Strawberry Cream Cake
This Strawberry Cream Cake is a delightful dessert featuring fluffy cake layers filled with whipped buttercream and fresh strawberries, perfect for any occasion.
Equipment
- 8-inch Cake Pans
- Cake Boards
- Offset Spatula
- Ateco Decorating Stand
Ingredients
Vanilla Cake Layers
- 2.5 cups all-purpose flour sifted
- 0.25 cups corn starch sifted
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons kosher salt
- 1 cups whole milk
- 0.5 cups sour cream
- 5 large egg whites
- 0.25 cups vegetable oil
- 0.5 cups unsalted butter
- 1.75 cups white granulated sugar
- 1 teaspoon vanilla paste or extract
Vanilla Buttercream + Topping
- 1.5 cups unsalted butter at room temperature
- 4 cups powdered sugar sifted
- pinch of salt
- 1 teaspoon vanilla paste or extract
- 3 tablespoons heavy cream
- 0.5 pint baby strawberries sliced
- 1 bunch chamomile flowers
- 1 handful raspberries
- 0.5 teaspoon powdered sugar for dusting on top
Instructions
To Make the Vanilla Cake Layers
- Preheat oven to 350 degrees F. Line two 8-inch cake pans with rounds of parchment and grease the sides with cooking spray or flour and butter. Set aside.
- In a medium bowl, whisk together the all-purpose flour, corn starch, baking powder, baking soda and salt. Set aside.
- In a large measuring cup, measure out the milk and whisk in the sour cream until mostly smooth; add the egg whites. Whisk together and set aside.
- In a stand-up mixer (or large bowl and an electric hand mixer), add the butter, sugar and vanilla extract or vanilla paste. Beat until fluffy, about 2 to 3 minutes. Pour in the vegetable oil and mix in.
- Rotate between the milk/egg white mixture and the dry ingredients, starting and ending with the liquid mixture. Beat for an additional 20 seconds until everything is combined. Stir with a spatula to ensure all flour at the bottom is combined.
- Divide the batter among the two cake pans, even out the top and spread to the edges. Bake for about 30 to 35 minutes until a skewer inserted into the center comes out clean. Cool in the pan for 5 minutes then invert onto cooling racks. Cool completely before adding buttercream.
To Make the Buttercream
- In a stand-up mixer with the paddle attachment, add the butter. Beat for about 30 seconds until mostly smooth. Add the sifted powdered sugar and salt, mixing on low for about 30 seconds. Then increase to medium speed and beat for an additional 30 seconds.
- Pour in the heavy cream and beat on high for 2 minutes until the buttercream is light and fluffy.
To Assemble the Cake
- Place one cooled cake layer on a cake board and add about ½ cup of white frosting to the top, smoothing into a thin even layer. Top with sliced strawberries.
- Place the second cake layer on top and add a crumb coat of white frosting to the cake, smoothing the top and sides. Chill in the fridge for about 20 minutes.
- Add the top layer of frosting and smooth it out. Decorate with chamomile flowers, sliced strawberries, raspberries, and a dusting of powdered sugar. Slice and serve!
- Store covered on the kitchen counter for up to 3 days or refrigerate.
Notes
To freeze cake layers, wrap cooled layers in plastic wrap and freeze for up to 3 months. Thaw in the fridge before decorating.
Nutrition
Serving: 1sliceCalories: 312kcalCarbohydrates: 19gProtein: 5gFat: 5gSaturated Fat: 2gCholesterol: 59mgSodium: 5mgPotassium: 29mgFiber: 3gSugar: 15gVitamin A: 100IUVitamin C: 2.5mgCalcium: 40mgIron: 0.4mg
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