Strawberry Cake With Cream Cheese Frosting 🎂 Recipe by Chus Molinero
Strawberry Cake with Cream Cheese Frosting 🎂 Cooking Instructions 2 hours 1 CAKE: Start by separating the egg whites from the yolks. In a mixing bowl, combine the yolks with the oil, milk, and sugar. Whisk until well blended. 2 Dry Ingredients: Weigh out the flour, then add the pinch of salt and the baking powder. Sift everything into the wet mixture to avoid lumps and ensure a smooth batter. 3 Next, whip the egg whites until stiff peaks form, and gently fold them into the batter using a spatula so they don’t deflate too much. 4 Line a round cake pan with parchment paper so the cake doesn’t stick. Preheat your oven to 370°F (180°C) with heat from top and bottom. Don’t open the oven to test doneness until the cake has risen and starts to turn golden on top. 5 LEMON SYRUP: Measure the water and sugar and pour them into a small saucepan. Zest the lemon and squeeze out the juice, then add both to the pot. Heat it gently, stirring constantly. Once the sugar has completely dissolved, remove from heat. 6 Once the cake has cooled, slice it in half horizontally. If it domed in the center, trim it so it’s nice and flat when flipped. Use a spoon to gently soak both halves with the lemon syrup. 7 Spread your filling (I used strawberry jam) on the top side of the trimmed half (the one that was originally the top). This will now be your cake base. Flip it over onto the serving plate, and place the bottom half on top—this way, the flattest side is facing up for a smooth frosting finish. If the edges stick out a bit, trim them with a sharp knife for clean, even sides. 8 FROSTING: Take the butter and cream cheese out of the fridge about 30 minutes before so they come to room temperature. Put them in a bowl and mix until smooth. Measure out the powdered sugar, add it along with the vanilla extract, and mix everything together until creamy. 9 Spread the frosting all over the cake. I usually start with about three big spoonfuls on top and spread them out before doing the sides. 10 DECORATING: I went with fresh berries—strawberries, blueberries, and red raspberries—plus some red licorice. Using a piping bag, I added little swirls of frosting around the edges. sprinkled them with red sugar. 11 And finally, I sprinkled it with red sugar!! That’s how it turned out—so good! 1 CAKE: Start by separating the egg whites from the yolks. In a mixing bowl, combine the yolks with the oil, milk, and sugar. Whisk until well blended. 1 CAKE: Start by separating the egg whites from the yolks. In a mixing bowl, combine the yolks with the oil, milk, and sugar. Whisk until well blended. 2 Dry Ingredients: Weigh out the flour, then add the pinch of salt and the baking powder. Sift everything into the wet mixture to avoid lumps and ensure a smooth batter. 2 Dry Ingredients: Weigh out the flour, then add the pinch of salt and the baking powder. Sift everything into the wet mixture to avoid lumps and ensure a smooth batter. 3 Next, whip the egg whites until stiff peaks form, and gently fold them into the batter using a spatula so they don’t deflate too much. 3 Next, whip the egg whites until stiff peaks form, and gently fold them into the batter using a spatula so they don’t deflate too much. 4 Line a round cake pan with parchment paper so the cake doesn’t stick. Preheat your oven to 370°F (180°C) with heat from top and bottom. Don’t open the oven to test doneness until the cake has risen and starts to turn golden on top. 4 Line a round cake pan with parchment paper so the cake doesn’t stick. Preheat your oven to 370°F (180°C) with heat from top and bottom. Don’t open the oven to test doneness until the cake has risen and starts to turn golden on top. 5 LEMON SYRUP: Measure the water and sugar and pour them into a small saucepan. Zest the lemon and squeeze out the juice, then add both to the pot. Heat it gently, stirring constantly. Once the sugar has completely dissolved, remove from heat. 5 LEMON SYRUP: Measure the water and sugar and pour them into a small saucepan. Zest the lemon and squeeze out the juice, then add both to the pot. Heat it gently, stirring constantly. Once the sugar has completely dissolved, remove from heat. 6 Once the cake has cooled, slice it in half horizontally. If it domed in the center, trim it so it’s nice and flat when flipped. Use a spoon to gently soak both halves with the lemon syrup. 6 Once the cake has cooled, slice it in half horizontally. If it domed in the center, trim it so it’s nice and flat when flipped. Use a spoon to gently soak both halves with the lemon syrup. 7 Spread your filling (I used strawberry jam) on the top side of the trimmed half (the one that was originally the top). This will now be your cake base. Flip it over onto the serving plate, and place the bottom half on top—this way, the flattest side is facing up for a smooth frosting finish. If the edges stick out a bit, trim them with a sharp knife for clean, even sides. 7 Spread your filling (I used strawberry jam) on the top side of the trimmed half (the one that was originally the top). This will now be your cake base. Flip it over onto the serving plate, and place the bottom half on top—this way, the flattest side is facing up for a smooth frosting finish. If the edges stick out a bit, trim them with a sharp knife for clean, even sides. 8 FROSTING: Take the butter and cream cheese out of the fridge about 30 minutes before so they come to room temperature. Put them in a bowl and mix until smooth. Measure out the powdered sugar, add it along with the vanilla extract, and mix everything together until creamy. 8 FROSTING: Take the butter and cream cheese out of the fridge about 30 minutes before so they come to room temperature. Put them in a bowl and mix until smooth. Measure out the powdered sugar, add it along with the vanilla extract, and mix everything together until creamy. 9 Spread the frosting all over the cake. I usually start with about three big spoonfuls on top and spread them out before doing the sides. 9 Spread the frosting all over the cake. I usually start with about three big spoonfuls on top and spread them out before doing the sides. 10 DECORATING: I went with fresh berries—strawberries, blueberries, and red raspberries—plus some red licorice. Using a piping bag, I added little swirls of frosting around the edges. sprinkled them with red sugar. 10 DECORATING: I went with fresh berries—strawberries, blueberries, and red raspberries—plus some red licorice. Using a piping bag, I added little swirls of frosting around the edges. sprinkled them with red sugar. 11 And finally, I sprinkled it with red sugar!! That’s how it turned out—so good! 11 And finally, I sprinkled it with red sugar!! That’s how it turned out—so good! 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