Strawberry & Cream Layer Cake

this RECIPE

Introduction to Strawberry & Cream Layer Cake

Welcome to my delightful world of baking! Today, I’m excited to share my recipe for a Strawberry & Cream Layer Cake that feels like a hug in dessert form. Life gets busy, and this cake is a quick solution for any special occasion or even a simple family gathering. Imagine warm, moist layers infused with fresh strawberry puree, all lovingly embraced by a silky mascarpone cream. It’s a dish that’s sure to impress your loved ones and bring smiles to their faces! Trust me, every bite is pure bliss, and you deserve it!

Why You’ll Love This Strawberry & Cream Layer Cake

This Strawberry & Cream Layer Cake is not just a treat; it’s a celebration in every slice. It’s incredibly easy to whip up, even on the busiest days. The sweet harmony of fresh strawberries and creamy mascarpone makes it a crowd-pleaser, too! Plus, it’s versatile enough for birthdays or just because you need a little joy in your life. Trust me, baking this cake will become a cherished memory for you and your family!

Ingredients for Strawberry & Cream Layer Cake

Gathering the right ingredients is like assembling your secret weapon for this Strawberry & Cream Layer Cake. Each component brings its own magic to the table, ensuring a delightful experience for everyone. Here’s what you’ll need:

• All-purpose flour: The backbone of this cake, giving it a light and fluffy texture.
• Granulated sugar: Adds sweetness and moisture, essential for that lovely cake flavor.
• Baking powder: Helps the cake rise beautifully, creating those light layers we adore.
• Baking soda: Works with the baking powder, ensuring the cake is perfectly airy.
• Salt: A little pinch enhances flavors and balances the sweetness.
• Large eggs: They bind the ingredients together and contribute to the cake’s rich texture.
• Vegetable oil: Keeps the cake moist and tender; you can substitute with melted butter for a richer flavor.
• Whole milk: Adds creaminess; if you prefer, use almond or oat milk for a dairy-free option.
• Strawberry puree: The star of the show! This vibrant puree brings freshness and flavor.
• Vanilla extract: Adds warmth and depth; I always recommend using pure vanilla for the best taste.
• Pink food coloring (optional): For those who love a pop of color; a few drops will brighten your cake.
• Mascarpone: This creamy cheese creates a luxurious frosting; it’s simply divine!
• Heavy cream: Whipped to perfection, it adds volume and richness to the frosting.
• Powdered sugar: For that perfect sweetness in the frosting; feel free to adjust to taste.
• Fresh strawberries: Diced for filling and decoration; nothing beats fresh fruit!
• Colored sprinkles: A fun touch for decoration, adding a little whimsy to your cake!

For exact quantities, please scroll down to the bottom of the article, where you’ll find everything neatly laid out for easy printing. Each ingredient plays a vital role, so don’t hesitate to gather the best quality you can find. Happy baking!

How to Make Strawberry & Cream Layer Cake

Now, let’s roll up our sleeves and dive into the step-by-step process of making this delicious Strawberry & Cream Layer Cake. It’s easier than you might think, and with each layer, you’ll be filled with excitement. Follow along, and let’s create something beautiful!

Step 1: Preheat and Prepare

First things first, let’s get that oven preheating to a cozy 350°F. While it warms up, grab your three 18 cm round cake pans. Grease them well with butter or cooking spray, then dust them lightly with flour. This will ensure our cake layers come out perfectly without sticking. Trust me, a smooth start is the key to a happy baking journey!

Step 2: Mixing Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This mix is like a party of flavors waiting to happen! Make sure there are no lumps, as they might sneak into your batter. A good mix ensures our Strawberry & Cream Layer Cake is fluffy and light.

Step 3: Mixing Wet Ingredients

In a separate bowl, beat the eggs and granulated sugar until the mixture looks pale and fluffy – think sunshine in a bowl! Then, add the vegetable oil, whole milk, vanilla extract, and strawberry puree. Whisk until you have a smooth, vibrant blend. Don’t you just love the beautiful color of the strawberry puree? It’s a promise of deliciousness!

Step 4: Combine Mixtures

Next, gently fold the wet mixture into the dry ingredients. Use a spatula or a wooden spoon and carefully combine until just mixed. Remember, a few flecks of dry flour are okay; overmixing is a quick way to end up with a dense cake! If you fancy a bit of color, add a few drops of pink food coloring now.

