Pretty cake isn't it? I made this one for a friend who's anniversary fell on Valentine's day so she and her husband of 35 years could come home from a nice dinner and have dessert and coffee. I love the way it turned out...so much so that I made another one!.
Strawberry Cream Cake
Cake
1/2 cup butter, softened
1 1/2 cups sugar
3 eggs
2 1/4 cups all purpose flour
1 teaspoon salt
3 1/2 teaspoons baking powder
1 1/4 cups milk
1 teaspoon pure vanilla
Preheat the oven to 350 degrees. Prepare one 9 x 13-inch pan by lining with parchment paper and then spraying with non stick spray. I like to leave an overhang of paper on each end so I can use it as handles to lift the cake later..
Use a hand mixer or stand mixer to beat the softened butter and sugar together until fluffy and light, then add the eggs and beat until fully incorporated and light. Beat in the flour, salt, baking powder, and finally the milk and vanilla. Beat everything together for 3 minutes. Immediately pour into the prepared pan and bake for 25 to 30 minutes, or until the tops spring back slightly when pressed. Let cool on wire racks for at least 30 minutes
Once cooled, you can cut your cake in half if you want smaller cake as shown in the photo. Then with a long serrated knife, cut both halves into two layers to make a three layer cake. You will have a layer left over. You can choose to make an additional layer or save it for another time! Set aside your layers.
Strawberry Puree Filling:
1 (20 ounce) bag frozen unsweetened strawberries or 3 cups of fresh strawberries
1/3 cup sugar, more if you like it sweeter
Place the unsweetened frozen strawberries in a large bowl and thaw for a few hours. Once thawed, put the strawberries and their juice in a food processor or blender and process the berries until they are pureed. Pour the puree into a 2 cup measuring cup. You should have about 1 1/4 cups of puree. Add 1/4 cup of the sugar to start and stir until the sugar dissolves. Taste and add more sugar if needed. Set aside.
Cream cheese filling and frosting
3/4 cups sugar
2 packages cream cheese (8oz each), at room temperature
1 cup heavy whipping cream
In a large mixing bowl, combine cream cheese and 3/4 cup sugar. Using an electric mixer, whisk the mixture until smooth, then slowly add heavy cream and whisk until fluffy. Set aside.
Assembly:
Place the bottom layer on your serving plate cut side up. Spread a nice thin layer of the strawberry filling on it. Next, on one of your other layers, spread a thin layer of the cream cheese filling. Place that layer on top of the first layer so that the cream cheese side is facing down. The strawberry filling and the cream cheese filling are touching each other. Repeat with the next layers. So the order from the bottom up is: cake, strawberry filling, and cream cheese filling ...then cake, strawberry filling, and cream cheese filling again...ending with the final layer of cake and then a thicker layer of cream cheese filling on top of the cake.
Decorate the cake as you like on top. I added a few dollops of Reddi-wip real whipped cream and topped with some cherries and strawberries and then drizzled some chocolate sundae syrup on top!
Strawberry Cream Cake
Cake
1/2 cup butter, softened
1 1/2 cups sugar
3 eggs
2 1/4 cups all purpose flour
1 teaspoon salt
3 1/2 teaspoons baking powder
1 1/4 cups milk
1 teaspoon pure vanilla
Preheat the oven to 350 degrees. Prepare one 9 x 13-inch pan by lining with parchment paper and then spraying with non stick spray. I like to leave an overhang of paper on each end so I can use it as handles to lift the cake later..
Use a hand mixer or stand mixer to beat the softened butter and sugar together until fluffy and light, then add the eggs and beat until fully incorporated and light. Beat in the flour, salt, baking powder, and finally the milk and vanilla. Beat everything together for 3 minutes. Immediately pour into the prepared pan and bake for 25 to 30 minutes, or until the tops spring back slightly when pressed. Let cool on wire racks for at least 30 minutes
Once cooled, you can cut your cake in half if you want smaller cake as shown in the photo. Then with a long serrated knife, cut both halves into two layers to make a three layer cake. You will have a layer left over. You can choose to make an additional layer or save it for another time! Set aside your layers.
Strawberry Puree Filling:
1 (20 ounce) bag frozen unsweetened strawberries or 3 cups of fresh strawberries
1/3 cup sugar, more if you like it sweeter
Place the unsweetened frozen strawberries in a large bowl and thaw for a few hours. Once thawed, put the strawberries and their juice in a food processor or blender and process the berries until they are pureed. Pour the puree into a 2 cup measuring cup. You should have about 1 1/4 cups of puree. Add 1/4 cup of the sugar to start and stir until the sugar dissolves. Taste and add more sugar if needed. Set aside.
Cream cheese filling and frosting
3/4 cups sugar
2 packages cream cheese (8oz each), at room temperature
1 cup heavy whipping cream
In a large mixing bowl, combine cream cheese and 3/4 cup sugar. Using an electric mixer, whisk the mixture until smooth, then slowly add heavy cream and whisk until fluffy. Set aside.
Assembly:
Place the bottom layer on your serving plate cut side up. Spread a nice thin layer of the strawberry filling on it. Next, on one of your other layers, spread a thin layer of the cream cheese filling. Place that layer on top of the first layer so that the cream cheese side is facing down. The strawberry filling and the cream cheese filling are touching each other. Repeat with the next layers. So the order from the bottom up is: cake, strawberry filling, and cream cheese filling ...then cake, strawberry filling, and cream cheese filling again...ending with the final layer of cake and then a thicker layer of cream cheese filling on top of the cake.
Decorate the cake as you like on top. I added a few dollops of Reddi-wip real whipped cream and topped with some cherries and strawberries and then drizzled some chocolate sundae syrup on top!
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