Strawberry & Cream Cheese Cake
1.) Cake adapted from Billy Vanilla, Vanilla Cupcakes
- 1 3/4 cups cake flour, not self-rising
- 1 1/4 cups unbleached all-purpose flour
- 2 cups sugar
- 2 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- Preheat oven to 325 degrees.
- Grease 9x2 pan with cake releaser and set aside.
- Mix dry ingredients with butter on low speed in medium bowl.
- Whisk together wet ingredients in separate bowl.
- Mix dry and wet ingredients together in 3 parts on medium speed.
- Scrape sides of bowl and continue mixing without over beating.
- Pour batter into pan.
- Bake for about 30 minutes. (Oven times vary)
Here's a video that might help you out.
I made two batches of this recipe and made two cakes, which I split into 4 layers once it was cooled. I used a leveler to make straight cuts. Set aside to cool.
2.) Filling adapted from Cupcake Project
The Cooks Illustrated recipe asked for a strawberry filling that looked well but it wasn't what I was dreaming of for this specific cake. I've used that recipe for this cheesecake but for this cake I opted for this recipe.
- 1 cup whipping cream (Heavy Cream)
- 1/3 cup of sugar
- 4 Tbls of processed strawberries (Washed them, take the stems off and blended them.)
- Whip heavy cream.
- Add sugar to whipped cream.
- Mix in strawberries into whipped cream until it's combined.
3.) Frosting adapted from Cooks Illustrated
I finally decided that I need to use something from the original recipe. A cream cheese frosting is exactly what this cake needed.
- 8 oz cream cheese, room temperature
- 1/2 cup of sugar
- 1 tsp of vanilla extract
- 1/8 tsp of salt
- 2 cups of heavy cream
- Whisk together cream cheese, sugar, vanilla, and salt in a medium bowl until light and fluffy.
- Slowly mix in heavy cream into mixture and slowly increase speed to medium-high until stiff peaks begin to form.
- It should make about 4 1/2 cups.
4.) Put cake together
- Take 1st layer of cake and put enough filling on top to cover the cake without going over the sides.
- Repeat step 2 more times.
- Frost cake with a crumb coat first.
5.) Decorate cake
- Once the crumb coat is set frost the entire cake.
- Even out the frosting with a long knife.
- Place shredded almonds on bottom part of cake.
- Cut strawberries into halves and place all around the top of cake.
- Cut strawberries into roses and place around the serving tray.
My mom loved her cake very much and I loved that she was proud of my baking abilities. This cake is not overwhelmingly sweet and the effort to make it is well worth it.