Thursday, May 20, 2010

Strawberry Cream Cake

At 9:00 PM on Sunday night, I somehow managed to get scammed by Alex into making this cake.  Now, it doesn't really take a lot of convincing to get me to bake something, but it was late and I'm really surprised it came out so well.

We were enjoying the cake by 10:30 PM.

Luckily, I usually have basic baking ingredients on hand and it came together really quickly and easily.  The day before, I had attempted to make some little vanilla custard pies that didn't work out, so I had some heavy cream and fresh strawberries in the fridge.  So, when I saw this recipe in my favorite baking book (Thanks, Julie!), I knew it would be perfect.

Perfect White Cake
adapted from Little Cakes by Susan Wagonner

2 large egg whites
3/4 tsp vanilla
1/2 c. milk, at room temperature
1 1/2 c. sifted cake flour
2 tsp baking powder
1/4 tsp salt
3/4 c. sugar
1/4 c. plus 2 tbsp unsalted butter, at room temperature.

Pan:  8-inch round pan, greased and floured.

1.  Combine the egg whites, vanilla and 2 tbsp of the milk. Stir lightly and set aside.

2.  In a mixing bowl, combine the flour, baking powder, salt and sugar.  Stir to combine thoroughly.  Add the butter and remaining milk.  Stir to combine, and then beat for about 2 minutes.  Add half of the egg mixture and beat well.  Repeat with remaining half.  Pour into the prepared pan and bake at 350 degrees for approximately 30 minutes.

Whipped Cream
adapted from Little Cakes by Susan Wagonner

1 c. heavy cream
1 to 2 tbsp sugar
1/2 tsp vanilla extract

1.  At least 1 hour before or more before whipping the cream, place both the bowl and the whisk or beaters in the refrigerator (or 15 minutes in freezer, if you're rushed).  Also, be sure your cream is chilled.

2.  Begin on low speed and beat for about 30 seconds, until small bubbles appear.  Increase the speed to medium and beat another 30 seconds, then increase to high speed.  Be sure to move the beaters around in the bowl and to scrape the sides with a spatula to make sure all the cream is being whipped.

3.  When the whipped cream gains volume and the beaters begin to leave soft trails, add the sugar and vanilla.  Continue to whip and scrape sides frequently.

4.  Beat until cream doubles in volume and forms firm peaks.  When it does this, stop.

Assemble the Cake:

Clean and cut 1 pint fresh strawberries.  Select 4 nicely shaped berries and reserve as a garnish.  Cut remaining berries into quarters, sprinkle with a little sugar and set aside.  Make a double batch of whipped cream and set in the refrigerator until ready for use.  Cut the cooled white cake into two layers.  Arrange the quartered berries over the bottom half of the cake, spooning a bit of juice between the berries.  Spread half of the whipped cream over the berries.  Place the top half back on cake and spread with the remaining whipped cream.  Cut the 4 reserved berries in half and arrange on the whipped cream.  Store in the refrigerator.



  1. hola prima se ve delicioso este pastel , como quisiera probarlo ,me da mucho gusto que esten todos bien ,saludos para toda la familia

  2. This Cake looks Delicious. Can't wait to try it.