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Strawberry Cream Cake Recipe

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This recipe for Strawberry Cream Cake is from Kropf-Higgins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 ¼ cups cake flour (5 ounces)
1 ½ teaspoons baking powder
¼ teaspoon table salt
1 cup sugar (7 ounces)
5 large eggs (2 whole and 3 separated), room temperature
6 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons water
2 teaspoons vanilla extract

Strawberry Filling:
2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
4 - 6 tablespoons sugar
2 tablespoons Kirsch
pinch table salt

Whipped Cream:
8 ounces cream cheese, room temperature
½ cup sugar (3 1/2 ounces)
1 teaspoon vanilla extract
⅛ teaspoon table salt
2 cups heavy cream

Directions:
Directions:
BEFORE YOU BEGIN: If using a cake pan, you will need one with straight sides that are at least 2 inches high; otherwise, use a springform pan. The cake portion can be made ahead of time, wrapped in a double layer of plastic wrap, and frozen; thaw the frozen cake, unwrapped, at room temperature for about two hours before proceeding with the recipe.

INSTRUCTIONS FOR THE CAKE: Adjust oven rack to lower-middle position and heat oven to 325 degrees. 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 tablespoons sugar in a mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.

In the clean bowl of a standing mixer fitted with the whisk attachment, beat the remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons 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 the 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 of the best-looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in a medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup). In the work bowl of a food processor fitted with a metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups). In a small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add a pinch of salt, and toss to combine. Set aside until the cake is cooled.

FOR THE WHIPPED CREAM: When cake has cooled, place cream cheese, sugar, vanilla, and salt in a bowl of a standing mixer fitted with the whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down the bowl with a rubber spatula as needed. Reduce speed to low and add heavy cream in a 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 a large serrated knife, slice the cake into three even layers. Place bottom layer on a cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around the perimeter of the cake layer. Pour one half of pureed berry mixture (about 3/4 cup) in the center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over the berry layer, leaving a 1/2-inch border from the edge. Place a 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 the last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries. Serve, or chill for up to 4 hours.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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