This Strawberry Cream Cake is a simple sponge cake, sweet strawberries and a creamy cream cheese frosting. This cake is an annual tradition because it’s not difficult to make, it looks beautiful– best of all, it’s incredibly delicious!
Every spring, I look forward to buying our locally grown organic strawberries. They are red through and through, naturally sweet and addictive. This cake is a perfect showpiece for these juicy berries. It’s a gorgeous cake that isn’t complicated to make.
I’ve posted a few strawberry desserts– Ina Garten’s Strawberry tart with pastry cream, The Pioneer Woman’s Strawberry Shortcake Cake and Strawberry Scones.
This recipe comes from America’s Test Kitchen– the sister company to Cook’s Illustrated and Cook’s Country.
There are two ingredients that I bough from King Arthur flour, on one of my shopping sprees. This is the Bakewell Cream Baking Powder maiden voyage. The Sweet Dough Bakery Emulsion has become one of my favorite products for my baked goods. It smells like yellow cake mix dough. I think it gives a subtle “bakery store” flavor to my cookies and cakes.
Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites)…
…butter, water, and vanilla; whisk until smooth.In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.
Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.
Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes.
I used a springform pan. I have a large cake spatula, that makes the transferring of cakes a breeze. Cool in pan 10 minutes, then invert cake onto wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.The aroma of the cake was intoxicating– notes of vanilla and butter… oh, yum! Now, for the berries…
Halve 24 of best-looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about ½ cup). In the work bowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 ½ cups).
In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes.
Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.
FOR THE WHIPPED CREAM:
When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 ½ minutes more, scraping bowl as needed (you should have about 4 ½ cups). NOTE: This tastes incredibly delicious!
TO ASSEMBLE THE CAKE:
Using large serrated knife, slice cake into three even layers. TIP: A rotating cake stand makes this a whole lot easier! The cake was very moist, by the way. I’m feeling very optimistic, right about now…
See that big cake spatula? No more worries of breaking the cake layer in half. Easy peasy! It’s time to put the cake together:
Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.
Pour one half of pureed berry mixture (about ¾ cup) in center, then spread to cover any exposed cake.
Gently spread about one-third of whipped cream (about 1 ½ cups) over berry layer, leaving ½-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries.
I have to say, that this cake is really easy to make. Honest! Sure you have to bake the cake, slice strawberries and make the frosting. I’m not the fanciest of cake decorators, but this frosting is definitely the right texture to work with.
Serve, or chill for at least an hour– up to 4 hours.
Strawberry Cream Cake
Ingredients
CAKE:
- 1 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon table salt
- 1 cup sugar
- 5 large eggs 2 whole and 3 separated, room temperature
- 6 tablespoons unsalted butter melted and cooled slightly
- 2 tablespoons water
- 2 teaspoons vanilla extract
STRAWBERRY FILLING:
- 2 pounds fresh strawberries medium or large, about 2 quarts, washed, dried, and stemmed
- 4 to 6 tablespoons sugar
- 2 tablespoons Kirsch
- Pinch table salt
For the frosting
- 2 cups heavy cream
- 8 ounces cream cheese room temperature
- 1/2 cup sugar 3 1/2 ounces
- 1 teaspoon vanilla extract
- 1/8 teaspoon table salt
Instructions
CAKE:
- Adjust oven rack to lower-middle position and heat oven to 325°F. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper.
- Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl.Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
- In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes.
- With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.
- Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.
- Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes.
- Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.
STRAWBERRY FILLING:
- Halve 24 of best-looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup).
- In work bowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups).
- In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes.
- Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.
- WHIPPED CREAM FROSTING:
- When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.
- Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
- ASSEMBLE THE CAKE:
- Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.
- Pour one half of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake.
- Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge.Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge).
Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries. - Serve, or chill for up to 4 hours.
Notes
Nutrition
This cake is the Cover Girl strawberry cakes! Lovely pictures. 🙂
Looks so colorful and delicious. Love all the pictures.
The strawberry shortcake I made was pretty darn good but I can't compare them to any other since I've not trie the others. But I'm loving the whipped cream/cream cheese frosting in this. And your berries are beautiful!
Whaqt a nice comment Valerie left 🙂
Oh my! Your strawberry cream cake looks absolutely stunning. The fact that you pass the farm stand that sells these beauties just makes this cake over the top.
What a beautiful picture! Just gorgeous! And it looks so delicious. I just bought strawberries to make strawberry shortcake this weekend…soon I will have to try this cake, too!
Debby, I have to admit that I was here earlier and clicked onto your facebook page for the first time and I got a sneak peek at this artful example of food. It is as your commenters on FB said "an art project…but edible". The photos are just magnificent. We just finished dinner and I am really full, but I think I could find room for a small slice of this delicious dessert. It is a definate bookmark for me.
