Strawberries and cream cake

The other night, I had a dream that my KitchenAid mixer scolded me for not using it in months. I took it as a sign that I needed to bake a cake today. Since strawberries are in season, I decided to make a strawberries & cream cake. Even if the original recipe is simple, I neglected to keep watching the whipped cream, which resulted in sweet cream butter. My second batch of whipped cream turned out nicely, though! Note: while the cake is baking, you should clean your mixer attachment & bowl, as you’ll be using it to make the whipped cream, as well (unless you’re a baller & have more than one mixer).

Strawberries & cream cake
Adapted from Martha Stewart’s recipe
Makes 12 servings
Prep time: 30 minutes
Cooking time: 30 minutes; Cooling time: 10 minutes before layering; Chilling time: 1 hour to a day before serving (it’s up to your discretion)

IMG_2274

Ingredients & supplies:
For cake:

  • 8 inch cake pan, plus parchment paper (or part of a brown paper bag — which I used, since I didn’t have parchment paper) cut in a circle to fit at the bottom of the cake pan
  • Electric mixer (you could make the cake without one, but definitely not the whipped cream)
  • Wire rack for cooling (I don’t have a cooling rack, so I used a roasting pan rack)
  • 1 stick of butter (plus a little more to grease cake pan)
  • 1 1/2 cups of all-purpose flour (plus more to add to cake pan)
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup sugar
  • 2 large eggs, plus 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk

For strawberry topping:

  • 1 pound strawberries, hulled & thinly sliced
  • 1/4 cup sugar

For whipped cream:

  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons of water & 1 teaspoon of unflavored gelatin

Directions:

  1. Preheat oven to 350 degrees.
  2. Grease the bottom of the cake pan with your extra butter. Set paper circle on top of it. Grease the paper circle and sides, then dust flour on the paper circle and sides.
  3. In a medium bowl, whisk the 1 1/2 cups of flour, 2 tablespoons of baking powder, and 1/2 teaspoon of sea salt together, so baking powder & sea salt are evenly distributed. Set aside.
  4. Using an electric mixer (thanks, KitchenAid!), beat the stick of butter and 1/2 cup of sugar on high until it’s light and fluffy. Slowly add each of the eggs and egg yolks. Add the vanilla extract. Then, setting the electric mixer on low, slowly add the flour  mixture by 1/2 cup increments and then the milk by 1/4 cup increments. Mix until combined, then spread batter evenly in cake pan.
  5. Bake cake for 30-35 minutes, so that when you put a toothpick in the middle of it, it comes out clean. (It baked in exactly 30 minutes, when I made it.) Let it cool for 10 minutes. Then, turn the cake upside down onto the wire rack to cool while you prepare everything else.
  6. For the topping, combine the strawberries and 1/4 cup sugar in a large bowl. Chill in refrigerator.
  7. In a small saucepan, add 2 tablespoons of cold water and the 1/4 teaspoon of unflavored gelatin. Whisk together until gelatin is dissolved, then set aside to cool.
  8. For the whipped cream, using an electric mixer, beat the heavy whipping cream and 1/4 cup sugar at medium (to medium high) speed and slowly add cooled gelatin until soft peaks form. Set aside.
  9. Using a large serrated knife (I used a large bread knife), cut the cake in half horizontally, so you will have two layers. Place the bottom half, cut side up on a serving plate.
  10. Add strawberries on top of cake. Add whipped cream on top of strawberries. Put second layer on top, cut side down. Top with rest of whipped cream. Refrigerate cake for an hour to a day before serving (I cheated & only let it cool for 15-20 minutes). When ready to serve, top with the rest of the strawberries & enjoy!
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