We’re saying it out right: strawberries and cream taste so good together! It’s one of the reasons why we’re sharing our strawberry cream cake recipe with you. It is perfect to satiate your sweet, fruity, and creamy cravings! Nothing beats a vanilla cake with strawberry filling. You can have it as a dessert for your romantic dinner for two, for birthdays, even for a congratulatory cake.
Tips In Making Strawberry Cream Cake
Once you’ve grasped the basics of making strawberry sponge cakes, you’ll realize that strawberry cakes are actually easy to make. So take note of these basic baking tips in making this yummy dessert from scratch:
- Use room temperature ingredients. Make sure to warm up the items that are usually kept in the fridge, like butter and eggs which are needed in making both the cake and the frosting. Room temperature cake ingredients are better for mixing as they combine with other components quicker. Moreover, they hold air better for a fluffier cake or frosting.
- Make sure not to warm your butter too much to the point that it melts. This results in an unpleasant greasy cake. You can cut your butter into smaller pieces so that it comes up to room temperature quicker.
- Make sure to sift the dry ingredients (flour, baking powder, salt) before working with them as indicated in this recipe. Sifting is a quicker way of equally distributing the dry ingredients. This is more efficient in the long run when the wet ingredients have to be added in. Sifting also distributes the baking powder better, to make for an even cake.
- Do not overwork your batter. Like most recipes for baked goods, we strongly advise against mixing your strawberry cream cake batter too much. Working your batter or dough for too long results in developing more gluten. More gluten gives a cake a tougher texture. So we suggest folding in the batter just until all the ingredients are mixed together. An ideal texture for cake is fluffy, not gummy.
How To Make Strawberry Cream Cake
This easy strawberry cake is made of a classic vanilla buttercream cake, filled with strawberry marmalade, and brushed with red wine. The frosting is made of red wine-infused buttercream and fresh strawberries for additional edible decor.
Preheat your oven to 300 degrees F. Then grease a 10-inch round cake tin with cooking spray. Set aside.
Make the cake first. Sift flour, baking powder, and salt together. Set aside.
In a mixing bowl, combine butter and sugar. Cream it until light and fluffy.
Add the eggs and vanilla to the mixture. Then continue creaming until they’re well incorporated.
Take the sifted flour mixture and fold it into the creamed butter mixture until evenly incorporated.
Transfer your cake mixture into a cake tin and spread it evenly.
Put it in the oven and bake for roughly 40 to 50 minutes, or until a cake tester comes out clean.
Prepare your buttercream while waiting for the cake. Combine powdered sugar, unsalted butter, hot water, and red wine in a mixing bowl. Cream until light and fluffy. Set aside.
Once baked, transfer the cake onto a cooling rack and allow it to cool down completely while still in the tin.
Release from the cake once cool, then transfer to a clean working area. Slice the cake in half.
With the cut sides facing up, brush both sides with red wine or strawberry liqueur. Ensure to reach the edges. This will keep the cake moist.
With the bottom half, spread your strawberry jam or marmalade evenly. Ensure to reach the edges. Cover with the top half and gently press to adhere.
Spread the buttercream evenly on top and sides, until it coats the entire cake.
Next, layer your strawberries symmetrically on top and around the edges of the cake, until you form a hollow heart-shaped center on the cake or any design in mind.
Finally, fill up the hollow center with candy sprinkles or sanding sugar. Keep chilled until ready to serve.
Portion accordingly and serve.
- Sugar: 79g
- Calcium: 111mg
- Calories: 978kcal
- Carbohydrates: 112g
- Cholesterol: 260mg
- Fat: 55g
- Fiber: 2g
- Iron: 3mg
- Monounsaturated Fat: 15g
- Polyunsaturated Fat: 3g
- Potassium: 202mg
- Protein: 8g
- Saturated Fat: 34g
- Sodium: 244mg
- Trans Fat: 2g
- Vitamin A: 1778IU
- Vitamin C: 27mg
Frequently Asked Questions
How do you keep strawberries fresh in a cake?
Brushing them with fresh and warm preserves will prevent them from drying out. In addition, it will give your cake a nice shine.
How do you keep strawberry cakes from getting soggy?
First, don’t rush the cooling process of the cake. Never place your freshly-baked cake inside the fridge or the freezer. This can result in a sticky cake or one that’s collapsed. Just let it cool on top of a cooling rack until it reaches room temperature before frosting it. Then, make sure to add your fresh fruit topping just before serving. Fruits ripen even when kept in the fridge. Moreover, fruit juices might end up seeping into your cake which can affect its texture and appearance.
ConclusionEnjoy layers of strawberry marmalade and soft sponge cakes brushed with red wine in this strawberry cream cake. You’ll also love the smooth liquor-infused buttercream, fresh strawberries, and playful candy sprinkles on top. Not only does it look endearing, but it’s also bursting with the classic flavor of strawberries and cream.
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