Fresh Strawberry Cream Layer Cake is a delightful dessert perfect for any occasion. You can create a stunning and delicious layered cake that will impress everyone. This recipe is a fantastic addition to your collection of layered cake recipes.
Key Ingredients & Substitutions:
- Fresh Strawberries: Use ripe, sweet strawberries for the best flavor. Frozen strawberries can work in a pinch, but fresh is preferred.
- All-Purpose Flour: Cake flour can be used for an even softer crumb.
- Heavy Cream: Whipping cream is essential for the frosting. Do not substitute with half-and-half.
- Granulated Sugar: Adjust sweetness to your preference.
- Unsalted Butter: Margarine can be used, but butter offers superior flavor.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
For the Whipped Cream Frosting:
- 3 cups heavy cream, very cold
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- 1 cup fresh strawberries, sliced
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 12 slices
- Tools Needed: Three 8-inch round cake pans, electric mixer, mixing bowls, spatula.
Step-by-Step Instructions:
1. Prepare Your Cake Pans
Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper to prevent sticking. Preheat your oven to 350°F (175°C).
2. Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside. This ensures even distribution of leavening agents in your layered cake recipes.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. This step incorporates air for a tender cake texture.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined after each addition. Do not overmix.
6. Bake the Cake Layers
Divide the batter evenly among the three prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
7. Make the Strawberry Filling
In a small saucepan, combine the sliced strawberries, ¼ cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes. Let it cool completely.
8. Prepare the Whipped Cream Frosting
In a large, chilled bowl, whip the very cold heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Be careful not to overbeat, or it will become grainy.
9. Assemble Your Layered Cake
Place one cooled cake layer on your serving plate. Spread about one-third of the strawberry filling over the cake, leaving a small border. Top with a generous layer of whipped cream frosting. Repeat with the second cake layer, more filling, and more frosting. Add the final cake layer and frost the top and sides of the entire cake with the remaining whipped cream.
10. Garnish and Chill
Arrange the fresh sliced strawberries on top of the cake for a beautiful finish. Chill the Fresh Strawberry Cream Layer Cake for at least 30 minutes before slicing and serving. This allows the frosting to set.
Variation Ideas:
- Lemon Zest: Add a teaspoon of lemon zest to the cake batter for a brighter flavor.
- Almond Extract: Replace vanilla extract with almond extract for a different aroma.
- Chocolate Shavings: Sprinkle chocolate shavings between layers or on top for a delightful contrast.
- Different Berries: Experiment with raspberries or blueberries for the filling and garnish.
- Mini Cakes: Bake in smaller pans to create individual layered cake recipes.
Storage Instructions:
Store your Fresh Strawberry Cream Layer Cake in an airtight container in the refrigerator for up to 3 days. The whipped cream can soften over time, so consuming it fresh is recommended. Do not freeze frosted cake, as the texture of the whipped cream will change upon thawing.
Frequently Asked Questions (FAQ):
Can I make the cake layers ahead of time?
Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap once completely cooled and store at room temperature.
Why did my whipped cream not get stiff?
Ensure your heavy cream is very cold, and your bowl and whisk attachments are also chilled. Over-whipping can also cause it to become grainy instead of stiff.
Can I use frozen strawberries for the filling?
While fresh is best, you can use frozen strawberries. Thaw them first and drain any excess liquid before cooking them for the filling.
How do I prevent the cake layers from sticking?
Properly greasing and flouring your pans and lining with parchment paper are crucial steps. Ensure your cakes are completely cool before attempting to remove them.
What if I don’t have three 8-inch cake pans?
You can bake two layers in 9-inch pans and increase baking time slightly. Alternatively, bake two layers and then re-use one pan for the third layer.
Can I reduce the sugar in this recipe?
You can slightly reduce the sugar in both the cake and the filling to your taste. However, don’t reduce it too much as it affects the cake’s texture and moisture.