Name: Strawberries and Cream Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 2 cups all-purpose flour (or a gluten-free 1:1 baking blend); 1 1/2 cups granulated sugar; 3 1/2 teaspoons baking powder; 1 teaspoon salt; 1 cup whole milk, at room temperature; 1/2 cup unsalted butter, softened; 2 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 2 pounds fresh strawberries, hulled and sliced; 2 cups heavy whipping cream, very cold; 1/4 cup powdered sugar; 1 teaspoon vanilla extract (for the cream)

Strawberries and Cream Cake

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This Fresh and Fabulous Strawberries and Cream Cake is a celebration of simplicity and flavor, delivering a stunning dessert that’s deceptively easy to make. After testing numerous versions, I’ve perfected a method that yields a supremely moist cake and stable whipped cream, ensuring your creation looks as impressive as it tastes.

Author: Claire Monroe
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour (plus cooling)
Yield: 12 generous servings 1x

Ingredients

Scale

2 cups all-purpose flour (or a gluten-free 1:1 baking blend)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 cup whole milk, at room temperature
1/2 cup unsalted butter, softened
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 pounds fresh strawberries, hulled and sliced
2 cups heavy whipping cream, very cold
1/4 cup powdered sugar
1 teaspoon vanilla extract (for the cream)

Instructions

Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the softened butter, milk, eggs, and 2 teaspoons of vanilla. Beat with an electric mixer on medium speed for about 2 minutes, just until the batter is smooth and well-combined. (Pro tip: Avoid overmixing to ensure a tender crumb).
Bake and Cool the Cake: Pour the batter into your prepared pan and spread it evenly. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and spring back lightly when touched. Let the cake cool completely in the pan on a wire rack. I've found that a completely cool base is non-negotiable for preventing the whipped cream from melting.
Macerate the Strawberries: While the cake cools, place your hulled and sliced strawberries in a bowl. Research shows that macerating—gently tossing fruit with a little sugar—draws out their natural juices, intensifying flavor. Sprinkle about 2 tablespoons of the granulated sugar from your measured amount over the berries, toss gently, and let them sit for at least 20 minutes. This creates a delicious syrup.
Whip the Cream Topping: Chill your mixing bowl and beaters for 10 minutes. Pour the very cold heavy cream into the chilled bowl. Unlike instant toppings, properly whipped cream relies on fat crystals and cold temperature for structure. Add the 1/4 cup of powdered sugar and 1 teaspoon of vanilla. Whip on medium-high speed until stiff peaks form. (Pro tip: Stop as soon as peaks hold their shape to avoid turning it into butter).
Assemble the Dessert: Once the cake is completely cool, use a spatula to spread the whipped cream evenly over the entire surface. Drain the macerated strawberries slightly, reserving the juice. Artfully arrange the strawberry slices on top of the whipped cream layer. This method of assembling directly in the pan, known as a "poke-and-top" style, simplifies serving.
Finish and Serve: For a final touch, you can drizzle the reserved strawberry syrup over the top. As of 2024, the best approach for clean slices is to use a sharp knife dipped in hot water. Serve immediately, or refrigerate for up to 2 hours before serving. Experts recommend assembling just before serving for the freshest, most fabulous presentation.

Find it online: https://thecookingjournal.com/fresh-strawberries-cream-cake/