Strawberry Cream Cake
6 servings Indulge in the ultimate summer dessert: our Strawberry Cream Cake! This recipe takes the classic strawberry shortcake to a whole new level. Imagine a moist, delicate vanilla cake layered with lightly sweetened whipped cream and an abundance of fresh, juicy strawberries. It's a simple yet elegant dessert perfect for any... Read more ... occasion. This recipe yields 6 servings and takes approximately 2 hours and 58 minutes from start to finish, including a 2-hour cooling time. Get ready to impress with this show-stopping cake that's as beautiful as it is delicious! You will need basic baking equipment including a mixing bowl, a stand or hand mixer, a rubber spatula, a cake stand and optional acetate sheets. Read less x saved ChefLynn Cool Cook December 27, 2024 50 min.3 h.2/5 50 min. 3 h. 2/5 Ingredients: For the Cake ¾ cup of all-purpose flour½ TSP of baking soda1/8 TSP of kosher salt6 TBSP of unsalted butter½ cup of granulated sugar1 egg (large)5 ½ TBSP of heavy cream½ TBSP of distilled white vinegar1 TSP of vanilla extract (or 1 tbsp if you don't have a vanilla bean)1 vanilla bean ¾ cup of all-purpose flour ½ TSP of baking soda 1/8 TSP of kosher salt 6 TBSP of unsalted butter ½ cup of granulated sugar 1 egg (large) 5 ½ TBSP of heavy cream ½ TBSP of distilled white vinegar 1 TSP of vanilla extract (or 1 tbsp if you don't have a vanilla bean) 1 vanilla bean Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Kitchen Mixer with Whisk Attachment (or hand mixer with mixing bowl)1x Medium Mixing Bowl (3 – 4 QT)1x Silicone Spatula1x Cake Pan (6" diameter)1x Icing Spatula (Optional)1x Cooling Rack (Optional) 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Kitchen Mixer with Whisk Attachment (or hand mixer with mixing bowl) 1x Medium Mixing Bowl (3 – 4 QT) 1x Silicone Spatula 1x Cake Pan (6" diameter) 1x Icing Spatula (Optional) 1x Cooling Rack (Optional) Directions: 1. For the Cake: Let’s start with the preparation of the Strawberry Cream Cake. 1.1. Preheat the oven to 350°F. 1.2. Add the vinegar to the heavy cream, mix, and set aside. 1.3. In the bowl of a stand mixer or a mixing bowl with a hand mixer, cream together the butter and granulated sugar for about 2 minutes. 1.4. Once well combined add in the egg and vanilla extract and vanilla bean pulp and mix to combine. 1.5. Add in half of the flour mixture and mix to combine. Then add half the cream/vinegar and mix to combine. Repeat this with the other half of both. Being careful not to over mix. 1.6. Prepare a 6-inch baking pan with baking spray and put a round of parchment in the bottom, then spray the parchment. 1.7. Put the batter in the pan and smooth it out. Tap on the counter to release any large air bubbles. 1.8. Bake at 350°F for 35 – 40 minutes or until a toothpick inserted in the center comes out clean. 1.9. Remove the cake from the oven and cool it in the pan on a rack for 10-15 minutes. Then inherit it on to the rack and remove the parchment from the bottom. 1.10. Cool the cake to room temperature and place it in the fridge while you prepare the cream and strawberries. 2. For the Cream: 2.1. Add all the ingredients to the bowl of a stand mixer fitted with the whisk attachment to a large bowl with a hand mixer. 2.2. Beat on low to combine and increase the speed gradually to high. 2.3. Beat until stiff peaks form. 3. Build the Strawberry Cream Cake: 3.1. Cut the tops off the strawberries and cut them in half. If they aren’t the same height trim them so they are. 3.2. Cut the cake in half to form two equal disks. 3.3. Using a piece of food grade acetate, parchment, or a springform pan lined with plastic place the top of the cake cut side up on a cake stand or in the pan. 3.4. Add a small amount of the whipped cream and spread it over the cake layer. 3.5. Arrange the strawberries cut side out around the cake on top of the cream. 3.6. Fill the center of the strawberry ring with more cream and fill in any spaces as best you can. Fill with enough cream to come just above the strawberries. 3.7. Place the second layer of cake on top with the cut side down and press it gently. 3.8. Top with the rest of the whipped cream and place in the refrigerator for an hour or two to firm up a bit. 3.9. After well chilled, carefully remove the cake from the acetate and top with another strawberry or a few to garnish. About the Author: ChefLynnCool Cook # 3 39 Followers Published Recipes: 23Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-08 Published Recipes: 23 Av. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.