Try this Fresh Strawberry Cake recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 teaspoon salt
- 1 cup heavy whipping cream
- 3/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 3 tablespoons cornstarch
- 1/4 cup fresh lemon juice
- 3 tablespoons lemon juice
- 4 large eggs
- 4 teaspoons vanilla
- 6 large egg yolks
- 3 cups granulated sugar
- 1 tablespoon pure vanilla extract
- 3 1/2 teaspoons baking powder
- 1/2 cup vegetable shortening
- 2 1/2 cups coarsely chopped fresh strawberries
- 3 1/2 cups cake flour spooned and leveled (do not use anything other than cake flour)
- 2/3 up water
- 8 tablespoons unsalted butter diced into cubes
- 2/3 up canola oil
- 1 cup chopped fresh strawberries
- 2 sticks unsalted butter slightly softened
- 2 8 ounce packages philadelphia cream cheese - not low-fat slightly softened
- 5 1/2 - 7 cups sifted confectione'rs sugar
- 3/4 cup chopped fresh strawberries
- Carbohydrate 1466.71688166495 g
- Cholesterol 32973.2590000253 mg
- Fat 1170.84414883151 g
- Fiber 29.3331883087955 g
- Protein 604.757900398521 g
- Saturated Fat 513.530372365049 g
- Serving Size 1 1 recipe (6079g)
- Sodium 2761.71716610489 mg
- Sugar 1437.38369335616 g
- Trans Fat 72.2432384202343 g
- Calories 18971 calories
Step-by-step
- Puree strawberries in a blender until smooth.
- Press through a wire mesh strainer into a large saucepan and discard any pulp.
- Stir in sugar.
- Whisk cornstarch and lemon juice together and gently whisk into strawberries.
- Bring to a boil over medium-heat and cook, stirring constantly for one minute.
- Remove from heat and allow to rest about ten minutes.
- Pour into bowl and press plastic wrap directly on top of filling.
- Chill until at least room temperature.
- Can be made up to one week ahead.
- Butter and flour three 9-inch cake pans. You will also have enough leftover batter to make almost a dozen cupcakes so prepare a cupcake pan as well.
- Line the pans with parchment paper and lightly grease the parchment paper.
- Place a large bowl, beaters, and whipping cream in freezer for five minutes. (I use my hand mixer for this step.)
- Using stand mixer, beat flour and baking powder for 30 seconds at medium speed. Transfer flour to a large bowl and set aside.
- Add sugar to the mixing bowl.
- Heat water to a simmer and add to sugar.
- Beat to dissolve sugar
- Beat in butter, vanilla, and salt.
- Add canola oil and beat on medium.
- Add about one-third of flour and blend on low.
- Add the remaining flour and mix until just blended.
- Stir in egg yolks one at a time by hand.
- Stir in eggs one at a time by hand.
- Remove bowl, beaters, and cream from freezer.
- Whip cream just beyond soft peaks.
- Stir in â…“ of whipped cream and then gently fold in the rest.
- Stir the tablespoon of flour into the chopped strawberries.
- Gently stir the strawberries into the cake batter.
- Pour batter into the cake pans about halfway, no more than â…” of the pan.
- Pour remaining batter into prepared cupcake pans.
- Drop pans on counter from about 5 inches in the air to release air bubbles.
- Bake for 20-25 minutes, until cake springs back in the middle and toothpick comes out clean.
- Place parchment paper on wire racks.
- Cool in pans on wire rack for 10 minutes, then turn out onto parchment paper covered wire rack and cool completely.
- Cream butter, cream cheese, shortening, salt, and vanilla.
- Add lemon juice.
- Gradually add confectioner's sugar, starting with just 5½ cups.
- You may add additional sugar in ½ cup increments until you get the taste and consistency that you want. I tend to like a stiffer frosting that's a little less sweet so I usually use about 6 cups.
- When frosting is the consistency you want, gently stir in the chopped strawberries.
- If you get the frosting too loose then stick it in the refrigerator for half an hour.
- Place bottom layer on cake plate.
- If your layers are mounded, use a long bread knife to cut off the mound and make them flat.
- Spread about one cup of strawberry lemon filling on bottom layer. (You may want to use less, but we like a lot so I'm generous.)
- Spread about ½ cup of strawberry cream cheese frosting on top of jam. (See note above--may want to use a little less.)
- Place second layer next and repeat with jam and frosting.
- Place third layer on top.
- I use dowels to hold the layers in place. If you don't have dowels, you can use drinking straws and cut them the height of the cake. It's a good idea to use something to hold them because the frosting and jam will make them slide.
- Finish frosting top and sides of cake and place cake in refrigerator until half an hour before serving. You should have plenty of frosting leftover for the cupcakes.
Cake flour contains a lower protein content than all-purpose flour, producing a tender crumb necessary to support the dense weight of fresh fruit. Moisture management dictates the outcome of this multi-layered dessert.
- Toss chopped berries in a tablespoon of dry flour before folding them into the batter to prevent them from sinking to the bottom of the pan.
- Drop filled cake pans from a height of five inches onto the counter before baking to release trapped air pockets and prevent large tunnels in the crumb.
- Chill loose cream cheese frosting in the refrigerator for thirty minutes if the ambient temperature causes it to break down during assembly.
- Support stacked cake layers with structural dowels or trimmed drinking straws to prevent lateral sliding under the weight of the filling.
Precision during the mixing stages guarantees structural integrity for towering baked goods. Chill the heavy whipping cream and mixing attachments thoroughly before aerating to achieve stable peaks.
