Strawberries and Cream Cake All Day!
This blog is going to show you how to make the best strawberries and cream layered cake ever! If you’re like me and find that layered cakes can be tough, I got you. The sponge is made with egg white and not the whole egg, this creates a light and fluffy sponge. I decided to make this cake a naked one because the filling makes its own beautiful silhouette. However, you can spread the buttercream throughout the exterior if you want. I called it “strawberries and cream” because it’s filled with strawberry jam and homemade buttercream.
My blog does not have many layered (if any) layered cakes, and I wanted to give you all a nice and easy recipe to follow. While these recipes can seem daunting when you look at the ingredients list, this cake I worth it and is pretty fun to make as well. I hope you enjoy this recipe as much as I do!
Bon Apetit,
Zorah
The batter looks lumpy and separated?
The batter may look a bit lumpy once all the sponge cake ingredients are in. This is because there are no egg yolks in the batter. A full egg contains binding properties which bind all the ingredients together when mixing. However, there are no eggs in this recipe so make sure you do not over mix. After all the ingredients are added, mix the batter on a medium speed for no longer than 1-2 minutes. Scrape the edges down after 30 seconds and continue. After this divide the batter up and it will come together during baking.
How to assemble the strawberries and cream layered cake?
- Once the cake come out of the oven, allow them to cool in the cake tins for 15 minutes.
- Then remove from the cake tin and cool on a wire rack.
- At this point you can either refrigerate the cake until you’re ready to use them or work with them immediately. If you refrigerate the cake, wrap them in cling film.
- Remove the domed parts of the cake using a sharp carted knife. You just have to skim the tops off, make sure that this is done evenly or the whole cake will be lopsided.
- Place the buttercream on first, pipe/spoon a thick border first. This will give the cake height and keep the filling in place. After the border is done, add some butter cream to the centre, almost creating a well.
- Add in the jam filling to the centre only.
- Place the second cake layer on top.
- Spread butter cream on the top, a nice thick amount, and smooth it out.
- Top with strawberries and enjoy.
The Best Strawberries and Cream Layered Cake
Course: UncategorizedCuisine: south africanDifficulty: Medium8-10
servings10
minutes20
minutesIngredients
- Sponge Cake
5 large egg whites
1 1/3 cups room temperature milk
1 tbsp. vanilla extract
2 cups cake flour
1 1/2 cups granulated sugar
1 tbsp. baking powder
9 tbsp. softened butter
- White Chocolate Frosting
170g white chocolate
2 tbsp. whipping cream
225g cream cheese
1/3 cup butter, room temperature
1 tsp. vanilla extract
3 1/2 cups icing sugar/powdered sugar
Directions
- Sponge cake
- Preheat the oven to 175C. Line two cake tin with parchment paper at the base.
- In a medium sized bowl, whisk together the egg whites, milk and vanilla extract and set aside.
- In a mixing bowl with a whisk attachment add in the flour, sugar, baking powder and mix for 10 seconds to combine.
- Then cube the butter into smaller pieces, and add them in own at a time.
- The mixture should look sandy in colour and the butter should break down completely.
- Once this is done, add in the milk mixture in two stages.
- Scrape down the sides of the bow continuously to make sure nothing is at the base of the bowl.
- Divide the batter into two cake tins evenly.
- Bake for 20-25 minutes.
- toothpick should come out clean.
- Remove from the oven and allow to cool before placing the buttercream.
- Buttercream
- Microwave white chocolate and cream in a bowl until smooth and set aside.
- In a mixing bowl with a creaming tool attachment, combine the soft butter and room temperature cream cheese until it looks fluffy and light.
- Then combine the chocolate mixture to the cream cheese mixture.
- Mix again in the same mixing bowl until combined fully. About 2 minutes on medium speed.
- Then add in the icing sugar and mix for another 3 minutes on medium speed. The colour should be more white and very silky.
- Pipe it on to the cake and enjoy!
Notes
- The buttercream is very silky because of the cream cheese so it will slide off the cake. To make a more stiff buttercream, add half the amount of cream cheese to the recipe and another 1/2 cup of icing sugar.
Hi .. with regard your Best Strawberries and Cream Layered Cake,could you please give the dimensions (metric if possible)
many thanks
Hi Mary,
I oscillate between 20cm/8 inches and 23cm/9 inches.
Depends if you want a more flat, thin layer or short and high.
Hi there!
I only have one larger cake tin, will it work if I bake the mixture in there and double the time?
Love your recipes!
Hello,
Yes you can do that, or you can bake half at a time and use the same time, that may be easier and quicker for baking time.
The cake might be a little dense if you only use one tin.
[…] Recipe for this cake can be found here […]