Posted on Saturday, 30th April 2011 by Grace Massa Langlois
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.
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.
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?
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!
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.
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.
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.
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.
Have a great weekend!
Strawberry and Cream Cake
Recipe adapted from Martha Stewart
Makes 1 20-cm (8-inch) Cake
- Butter Cake
- Strawberry Cream Topping
- Unsalted butter, for greasing
- Plain (all-purpose) flour, for dusting
- 188 g (1½ cups) plain (all-purpose) flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 125 g (½ cup + 1 tablespoon) unsalted butter, room temperature
- 113 g (½ cup) caster (superfine granules) sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs plus 2 large egg yolks
- 125 ml (½ cup) whole milk
- Preheat oven to 180° C (350° F). Using a small pastry brush, butter bottom and sides of a 20-cm (8-inch) round cake tin. Line bottom of tin with non-stick baking paper; butter paper and then flour bottom and sides of tin.
- Using a fine mesh sieve, sift the flour, baking powder and salt into a medium-sized bowl. Whisk to well combine, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla on high speed until light and fluffy.
- Add the eggs and yolks, one-at-a-time, beating well after each addition.
- Reduce the stand mixer speed to low, add the flour mixture in thirds, alternating with the milk in 2 additions, beginning with the flour and ending with the flour; beat until just combined (do not over-mix).
- Pour batter into prepared cake tin. Using a small offset spatula spread the batter evenly.
- Bake, rotating tin halfway through baking, until a cake tester inserted in the centre of the cake comes out clean, 30 to 35 minutes.
- Transfer to a wire rack; let cool in tin for 10 minutes. Remove cake from tin and return to wire rack to cool completely.
Strawberry Cream Topping
- 565 g (1¼ pounds or 20 ounces) fresh strawberries, hulled and thinly sliced
- 113 g (½ cup) caster (superfine granules) sugar, divided
- 355 ml (1½ cups) heavy cream, 35%, cold
- 1 teaspoon unflavoured gelatin
- In a medium-sized bowl, stir together the strawberries and 56.25 g (¼-cup) sugar; set aside.
- Place two tablespoons cold water into a small-sized saucepan and sprinkle with gelatin; let soften 5 minutes. Place saucepan over low heat, and stir until the gelatin is dissolved. Remove from heat and let cool.
- In the bowl of an electric stand mixer fitted with the whip attachment, whisk the heavy cream and the remaining 56.25 g (¼-cup) sugar until very soft peaks form.
- Continue to whisk, and gradually add the gelatin mixture; beat until soft peaks form.
Assembling Strawberry and Cream Cake
- Using a serrated knife, cut cake in half horizontally.
- Place bottom half, cut side up, on a cake stand or plate.
- Drizzle the juice from the berries onto the cake.
- Evenly arrange half of the strawberries over the bottom cake layer. Refrigerate the remaining berries.
- Top the strawberry layer with half of the whipped cream, leaving a 2.5-cm (1-inch) border.
- Place the top half of the cake, cut side down, onto the layer of strawberries and cream.
- Top the cake with the remaining whipped cream, leaving a 2.5-cm (1-inch) border.
- Refrigerate the cake, at least 1 hour (preferably up to 1 day).
- Just before serving top the cake with the remaining chilled strawberries.
- Buon Appetito!
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Tags: after school treat, afternoon tea, cake, cakes, dessert, dessert fillings, desserts, food, food photography, food photos, fruit, Martha Stewart recipes, quick desserts, small cakes, Summer desserts
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes