Strawberries-And-Cream Cake
Submitted by TravisC
Two tender white cake layers filled with strawberry buttercream and brushed with melted strawberry jelly, then frosted in billowy whipped cream. A show-stopping spring celebration cake that serves 24.
YIELD
24 servingsPREP
1COOK
20 minREADY
1 hrsThis is the cake you bring when you want the whole room to stop talking.
Two thin white cake layers get baked in jelly-roll pans for a wide, elegant profile. The filling is a real strawberry buttercream, loaded with chopped fresh berries and spread over a slick of melted strawberry jelly that soaks into the crumb.
The outside gets wrapped in sweetened whipped cream, then crowned with sliced strawberries, blueberries, and fresh mint.
It feeds a crowd (24 servings), so this is your go-to for baby showers, birthday parties, or any spring gathering where you want jaws on the floor.
Pro Tips
- Bake the cake layers ahead and freeze them for up to a month; thaw 30 minutes before assembling
- Pat your chopped strawberries dry before folding them into the buttercream to keep it from getting runny
- Assemble and refrigerate up to 2 hours before serving so the whipped cream holds its shape
- Use wax paper strips under the cake edges while frosting, then pull them out for a clean platter
Ingredients
Directions
Heat oven to 350℉ (180℃). Line a 15 ½×10½-inch jelly-roll pan with foil; lightly coat foil with vegetable cooking spray.
Make batter for one recipe White Cake. Spread batter evenly in prepared pan.
Bake 20 minutes, until toothpick inserted in center comes out clean.
Cool cake in pan on large wire rack 10 minutes; invert cake Remove pan and foil; cool completely. Repeat process with another recipe White Cake. (Can be made ahead. Cover and freeze cakes up to 1 month.) Thaw at room temperature 30 minutes. Make buttercream: Beat butter in large mixer bowl until smooth. Add confectioners’ sugar, heavy cream and vanilla; beat until light and fluffy. Makes 1⅓ cups. Stir in chopped strawberries. Place 1 cake layer on large platter; tuck four strips of wax Brush top of cake with melted jelly. Spread buttercream over jelly; top with second cake layer. Beat cream and confectioners’ sugar in mixer bowl. Spread over top and sides of cake. Remove wax-paper strips. Garnish cake with sliced strawberries, blueberries and mint sprigs, if desired. Refrigerate up to 2 hours before serving. Makes 24 servings. You’ll need to make and bake our White Cake recipe twice to create this gloriou s spring dessert that’s filled with fresh strawberries and frosted with whipped cream.
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