Strawberries and Whipped Cream Cake

cake

Several people in my family really REALLY like vanilla cake with whipped cream and strawberries.. not SHORTCAKE .. true shortcake is an entirely different thing.. more like a biscuit.  I made this one for my niece Madeleine’s birthday this year.  I will say this.. I used some brown sugar in it as I was short on white… (half white half brown…) and it did lend a bit of a caramely taste, but it’s prettier if you use all white.

CAKE:

  • 2 1/4 cups all purpose flour
  • 
2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups water
  • 2 cups sugar
  • 6 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1 tablespoon vanilla extract
  • 1 tsp vanilla (or 1 vanilla bean, scraped)
  • 2 large eggs

Directions:

Preheat oven to 350°F. Butter two 8 inch round cake pans. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a medium saucepan over medium high heat, combine water and sugar. Bring to a simmer and stir until sugar dissolves, about 1 minute. Remove from heat and add butter, stirring until melted.

Let cool completely (about 20 minutes in the fridge) and then whisk in vegetable oil, and vanilla. Beat in eggs. Whisk in dry ingredients, until smooth.

Divide batter evenly between prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans until completely chilled.

Strawberries and Cream…

1 white cake as above… 2 1/2 cups heavy cream
1 tablespoon vanilla
1/2 cup powdered sugar
1 cup fresh diced strawberries + more for garnish

Directions:

Make vanilla cake according to recipe. Cool completely. Slice cakes in half lengthwise to create 4 layers.

Whip heavy cream with vanilla and powdered sugar until stiff peaks form. Remove half of the cream and set aside. Stir diced strawberries into the remaining cream.

Place one layer of cake onto a serving platter. Spread 1/3 of the strawberries and cream filling overtop. Add another layer of cake and continue layering until all 4 layers are in tact. If filling looks like it’s being pushed out from the sides of the cake, simply scrape the edges to even everything out. Frost the entire cake with remaining plain whipped cream. Top with sliced strawberries as a garnish.

Refrigerate 4 hours to overnight to set completely {so it will cut nicely… best to use an electric knife}. Slice and serve.

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