Strawberries & Cream Cake

By foodiva

Ingredients

• Strawberries:
• 1 1/4 cups (5oz/140 grams) cake flour (5 oz)
• 1/2 teaspoon (2 ml) baking soda
• 1/4 teaspoon (1 ml) salt
• 3/4 cup (150 grams) granulated sugar (divided use)
• 1/2 cup (120 ml) buttermilk
• 1/4 cup (60 ml) vegetable oil
• 1 teaspoon (5 ml) vanilla extract
• 3 large eggs, separated – room temp if possible
• 1 teaspoon (5 ml) lemon zest
• 1 tablespoon (15 ml) fresh lemon juice
• 1 tablespoon (12 grams) granulated sugar
• 1/2 tablespoon (7 ml) lemon juice
• 1 pint strawberries, trimmed and sliced
• Cheese Mixture:
• 3 oz (85 grams) cream cheese or mascarpone
• 1 tablespoon (12 grams) granulated sugar*
• 1/2 cup (120 ml) heavy cream
• 1/2 teaspoon (2 ml) vanilla extract
• Topping
• 1 1/2 (360 ml) cups whipping cream
• 2 1/2 tablespoons (30 grams) granulated sugar**
• 1 1/2 teaspoons (7 ml) vanilla extract

Details

Servings 1
Adapted from cookiemadness.net

Preparation

Step 1

Cheese Mixture:

Preheat oven to 350 degrees F (180 degrees C). Spray a 9 inch round springform pan with flour-added cooking spray.

Combine the flour, baking soda, salt and 1/2 cup of the granulated sugar in a mixing bowl and stir well.

Whisk the buttermilk,  oil, vanilla and egg yolks together in a second bowl, then add to flour mixture and stir until smooth. Add lemon zest and lemon juice and mix well.

Whip egg whites until soft peaks form. Slowly add the reserved ¼ cup sugar to the whites. Whisk the cake batter into the egg whites until well blended. Pour the batter into the pan.

While cake is baking, mix the sugar and lemon juice;toss with the strawberries. Chill until close to serving time.

Prepare the filling: Combine the cream cheese (or mascarpone) and sugar and beat for 1 minute. Beat in the cream, sugar and vanilla; beat until creamy and smooth, scraping side of bowl.

Prepare the topping: Beat 1 1/2 cups cream until stiff peaks begin to form. Beat in sugar and vanilla.

Assemble: Cut cake in half horizontally through center to make two layers. Spread the cream cheese mixture across cut side of cake. Spread strawberries over cream cheese mixture and drizzle the liquid from the macerated strawberries over berries and cream.

For a real summer treat, use softened vanilla ice cream instead of the topping & cheese mixtures…set up in a parchment or plastic-lined springform pan. Freeze till firm. It’s delish!

I came her yesterday looking for a strawberry cake recipe…lol! My sister’s birthday is today and she requested a strawbery cake but wanted one similar to one our uncle used to make. I finally found a recipe I was happy with and made it this morning. Yours looks yummy!

What’s funny is this cake has been in the refrigerator for almost a day and a half and the cream isn’t droopy at all. I didn’t add gelatin or anything and it’s holding up great! I suspect it will droop by tonight.

This looks AWESOME! I love strawberries and cream cheese just make them even better.

Yum, Anna! What a perfect spring time treat. I love the use of strawberries. In fact, I just went to my local market this morning and got a basket of the most beautiful strawberries. I might just have to make this cake now…I think your post is totally a sign!

Oh, man, that photo just makes my mouth water. What a great filling, and everything else. Waiting for our awesome local strawberry stand to open here – should be soon! I’m making this for sure.

Mmmmm! I may even make this for an Easter dessert!

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