Why You’ll Love This Strawberry Cream Cake Recipe
When you take a bite of this Strawberry Cream Cake, you’ll instantly understand why it’s a favorite for celebrations and everyday treats alike.
The light, fluffy layers melt in your mouth, perfectly complemented by the luscious custard and fresh strawberries. Each slice offers a delightful balance of sweetness and creaminess.
Plus, the vibrant colors make it a stunning centerpiece for any table. I love how it feels special yet approachable, making it perfect for both birthdays and casual gatherings.
Trust me, once you taste it, you’ll be hooked and ready to share this recipe with friends and family.
Ingredients of Strawberry Cream Cake
When it comes to baking a delightful Strawberry Cream Cake, the ingredients are where the magic begins. Each component plays an essential role in crafting that light, fluffy texture and rich flavor that makes this cake so irresistible. So, gather your supplies and get ready to create something truly special. Here’s what you’ll need to whip up this delicious treat:
- For the Cake:
- Butter or Pam cooking spray (for greasing the pans)
- Flour (for dusting the cake pans)
- 1/2 cup flour
- 1/3 cup cornstarch
- 1 teaspoon baking powder
- 6 eggs, separated (make sure they’re at room temperature for the best results)
- A pinch of cream of tartar
- 1 cup sugar
- 1/4 cup sugar (for the custard)
- 1 tablespoon cornstarch (for the custard)
- 1 1/2 cups half-and-half or light cream
- 3 egg yolks (for the custard)
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon vanilla extract
- For the Assembly:
- 1 quart fresh strawberries (or as many as you can eat)
- 1/2 cup strawberry jam
- 1 1/2 cups whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for the whipped cream)
As you gather these ingredients, think of your personal touches—maybe you’ll add a little extra vanilla or substitute fresh strawberries with a berry medley. The beauty of baking is that you can make it your own!
Just remember, the fresher the strawberries, the more vibrant the flavor of your cake will be. If you can, find those juicy, ripe berries that practically glow with color; they’ll make your cake feel like a celebration, no matter the occasion.
And don’t stress too much if you don’t have everything on hand. Cooking is all about experimenting, right? Just be mindful of the key components, especially when it comes to the cake’s structure. Happy baking!
How to Make Strawberry Cream Cake
To make the delicious Strawberry Cream Cake, start by preheating your oven to 375 degrees F. While that’s heating up, grab your two 9-inch round cake pans and give them a good greasing with butter or Pam cooking spray. Then, dust them lightly with flour—this is like giving your cakes a protective armor so they can slide out easily when they’re done baking.
In a small bowl, mix together 1/2 cup of flour, 1/3 cup of cornstarch, and 1 teaspoon of baking powder. This is your dry mix, and it’s going to help create that fluffy texture we all love in a cake.
Now, let’s get to the eggs. You’ll need 6 eggs, separated, and make sure they’re at room temperature. It’s a little detail, but trust me, it makes a difference. In a large mixing bowl, beat the egg whites with a pinch of cream of tartar until they’re stiff. This is where the magic happens; those whites are going to give your cake some serious lift.
In another bowl, beat the yolks until frothy, then gently fold them into the whipped egg whites, alternating with your dry mix. Be careful not to deflate the whites—think of it as folding a delicate blanket rather than stirring a pot of soup. Once the batter is ready, pour it into your prepared pans and bake for about 30 minutes. You’ll know it’s done when the center springs back when lightly pressed.
While your cake layers are baking, let’s whip up the custard filling. In a saucepan, combine 1/4 cup of sugar and 1 tablespoon of cornstarch, then mix in 1 1/2 cups of half-and-half (or light cream if you prefer). Add in 3 egg yolks and 2 tablespoons of unsalted butter, stirring constantly over medium-low heat until the mixture thickens—this should take about 10 minutes.
Once it’s thick and creamy, let it cool to room temperature, then stir in 1 tablespoon of vanilla extract for that sweet aroma. Now that everything is ready, it’s time for the fun part—assembling your cake.
Slice each cake layer in half horizontally so you have four layers in total. Spread half of the custard on the first layer, then add the second layer and spread it with strawberry jam and sliced strawberries. Repeat this process until all layers are stacked, and finish off with a layer of whipped cream on top.
Don’t forget to garnish with reserved strawberries for that perfect presentation. Just like that, you’ve created a stunning Strawberry Cream Cake that’s sure to impress anyone lucky enough to have a slice.
Strawberry Cream Cake Substitutions & Variations
While the classic Strawberry Cream Cake is delicious as is, there are plenty of substitutions and variations you can try to make it your own.
For a gluten-free option, swap all-purpose flour with almond flour or a gluten-free blend. If you’re not a fan of strawberries, consider using raspberries or blueberries instead.
You can also infuse the custard with lemon zest for a citrus twist. For a richer flavor, substitute heavy cream for half-and-half.
Finally, experiment with different flavor extracts, like almond or coconut, to add a unique touch. Have fun mixing and matching to create your perfect cake!
What to Serve with Strawberry Cream Cake
If you’re looking to elevate your Strawberry Cream Cake experience, consider serving it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The creamy textures complement the cake beautifully, enhancing its flavor.
I also love pairing it with a light fruit salad, featuring seasonal berries to echo the strawberries in the cake. For a touch of elegance, a sprinkle of crushed pistachios or almonds adds a delightful crunch.
And don’t forget a revitalizing glass of lemonade or iced tea to cleanse the palate. These simple additions make every bite of cake even more enjoyable!
Additional Tips & Notes
Although making a Strawberry Cream Cake can seem challenging, a few simple tips can help you achieve the best results.
First, make sure your eggs are at room temperature; it makes a noticeable difference in texture. When folding the egg whites, be gentle to retain that airy quality.
For the custard, stir constantly to prevent sticking. If you want extra flavor, consider adding a splash of lemon juice to the strawberries.
Finally, chill the whipped cream before using it; it spreads more easily. Don’t rush the assembly—allowing the cake to rest enhances the flavors.
Enjoy your delicious creation!