Strawberry Cream Cake

Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.

  • PREP: 25 MINS
    TOTAL TIME: 1 HOUR
                                                                    SERVINGS:12

    • INGREDIENTS

      • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
      • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
      • 2 teaspoons baking powder
      • 1/2 teaspoon salt
      • 1 cup sugar
      • 2 large eggs plus 2 large egg yolks
      • 1/2 teaspoon pure vanilla extract
      • 1/2 cup whole milk
      • 1 pound strawberries, hulled and thinly sliced
      • 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
      • 1 1/2 cups heavy cream

    COOK'S NOTE

    Nothing says summer quite like this easy but remarkably grand strawberry dessert. Even better, it can wait patiently in the refrigerator for up to a day.

    DIRECTIONS

    1. STEP 1

      Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

        IN THIS STEP:

         
    2. STEP 2

      Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.

        IN THIS STEP:

         
    3. STEP 3

      Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.

        IN THIS STEP:

         
    4. STEP 4

      Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
    5. STEP 5

      Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
    6. STEP 6

      Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.


      SOURCE
      Everyday Food, July 2008


EmoticonEmoticon