fresh strawberry cream cake
I made this with strawberries we picked and a friend said it was the best cake he ever had! I made it for my birthday--yes, I sometimes like to bake my own birthday cake!
prep time
1 Hr
cook time
30 Min
method
Bake
yield
Ingredients
- 2 2/3 cups sifted cake flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/3 cups heavy cream
- 4 - eggs
- 1 1/2 teaspoons vanilla extract
- STRAWBERRY BUTTERCREAM FROSTING
- 1 stick butter
- 1 pound confectioners' sugar
- 1/3 cup fresh strawberries hulled, chopped and drained
How To Make fresh strawberry cream cake
-
Step 1Preheat oven to 350 degrees Grease two 9" cake pans and lightly dust with flour, tap off excess. (I like to use parchment paper or wax paper on the bottom.)
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Step 2Sift flour, sugar baking powder and salt. Set aside.
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Step 3Beat cream in a medium-size bowl until stiff.
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Step 4Beat eggs in large bowl until very thick and light. Beat in vanilla; fold in reserved whipped cream.
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Step 5Sift dry ingredients over cream mixture; gently fold in until batter is smooth; pour in prepared pans.
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Step 6Bake for 30 minutes or until centers spring back when lightly pressed with fingertip. Cool on wire racks 10 minutes; loosen around edges with a knife; turn out onto wire racks; cool completely.
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Step 7For frosting: Hull and wash strawberries, chop and drain excess moisture. Cream butter and confectioner's sugar, add strawberries.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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