Step 5: Baking the Layers

Now it’s time to divide the batter evenly among the three prepared cake pans. I like to use a kitchen scale for precision, but if you don’t have one, eyeballing it works, too. Pop those beauties into the oven and bake for 20 to 25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let them cool completely in the pans before transferring to a wire rack.

Step 6: Prepare the Cream

While the layers cool, let’s whip up that luscious mascarpone cream! In a chilled bowl, beat the cold mascarpone, heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. It should be thick and creamy, perfect for spreading. Trust me; this creamy delight is the icing on the cake!

Step 7: Assembling the Cake

Time to assemble! Place one cooled cake layer on a serving plate. Spread a generous amount of cream over the top, then sprinkle with diced fresh strawberries. Repeat this process with the second layer. Finally, top it off with the last layer of cake. Spread the remaining cream all over the sides and top of the cake, smoothing it out with a spatula. Aren’t you excited to see it come together?

Step 8: Final Touches

Now, for the fun part: decorating! Arrange whole strawberries on top and sprinkle with colored sprinkles for added flair. You can even add some extra cream decorations around the edges if you’re feeling fancy. Step back and admire your Strawberry & Cream Layer Cake! Isn’t it a feast for the eyes?

Tips for Success

• Always use room temperature ingredients for a smooth batter.
• Don’t rush the mixing process; gentle folding is key to fluffiness.
• Check the cake layers a minute or two before the suggested bake time.
• Keep your frosting chilled until ready to use for a better spread.
• Let the cake cool completely before assembling to avoid melting the cream.

Equipment Needed

• 3 round cake pans (18 cm) – You can also use two pans if you want to bake in batches.
• Mixing bowls – A large one for dry ingredients and a medium one for wet.
• Whisk – A hand whisk or electric mixer works great for combining ingredients.
• Spatula – Perfect for folding and spreading the cream.
• Measuring cups and spoons – Essential for accuracy in baking.

Variations

• For a chocolate twist, add cocoa powder to the batter for a chocolate strawberry cake.
• Try using other berries like raspberries or blueberries for a mixed berry version.
• If you’re looking for a gluten-free option, substitute all-purpose flour with a gluten-free blend.
• To make it a dairy-free cake, use coconut cream instead of mascarpone and almond milk instead of whole milk.
• Add lemon zest to the batter for a refreshing citrus note that complements the strawberries beautifully.

Serving Suggestions

• Pair with a scoop of vanilla ice cream for an extra creamy delight.
• Serve alongside fresh whipped cream and a drizzle of strawberry sauce.
• Complement with a sparkling lemonade for a refreshing beverage.
• Dress up the cake plate with edible flowers for a stunning presentation.

FAQs about Strawberry & Cream Layer Cake

As I’ve baked and shared my Strawberry & Cream Layer Cake, I’ve encountered a few common questions along the way. Here are some of the queries that might pop up while you’re baking your delicious masterpiece:

Can I make the cake in advance?

Absolutely! This cake can be made a day ahead, making it a perfect solution for your busy schedule. Just store it in the refrigerator, and it’ll be ready to impress when you are!

How do I store leftovers?

Keep any leftover cake in an airtight container in the fridge. It stays delicious for about 3–4 days, though I doubt it’ll last that long because it’s so delightful!

Can I freeze the cake?

Yes, you can freeze it! Wrap individual slices or the whole cake tightly in plastic wrap and foil. It works wonderfully, but just make sure to thaw it in the fridge before serving to retain moisture.

Can I substitute fresh strawberries for frozen ones?

While fresh strawberries give the best flavor, you can use frozen strawberries for the puree. Just thaw and drain them well beforehand to ensure your cake doesn’t turn soggy.

What if I don’t have mascarpone?

If mascarpone isn’t available, you can use cream cheese as a substitute. Just remember to tweak the sweetness since cream cheese can be tangier. It will still be delicious, I promise!

Final Thoughts

Baking this Strawberry & Cream Layer Cake is truly a joyous experience that goes beyond just dessert. It’s a celebration of flavors and a perfect way to create cherished memories around the kitchen table. The smile on your loved ones’ faces when they take that first bite is worth every moment spent in the kitchen. Whether it’s a birthday party or just a Tuesday craving, this cake brings a burst of happiness. So, roll up your sleeves and join me in this delightful baking adventure. Remember, it’s about the love you share and the joy you create with each layer!

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