Strawberries ‘n Cream Cake

With its light and airy texture, Strawberries ‘n Cream Cake is a delightful dessert that brings summer to your plate any time of the year. The combination of fresh strawberries and homemade whipped cream makes this cake perfect for birthdays, picnics, or family gatherings. Its unique pound-cake-like texture ensures that every slice is moist and flavorful, making it a standout choice among strawberry desserts.

Why You’ll Love This Recipe

• Fresh Ingredients: The use of fresh strawberries elevates this cake, giving it a burst of natural sweetness and vibrant color.
• Homemade Whipped Cream: Skip the store-bought stuff! Making your own whipped cream adds richness and flavor that cannot be matched.
• Versatile Serving Options: This cake can be served as a stunning centerpiece for special occasions or as a simple treat for everyday enjoyment.
• Easy to Make: With straightforward steps, even beginner bakers can successfully whip up this delicious dessert.
• Impressive Layers: The three layers of fluffy cake and strawberries create a visually appealing dessert that will impress your guests.

Tools and Preparation

Before you start baking your Strawberries ‘n Cream Cake, gather the following tools. These will help you achieve the best results.

Essential Tools and Equipment

• Mixing bowls
• Electric mixer
• Tube pan
• Measuring cups and spoons
• Rubber spatula
• Knife

Importance of Each Tool

• Electric Mixer: This tool is essential for beating egg whites to achieve those glossy peaks necessary for a light cake texture.
• Tube Pan: Using an ungreased tube pan allows the cake to rise properly while also providing easy cooling by inverting it.

Ingredients

With fresh strawberries, homemade whipped cream, and a pound-cake-type texture, Strawberries ‘n Cream Cake is the perfect strawberry dessert.

Ingredients:
– 6 eggs, separated
– 1 ½ cups sugar, divided
– 3 tablespoons lemon juice
– 3 tablespoons vegetable oil
– 2 tablespoons water
– 1 ¾ cup flour
– ½ teaspoon salt
– 16 oz carton heavy whipping cream (more if you want to decorate)
– ½ cup confectioners’ sugar
– ½ teaspoon vanilla extract
– 5 cups sliced fresh strawberries

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Strawberries ‘n Cream Cake

Step 1: Prepare Egg Whites

Separate the eggs and place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. This helps them whip up better.

Step 2: Preheat the Oven

Preheat the oven to 325 degrees. In another bowl, whisk the egg yolks until slightly thickened. Gradually add ¾ cup of sugar while whisking until thick and lemon-colored. Beat in the lemon juice, vegetable oil, and water. Combine the flour and salt before adding it to the yolk mixture.

Step 3: Beat Egg Whites

Beat the egg whites on medium speed until soft peaks form. Gradually add the remaining (¾ cup) sugar one tablespoon at a time while beating on high until glossy peaks form.

Step 4: Combine Mixtures

Fold one-fourth of the egg whites into the yolk mixture. Then add the entire yolk mixture into the remaining egg whites and gently fold in using low speed on your mixer for only a few seconds.

Step 5: Bake Cake

Gently spoon the batter into an ungreased tube pan; smooth out the top. Bake at 325 degrees for 35–45 minutes or until it springs back when lightly touched. The top should be nicely browned. Immediately invert the pan to cool completely.

Step 6: Make Whipped Topping

Put your mixing bowl in the fridge to chill; this helps the cream whip up better. In a large bowl, beat heavy cream until it begins to thicken. Add confectioners’ sugar and vanilla; continue beating until stiff peaks form.

Step 7: Assemble Cake Layers

Run a knife around both sides and center of the pan; remove the cake from it. Split into three horizontal layers. Place one layer on a serving plate; top with some whipped cream and sliced strawberries before repeating with other layers.

Step 8: Finish Decorating

Top with remaining cake layer; spread leftover whipped cream over top and sides of cake. Arrange additional sliced strawberries on both sides and top of cake.

Step 9: Chill Before Serving

Keep refrigerated until ready to serve for optimal freshness!

How to Serve Strawberries ‘n Cream Cake

Serving Strawberries ‘n Cream Cake can elevate any gathering or celebration. With its delightful layers of cake, fresh strawberries, and creamy topping, this dessert is not only delicious but also visually appealing.

For a Classic Presentation

• Slice and Serve: Cut the cake into generous slices and serve on individual plates for a classic dessert presentation.
• Garnish with Mint: Add a sprig of fresh mint on top of each slice for a pop of color and freshness.

At a Summer Picnic

• Portable Portions: Cut smaller squares of cake and place them in individual cups for easy transport.
• Add Fresh Berries: Include extra sliced strawberries on top to enhance the flavor and look.

As a Birthday Treat

• Decorate with Candles: Place candles on top for birthdays; it adds a festive touch.
• Serve with Ice Cream: Offer vanilla ice cream on the side to complement the flavors of the cake.

For an Afternoon Tea

• Mini Slices: Serve smaller slices along with tea; it pairs wonderfully with a cup of Earl Grey or chamomile.
• Tea Pairing Suggestions: Match with light herbal teas that won’t overpower the cake’s sweetness.

How to Perfect Strawberries ‘n Cream Cake

To make your Strawberries ‘n Cream Cake truly stand out, consider these helpful tips for perfection.

• Bold Egg Separation: Ensure eggs are at room temperature before separating. This helps achieve better volume when whipping the whites.
• Bold Accurate Measurements: Use precise measurements for ingredients, especially sugar, as this affects texture and sweetness.
• Bold Fluffing Technique: When folding egg whites into the yolk mixture, do so gently to maintain airiness which leads to a light cake.
• Bold Cooling Method: Invert the tube pan immediately after baking; this prevents the cake from collapsing as it cools.
• Bold Whipping Time: Make sure your mixing bowl is cold when whipping cream; it helps form stiff peaks more effectively.

