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Strawberries and Cream Cake


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40

Description

A moist vanilla whipped cream cake, filled with strawberries and a wonderful creamy filling!


Scale

Ingredients

For the Cake

  • 2 1/4 cups cake flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/2 cups sugar
  • 2 teaspoons pure vanilla
  • 1 1/2 cups heavy whipping cream

For the Filling

  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 package cream cheese, 8 ounce, softened
  • 1 stick real butter, softened
  • 2 teaspoons pure vanilla extract

For the Fruit

  • 1 quart fresh strawberries, sliced

Instructions

  1. Preheat oven to 350 degrees.

For the Cake

  1. Grease and and lightly flour two 9″ rounds of wax paper and the sides of two 9″ cake pans.
  2. Mix the dry ingredients together in a medium bowl and set aside.
  3. In the bowl of a stand mixer, using the whisk attachment, whisk the whipping cream on high speed until stiff peaks form and set aside.
  4. In a separate bowl of a stand mixer, using the paddle attachment, mix the eggs on medium speed, until they are very light and lemony in color. Add the sugar and vanilla and mix for about one minute on medium speed.
  5. Add the dry ingredients and mix just to incorporate.
  6. Lightly fold in the whipped whipping cream on low speed or with a spatula.
  7. Divide batter evenly between the two prepared cake pans. Bake for approximately 20 minutes until a toothpick inserted into the center of cakes comes out with moist crumbs on it.
  8. Let cakes set for about 5 minutes. Run a knife around the edges of cakes and invert them to a cooling rack. Peel the wax paper from the bottoms of cake layers and let cake layers cool completely.

For the Filling

  1. In the mixing bowl of a stand mixer, using the whisk attachment, whisk the whipping cream and powdered sugar on high speed until stiff peaks form and set aside.
  2. In a separate bowl, using the paddle or whisk attachment, mix the cream cheese and butter together on medium speed, until very light and creamy, and there are no lumps remaining in the cream cheese. Mix in the vanilla.
  3. On low speed, lightly fold in the whipped cream from the first bowl.
  4. Slice the cooled cake layers horizontally, using a serrated knife or cake leveler.
  5. Place the first cake layer, cut side up, on a cake plate. Spread one fourth of the filling over the layer, then one fourth of the strawberries, and repeat ending with a layer of filling and one fourth of the strawberries stacked loosely on top of the cake.
  6. Refrigerate until ready to serve.

Notes

  • Additional strawberries can be used for garnish if desired, and blueberries are a great addition to the strawberries.
  • Try this cake with fresh peaches when they are in season. It is excellent!

Nutrition

  • Serving Size: 12