake 30-40 minutes in the lower ⅔ of the oven. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.
- Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.
- Whip heavy cream with vanilla extract and powdered sugar until stiff peaks form. Remove half of the cream and set aside. Stir diced strawberries into the remaining cream.
- Take a sharp serrated knife and cut each cake horizontally in half, creating 2 thinner cakes.
- Place one layer of cake onto a serving platter. Spread ⅓ of the strawberries and cream filling overtop.
- Add another layer of cake and continue layering until all 4 layers are intact. If filling looks like it's being pushed out from the sides of the cake, simply scrape the edges to even everything out.
- Frost the entire cake with the remaining plain whipped cream. Top with sliced strawberries as a garnish.
- Refrigerate 4 hours to overnight to set completely (so it will cut nicely). Slice and serve.
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