Indulge in a truly delightful dessert with this Strawberry Cream Cake, a perfect example of soft cake recipes that will impress everyone. You will create a tender, moist cake layered with luscious strawberry cream, making it an irresistible treat. This recipe is surprisingly simple, even for beginner bakers, and promises a stunning result.
Key Ingredients & Substitutions:
- All-purpose flour: You can substitute with a 1:1 gluten-free baking blend for a gluten-free option.
- Granulated sugar: Use coconut sugar for a slightly less refined sweetness.
- Fresh strawberries: Frozen strawberries work too; just thaw and drain any excess liquid.
- Heavy cream: For a dairy-free version, use full-fat coconut cream (chilled overnight).
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
For the Strawberry Cream:
- 2 cups fresh strawberries, hulled and diced
- ¼ cup granulated sugar (adjust to taste)
- 1 ½ cups heavy cream, very cold
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Servings: 8-10 slices
- Tools Needed: 8-inch round cake pan, electric mixer, mixing bowls.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper for easy removal. This ensures your soft cake recipes bake perfectly.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside for later. This step helps distribute the leavening agents evenly.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air, making your cake wonderfully tender.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined. Do not overmix at this stage.
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 just until combined after each addition. Be careful not to overmix the batter.
6. Bake the Cake
Pour the batter into your prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
7. Prepare the Strawberry Purée
While the cake cools, combine the diced strawberries and ¼ cup granulated sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes. Mash them lightly with a fork, then let the purée cool completely.
8. Whip the Cream
In a separate large, chilled bowl, beat the very cold heavy cream with the powdered sugar and vanilla extract until stiff peaks form. This will be the base of your delightful strawberry cream.
9. Fold in Strawberry Purée
Gently fold the cooled strawberry purée into the whipped cream. Do this carefully to maintain the cream’s airy texture. Now you have a beautiful, flavorful strawberry cream for your soft cake recipes.
10. Assemble the Cake
Once the cake is completely cool, slice it horizontally into two even layers. Place one layer on a serving plate and spread half of the strawberry cream evenly over it. Top with the second cake layer and spread the remaining cream on top.
11. Chill and Serve
Refrigerate the Strawberry Cream Cake for at least 30 minutes to allow the cream to set. Garnish with fresh strawberries if desired, then slice and serve. You have successfully created one of the most delicious soft cake recipes!
Variation Ideas:
- Lemon Zest: Add 1 tablespoon of lemon zest to the cake batter for a brighter flavor.
- Berry Medley: Use a mix of raspberries and blueberries along with strawberries in the cream for a mixed berry delight.
- Chocolate Drizzle: Drizzle melted white chocolate or dark chocolate over the top for an elegant touch.
Storage Instructions:
Store your Strawberry Cream Cake in an airtight container in the refrigerator for up to 3 days. Because of the fresh cream, it is not recommended to freeze this cake as the texture of the cream may change upon thawing.
Frequently Asked Questions (FAQ):
Can I use frozen strawberries for the cream?
Yes, you can. Thaw them completely and drain any excess liquid before cooking them with sugar.
My cake sank in the middle, what went wrong?
This often happens if the oven door was opened too early during baking, or if the cake was underbaked. Ensure your oven temperature is accurate.
How do I prevent my whipped cream from weeping?
Ensure your cream is very cold and do not overmix it. You can also add a tablespoon of cornstarch to the powdered sugar for extra stability.
Can I make the cake layers ahead of time?
Absolutely! Bake the cake layers, let them cool completely, wrap them tightly in plastic wrap, and store them at room temperature for up to 2 days, or freeze for up to 2 weeks.
What kind of milk should I use?
Any dairy milk (whole, 2%, or skim) will work. For a dairy-free option, use almond milk or soy milk.
Why is my cake not as soft as other soft cake recipes?
Ensure you are not overmixing your batter, which can develop the gluten and result in a tougher cake. Also, accurately measure your ingredients.