Best Side Dishes for Strawberries ‘n Cream Cake

Pairing side dishes with Strawberries ‘n Cream Cake can enhance your meal experience. Here are some delightful options that go well with this sweet treat.

1. Fresh Fruit Salad: A mix of seasonal fruits adds freshness and balances the sweetness of the cake.
2. Classic Vanilla Ice Cream: The creaminess of vanilla ice cream complements the strawberry flavors beautifully.
3. Lemon Sorbet: A refreshing lemon sorbet provides a tangy contrast to the rich creaminess of the cake.
4. Chocolate Covered Almonds: These add a crunchy texture and chocolatey flavor that contrasts nicely with the soft cake.
5. Cheese Platter: A selection of mild cheeses pairs well with strawberries and offers a savory element to your dessert spread.
6. Nutty Granola Bars: Serve these crunchy bars alongside for added texture and health benefits while snacking.

Common Mistakes to Avoid

When making Strawberries ‘n Cream Cake, avoiding common pitfalls can ensure a perfect dessert. Here are some mistakes to watch out for:

• Skipping egg separation: Not separating the egg whites from the yolks can lead to a denser cake. Make sure to separate them and let the whites come to room temperature for better whipping.

• Overmixing the batter: Mixing too much can result in a tough cake. Gently fold in the egg whites to maintain a light texture.

• Ignoring oven temperature: Baking at the wrong temperature can affect how the cake rises. Always preheat your oven and check with an oven thermometer if necessary.

• Using warm ingredients: Warm ingredients can affect how well your cream whips. Chill your mixing bowl and heavy cream beforehand for best results.

• Not cooling the cake properly: Removing the cake from the pan too soon can cause it to break. Let it cool completely while inverted in the pan.

Storage & Reheating Instructions

Refrigerator Storage

• Store Strawberries ‘n Cream Cake in an airtight container.
• It will last for up to 3 days in the refrigerator.
• To keep berries fresh, add them just before serving if possible.

Freezing Strawberries ‘n Cream Cake

• Wrap individual slices of cake tightly in plastic wrap.
• Place wrapped slices in an airtight container or freezer bag.
• The cake can be frozen for up to 2 months.

Reheating Strawberries ‘n Cream Cake

• Oven: Preheat to 350°F (175°C). Place slices on a baking sheet and cover with foil. Heat for about 10-15 minutes until warmed through.

• Microwave: Place a slice on a microwave-safe plate. Heat for 20-30 seconds, checking every 10 seconds to avoid overheating.

• Stovetop: Use a non-stick skillet over low heat. Heat each slice for about 2-3 minutes per side.

Frequently Asked Questions

How do I make homemade whipped cream for Strawberries ‘n Cream Cake?

To make homemade whipped cream, beat heavy cream until it starts to thicken. Add confectioners’ sugar and vanilla extract, then continue beating until stiff peaks form.

Can I use frozen strawberries instead of fresh?

Yes, but fresh strawberries will yield the best flavor and texture. If using frozen, thaw them first and drain excess liquid before adding them to your cake.

How long does Strawberries ‘n Cream Cake last?

When stored properly in the refrigerator, this cake lasts up to 3 days. For longer storage, you can freeze it for up to 2 months.

Can I customize my Strawberries ‘n Cream Cake?

Absolutely! You can add other fruits like blueberries or raspberries or even incorporate chocolate chips into the batter for added flavor.

What should I serve with Strawberries ‘n Cream Cake?

This delightful cake pairs well with a scoop of vanilla ice cream or a drizzle of chocolate sauce for extra indulgence.

Final Thoughts

Strawberries ‘n Cream Cake is not only visually stunning but also deliciously satisfying. Its combination of fresh strawberries, light whipped cream, and soft cake texture makes it perfect for any occasion. Feel free to customize this recipe by adding your favorite fruits or flavors! Give it a try; your taste buds will thank you!

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Strawberries ‘n Cream Cake

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• Author: Jennifer
• Total Time: 1 hour 15 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the light and airy delight of Strawberries ‘n Cream Cake, a dessert that captures the essence of summer with every bite. This cake features layers of moist, pound-cake-like texture complemented by fresh strawberries and rich homemade whipped cream, making it an ideal choice for birthdays, picnics, and family gatherings. Not only is this dessert visually stunning with its impressive layers, but it also boasts a burst of natural sweetness that will enchant your taste buds. Perfect for bakers of all skill levels, this recipe ensures a delightful experience from start to finish.

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Ingredients

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• 6 eggs, separated
• 1 ½ cups sugar, divided
• 3 tablespoons lemon juice
• 3 tablespoons vegetable oil
• 2 tablespoons water
• 1 ¾ cup flour
• ½ teaspoon salt
• 16 oz carton heavy whipping cream (more if you want to decorate)
• ½ cup confectioners’ sugar
• ½ teaspoon vanilla extract
• 5 cups sliced fresh strawberries

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Instructions

1. Preheat oven to 325°F (163°C).
2. Separate eggs, placing whites in a bowl at room temperature.
3. Whisk yolks with ¾ cup sugar until thickened; add lemon juice, oil, and water.
4. Combine flour and salt; fold into yolk mixture.
5. Beat egg whites until soft peaks form; gradually add remaining sugar until glossy.
6. Gently fold yolk mixture into whites; pour into an ungreased tube pan and bake for 35-45 minutes.
7. Cool upside down before removing from the pan.
8. For the whipped cream, beat chilled heavy cream with confectioners' sugar and vanilla until stiff peaks form.
9. Layer cake with whipped cream and sliced strawberries, garnishing as desired.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 295
• Sugar: 23g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 95mg