Strawberry Cake with Strawberry Whipped Cream
Course: DessertCuisine: AmericanDifficulty: MediumServings
12
servingsPrep time
1
hourCooking time
40
minutesIngredients
14 oz all-purpose Flour
2 tsp baking powder
1 tsp baking soda
1 teaspoon baking soda
1/2 teaspoon salt
226 g unsalted butter, room temperature
284 g sugar
1 Tablespoon lemon juice
170 g egg whites, room temperature
125 g strawberry reduction, room temperature
170 g heavy whipping cream
Method
- Preheat oven to 350F. Flour three 8″ cake pans and set aside.
- Whisk together the cream, strawberry reduction, and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer, place the room temperature butter and beat until smooth and shiny.
- Gradually add in the sugar, beating until the mixture is fluffy and light colored.
- Add the egg whites, one at a time, and beat at a medium speed.
- On a low speed, add about 1/3 of the dry ingredients followed by 1/3 of the wet ingredients, mixing until mostly incorporated into the batter. Repeat until all ingredients have been added.
- Divide the batter evenly between the three pans.
- Bake at 350 for 30-40 minutes (a cake tester should come out clean).
- Place pans on a wire rack to cool for ten minutes, then turn the cakes out onto the rack and allow to cool.
- To assemble, place a cake on the cake plate. Cover with strawberry reduction, and top with a second cake. Cover with strawberry reduction, then top with the third cake. Coat liberally with strawberry whipped cream and serve.
Commentary
- This year, Anya chose a strawberry cake. We looked through a lot of recipes online and merged a couple into what we hoped would be a very strawberry flavored cake. It was — the strawberry whipped cream was specially tasty. I think it could have used more strawberry reduction between the layers, though the cake was already very moist.