This is making me absolutely wish it were really strawberry season here! Sigh. Soon, right?
I saw this cookbook in a bookstore today and contemplated buying it. I'm going to have to give it a second look because that cake looks amazing!
WOW! A must try for me.. you liked it better than PWs?? It certainly looks fantastic. I have the very same cookbook, I adore it!
You can always count on ATK/Cooks Ill. for recipes that work. This looks fantastic.
Gorgeous–so tall and light and delicious-looking. It's magazine-ready! 😉
Cooks Illustrated usually has the best recipes….this strawberry cake is PERFECTION!
I made u Friday nt antipasto last night! I thought of you the whole time!
What a beautiful strawberry dessert! Local berries are the secret. Ours should be in the farmers market in about a month. I've saving this recipe, Debby, and will make this cake then. The cream cheese, whipped cream frosting looks fantastic.
Oh, gosh, I can't wait for strawberries to be in season here on the East Coast. This cake looks so good. Thanks, Deb!
I am drooling, for sure, over this heavenly cake! Beautiful! Our local strawberries are in, and I will definitely give this one a try! Great job!
I've made this cake a couple of times and agree–it's the ultimate strawberry cake. So good!! And yes, the frosting is divine. I've used it a bunch of times on other things. It's so easy and delicious and spreads like a dream.
I love that cake spatula thing! I have to use the bottom of my tart pan to transfer cake layers, etc.
hummm!! what a beautiful cake!!
Gorgeous cake!! Looks soo good!
That's a thing of beauty, my friend! WOW.
Honestly. I have no words. A thing of beauty this cake.
Oh my heavenly days!!!!
Debby, You've done it again, this looks out of this world good! This wouldn't last long in my house either!
I'm seeing so many strawberry cakes out there in the blogosphere these days, but I never get tired of them! GAWD, yours looks so professional! Not to mention totally droolworthy 🙂
Debby -Your strawberries are indeed beautiful! I certainly wish I was lucky enough to find such gorgeous berries in my market. This cake looks like a real delight. I would really love to dig into a slice of it right now:D
Wow – that is stunning. It's one heavenly cake. Looks like you are getting some great use out of your new cookbook, and I can almost smell that buttery, bakery aroma!
Oh, my goodness! That is just insane looking! I KNOW we'd adore that. I'm pretty it out to make soon!
Yes, cream cheese and whipping cream are a most delightfully combo. I learned about it from recipe girl and her berry trifle, which by the way is delish.
~ingrid
Wow. That is so beautiful. I'm still waiting for strawberry season to start in my neck of the woods. It will be a few more weeks.
Cream cheese AND heavy cream? How rich! I'm in love.
Oh thank ou for posting this info, It looks so yummy. I and glad to know its not too sweet. I tend to like not-so-sweet items.
Off to the farmers market this weekend.
You have no idea how much I wish I could dive into my computer screen and eat this. Wow! I'll definitely be making it soon. Thanks for sharing.
What size was the pan you used? 8"? 9"? 10"?
Dear Anonymous:
If you scroll to the end of my post, you should see my printable recipe card. It says "FOR THE CAKE:
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. "
You can always email at foodiewife@gmail.com if you need more help.
Debby
The cake looks amazing but I do have a question. One of the ingredients listed is "Kirsch" and the picture of it shows it's brandy. Is there a non-alcoholic substitution I could use in place of Kirsch?
Sorry but I hate alcoholic beverages.
I don't judge those who don't drink. Just leave out the kirsch. The cake will still taste great!
How long do you think this cake will keep? Is overnight okay or will it become soggy?
Fresh is always best. Though, the frosting did hold up until the next day– in which case, all of the cake was gone! Good luck!
Do you think the frosting could be piped?
If you grease and flour then line the cake pan with parchment paper, the parchment paper wouldn't stick to the pan due to the flour right?
It makes no sense.
Sigh. Dear Anonymous,
This is how America's Test Kitchen wrote the directions, so ask them.
I use baking spray on my pans, so that the parchment round sticks to the bottom, and flour the sides.
If you had emailed me at foodiewife@gmail.com, I could have given you a direct answer.
Thank you so much for this fabulous recipe! I followed your instructions implicitly and my came out looking just like yours and was so delicious. What I really liked about this cake, besides being simple to make, was that it's not too sweet or heavy. It feels like you're eating a tall layer cake, but in reality you're only eating the amount of cake that's in one 9" round cake pan — so half of what a typical boxed cake would bake. It made a beautiful fruity summer birthday cake for my daughter. I anticipate that this cake will become one of our new family favorites. Thanks again! ~Claire, in Texas