Recipe

Strawberry Whipped Cream Cake Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 month, 2 weeks ago You don’t need a celebration to make this whipped cream cake—strawberry season is reason enough! But if you need inspiration, this beauteous dessert is perfect for a summertime party, a birthday, or just as a way to use berries in their prime. ... More Prep:55m Cook:35m Servings:12	Greekgirrrl
	like strawberry shortcake but much much better

Does this look good? Yeah! / Nope

Fans

ambus

sunny

borinda

lunasea

chriesi

bluewatera

henrie

ahmed1

mumtazcate

Ingredients

For the berries:

2 pints strawberries, rinsed and hulled (about 4 cups)

Pinch kosher salt

1 teaspoon grated lemon zest

1 1/2 teaspoons vanilla extract

2 tablespoons granulated sugar

1 tablespoon freshly squeezed lemon juice (from about 1/2 medium lemon)

For the cake:

2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 cup vegetable oil

1/4 cup water

1 teaspoon lightly packed lemon zest

2 teaspoons vanilla extract

6 large eggs, separated

1 1/2 cups granulated sugar

For the filling:

1/2 cup mascarpone cheese

1/2 cup heavy cream

For the frosting:

2 teaspoons vanilla extract

3 tablespoons granulated sugar

1 1/2 cups heavy cream

Directions

For the berries: Combine all ingredients in a medium nonreactive mixing bowl and toss to thoroughly coat strawberries. Let macerate at room temperature at least 20 minutes before using.

Strain macerated berries, reserving syrup separately.

For the cake: Heat oven to 350°F and position rack in top third of oven. Butter and flour two 8-inch cake pans. Sift flour, baking powder, and salt together into a mixing bowl; set aside.

In the bowl of a stand mixer fitted with the whip attachment, combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 1/4 cups of the sugar. Whip on medium speed, occasionally stopping to scrape down the sides of the bowl, until mixture is airy and light in color, about 5 to 7 minutes. Turn off the mixer and scrape down the sides of the bowl again; add dry ingredients and whip until smooth, about 1 minute more.

In a clean bowl, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more. Using a rubber spatula, fold 1/4 of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined.

Divide batter between prepared cake pans. Bake until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 35 minutes. Remove cakes from the oven, run a knife around the perimeter of each, and turn them out onto wire racks to cool completely. Meanwhile, make the filling and the frosting.

For the filling: Combine mascarpone cheese and heavy cream in the bowl of a stand mixer fitted with the whisk attachment, and whip until stiff peaks form, about 2 minutes. Cover and refrigerate until ready to use.

For the frosting: Place the cleaned bowl of the stand mixer and the whip attachment in the freezer for 10 minutes. Combine vanilla extract, sugar, and heavy cream in the chilled bowl and whip at medium speed until medium peaks form, about 2 minutes.

Cover and refrigerate until well chilled, at least one hour. (The frosting can be prepared up to 12 hours ahead.)

To assemble: Using a long serrated knife, trim the tops of the cakes as necessary so they are level. Place cake rounds on a clean, dry surface and, using a pastry brush, brush 1/2 of the reserved strawberry syrup on the cut side of the first cake round; repeat on the cut side of the second cake round.

Evenly spread 1/4 of the mascarpone filling over the cut side of the bottom cake layer. Arrange strawberries standing upright, stem end down, over the mascarpone layer, trimming tips as necessary to create an even layer. Cover berries with the remaining filling, being sure to fill in any empty space.

Place second cake layer over mascarpone and strawberries, cut side down, pressing gently to secure it. Using an offset spatula or a long, thin spatula, spread 3/4 cup of the frosting in a thin layer over the top and sides of the cake. Return remaining frosting and cake to the refrigerator until frosting on cake is set, about 15 minutes.

Spread the remaining frosting all over the top and sides of the cake. Let sit in the refrigerator at least 15 minutes before serving

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Comments

chriesi 1 month, 2 weeks ago said:
Oh that is lovely!

bluewaterandsand 1 month, 2 weeks ago said:
Looks beautiful and sounds delicious!

ambus 1 month, 2 weeks ago said:
Oh...This looks deeeeeeeeeelicious!

lunasea 1 month, 2 weeks ago said:
I think I am in love with that cake. Stunning and delicious....it's a dream cake come true. High 5 for you, GF - and thanks!!

borinda 1 month, 2 weeks ago said:
I used to make something very similar and it was always a hit. Moist, gorgeous, and cheerful to serve. This is a sure winner.

magali777 1 month, 2 weeks ago said:
I love this recipe and also the presentation, it´s beautiful.
thank you for posting!
Magali

quepidoll 1 month, 2 weeks ago said:
Yum....Thanks for sharing...

henrie 1 month, 2 weeks ago said:
Yum, wish I could give you more then a 5 for this one, flagging it as beautiful also. Great post GF, thanks for sharing. God Bless

sunny 1 month, 1 week ago said:
Absolutely perfect!

drucila 1 month, 1 week ago said:
What a stunning cake. I soo have to try out your recipe. THANK YOU!!

ahmed1 3 weeks, 6 days ago said:
:) Now I realized that I missed a lot...Superb posting!!

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