↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
1 1/4 cups cake flour (5 oz)
1 1/2 tsp baking powder
1/4 tsp table salt
1 cup sugar (7 oz)
5 large eggs (2 whole and 3 separated), room temperature
6 tbsp unsalted butter, melted and cooled slightly
2 tbsp water
2 tsp vanilla extract
Strawberry Filling
2 lbs fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
4 - 6 tbsp sugar
2 tbsp Kirsch
Pinch table salt
Whipped Cream
8 oz cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla extract
1/8 tsp table salt
2 cups heavy cream
For the cake: Preheat oven to 325. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. Whisk flour, baking powder, salt, and all but 3 tbsp sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tbsp sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.
For the strawberry filling: Halve 24 berries and reserve. Quarter remaining berries; toss with 4 to 6 tbsp sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup). In work bowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups). In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tbsp, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.
For the whipped cream: When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
To assemble the cake: Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour one half of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries. Serve, or chill for up to 4 hours.
view more member recipes
STRAWBERRY CREAM CAKE
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
1 1/4 cups cake flour (5 oz)
1 1/2 tsp baking powder
1/4 tsp table salt
1 cup sugar (7 oz)
5 large eggs (2 whole and 3 separated), room temperature
6 tbsp unsalted butter, melted and cooled slightly
2 tbsp water
2 tsp vanilla extract
Strawberry Filling
2 lbs fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
4 - 6 tbsp sugar
2 tbsp Kirsch
Pinch table salt
Whipped Cream
8 oz cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla extract
1/8 tsp table salt
2 cups heavy cream
For the cake: Preheat oven to 325. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. Whisk flour, baking powder, salt, and all but 3 tbsp sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tbsp sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.
For the strawberry filling: Halve 24 berries and reserve. Quarter remaining berries; toss with 4 to 6 tbsp sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup). In work bowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups). In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tbsp, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.
For the whipped cream: When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
To assemble the cake: Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour one half of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries. Serve, or chill for up to 4 hours.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Strawberry - Pecan Cake With Strawberry Cream Cheese Icing
by sgre52160
1 box white or yellow cake mix 1-cup vegetable oil 4 large eggs 1 cup flaked coconut 1 (3 oz) pkg strawberry flavored gelatin 1/2 cup milk 1 cup mashed fresh or frozen strawberries (if using fr
by sgre52160
1 box white or yellow cake mix 1-cup vegetable oil 4 large eggs 1 cup flaked coconut 1 (3 oz) pkg strawberry flavored gelatin 1/2 cup milk 1 cup mashed fresh or frozen strawberries (if using fr
Strawberry Cake With Strawberry Cream Cheese Frosting
by sgre52160
Cake 1 18.25-oz box white cake mix 1 3-oz box strawberry-flavored instant gelatin 15 oz. frozen strawberries in sugar, thawed and pureed 4 large eggs 1/2 cup canola oil 1/4 cup water Combi
by sgre52160
Cake 1 18.25-oz box white cake mix 1 3-oz box strawberry-flavored instant gelatin 15 oz. frozen strawberries in sugar, thawed and pureed 4 large eggs 1/2 cup canola oil 1/4 cup water Combi
Strawberry Cream Cake
by sgre52160
1 (18.25 oz) box white cake mix 1 small box strawberry gelatin 1 cup hot water 1 container whipped topping, thawed 2 cans strawberry pie filling Mix cake according to box directions. Bake in a
by sgre52160
1 (18.25 oz) box white cake mix 1 small box strawberry gelatin 1 cup hot water 1 container whipped topping, thawed 2 cans strawberry pie filling Mix cake according to box directions. Bake in a
Sweet Strawberry Cream Cake
by sgre52160
3/4 cup sour cream 4 eggs 1/2 cup water 1/2 cup oil 1 box strawberry cake mix 1 small box cheesecake or vanilla instant pudding 1 cup white chocolate chips Garnish Confectioners sugar, whipp
by sgre52160
3/4 cup sour cream 4 eggs 1/2 cup water 1/2 cup oil 1 box strawberry cake mix 1 small box cheesecake or vanilla instant pudding 1 cup white chocolate chips Garnish Confectioners sugar, whipp
Strawberry Tunnel Cream Cake
by sgre52160
12 oz prepared angel food cake 2 (oz) pkg cream cheese, softened 14 oz can sweetened condensed milk 1/3 cup lemon juice 1 tsp almond extract 1 cup chopped fresh strawberries, thawed and wel
by sgre52160
12 oz prepared angel food cake 2 (oz) pkg cream cheese, softened 14 oz can sweetened condensed milk 1/3 cup lemon juice 1 tsp almond extract 1 cup chopped fresh strawberries, thawed and wel
view more member recipes
related CDKitchen recipes
Strawberry Lasagna
Strawberry Daiquiri Cake
Strawberry Dump Cake
Double Strawberry Cheese Cake
Susan's Strawberry Dream Cake
Strawberries On A Cloud
Double Strawberry Milk Shake
Almost As Good As Sex Strawberry Cake
Easy Strawberry Shortcake From Cake Mix
Strawberry Punch Bowl Cake