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Wednesday, July 9, 2014

Strawberries & Cream Cake


For the cake:
  • Your favorite 2, or preferably 3 layer cake. From a box mix is fine. I used White on White Buttermilk Cake
For the strawberry filling:
  • 1½ - 2 c sliced fresh strawberries
  • 1-2 t sugar (or more, depending on how sweet your strawberries are)
For the whipped cream:
  • 1 pint heavy cream, well chilled
  • ¼ c powdered sugar
  • 1 t vanilla
To assemble the cake:
  • Whole or sliced strawberries, as desired


For the cake:
  1. Prepare as per the instructions and set aside to cool.
For the strawberry filling:
  1. Combine the strawberries and sugar in a small bowl, and set aside to allow the juices to release.
For the whipped cream:
  1. Place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and beaters for your hand mixer in the fridge or freezer until they are cold.
  2. Add the cream, powdered sugar, and vanilla to the chilled bowl, and beat on medium-high to high speed until soft peaks form. Do not overbeat, or you will get butter.
To assemble the cake:
  1. Place 1 layer of the cake on a plate, and spread with about a half cup of the whipped cream. Layer on the sliced strawberries (about half, if you are doing a 3 layer cake, all if you are doing 2 layers.
  2. Spread about another half cup of whipped cream on top of the strawberries.
  3. Top with the second cake layer, and, if you are doing 3 layers, repeat with the berries and whipped cream.
  4. Top with the final cake layer, and spread the remaining whipped cream over the top and sides of the cake to cover completely.
  5. Garnish with the whole and/or sliced strawberries, as desired.
If you are making the cake in advance, store in the refrigerator.


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