Strawberry Dream Cake

I make this cake whenever I can ~ it's one of my very favorites. I'm pretty sure I've posted pictures of it before. Here's the recipe, from Cook's Illustrated:


Strawberry Cream Cake



If using a cake pan, you will need one with straight sides that are at least 2 inches high; otherwise, use a springform pan. The cake portion can be made ahead of time, wrapped in a double layer of plastic wrap, and frozen; thaw the frozen cake, unwrapped, at room temperature for about two hours before proceeding with the recipe.


Serves 8 to 10



1 1/4cups cake flour (5 ounces)

1 1/2teaspoons baking powder

1/4teaspoon table salt

1cup sugar (7 ounces)

5large eggs (2 whole and 3 separated), room temperature

6tablespoons unsalted butter , melted and cooled slightly

2tablespoons water

2teaspoons vanilla extract


Strawberry Filling

2pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed

4 - 6tablespoons sugar

2tablespoons Kirsch


Pinch table salt


Whipped Cream

8ounces cream cheese , room temperature

1/2cup sugar (3 1/2 ounces)

1teaspoon vanilla extract

1/8teaspoon table salt

2cups heavy cream



1. FOR THE CAKE: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.


2. In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.


3. FOR THE STRAWBERRY FILLING: Halve 24 of best-looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup). In workbowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups). In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.


4. FOR THE WHIPPED CREAM: When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).


5. TO ASSEMBLE THE CAKE: Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour one half of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries. Serve, or chill for up to 4 hours.

  • Donna aka Miz Booshay PRO 3y

    and she bakes!!!

    it's beautiful
  • Monique 3y

    WOW!!!! This looks so DELICIOUS and beautiful!
  • lauren {elycerose} PRO 3y

    Diyosa Carter I'm sad because I didn't get to eat any of this one. I did, however, lick the entire bowl clean of frosting. I'll definitely make one when we get together.
  • StormchaserMike Photography PRO 3y

    Delicious looking!
  • Wendi Andrews 3y

    Oh my. That looks incredible.
  • Sam 3y

    :O . . . i want this
  • peakbagger_trin 3y

    Have to get my wife to try this!
  • KittyKaht PRO 3y

    That looks super delicious
  • Vickie 3y

    goodness that looks delicious!
  • Ken Robinson PRO 3y

  • maria 3y

    ooooh!! delicious!
  • Schooner Darrow PRO 3y

  • yafu 3y

    awesome! great photos in this stream!!
  • shambalileh 3y

    I made it and it was delicious! Thanks for the recipe.
  • Danielle Nelson PRO 3y

    My friend Katie and I made this a few days ago, thanks to your post... and ohmygoditwasdelicious. Serious. And beautiful. Images will be posted at some point ;-)
  • lauren {elycerose} PRO 3y

    shambalileh Danielle Nelson I'm so glad you made it and liked it!
  • Christopher Holden 2y

    Yum yum. Tré delicio
  • Ilke McAliley 2y

    I am making it today. Could not find good tasty strawberries, I am trying peach with it.
  • Ilke McAliley 2y

    Reporting back on the cake. I mixed sliced peaches with several tablespoons of sugar and 1.5 tbsp of peach schnapps, instead of strawberries. The cake is amazing, I will be adjusting it based on whatever fruit is in season and see how it goes! :))
  • Taina6 1y

    Your amazing creation/catch is invited to our group's pool. Check us out and if you want to join us, please post one and admire 3 using the group's code.
214 faves
Taken on May 10, 2012
  • 50.0 mm f/1.4
  • ƒ/1.4
  • 50.0 mm
  • 1/100
  • 200
  • Flash (off, did not fire)
  • Show EXIF
This photo is in 1 album

Additional info

  • Viewing this photo Public
  • Safety level of this photo Safe
  • S Search
    Photo navigation
    < > Thumbnail navigation
    Z Zoom
    B Back to context