Strawberry Cream Cake
A delicious white cake filled with strawberry puree and topped with Cream Cheese Whipped Cream frosting.
Ingredients
Cake
- 1 ¼ Cups Flour
- 1 ½ tsp Baking Powder
- ¼ tsp Salt
- 1 cup Granulated Sugar
- 5 Eggs (2 whole & 3 separated) room temperature
- 6 Tbsp Butter, melted and cooled slightly
- 2 Tbsp Water
- 2 tsp Vanilla
Strawberry Filling
- 32 ounces Fresh Strawberries washed, dried, and stem removed (1 ½- 2 Quarts)
- 6 Tbsp Granulated Sugar
- ⅛ tsp Salt
Whipped Cream Frosting
- 8 oz Cream Cheese
- ½ cup Granulated Sugar (or more to taste- I have used up ¾ cup sugar with good results)
- 1 tsp Vanilla
- ⅛ tsp Salt
- 2 cups Heavy Cream
Instructions
Get Ready:
- Preheat oven to 325 degrees F. Grease and flour round 9 inch springform pan or 9x13 cake pan, and line with parchment paper.
Make the Cake
- In a large bowl, by hand, whisk 1 1/4 cup flour, 1 1/2 tsp baking powder, 1/4 tsp salt, and all but 3 T of the 1 cup sugar in mixing bowl. Add 2 whole eggs and 3 yolks (reserve whites), 6 T melted/cooled butter, 2 T water, and 2 tsp vanilla, and whisk until smooth. Set batter aside.
- Using a mixer fitted with whisk attachment, beat 3 egg whites at medium-low speed until frothy, 1-2 minutes. With machine running, gradually add the remaining 3 T sugar, increase speed to medium-high, and beat until soft peaks form, 60-90 seconds.
- Stir 1/3 of egg whites into batter to lighten. Add the remaining egg whites and gently fold into batter until no white streaks remain.
- Pour batter into prepared pan and bake 30-40 minutes (until top springs back when touched).
- Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Cool completely, about 2 hours.
Make the Strawberry Filling
- Cut 20-24 berries in half and reserve to use for decorating the cake
- In a medium bowl, slice or quarter remaining berries; toss with 6 T sugar and let sit 1 hour, stirring occasionally. The sugar will macerate the strawberries, making them soft, and generating liquid.
- Strain the juices from the berries and reserve (you should have about 1/2 cup).
- Put the strawberries in a food processor and pulse 2-3 times; set aside.
- In a small saucepan over medium-high heat, simmer reserved juices until syrupy and reduced to about 3 T (5-10 minutes).
- Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine.
- Set aside until cake is cooled.
Make the Whipped Cream Frosting
- Place 8 oz cream cheese, 1/2 cup sugar, 1 tsp vanilla, and 1/8 tsp salt in bowl of standing mixer fitted with whisk attachment.
- Whisk at medium-high speed until light and fluffy (1-2 minutes), scraping bowl with rubber spatula as needed.
- Reduce speed to low and add 2 cups heavy cream in a slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks (2 to 2 1/2 minutes- but don't overbeat), scraping bowl as needed.
Assemble the Cake
- Using a large serrated knife, slice the cake in half. Place bottom layer on cake plate. Spread a very thin layer of whipped cream frosting on cake. (I only do this to try to prevent the strawberry juices from soaking into the cake)
- Arrange a ring of 12-20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.
- Pour pureed berry mixture in center.
- Gently spread a thick layer of whipped cream frosting on top of berries (leaving 1/2 inch border from edge).
- Place top layer on cake. Spread remaining frosting over top and sides. Decorate with remaining cut strawberries.
- Serve immediately, or keep chilled