This recipe is for Strawberry Cream Cake, but I thought Dreamy Strawberry Cake was more apt because when I dream of strawberry cake, this is what I envision. Dense but not too heavy cake with ample amounts of fluffy whipped cream and sweet slices of strawberry. E made this cake for her wedding helpers, who went over to her house to assemble bouquets and finish the favors. I showed up, saw that most of the work had been done, and promptly dug into the cake. I was so busy stuffing the cake into my mouth that I forgot to take a photo! Luckily, E’s brother Z did.
As for the recipe, I’ve never made it, so I can’t speak for the actual preparation. E notes that, “[A] alters it by macerating the berries with lemon juice and omitting the Kirsch and I did the same.”
Enjoy! And then send some my way.
(Dreamy) Strawberry Cream Cake
Serves 8 to 10.
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.
1 1/4 cups cake flour (5 ounces)
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup sugar (7 ounces)
5 large eggs (2 whole and 3 separated), room temperature
6 tablespoons unsalted butter , melted and cooled slightly
2 tablespoons water
2 teaspoons vanilla extract
2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried,
4 – 6 tablespoons sugar
2 tablespoons Kirsch
Pinch table salt
8 ounces cream cheese , room temperature
1/2 cup sugar (3 1/2 ounces)
1 teaspoon vanilla extract
1/8 teaspoon table salt
2 cups 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.