Strawberries are in season - Hooray!!! I made this delicious Strawberries and Cream Cake this weekend and it was a hit. This was my first time making whipped cream and it was very fresh and creamy tasting. I will never buy it from the store again :)
Strawberries & Cream Cake
Recipe for Strawberries & Cream Cake
1/2 cup unsalted butter (1 stick)
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
2 large eggs plus 2 large yolks
1/2 tsp vanilla extract
1/2 cup whole milk
1 lb strawberries, hulled and thinly sliced
1 tsp unflavored gelatin
1 1/2 cups heavy cream
(note: my dad said to add in 1/2 tsp of vanilla to the whipped cream mixture. I will try this next time)
Preheat oven to 350 degrees. Place parchment paper on the bottom of two 8-inch round cake pans and butter and flour the paper and sides. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
Using an electric mixer on high speed, beat butter and 1/2 cup sugar, until light and fluffy. Add eggs and yolks one at a time, and beat well after each addition. Beat in vanilla. With mixer on low, add in flour mixture and alternate with milk (1/3 flour, milk, flour, milk, flour). Mix until just combined and pour half of the batter in each cake pan. Bake until toothpick comes out clean, about 25-30 minutes. Cool in the pan for about 10 minutes and then invert onto a wire rack to cool completely.
In a large bowl, combine strawberries and 1/4 cup sugar. Set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat and stir until gelatin is dissolved. Remove from heat; let cool.
Using an electric mixer (with whisk attachment), beat cream and remaining 1/4 cups sugar until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
Place one of the cake pieces on a serving plate or cake stand, flat side up. Arrange 1/2 of the strawberries over the cake and top with 1/2 of whipped cream, leaving a 1-inch border. Cover with the other cake flat side up. Top cake with remaining cream, leaving a 1-inch border. Refrigerate cake at least 1 hour (or up to a day). Just before serving, spoon strawberries over cake.