The sweet and indulgent delight of a strawberry and cream cake is a treat that never fails to impress. This classic dessert, perfect for warm weather gatherings, birthdays, or simply as a pick-me-up, combines the luscious flavors of fresh strawberries and rich cream with the tender crumb of a well-made cake. As a seasoned pastry chef with over a decade of experience in crafting exquisite desserts, I'm delighted to share my expert knowledge and provide you with a tried-and-true recipe for a strawberry and cream cake that's sure to become a staple in your baking repertoire.
With a focus on using only the finest ingredients and techniques, this recipe is designed to showcase the beauty of simplicity while delivering a truly exceptional taste experience. From the velvety texture of the whipped cream to the sweetness of the strawberries, every element of this cake has been carefully considered to create a harmonious balance of flavors and textures.
Strawberry and Cream Cake: A Timeless Dessert
The concept of layering flavors and textures in a dessert is not new, but the strawberry and cream cake stands out for its simplicity and elegance. The cake itself serves as a gentle base, allowing the vibrant flavors of the strawberries and cream to take center stage. This dessert is not just about taste; it's also about presentation. The visual appeal of a strawberry and cream cake, with its layers of pink and white, is undeniably stunning.
Ingredients for the Cake
To make a strawberry and cream cake, you'll need the following ingredients:
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
Preparing the Cake
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a large bowl, using an electric mixer, beat the butter until creamy. Add the dry ingredients to the butter in three parts, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
| Ingredient | Measurement |
|---|---|
| Flour | 2 1/4 cups |
| Sugar | 1 1/2 cups |
| Butter | 1/2 cup |
Strawberry Syrup and Cream Filling
While the cake is baking and cooling, you can prepare the strawberry syrup and cream filling. For the syrup, puree 1 cup of strawberries with 2 tablespoons of granulated sugar in a blender or food processor. Strain the seeds out of the mixture. For the cream filling, whip 1 cup of heavy cream until it begins to thicken. Add 2 tablespoons of granulated sugar and continue whipping until stiff peaks form.
Assembly and Decoration
To assemble the cake, place one layer on a serving plate and brush with strawberry syrup. Spread a layer of whipped cream on top, then add sliced strawberries. Repeat this process with the remaining two cake layers. Top the cake with the remaining whipped cream and decorate with additional sliced strawberries.
Key Points
- Use high-quality ingredients, such as fresh strawberries and real whipped cream, for the best flavor and texture.
- Don't overmix the cake batter, as this can result in a dense cake.
- Allow the cake layers to cool completely before assembling the cake to prevent the whipped cream from melting.
- Experiment with different flavor combinations, such as adding a layer of chocolate or caramel sauce.
- Consider using a turntable to display the cake and make it easier to serve.
Tips and Variations
There are several ways to customize your strawberry and cream cake. Consider adding a layer of chocolate or caramel sauce for a different flavor profile. You can also use different types of milk or add-ins, such as nuts or dried fruit, to the cake batter. For a more intense strawberry flavor, use strawberry extract or strawberry jam in the cake batter and syrup.
Storing and Serving
The strawberry and cream cake is best served immediately, but it can be stored in the refrigerator for up to 2 days. Allow the cake to come to room temperature before serving. You can also freeze the cake for up to 2 months and thaw it in the refrigerator or at room temperature.
What is the best way to store leftover strawberry and cream cake?
+Store leftover cake in the refrigerator for up to 2 days. Allow the cake to come to room temperature before serving.
Can I make the cake layers ahead of time?
+Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to 2 days or freeze them for up to 2 months.
How do I prevent the whipped cream from melting?
+Make sure to whip the cream until it forms stiff peaks, and avoid assembling the cake in a warm environment. You can also use a stabilizer, such as gelatin or cornstarch, to help the whipped cream hold its shape.
In conclusion, this strawberry and cream cake recipe is a timeless dessert that is sure to impress your friends and family. With its moist cake layers, sweet strawberry syrup, and creamy whipped cream, it’s a treat that’s perfect for any occasion. By following these simple steps and tips, you can create a beautiful and delicious cake that’s sure to become a staple in your baking repertoire.
