Recipe

Strawberry Cream Cake Recipe

Add Step-by-Step Photos	Akarlin / All my dishes 2 years, 6 months ago This is a great cake for a special occasion (birthday, anniversary, dinner party, etc.). I got this recipe from Redbook magazine. I am always reluctant to make any desserts that require precise decorating or assembly so I was a little hesitant. But,... More Prep:75m Cook:30m Servings:12	Akarlin
	cake dessert sweets strawberry

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Ingredients

For Cake:

2 1/4 cups cake flour (not self-rising)

2 tsp baking powder

1/4 tsp salt

3/4 cup milk

1 1/2 tsp vanilla extract

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1 1/2 cups sugar

3 large eggs

For Filling:

1 lb strawberries, hulled, sliced

1/4 cup sugar

6 oz. raspberries

1/2 cup strawberry jam

For Frosting:

2 cups heavy cream

1/4 cup sour cream

1/4 cup confectioners' sugar

1 tsp vanilla extract

Directions

Cake: Heat oven to 350 degrees F. Grease 2 (9-inch) round cake pans. Line bottoms with waxed paper. Grease paper and flour pans, tapping out excess flour. Sift cake flour, baking powder, and salt into a small bowl. Combine milk and vanilla in a glass measuring cup.

In a bowl, with an electric mixer on low speed, beat butter until creamy. Gradually beat in sugar. With mixer on medium speed, beat butter mixture 4 minutes. Beat in eggs, 1 at a time, until well blended.

With mixer on low speed, beat in flour mixture in thirds, alternating with milk mixture, just until blended. Spoon batter into prepared pans and spread evenly. Bake 30 to 35 minutes, or until cake tester comes out clean. Place pans on wire rack and cool 10 minutes. Run a knife around sides and invert cakes onto rack to cool completely.

Filling: Combine strawberries and sugar in a large bowl. Let stand 15 minutes, stirring occasionally, until sugar dissolves and juices form. Gently stir in raspberries.

Frosting: In a large bowl, with mixer on high speed, beat frosting ingredients until stiff.

Peel waxed paper off cake layers. Spread one cake layer with 1/4 cup of the jam. Spoon 1 1/2 cups of the berry mixture over jam, spreading evenly. Spread with 3/4 cup of the frosting. Top with second cake layer. Spread with the remaining jam. Frost cake. Serve cake with the remaining berry mixture.

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Comments

thepiggs 2 years, 6 months ago said:
This looks great! I will have to give this a try.

akarlin 2 years, 6 months ago said:
Let me know how it goes!!

maryeaudet 2 years, 5 months ago said:
Beautiful! and a great picture!

winkaway 2 years, 1 month ago said:
Very pretty.

romy 2 years, 1 month ago said:
I tried this, it was delicious. I had trouble with the frosting, though; it never reached a spreadable consistency and eventually turned into a hard ball! I had use canned frosting. Still it was yummy and impressed my guests at a dinner party.

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