Are you looking for a breathtaking dessert that will amaze your guests? This Strawberry cake is the perfect choice. Made with Light and soft layers of cakes,, freshAnd Creamy cream cheese frostingIt is an irresistible treat for birthdays, holidays or any special occasion. The combination of Sweet strawberries,, smooth frostingand a delicate cake texture In fact, the perfect dessert for strawberry lovers.
This Strawberry shortcake style layer cake is easy to make with simple ingredients, including fresh,, whipped creamAnd cream cheeseCreating the combination of ultimate flavors. If you host a party Or by enjoying a family dinner, this cake is certainly the highest point of the meal. Learn to do this Strawberry cake recipe Zero with our step -by -step instructions.
Ingredients:
For the cake:
12 large eggs, room temperature (divided)
2 cups of granulated sugar (divided)
2 cups of versatile flour (divided)
For frosting:
1 cup of heavy whipped cream
16 oz of cream cheese, softened
3/4 pellet sugar cup
For filling and decoration:
2 pounds of fresh strawberries (1 1/2 lb for filling and 1/2 lb for decoration)
Chocolate chips (optional, for decoration)
Instructions:
Cook the cake layers:
Preheat the oven to 350 ° F. grease and line only the bottom of a 9 × 13 ″ cake pan with parchment paper (repeat for a second pan if necessary). Do not grease or line the sides of the pan to avoid moving the cake.
To make each layer of cake: in a large bowl to mix, whisk 6 eggs and 1 cup of high speed sugar for about 10 minutes. The mixture must triple in volume.
Sift 1 cup of flour and fold it gently using a spatula until incorporation. Be careful not to deflate the dough.
Pour the dough into the prepared saucepan and bake in the oven for 17-20 minutes, or until the top is golden and that a toothpick comes out clean.
While the first cooked layer, repeat the same process for the second layer of cake.
Let the cakes cooked in the oven cool in the pan for 15 minutes, then run a thin spatula on the edges to loosen the cake. Let them cool to room temperature before removing the parchment paper.
Filling strawberries:
Slice the strawberries in halves or neighborhoods and place them in a food processor. Pulse until you reach a thick consistency similar to an apple compote. Cancel.
Icing:
Beat the cream cheese and sugar until smooth (about 1 minute).
Add the heavy whipped cream and beat up for 2-3 minutes until they are soft.
Assembly:
Slice each layer of cake cooled in half horizontally. Place the first layer on your serving dish (the cake is large and heavy, so assemble it directly on the service plate).
Spread 1/3 of the strawberry puree on the first layer of cake. Then spread a thin layer of frosting on the second half of cake and place it on the first layer.
Repeat the process: Spread the strawberry puree on the frosting, then garnish with frosting. Continue to superimpose as follows: cake, strawberry puree, frosting, cake, strawberry puree, frosting, cake, strawberry puree, frosting and finally, cake on top.
Fros the top and the sides of the cake with the remaining frosting.
Decorate the top with fresh strawberries and melted chocolate chips if you wish.
Why are you going to love this recipe
This Strawberry cake is the perfect dessert for strawberry lovers, offering a perfect balance between sweetness and flavor. The combination of light cake layers, fresh strawberry and creamy frosting is irresistible. Whether for a birthday, a family gathering or a special occasion, this cake will impress everyone with its vibrant color, light texture and fresh flavor.
Advice, variations and substitutions
For a lighter cake: Consider using egg whites only for a ventilated texture.
For a different frosting: You can replace the cream cheese frosting with butter cream or whipped cream for a less rich option.
Torsion: You can mix a few tablespoons of lemon zest in the frosting or the garnish for a citrus zing.
Dairy: Use cream cheese without dairy products and whipped coconut cream to accommodate diets without dairy products.
Faq
Can I use frozen strawberries? While fresh strawberries give the best flavor and texture, you can use frozen strawberries in the garnish if the costs are not available. Just make sure to thaw them and empty them well before using it.
How far can I make this cake? You can prepare the layers of cake until one day in advance. Keep them in an airtight container at room temperature. Assemble and festure the cake on the day of serving it for the best freshness.
Suggestion service
This Strawberry layer cake is perfect for serving in family gatherings, birthdays or special events. Combine it with a glass of cold milk or a cup of hot tea for additional treat. For an elegant touch, add chocolate shavings or a chocolate ganache fillet to the top.
Take advantage of this light and fresh strawberry dessert as a breathtaking finish at any meal!
Strawberry layer cake recipe
Ingredients
For the cake:
12 large eggs, room temperature (divided)
2 cups of granulated sugar (divided)
2 cups of versatile flour (divided)
For frosting:
1 cup of heavy whipped cream
16 oz of cream cheese, softened
3/4 pellet sugar cup
For filling and decoration:
2 pounds of fresh strawberries (1 1/2 lb for filling and 1/2 lb for decoration)
Chocolate chips (optional, for decoration)
Instructions
Cook the cake layers:
Preheat the oven to 350 ° F. grease and line only the bottom of a 9 × 13 ″ cake pan with parchment paper (repeat for a second pan if necessary). Do not grease or line the sides of the pan to avoid moving the cake.
To make each layer of cake: in a large bowl to mix, whisk 6 eggs and 1 cup of high speed sugar for about 10 minutes. The mixture must triple in volume.
Sift 1 cup of flour and fold it gently using a spatula until incorporation. Be careful not to deflate the dough.
Pour the dough into the prepared saucepan and bake in the oven for 17-20 minutes, or until the top is golden and that a toothpick comes out clean.
While the first cooked layer, repeat the same process for the second layer of cake.
Let the cakes cooked in the oven cool in the pan for 15 minutes, then run a thin spatula on the edges to loosen the cake. Let them cool to room temperature before removing the parchment paper.
Filling strawberries:
Slice the strawberries in halves or neighborhoods and place them in a food processor. Pulse until you reach a thick consistency similar to an apple compote. Cancel.
Icing:
Beat the cream cheese and sugar until smooth (about 1 minute).
Add the heavy whipped cream and beat up for 2-3 minutes until they are soft.
Assembly:
Slice each layer of cake cooled in half horizontally. Place the first layer on your serving dish (the cake is large and heavy, so assemble it directly on the service plate).
Spread 1/3 of the strawberry puree on the first layer of cake. Then spread a thin layer of frosting on the second half of cake and place it on the first layer.
Repeat the process: Spread the strawberry puree on the frosting, then garnish with frosting. Continue to superimpose as follows: cake, strawberry puree, frosting, cake, strawberry puree, frosting, cake, strawberry puree, frosting and finally, cake on top.
Fros the top and the sides of the cake with the remaining frosting.
Decorate the top with fresh strawberries and melted chocolate chips if you wish.
