Strawberry Dream Cake

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    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
    5/2006

    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

    Cake
    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.

    Siréliss {2010}, fussjewelry, and 204 other people added this photo to their favorites.

    View 15 more comments

    1. diyosa 24 months ago | reply

      They served a strawberry cream cake at an event at work today. Thought of you.

    2. miz_booshay 24 months ago | reply

      and she bakes!!!

      it's beautiful

    3. Monique-K 24 months ago | reply

      WOW!!!! This looks so DELICIOUS and beautiful!

    4. lauren {elycerose} 24 months ago | reply

      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.

    5. Wendi Andrews 24 months ago | reply

      Oh my. That looks incredible.

    6. little.lions 24 months ago | reply

      :O . . . i want this

    7. peakbagger_trin 24 months ago | reply

      Have to get my wife to try this!

    8. KittyKaht 24 months ago | reply

      That looks super delicious

    9. jewelflyt 24 months ago | reply

      goodness that looks delicious!

    10. ·maesca· 24 months ago | reply

      ooooh!! delicious!

    11. yafu 23 months ago | reply

      awesome! great photos in this stream!!

    12. shambalileh 23 months ago | reply

      I made it and it was delicious! Thanks for the recipe.

    13. manyfires 23 months ago | reply

      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 ;-)

    14. lauren {elycerose} 23 months ago | reply

      I'm so glad you made it and liked it!

    15. Christopher Holden 12 months ago | reply

      Yum yum. Tré delicio

    16. IlkeMcAliley 10 months ago | reply

      I am making it today. Could not find good tasty strawberries, I am trying peach with it.

    17. IlkeMcAliley 10 months ago | reply

      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! :))

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