Strawberries and Cream Cake
Total Steps
17
Ingredients
12
Tools Needed
10
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Honest & TastyIngredients
- 1 pound fresh strawberries, stems cut off, and thinly sliced
- 1/2 cup whole milk
- 1/2 teaspoons pure vanilla extract
- 2 eggs plus 2 egg yolks
- 1/2 cup sugar
- 3/4 teaspoons salt
- 2 teaspoons baking powder
- 1 1/2 cups flour
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1 1/2 cups heavy cream
- 1/4 cup sugar
Instructions
Step 1
!For Cake:
Step 2
Preheat oven to 350º F (176º C). Grease a 9x2 cake pan (8-inch round is just fine) with cooking spray or butter.
Step 3
Add a little bit of flour (about ¼ cup) to the pan, move it all around, and tap off all the excess.
Step 4
In a large bowl, add butter and ½ cup sugar and beat with mixer until soft and creamy.
Step 5
Add eggs, milk, and vanilla. Beat well.
Step 6
Add flour, baking powder, and salt; and give this powder mixture a little mix with a spoon and then beat with mixer on low until just combined.
Step 7
Don’t overbeat in this step.
Step 8
Bake until a fork poked inside comes out clean (~25 min). Let cool for 10 minutes.
Step 9
Then remove cake from pan and let cool for another ten minutes before splitting cake in half lengthwise (serrated knife works best for this).
Step 10
Once you’ve made the strawberry mixture and the cream, start layering:
Step 11
first add half the strawberries plus its juices onto the first half of the cake (cut side up),
Step 12
then half the cream (don’t spread to the very edge), then the other half of the cake (cut side down),
Step 13
then the remainder of the cream, and lastly, the remainder of the strawberries plus its juices.
Step 14
!For Strawberries:
Step 15
Add ¼ cup of sugar to sliced strawberries in a bowl and gently fold together to mix.
Step 16
!For Cream:
Step 17
Beat heavy cream with ¼ cup of sugar until thick peaks form.