Strawberry cream cake is a delightful dessert that combines the freshness of strawberries with the richness of cream and the softness of cake. This dessert is perfect for any occasion, whether it’s a birthday party, a family gathering, or just a treat for yourself. In this article, we’ll guide you through the step-by-step process of making a delicious strawberry cream cake, ensuring you can recreate this sweet treat at home with ease.
Ingredients
Before you start, make sure you have all the necessary ingredients. Here’s what you’ll need:
For the Cake:
- All-purpose Flour: 2 cups
- Granulated Sugar: 1 1/2 cups
- Baking Powder: 1 1/2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted Butter: 1/2 cup (at room temperature)
- Milk: 1/2 cup
- Large Eggs: 3 (at room temperature)
- Vanilla Extract: 1 teaspoon
- Strawberries: 1 cup (fresh, hulled, and chopped)
For the Cream Filling:
- Heavy Cream: 2 cups (chilled)
- Powdered Sugar: 1/2 cup (plus extra for dusting)
- Vanilla Extract: 1 teaspoon
- Fresh Strawberries: 1 pint (sliced thinly)
For the Whipped Cream Frosting:
- Heavy Cream: 1 1/2 cups (chilled)
- Powdered Sugar: 1/4 cup (plus extra for dusting)
- Vanilla Extract: 1/2 teaspoon
Equipment
You’ll also need some basic kitchen equipment to make your strawberry cream cake:
- Mixing Bowls: For mixing ingredients
- Electric Mixer: For mixing the cake batter and cream filling
- Measuring Cups and Spoons: For measuring ingredients accurately
- Whisk: For whisking ingredients together
- Rubber Spatula: For spreading and folding ingredients
- Parchment Paper: For lining the cake pan
- Cake Pan: 9-inch round pan (greased and lined with parchment paper)
- Offset Spatula: For spreading the whipped cream frosting smoothly
- Chilling Space: In the refrigerator and freezer
- Serrated Knife: For slicing the cake layers
- Piping Bag and Tips: Optional, for decorative piping
Preparation
Prepare the Cake Batter
Begin by preheating your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper. Set aside.
In a medium mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter until creamy and smooth. Gradually add the granulated sugar and continue beating until light and fluffy. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Mix in the vanilla extract.
With the mixer on low speed, alternately add the dry ingredients in three parts and the milk in two parts, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
Gently fold in the chopped strawberries using a spatula. Be careful not to overmix, as this can cause the strawberries to break down and turn the batter pink.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Run a knife around the edges to loosen the cake, then invert it onto a wire rack to cool completely. Once cool, level the top of the cake if necessary using a serrated knife.
Make the Cream Filling
While the cake is cooling, prepare the cream filling. In a large mixing bowl, combine the chilled heavy cream, powdered sugar, and vanilla extract. Beat on medium speed using an electric mixer until soft peaks form. Do not overmix, as this can cause the cream to curdle.
Set aside a small amount of the whipped cream for later use. Gently fold the sliced strawberries into the remaining whipped cream using a spatula. Be careful not to overmix, as this can cause the strawberries to break down and turn the cream pink.
Assemble the Cake
Once the cake is completely cool, level the top if necessary. Place the cake on a serving plate or cake stand. Spread a thin layer of the strawberry cream filling over the top of the cake to act as a crumb coat. This will help prevent crumbs from getting into the final layer of cream.
Refrigerate the cake for about 15-20 minutes to set the crumb coat. Once set, spread the remaining strawberry cream filling evenly over the top and sides of the cake using an offset spatula. Make sure the filling is smooth and even.
Make the Whipped Cream Frosting
In a large mixing bowl, combine the chilled heavy cream, powdered sugar, and vanilla extract. Beat on medium speed using an electric mixer until stiff peaks form. Do not overmix, as this can cause the cream to curdle.
Spread the whipped cream frosting evenly over the top and sides of the cake using an offset spatula. Make sure the frosting is smooth and even. You can use a piping bag and tips to add decorative swirls or patterns if desired.
Decorate and Serve
Decorate the cake with fresh strawberries, mint leaves, or any other decorations you prefer. Dust the top of the cake with a little powdered sugar for added sweetness and a touch of elegance.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together and the cake to set. This will also make it easier to slice and serve.
When you’re ready to serve, slice the cake into pieces using a serrated knife. Serve chilled, with a dollop of whipped cream or a fresh strawberry on top if desired.
Conclusion
Making a delicious strawberry cream cake may seem like a daunting task, but with this step-by-step guide, you’ll find it’s actually quite easy. The combination of fresh strawberries, creamy filling, and soft cake layers makes this dessert a real treat. Whether you’re making it for a special occasion or just want to indulge in something sweet, this strawberry cream cake is sure to impress. Enjoy!
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