Strawberry Cream Cake- Everyday Food with Sarah Carey
This video from Everyday Food with Sarah Carey shares a Strawberry Cream Cake dessert recipe that’s twice as delectable as the sum of its parts. The buttery cake soaks up all the yummy strawberry juices, while the whipped cream adds airy richness to the dish.
The base of the Strawberry Cream Cake is a very basic vanilla cake. You start by measuring your one and a half cups of all purpose flour into a mixing bowl. Add two teaspoons of baking powder. Add a teaspoon of kosher salt and them mix all the dry ingredients together.
In the mixer have a stick of room temperature butter and add a cup of granulated sugar to that. Beat it until it is light and fluffy. While that is busy start separating some eggs. You need two egg yolks and two whole eggs. Sarah just adds half a teaspoon of pure vanilla extract directly to the eggs.
Add the eggs to the mixer and beat it in with the butter and sugar mixture. Add the eggs one at a time, which should be relatively easy to do. Now you want to add your dry ingredients that you prepared at the start as well as half a cup of milk.
You alternate the dry ingredients and milk so that they combine properly. An important tip is to make sure that all your ingredients are room temperature.
Once done take the bowl off the mixer and scrape it down one more time to make sure everything is combined together. Pour the mixture into a buttered and floured or parchment lined eight inch cake pan. Have your oven pre-heated to 350 degrees Fahrenheit. Spread your cake batter evenly into the pan.
Put the cake pan in the oven and bake for 30 to 35 minutes. Test to make sure it is baked through by inserting a toothpick into the cake and checking that it comes out clean.
To assemble the Strawberry Cream Cake you will need to make a stabilized whipped cream. Start by sprinkling a teaspoon of unflavored gelatin into a pot with two tablespoons of water in it. Let is just sit there for a minute to soften.
Meanwhile you can start cutting up your Strawberries. Sarah uses a pound of lovely big Strawberries for this dish. Slice them about a quarter of an inch thick. They will be macerated with some sugar. So put the cut strawberries to a bowl and add a quarter cup of sugar. Mix it together lightly and let it just sit for about twenty minutes. Stir every once in a while
Once the gelatin has softened a bit heat it up on a low heat to melt it fully. Now whip one and a half cups of heavy cream with a quarter cup of sugar in the mixer. Start beating this mixture first, and then add the gelatin slowly.
Now all you need is your cooled cake to assemble!
Let you cake cool completely and then slice it in half. Add half of the Strawberries on top of the bottom layer. Then add half of you whipped cream on top of that. Spread the cream evenly around.
Place the top layer of the cake on top of the whipped cream and then add the rest of the whipped cream on top of that. Spread it around but leave an edge so that you can still see the top of the cake. (Tip: Assemble the cake on your cake stand).
Put the cake on the cake stand in the fridge to set. Once the cake has set you will top it off with the rest of the strawberries right before you serve it.