Try this Strawberry Whipped Cream Cake recipe, or contribute your own.
Suggest a better descriptionFor the cake: Preheat oven to 350 degrees with rack in top third of oven. Butter and flour two 8-inch cake pans. Sift flour, baking powder and salt; set aside.
In a stand mixer fitted with the whisk attachment combine the vegetable oil, water, lemon zest, vanilla extract, egg yolks and 1 1/4 cups of sugar. Whip on medium speed, occasionally stopping to scrape down the sides of the bowl, until mixture is airy and light in color (about 5-7 minutes). Scrape down sides and then add dry ingredients. Whip until smooth, about 1 minute.
In a clean bowl whip egg whites to medium peaks. Then add remaining 1/4 cup of sugar and whip to form stiff peaks (about one minute more). Using a rubber spatula, fold 1/4 of the egg whites into the cake batter until evenly incorporated. Then gently fold in remaining egg whites just until combined.
Divide batter between the two cake pan. Bake for ~35 minutes. Remove cake from the pans when done to cool on a wire rack.
For the filling: Combine cream cheese and heavy cream in the bowl of a stand mixer fitted with the whisk attachment. (Can add optional 1/2 cup powdered sugar). Whip until stiff peaks form, about 2 minutes. Cover and refrigerate.
For the frosting: Place a clean stand mixer bowl and whisk 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 and up to 12 hours.
To assemble: Level cakes with a serrated knife. Place base cake cut-side up on cake plate. Brush generously with strawberry glaze. Layer strawberry slices on top of glazed cake layer. Cover berries with filling. Place second layer on top cut side down. Cover with a thin layer of frosting, 3/4 cup, on top and sides. Refrigerate for 15 minutes until frosting is set. Remove from refrigerator and spread remaining frosting over top and sides of cake. Chill for at least 15 minutes before serving.
Glaze for strawberries: Melt strawberry jam with a tablespoon of water. Add water as needed to reach appropriate consistency.
For filling add 1/2 cup of powdered sugar.
Can prepare strawberries with 2 tablespoons sugar, 1 tablespoon lemon juice, 1 tsp lemon zest, 1 1/2 teaspoons vanilla extract and a pinch of salt. Let macerate for 20 minutes then drain off liquid.
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Serving Size: 1 Serving (337g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 657 | ||
Calories from Fat: 278 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.9g | 41 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 567.1mg | 174 % | |
Sodium 8078.8mg | 279 % | |
Potassium 388.8mg | 10 % | |
Total Carbohydrate 69.4g | 20 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 66.9g | ||
Protein 24.1g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 657
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