Strawberries and Cream Cake

strawberry-and-cream-cake

Strawberries in desserts are always a go-to Valentine’s Day item. Combine those strawberries with cream cheese and I guarantee the people you are spending your Valentine’s Day with will be in love. A light white cake, with a fluffy strawberry cream cheese frosting sets up for one ultimate dessert!

There is something about Valentine’s Day that just gets me excited. Back in elementary school I always remember getting the box of Valentine’s Day cards, then attaching a candy carefully to prepare for passing out the cards on Valentine’s Day. Then in middle school, my friends and I would sneak Valentine’s Day cards into each others lockers (. Now that I am in high school, I still love Valentine’s Day! At school it may just be a typical day, but I am fortunate to have younger cousins so I can throw together a little Valentine’s Day party…  All for their own enjoyment, of course ;).

So this cake does not have to be made for just Valentine’s Day. It would be a great spring/summer cake, a wish it were summer cake (which is why I made this cake), or simply if you are in the mood for a wonderfully strawberry and cream cake. For whatever reason you are making it, I am positive you will love it! Also, I made this cake in five, 6 inch cake pans, but you can also do this in three 6 inch cake pans, or even two 8 or 9 inch cake pans. The directions are for three 6 inch cake pans, so adjust baking times accordingly. Last note: Whipped cream on top? Totally not optional.

Strawberries and Cream Cake

Ingredients:
For the cake:
2 1/4 cups cake flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1.5 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups granulated sugar
1 tablespoon pure vanilla extract
3 eggs
2 egg whites
1 cup buttermilk

For the frosting:
12 strawberries, hulled and quartered
1 tablespoon granulated sugar
1/2 teaspoon salt, divided
4 ounces cream cheese, softened
1 stick (1/2 cup) unsalted butter, softened
3 cups confectioners sugar

For assembly:
Extra strawberries
Whipped Cream

Directions:
For the cake:
1) Preheat oven to 350 degrees. Spray three 6 inch cake pans with cooking spray and set aside.
2) In a small bowl whisk together cake flour, baking powder, baking soda, and salt. Set aside.
3) Using an electric or handheld mixer, beat together butter on medium speed for 2 minutes. Add sugar and beat for another 3-5 minutes on medium-high speed. Beat in vanilla.
4) One at a time, add eggs and egg whites. Scrape down the sides of the bowl as necessary.
5) With the mixer on low, add flour mixture in three batches, alternating with buttermilk, beginning and ending with the flour mixture. Make sure to mix until just combined.
6) Evenly divide cake batter into pans and baking for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then remove and set cakes on wire racks.

For the frosting:
7) In a blender, blend together strawberries, sugar, and 1/4 teaspoon of salt until pureed. Set aside.
8) Using an electric or handheld, beat butter and cream cheese on medium-high speed until smooth, about 4-5 minutes. With the mixer on low, gradually add in confectioners sugar and salt.
9) Fold in strawberry puree into frosting.

For assembly:
10) Decorate cake as desired. Top with extra strawberries and whipped cream. Cake will stay good in the fridge, covered, for up to 3 days.

Recipes adapted from Layered by Tessa Huff

 

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