Strawberry Whipped Cream Cake
From greekgirrrl 17 years ago
- 35 minutes to make
- Serves 12
You don’t need a celebration to make this whipped cream cake—strawberry season is reason enough! But if you need inspiration, this beauteous dessert is perfect for a summertime party, a birthday, or just as a way to use berries in their prime. Read more Baking tip: Make sure the eggs are at room temperature before starting. By Amy Wisniewski See less
Ingredients
- For the berries: shopping list
- 2 pints strawberries, rinsed and hulled (about 4 cups) shopping list
- Pinch kosher salt shopping list
- 1 teaspoon grated lemon zest shopping list
- 1 1/2 teaspoons vanilla extract shopping list
- 2 tablespoons granulated sugar shopping list
- 1 tablespoon freshly squeezed lemon juice (from about 1/2 medium lemon) shopping list
- For the cake: shopping list
- 2 cups cake flour shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon kosher salt shopping list
- 1/2 cup vegetable oil shopping list
- 1/4 cup water shopping list
- 1 teaspoon lightly packed lemon zest shopping list
- 2 teaspoons vanilla extract shopping list
- 6 large eggs, separated shopping list
- 1 1/2 cups granulated sugar shopping list
- For the filling: shopping list
- 1/2 cup mascarpone cheese shopping list
- 1/2 cup heavy cream shopping list
- For the frosting: shopping list
- 2 teaspoons vanilla extract shopping list
- 3 tablespoons granulated sugar shopping list
- 1 1/2 cups heavy cream shopping list
How to make it
- For the berries: Combine all ingredients in a medium nonreactive mixing bowl and toss to thoroughly coat strawberries. Let macerate at room temperature at least 20 minutes before using.
- Strain macerated berries, reserving syrup separately.
- For the cake: Heat oven to 350°F and position rack in top third of oven. Butter and flour two 8-inch cake pans. Sift flour, baking powder, and salt together into a mixing bowl; set aside.
- In the bowl of a stand mixer fitted with the whip attachment, combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 1/4 cups of the sugar. Whip on medium speed, occasionally stopping to scrape down the sides of the bowl, until mixture is airy and light in color, about 5 to 7 minutes. Turn off the mixer and scrape down the sides of the bowl again; add dry ingredients and whip until smooth, about 1 minute more.
- In a clean bowl, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more. Using a rubber spatula, fold 1/4 of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined.
- Divide batter between prepared cake pans. Bake until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 35 minutes. Remove cakes from the oven, run a knife around the perimeter of each, and turn them out onto wire racks to cool completely. Meanwhile, make the filling and the frosting.
- For the filling: Combine mascarpone cheese and heavy cream in the bowl of a stand mixer fitted with the whisk attachment, and whip until stiff peaks form, about 2 minutes. Cover and refrigerate until ready to use.
- For the frosting: Place the cleaned bowl of the stand mixer and the whip attachment in the freezer for 10 minutes. Combine vanilla extract, sugar, and heavy cream in the chilled bowl and whip at medium speed until medium peaks form, about 2 minutes.
- Cover and refrigerate until well chilled, at least one hour. (The frosting can be prepared up to 12 hours ahead.)
- To assemble: Using a long serrated knife, trim the tops of the cakes as necessary so they are level. Place cake rounds on a clean, dry surface and, using a pastry brush, brush 1/2 of the reserved strawberry syrup on the cut side of the first cake round; repeat on the cut side of the second cake round.
- Evenly spread 1/4 of the mascarpone filling over the cut side of the bottom cake layer. Arrange strawberries standing upright, stem end down, over the mascarpone layer, trimming tips as necessary to create an even layer. Cover berries with the remaining filling, being sure to fill in any empty space.
- Place second cake layer over mascarpone and strawberries, cut side down, pressing gently to secure it. Using an offset spatula or a long, thin spatula, spread 3/4 cup of the frosting in a thin layer over the top and sides of the cake. Return remaining frosting and cake to the refrigerator until frosting on cake is set, about 15 minutes.
- Spread the remaining frosting all over the top and sides of the cake. Let sit in the refrigerator at least 15 minutes before serving
The Rating
Reviewed by 17 people-
Oh that is lovely!
chriesi
in Zuerich loved it
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Looks beautiful and sounds delicious!
bluewaterandsand
in GAFFNEY loved it
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Oh...This looks deeeeeeeeeelicious!
ambus
in Lahore loved it
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