Strawberry cream cakes

Strawberry cream cakes are a delightful treat that combines soft cake layers with luscious strawberry flavor and creamy frosting. Here’s a recipe to make these beautiful and delicious cakes:

Ingredients:

For the Cake:

• 1 1/2 cups (190g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, at room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) milk
• 1/2 cup (120ml) pureed strawberries (fresh or frozen, thawed)

For the Strawberry Filling:

• 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1 cup (150g) fresh strawberries, diced

For the Strawberry Cream Frosting:

• 1 cup (240ml) heavy cream
• 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) pureed strawberries (fresh or frozen, thawed)

Instructions:

1. Prepare the Cake:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

2. Mix Dry Ingredients:

   • In a medium bowl, whisk together the flour, baking powder, and salt.

3. Cream Butter and Sugar:

   • In a large bowl, beat the butter and sugar together until light and fluffy.

4. Add Eggs and Vanilla:

   • Beat in the eggs, one at a time, until fully incorporated. Mix in the vanilla extract.

5. Combine Ingredients:

   • Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
   • Fold in the pureed strawberries.

6. Bake the Cake:

   • Divide the batter evenly between the prepared cake pans and smooth the tops.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

2. Prepare the Strawberry Filling:

1. Whip the Cream:

   • In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.

2. Combine:

   • Gently fold in the diced strawberries.

3. Prepare the Strawberry Cream Frosting:

1. Whip the Cream:

   • In a mixing bowl, whip the heavy cream with the granulated sugar and vanilla extract until soft peaks form.

2. Add Strawberry Puree:

   • Gently fold in the pureed strawberries. Be careful not to overmix, as this can cause the cream to deflate.

4. Assemble the Cake:

1. Layer the Cake:

   • Place one cake layer on a serving plate. Spread the strawberry filling evenly over the top.

2. Add the Second Layer:

   • Place the second cake layer on top of the filling.

3. Frost the Cake:

   • Frost the top and sides of the cake with the strawberry cream frosting. Smooth the frosting with a spatula or create decorative swirls.

4. Chill:

   • Refrigerate the cake for at least 1 hour to set the frosting before serving.

Tips:

• Fresh Strawberries: Use ripe strawberries for the best flavor. If strawberries are not in season, you can use frozen strawberries that have been thawed and drained.
• Decorations: Garnish with additional fresh strawberries or mint leaves for an elegant touch.

Enjoy your homemade strawberry cream cakes, perfect for a special occasion or a delightful dessert!