Strawberries are everywhere now and when I saw this yummy looking cake on Martha’s newsletter I could not resist it. Who doesn’t love strawberries and whipped cream. That is what I call a match made in heaven and then add a nice layer of yellow cake to soak up all that good strawberry juice. I’m telling you that it is perfect!
I made three of these in one week that’s just how good they are. Make a one layer cake and then split it, cut up strawberries, whip up some cream and you have yourself a fancy dessert that is a show stopper.
This cake is not what I expected. Not to say that is it not delicious because it is. I was just expecting a much different texture. The texture is more coarse which really works well holding up to the strawberries and soaking up all that goodness.
Here are some tips that you might find helpful in making this beautiful dessert:
- Have all of the ingredients at room temperature.
- For a taller cake use an 8 inch pan. I tried both an 8 inch and a 9 inch pan. The 9 inch layer I found to be easier to serve.
- Line the pan with parchment paper or wax paper. Butter and flour the paper and the side of the pan. You will want the sides of your cake to look beautiful . This way none will stick to the side of the pan.
- Once the flour is added just mix until combined. Don’t go crazy mixing.
- Watch the cooking time carefully. My cake cooked in about 30 minutes, but your oven could be faster or slower.
- Cool in the pan 10 minutes before removing. It will fall apart if you try to remove while it is hot.
- Cool completely before splitting the layer. Again if it is too hot it will fall apart.
- I don’t know about you, but I don’t own a sauce pan small enough for just 2 tablespoons of water to dissolve the unflavored gelatin needed for the whipped cream. I found that my metal measuring cups worked well as a small pan.
- Top the cake with the last of the strawberries right before serving.
- Stand back and listen to the compliments.
Cake Batter made in heaven:
The star of the show – Strawberries:
Slice strawberries and add a little sugar:
To add to the whipping cream need is unflavored gelatin stirred in cold water then dissolved over low heat. Note here that I used my All clad measuring cup as a small saucepan.
Ready for the refrigerator:
Strawberry Cream Cake from Martha
Yield: 12 servings
- ½ cup (1 stick) unsalted butter, room temperature
- 1 ½ cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar, divided (1/2 cup for cake, ¼ cup strawberries, ¼ cup whipped cream)
- 2 large eggs plus 2 large egg yolks
- ½ teaspoon vanilla extract
- ½ cup whole milk
- 1 lb. strawberries, hulled and thinly sliced
- 1 teaspoon unflavored gelatin ( from a ¼- ounce envelope)
- 1 ½ cups heavy whipping cream
- Preheat oven to 350 degrees.
- Cut out parchment paper for pan.
- Butter the bottom of the pan and place paper in pan.
- Butter paper and the sides of the pan. Flour the paper and sides my placing a tablespoon of flour in the pan shake the pan until the bottom and sides are covered. Empty excess flour from the pan.
- In a medium bowl whisk together flour, baking powder, and salt.
- In another bowl beat together sugar and butter with an electric mixer until light and fluffy.
- Add eggs and egg yolks one at a time, beating after each addition.
- Beat in vanilla.
- On a low speed beat in flour and milk alternately. Begin with 1/3 of the flour mixture , add half the milk, another 1/3 of flour, rest of milk, lastly the flour. Beat only till it is just combined.
- Spread batter in prepared pan.
- Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes.
- Cool in the pan for 10 minutes.
- Invert onto a wire rack to cool completely.
- Using a serrated knife, split cake in half horizontally.
- Place the bottom half, cut side up, on a serving plate.
- For topping: In a large bowl combine strawberries and ¼ cup sugar. Set aside.
- Place 2 tablespoons cold water in a small saucepan ( I used a metal measuring cup), and sprinkle with gelatin: let soften 5 minutes.
- Place saucepan over very low heat; stir until gelatin is dissolved. Remove from heat; cool.
- Beat cream until slightly thickened and gradually add the remaining ¼ cup sugar. Beat until very soft peaks form. Add gelatin mixture; beat until soft peaks form.
- Arrange half strawberries over bottom cake layer; top with half of whipped cream. Leave a 1 inch border.
- Cover with the top of the cake cut side down. Top with the remaining whipped cream, leaving a 1 inch border.
- Refrigerate cake and the remaining strawberries separately.
- When ready to serve top with the remaining strawberries.
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