Thursday, April 8, 2010
Strawberries and Cream Cake
So what did you do for Easter this year? The husband isn't Christian and I am not very religious, so we don't really have any Easter traditions--we just kind of go with the flow each year and do whatever sounds good in the moment.
This year we invited my friend and former college roommate, Cherice, along with her fiance, Kavin, over for dinner. We had a blast; while the guys drank beer and played video games, I had Cherice help me out in the kitchen, roasting chicken and a variety of veggies, mashing potatoes, and making gravy from scratch. To top off a great dinner, I served chocolate mousse and this strawberries and cream cake...with homemade whipped cream!
I think this cake might become our new Easter tradition.
Strawberries and Cream Cake
Source: The Busty Baker
½ cup (1 stick) unsalted butter, room temperature, plus more for pan
1 ½ cups all purpose flour, plus more for pan
2 teaspoons baking powder
½ teaspoon salt
½ cup sugar
2 large eggs, plus 2 large egg yolks
½ teaspoon pure vanilla extract
½ cup milk
Strawberries and Cream Ingredients
1 pound strawberries, hulled and thinly sliced, divided
½ cup sugar, divided
1 teaspoon unflavored gelatin (one ¼-oz envelope)
2 cups (1 pint) heavy cream
1 teaspoon vanilla extract
Preheat oven to 350F.
Butter an 8-inch round pan, and line the bottom with parchment. Butter and flour parchment and sides.
In medium bowl, sift together flour, baking powder, and salt; set aside.
Cream together butter and sugar in an electric mixer until light and fluffy, about 3 minutes. Add eggs and yolks, one at a time, beating until combined after each addition. Beat in vanilla. With mixer on low, add flour mixture and milk alternately, beginning and ending with flour. Mix until just combined.
Pour batter into prepared pan and smooth top.
Bake until a toothpick inserted in the centers comes out clean, about 25 to 30 minutes. Cool for pan 10 minutes in the pan, then invert onto a wire rack to cool completely.
When cake has cooled, make the strawberries and cream:
In a large bowl, combine half of the strawberries and ¼ cup of sugar; set aside.
Pour 2 tablespoons of cold water in a small saucepan. Sprinkle gelatin over water; let soften for 5 minutes.
Heat saucepan over low heat, stirring constantly, until gelatin has dissolved. Remove from heat and let cool slightly. (It will congeal when cooled completely, but you can dissolve it again by returning it to the heat and stirring.)
In the clean bowl of an electric mixer, fitted with the whisk attachment, beat heavy cream, vanilla extract, and remaining ¼ cup sugar until very soft peaks form.
With mixer still running, gradually add gelatin mixture; beat until soft peaks form.
Assemble the cake:
Using a serrated knife, split the cake in half horizontally.
Place the bottom half, cut side up on a serving plate. Arrange the strawberry/sugar mixture over the bottom cake layer, drizzling any juices in the bowl over top the strawberries. Don't be shy with the juices!
Top with half of the whipped cream, leaving a 1 inch border.
Cover with top half of cake. Top with remaining whipped cream.
Refrigerate cake and remaining strawberries separately, at least 1 hour, up to 1 day. Just before serving, arrange remaining strawberries on top of cake.