My brother just graduated college this past May, yes, in the midst of everything corona. And even though his graduation was cancelled, we still celebrated at my house. He asked me if I could bake a strawberry shortcake cake, like one he had gotten from a local grocery store in Maine, so I set to work. Looking through tons of different styles of how to make a glorified strawberry shortcake, I settled on this one, which I implemented a couple changes to. The cake itself is so light and fluffy; I think it is perfect to use a sponge cake for this recipe. The whipped cream frosting is so wonderfully light. The eating experience itself is ethereal. Since its conception, I have already made this strawberries and cream cake three times this summer! So go make it yourself, because I can’t stop.
I think something important to note is that you want to whip your eggs extremely well. When mixing the sugar and eggs together, beat for at least 5 minutes on high speed until the mixture is extremely pale and almost double in size. This step is important because it is what makes the cake so light and fluffy. With such an airy cake, it is able to absorb the flavors so much easier. Like tiramisu, this cake is best if it sits in the fridge for at least 3 hours before serving. Allowing the cake to rest will let all of the flavors meld together to really create a delicious, homogeneous dessert.
It’s the perfect summer dessert
If you are looking to really feel like summer, make this strawberries and cream cake. It is everything you could possibly want and more. The fruit is in season and beautifully ripe. It’s a refreshing cold dessert to help cool you down from the heat outside. And most importantly, it is just a really really good dessert. Bake it for a birthday, a retirement party, or just because you want to eat a nice dinner on your patio. You will not regret it!
Strawberries and Cream Cake
Ingredients
For the Cake:
- 1 cup Whole Milk
- 3 tablespoons Unsalted Butter
- 3 teaspoons Vanilla Extract
- ½ teaspoon Almond Extract
- 1¾ cups Cake Flour (All-Purpose can work, but it might not be as fluffy)
- 2 teaspoons Baking Powder
- ½ teaspoon Kosher Salt
- 4 Large Eggs
- 1½ cups Granulated Sugar
For the Whipped Cream Frosting:
- 8 ounces Cream Cheese
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 cups Heavy Whipping Cream
For Assembly:
- 1 quart Strawberries
- ¼ cup Strawberry Jam (homemade or store-bought)
Instructions
For the Cake:
- Preheat oven to 350°F. Prepare three 8 inch round pans by lining with parchment paper and spraying with non stick spray.
- In a large bowl, whisk the flour, baking powder and salt together. Set aside.
- In a small saucepan, bring the milk and butter to a boil. Once boiling, immediately remove from the heat and add the vanilla and almond extract.
- In a separate bowl, using a hand mixer or stand mixer, beat the eggs and sugar on medium-high speed until pale yellow, fluffy, and doubled in volume. This takes about 5 minutes – do not skip this step, this helps to make the cake fluffy. After 5 minutes, while still beating, slowly drizzle in the hot milk mixture.
- Add the flour mixture and beat until just combined.
- Pour into prepared pans. Bake for 14-18 minutes, or until the edges are light golden, the center springs back when lightly pressed, and a cake tester comes out clean. I recommend rotating the baking pans at least once during cook time. Set the pans on a rack to cool.
For the Whipped Cream Frosting:
- Add the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth.
- While the mixture is still whipping, slowly pour in the heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl periodically. Increase the speed and continue whipping until the cream can hold a stiff peak.
For Assembly:
- Slice 1 quart of strawberries thinly. Place the first layer of cake on a plate. Spread a thin layer of strawberry jam over the entire top of the cake layer. Spread a thick layer of the whipped cream frosting on top. Add the sliced strawberries, making sure to cover every inch of the cake layer. Add a bit more frosting on top of the strawberries, this will help the next cake layer stick. Add the next cake layer and repeat. For the top layer, you do not have to add the extra frosting on top of the strawberries, just arrange your strawberries in a pretty design because they will be on top!
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