Strawberry Cream Cake
Strawberry Cream Cake
Strawberry Cream Cake
Prep: 1 hour 14 minutes Yield: 10 to 12
2 1/2 Cups Cake Flour 2 tsp Baking Powder 1 tsp Baking Soda 1/4 tsp Salt 1 1/2 Cups Sugar 6 egg yolks 1 1/2 sticks Butter 1 Cup Buttermilk 2 tsp Vanilla Bean Paste Strawberry Filling 1 pints Strawberries 3/4 Cup Sugar Stabilized Whipped Cream 4 Cups whipped Cream 1/4 cup water 3 tsp gelatin 1 Cup Sugar 1 tsp of Vanilla Cake Directions
- Hull and slice strawberries, mix in sugar. Make sure to save 13 strawberries for the top. Refrigerate until needed, The longer you let macerate the better.
- Preheat oven to 350 degrees. Grease two 9-inch cake pans and set aside. Sift together the cake flour, baking powder, baking soda and salt; set aside. (in the video I made a double batch of cake mix to save half for cupcakes later)
- Using a mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg yolks 1 at a time.. Reduce the speed to low and alternate adding the flour and buttermilk in three parts, scraping the bowl.
- Divide the batter between the pans and smooth the tops. Bake until light golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes. Cool for 10 minutes, then unmold onto a rack to cool completely before assembling cake
- Mix the gelatin and water microwave for 20 seconds at a time until it is a liquid.
- in a cold bowl with a whisk attachment add whipped cream, turn on mixer then add gelatin, sugar and vanilla;
- Slice each layer in half to make 4 layers. Lay first layer on cake plate and cover with strawberries. drizzle some of the juice on the layer. Complete each layer and then top with the last layer and frost with whipped cream.
- With the saved whole strawberries slice them in thirds up to the stem, make sure they stay connected and then fan them out and put on cake top and sides.
