Strawberry Cream Cake

My father in laws 80th birthday was this past fall and we wanted to make him a special cake.

This “Strawberry Cream Cake”, adapted from Williams-Sonoma TASTE Magazine,Layers of Delight,” by Emily Luchetti (Spring 2002), worked out perfectly.

I will say that personally I’m not a huge fan of the crème fraîche frosting and would substitute it with just regular whipping cream or mascarpone cheese next time.

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Strawberry Cream Cake 

Serves 8 – 10

Ingredients:Print This Recipe

For the cake:

1 1/4 cups all-purpose flour

2 1/2 tsp. baking powder

1/8 tsp. salt

5 eggs, separated

1 1/4 cups granulated sugar

5 Tbs. boiling water

1 1/2 tsp. vanilla extract

Grated zest of 2 lemons

For the strawberry cream filling:

2 cups fresh strawberries, hulled and thinly 
 sliced, plus more for garnish

1 tsp. fresh lemon juice

4 to 6 Tbs. granulated sugar

2 cups crème fraîche

2/3 cup heavy whipping cream

1 tsp. vanilla extract


Confectioners’ sugar for dusting

Directions:

  • Preheat an oven to 350°F. Line the bottom of a 9-inch spring form pan with parchment paper.
  •  To make the cake, sift together the flour, baking powder and salt. Set aside.
  •  In the bowl of a stand mixer fitted with the whisk attachment, whip together the egg yolks and sugar on high speed until thick; the mixture will still be grainy.
  • Reduce the speed to medium-low and add the boiling water.
  • Turn off the mixer and scrape down the sides and bottom of the bowl.
  • Increase the speed to high and whip again until thick.
  • Stir in the vanilla extract and lemon zest.
  • Reduce the speed to low and stir in the flour mixture.
  •  In a separate bowl, whip the egg whites on medium-low speed until frothy.
  • Increase the speed to medium-high and whip until thick and smooth; the mixture should not look dry.
  • Fold half of the whites into the batter, then fold in the remaining whites.
  •  Gently spread the batter in the prepared pan. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 30 minutes.
  • Let the cake cool in the pan for 10 minutes.
  • Run a knife around the inside edge of the pan and remove the ring.
  • Invert the cake and remove the base of the pan.
  • Carefully peel off the parchment.
  • Transfer the cake to a wire rack and let cool completely.
  • Using a serrated knife, cut the cake horizontally into 3 layers.

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To make the filling:

  • Place the 2 cups strawberries in a bowl.
  • Stir in the lemon juice and 2 Tbs. of the granulated sugar.
  • Taste for sweetness; depending on the berries’ ripeness, you may need to add an additional 1 to 2 Tbs. more sugar.
  •  In the bowl of a stand mixer fitted with the whisk attachment, combine the crème fraîche, cream, vanilla and the remaining 2 Tbs. granulated sugar.
  • Whip on medium-high speed until soft peaks form and the cream holds its shape.

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Putting it all together:

  • Place 1 cake layer on a cake stand or serving plate.
  • Arrange one-third of the strawberries and their juices over the cake.
  • Spread one-third of the cream over the berries.
  • Repeat the layering process with the remaining 2 cake layers, berries and cream, ending with a layer of cream.
  •  Before serving, dust the top of the cake with confectioners’ sugar and garnish with additional berries.
  • Cut with a serrated knife. 

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