Strawberries and Cream Butter Cake
- 1/2 cup unsalted butter room temperature, plus more for pan
- 1 1/2 cups all-purpose flour spooned into measuring cup and leveled, plus more for pan
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 2 large eggs
- 2 large egg yolks in addition to the 2 in the large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup milk whole
- 1 pound strawberries hulled and sliced
- 1/4 cup sugar
- 1 tsp lemon zest
Stabilized Whipped Cream
- 1 teaspoon unflavored gelatin
- 2 Tbs cold water
- 1 1/2 cups heavy cream
- 1/4 cup confectioner's sugar powdered sugar
- Preheat oven to 350 degrees.
- Prepare an 8-inch round cake pan, by buttering the bottom and lining with parchment paper.
- Butter and flour paper and sides. Set aside
- In a medium bowl, whisk together flour, baking powder, and salt, and set aside.
- In a separate large bowl, beat butter and 1/2 cup sugar until light and fluffy.
- To the butter sugar mixture, add eggs and yolks, one at a time. Beat well after each addition.
- Add vanilla and mix with mixer.
- With mixer on low, slowly add 1/3 of the flour mixture, then add half the milk, then another third of the flour mixture, the rest of the milk, and the rest of the flour.
- Mix until just combined. Do not overmix.
- Pour batter in prepared pan.
- Bake 30-35 minutes, until a toothpick inserted in center of cake comes out clean,
- Cool in pan 10 minutes then invert onto a cooling rack.
- Cool completely.
- Meanwhile, mix your topping together by combining strawberries, sugar, and lemon zest. Set aside.
- Place 2 tablespoons cold water in a microwave safe bowl, and sprinkle gelatin over. Let sit for five minutes.
- After 5 minutes, microwave for 45 seconds-1 minute to dissolve gelatin. Stir, then set aside to let cool.
- Once gelatin is cooled, add cream and confectioner's sugar to a bowl, and beat with a hand mixer until soft peaks form.
- Remove 1 Tbs of cream mixture and stir it into gelatin mixture. Then turn hand mixer back on, and beat cream mixture while gradually adding gelatin.
- Beat until you get peaks.
- Using a serrated knife, cut the cake in half horizontally to form two rounds.
- On your serving plate or cake stand, place bottom half, cut side up.
- Spoon half of strawberry mixture over bottom cake layer, and then add half the whipped cream, leaving a 1 inch border to keep the cream from spilling out the sides.
- Place top half of the cake, cut side down over the mixture.
- Top with remaining whipped cream.
- Refrigerate 1 hour, then add remaining strawberries to the top of the whipped cream just before serving.
- Can refrigerate cake for up to a day without it becoming soggy.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Put first cake down, then do a layer of whipped cream and strawberries.
Place second cake on top of that, then gently frost the outside with the buttercream icing. This can be challenging because the butter cake flakes easily. Just do your best, then put in the freezer for half an hour to let set.