Why You’ll Love this Strawberry Cream Cake Recipe
If you’re looking for a dessert that’s both elegant and delicious, you’re going to love this Strawberry Cream Cake recipe.
The layers of light, airy cake combined with rich custard and fresh strawberries create a flavor explosion that’s hard to resist.
Every bite feels like a special occasion, making it perfect for celebrations or a delightful treat just because.
Plus, the beautiful presentation will impress anyone lucky enough to have a slice.
I can’t get enough of how the whipped cream adds a luscious finish, making this cake not only a feast for the taste buds but also for the eyes.
Ingredients of Strawberry Cream Cake
When it comes to making a scrumptious Strawberry Cream Cake, having the right ingredients is key to achieving that perfect blend of flavors and textures. This cake is a delightful combination of fluffy cake layers, creamy custard, and fresh strawberries that dance on your taste buds.
Whether you’re serving it at a birthday party or just treating yourself on a random Tuesday, this cake is sure to bring a smile to your face and a little joy to your day. So, let’s plunge into what you’ll need to whip up this masterpiece.
Ingredients:
- Butter or Pam cooking spray (for greasing the cake pans)
- Flour (for dusting the pans)
- 1/2 cup all-purpose flour
- 1/3 cup cornstarch
- 1 teaspoon baking powder
- 6 eggs, separated and at room temperature
- 1 pinch cream of tartar
- 1 cup granulated sugar
- 1/4 cup granulated sugar (for the custard)
- 1 tablespoon cornstarch (for the custard)
- 1 1/2 cups half-and-half or light cream
- 3 egg yolks (for the custard)
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon vanilla extract
- 1 quart fresh strawberries (the star of the show)
- 1/2 cup strawberry jam
- 1 1/2 cups whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for the whipped cream)
Now, don’t let the list of ingredients intimidate you. While it may seem like a lot, many of these items are staples you might already have in your kitchen.
The eggs, sugar, and flour are pretty common, and if you’re like me, you tend to have at least a few strawberries hanging around the fruit bowl. Plus, you can always get creative with the strawberries. If you’re feeling adventurous, try mixing in some raspberries or even blueberries for a twist.
And remember, fresh is best, but if you need to use frozen strawberries, just make sure they’re thawed and drained well. After all, this cake is all about celebrating the delightful flavors of summer, regardless of the season.
How to Make Strawberry Cream Cake
Making a Strawberry Cream Cake might sound intimidating, but trust me, it’s not as complicated as it seems. First things first, preheat your oven to 375 degrees F. While that’s heating up, grab your trusty 9-inch round cake pans and give them a good greasing with butter or Pam cooking spray. Then, dust them with flour to guarantee your cake comes out easily after baking.
Now, in a small bowl, mix together 1/2 cup of flour, 1/3 cup of cornstarch, and 1 teaspoon of baking powder. This is your dry mix, so set it aside—it’s going to help create that fluffy cake texture we all love.
Next, let’s tackle the eggs. You’ll need 6 eggs, separated, and make sure they’re at room temperature. In one bowl, beat the egg yolks until they’re frothy, and in another, beat the egg whites with a pinch of cream of tartar until they form stiff peaks.
And here’s where the magic happens: gently fold the yolks and your dry ingredient mixture into the egg whites. It’s like a delicate dance; you want to keep the air in those egg whites for a light and airy cake. Once that’s all mixed up, pour the batter into your prepared pans and slide them into the oven. Bake for about 30 minutes, or until the center springs back when gently pressed—no one likes a sad, sunken cake.
While your cake layers are baking, let’s whip up that creamy custard filling. In a saucepan, combine 1/4 cup of sugar, 1 tablespoon of cornstarch, and 1 1/2 cups of half-and-half (or light cream, if you prefer).
Then, add in 3 egg yolks and 2 tablespoons of unsalted butter. Cook this mixture over medium-low heat, stirring constantly until it thickens—about 10 minutes. Once it’s nice and thick, let it cool before stirring in 1 tablespoon of vanilla extract.
Now, while everything is cooling, slice up your strawberries. You’ll be using them to create that beautiful, fresh layer in your cake. After the cake layers have cooled, slice each layer in half horizontally, giving you four layers to work with.
Now comes the fun part—assemble your cake! Spread custard on the first layer, jam on the second, and strawberries on the third. Top it with whipped cream, and don’t forget to garnish with those reserved strawberries.
Look at you, a cake artist! Just remember to take a moment to appreciate your creation before you plunge in. Enjoy!
Strawberry Cream Cake Substitutions & Variations
While traditional Strawberry Cream Cake is a delightful treat, there are plenty of substitutions and variations to suit different tastes and dietary needs.
For a gluten-free option, I like using almond flour instead of all-purpose flour. If you’re dairy-free, coconut cream works wonderfully in place of heavy cream.
I also enjoy swapping strawberries for other fruits like raspberries or blueberries for a different flavor. For a richer custard, adding a splash of almond extract enhances the taste.
Finally, consider using a lighter whipped topping or even a vegan option to cater to various dietary preferences. The possibilities are endless!
What to Serve with Strawberry Cream Cake
After exploring some exciting substitutions and variations for Strawberry Cream Cake, let’s consider what to serve alongside this delicious dessert.
I love pairing it with a scoop of vanilla ice cream; the creaminess complements the cake perfectly. A light fruit salad also works well, bringing freshness that balances the richness.
If you’re in the mood for something warm, a cup of herbal tea or a sparkling lemonade can be invigorating.
Finally, don’t overlook the charm of a simple dollop of whipped cream on the side, enhancing each bite.
These accompaniments will elevate your Strawberry Cream Cake experience!
Additional Tips & Notes
To guarantee your Strawberry Cream Cake turns out perfectly, I recommend paying close attention to the temperature of your ingredients. Make sure your eggs and butter are at room temperature; this assures a fluffier cake.
When whipping the cream, don’t overbeat it; soft peaks are ideal for spreading. If you want a stronger strawberry flavor, consider adding a splash of strawberry extract.
Let the custard cool completely before layering to prevent sogginess. Finally, feel free to customize the fruit toppings; blueberries or raspberries can add a unique twist.
Enjoy your baking adventure, and don’t forget to savor every slice!