Strawberry cake recipe urgently needed!!

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licia

Executive Chef
Joined
Nov 11, 2004
Messages
3,835
Location
USA,Florida
My mom turns 87 on Sunday and wants me to make her cake - strawberry layers - with strawberries between the layers and white frosting over all. She doesn't usually make a fuss about her wants and since she has requested this specifically, I would like to honor her request. If you have made such a cake, please post the recipe. Thanks a bunch!!!
 

wasabi woman

Senior Cook
Joined
Aug 31, 2004
Messages
255
Strawberry Country Cake
from the Barefoot Contessa Parties

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
4 extra-large eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda

For the filling for each cake:
1 cup (1/2 pint) heavy cream, chilled
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 pint fresh strawberries, hulled and sliced

Preheat the oven to 350 degrees F.
Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.

Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.

Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.

To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.


Yield: 2 (8-inch) cakes

Happy Birthday Mom!
 

kansasgirl

Senior Cook
Joined
Aug 27, 2004
Messages
469
Location
USA
This is a very good recipe. There are several steps, but it is pretty easy and your mom seems worth it!

Strawberry Custard Cake
Cake:
4 Eggs, separated
2 tb Water
1 c Sugar
1 c Flour
1 ts Baking powder
1/4 ts Salt
1 1/2 tb Cornstarch
1 ts Vanilla

Strawberry filling:
1/3 c Water
1/3 c Sugar
2 pints Strawberries

Custard filling:
3 tb Sugar
2 tb Cornstarch
1/8 ts Salt
1 1/2 c Milk
1 Egg
2 ts Vanilla

Strawberry buttercream frosting:
1 pint Strawberries
1/2 c Butter
1 lb Powdered sugar
Strawberries for garnish

Preheat oven to 325F. Grease and flour 2 9" cake pans.
Cake:
1.Beat egg yolks with 2 tb of water in large mixing bowl. Add sugar gradually and beat well.
2.Combine remaining dry ingredients and add to sugar mixture. Add vanilla.
3.In another bowl, beat egg whites until stiff. Fold gently into batter, taking care not to loose the lightness of the egg whites.
4.Pour batter into greased/floured cake pans. Bake for 35-45 minutes. Remove from pans and cool on wire racks.

Strawberry filling:
1.In small saucepan, bring water & sugar to a boil, boiling just until sugar dissolves.
2.Hull & cut strawberries in half & place in bowl. Pour prepared syrup over strawberries & refrigerate until chilled. Toss to keep strawberries covered with syrup. Let strawberries marinate in syrup for 2 hours if possible.

Custard filling:
1.Combine sugar, cornstarch, and salt in saucepan. Gradually add milk, stirring until blended.
2.Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring. Remove from heat.
3.Beat egg at high speed of mixer until thick & lemon colored. Gradually stir in a ladel of hot milk mixture into beaten egg; return to remaining hot mixture and whisk well. Cook, stirring constantly, for several minutes until custard is thickened. Remove from heat and add vanilla. Cover & chill in refrigerator.

Strawberry buttercream frosting:
1.Mash strawberries to measure 1/2 cup.
2.Beat butter in a medium bowl until soft. Beat in mashed strawberries. Add powdered sugar slowly, beating well, until desired consistency is achieved and frosting is smooth.

Assembly:
1.To assemble cake, put bottom layer on serving plate. Top with Strawberry filling. Spread all Custard filling on top. Top with second cake layer. Frost sides & top with Strawberry buttercream. Garnish with fresh berries as desired.
 

licia

Executive Chef
Joined
Nov 11, 2004
Messages
3,835
Location
USA,Florida
Thanks. I don't know which one I will make as they both look so delicious. Thanks a bunch for getting me out of a fix.
 

kansasgirl

Senior Cook
Joined
Aug 27, 2004
Messages
469
Location
USA
Glad we could help - it would be great to know which one you made and if it made your mom very happy!
 

Psiguyy

Sous Chef
Joined
Aug 24, 2004
Messages
843
When somebody asked me to bake them a strawberry cake, I found a strawberry cake mix at the market and used that for the cake.

Filled between the layers with pastry cream mixed with cut up strawberries, frosted with whipped cream, and decorated on the top with whipped cream rosettes and strawberries glazed with apricot jam.
 

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