Posted by Grace Massa Langlois on Saturday, 30th April 2011

I love Butter Cake.  And I love strawberries and freshly whipped cream. What I love even more? – Cream, strawberries and cake combined together in one scrumptious dessert – Strawberry and Cream Cake.

A photo of Strawberry and Cream Cake on a red cake stand displayed with white dessert dishes, red napkins and an antique silver cake lifter.

What I don’t love? – When my freshly whipped cream separates by the next day – so frustrating!  When I’ve made this cake in the past I’ve whipped my cream and assembled the cake right before serving.  It’s unfortunate because the cake is much more flavourful when you can chill it for a day.  Why you ask? – Because the cake soaks up the strawberry juices.

A photo of a Strawberry Cake layered with Sweetened Whipped Cream on a red cake stand.

When I spotted Martha’s recipe for Strawberry Cream Cake I was intrigued by the method she used to make the whipped cream.  She added gelatin.  I thought, why? And I wondered how it would affect the texture of the cream, would it still be light and fluffy?

A photo of a bowl of fresh strawberries and sugar displayed on a dark wooden board.

I was a little more than skeptical so I decided to do a little research.  Apparently this is a trick the professionals use to stabilize the cream.  I decided to try it.  And I am very happy I did.  It worked!

A photo of Strawberry Cream Cake on a red cake stand with a black background.

The texture of the whipped cream was not at all compromised; it was airy and fluffy. And it looked just as good the next day.  Tips and tricks like this one are invaluable. I only wish I knew more of them.

A photo of Strawberries and Cream Cake on a red cake stand, displayed with a slice removed.

This cake is the perfect way to showcase seasonal berries and the recipe is so versatile.  I’ve made it with raspberries, blackberries and blueberries but my favourite is and always will be strawberry.

A photo of a Butter Cake layered with topped with freshly whipped cream and macerated strawberries.

When I host a dinner party I prefer to make mini cakes.  Not only do my guests feel special having a cake of their own but also I prefer the presentation.  And you could also bypass the layering altogether; serve by the slice, spoon berries and their juices on top and then crown with a whipped cream quenelle.

A photo of Strawberry Cream Cake on a red cake stand.

By the way, a very important tip of my own to pass along – for best presentation -when layering the cake with whipped cream make sure it’s an even layer.  I clearly need a new set of glasses because my cake is a little lopsided.

A photo of two slice of Strawberry and Cream Cake on white dessert dishes.

Have a great weekend!

A photo of Strawberry Shortcake.

A photo of a slice of Strawberry and Cream Cake served on a white dessert dish.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Custards, Creams & Mousses, Dolci alla Frutta, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Pastry Doughs & Batter, Recipes, Ricette di Base, Torte

Comments (35)

35 Responses to “Strawberry and Cream Cake”

  1. Parsley Sage Says:

    Gorgeous cake! Even if it is a little wobbly :) Thanks so much for sharing!

  2. Lauren at Keep It Sweet Says:

    I love this! Usually strawberry shortcakes have dry boring cake layers but this butter cake is probably amazing and moist!

  3. briarrose Says:

    Beautiful and delicious. Perfect use for some fresh strawberries.

  4. Chef Dennis Says:

    now that is one perfect strawberry cream cake! I can’t wait for our local berries to come in season..what could be better than that delicious buttery cake and those perfect berries!
    hope your weekend is going well
    Dennis

  5. sarah Says:

    Gorgeous pictures!! That Martha Stewart is a smart lady, I always have issues with whipped cream soaking through my cakes, but gelatin is an awesome solution! I even like that your cake is lopsided-its more endearing that way :)

  6. Julia @ DimpleArts Says:

    This cake is gorgeous! I can taste it already. Not good at this hour of the night:)

  7. Megan @ pipandebby Says:

    BEAUTIFUL cake! Could totally jump in and devour the entire thing.

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  9. LimeCake Says:

    That is such a gorgeous cake! I love the layers!

  10. spiceblogger Says:

    ohmygosh! This looks so delicious. And your pics are absolutely gorgeous! Congrats on Top 9! :)

  11. Megan Says:

    What a lovely cake…. your photos just do a fantastic job of making your cake even more mouthwatering! One of my favorites! A simple cake with fresh berries! Beautiful job!

  12. alyce Says:

    Thanks for the gelatin tip!

  13. Kelly Says:

    Oh wow this almost looks too pretty to eat! Such gorgeous pictures and it looks delicious :) Always a pleasure following your blog!

  14. Sandra Says:

    Very pretty Gracie, good tip about stabilizing the whip cream. It looks so moist and I can imagine the flavor of the juice from the berries soaked into the cake. Striking photo as always.

  15. maria elena Says:

    Foarte foarte frumos!!!!!

  16. Sandra Says:

    Where are my manners? Congratulations on Top 9!!!

  17. Grace Says:

    Thank you Sandra

  18. Delishhh Says:

    Oh this is a Swedish Birthday cake. Very nice!

  19. Lisa @ www.bakedinmaine.com Says:

    Great photos and I LOVE a fresh berries & cream cake!

    PS. adding gelatine is nice tip too!

    Cheers!

  20. Chung-Ah @ Damn Delicious Says:

    This looks beautiful. Can’t wait to give these a try!!

  21. kanika Says:

    Beautiful.My second trial is in the oven.I messed up the whipped cream the last time.It turned to butter. here’s hoping for better luck in the eve today

  22. Grace Says:

    I’ve done that before too Kanika, isn’t it frustrating. Hoping better results this time.

  23. Charlie Says:

    Gracie: You can also get a product called whip it from Dr. Oekter.
    It is a stabilizer.

    You can also use cream of tartar.
    Just go by the directions on the can.

    Charlie

  24. Grace Says:

    Thank you Charlie, funny you should mention this today, I just tried cream of tartar on Friday in a dessert I was making. I will have to look for the Oetker Whip It, I know our grocery store and market both carry the brand, in fact I use their gelatine in all my desserts.

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  26. Lisa Says:

    Made this tonight – Perfection. Not to sweet, excellent blend of textures and flavors. Thank you for posting this recipe!

  27. Grace Says:

    So happy you enjoyed Lisa.

  28. Choc Chip Uru Says:

    This looks astoundingly delicious – a hyped Victoria sponge :D

    Cheers
    Choc Chip
    Latest: Double Nutella Brownie Cheesecake

  29. Laura Says:

    I made this and brought it into work today! They absolutely LOVE it! (and so do I)
    This one is going in the books! Thanks :)

  30. Grace Says:

    I’m so happy you all enjoyed it Laura!

  31. Alex @ Crave It make It Says:

    Hi Grace!
    Thanks for posting this recipe. I made it for my bf’s 30th birthday recently and it was a big hit. Your photos are great too.
    Alex :)

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  33. kathleen Says:

    Am going to make this for my daughter’s 34th birthday this weekend. It looks gorgeous and strawberries and cream are her favourite! Thanks for the recipe and your photos look amazing!

  34. Grace Massa Langlois Says:

    Sending a big Happy Birthday to your daughter Kathleen, I hope she enjoys the cake!

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