fresh strawberry cream cake

(1 rating)
Recipe by
Eudocia Romulus
New York, NY

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!

(1 rating)
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For fresh strawberry cream cake

  • 2 2/3 c
    sifted cake flour
  • 1 1/2 c
    sugar
  • 2 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1 1/3 c
    heavy cream
  • 4
    eggs
  • 1 1/2 tsp
    vanilla extract
  • STRAWBERRY BUTTERCREAM FROSTING
  • 1 stick
    butter
  • 1 lb
    confectioners' sugar
  • 1/3 c
    fresh strawberries hulled, chopped and drained

How To Make fresh strawberry cream cake

  • 1
    Preheat 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.)
  • 2
    Sift flour, sugar baking powder and salt. Set aside.
  • 3
    Beat cream in a medium-size bowl until stiff.
  • 4
    Beat eggs in large bowl until very thick and light. Beat in vanilla; fold in reserved whipped cream.
  • 5
    Sift dry ingredients over cream mixture; gently fold in until batter is smooth; pour in prepared pans.
  • 6
    Bake 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.
  • 7
    For frosting: Hull and wash strawberries, chop and drain excess moisture. Cream butter and confectioner's sugar, add strawberries.

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