Strawberry Cream Cake Recipe

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This is a really yummy Strawberry Cake. Sweet fresh Strawberries are the star in this lite cake and the whipped cream lemon frosting gives a refreshing touch. Your family and friends will love this delicious summer cake.

Servings: 8-10

Recipe was inspired by NatashasKitchen.

 Ingredients for cake:

 ***Makes two 9” round cakes or one 9×13 Rectangular cake

8 eggs
1 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tsp. baking powder
 
Ingredients:
Whipped Cream Frosting:
1 Pint Heavy Whipping Cream
1cup Sour cream
1 (8oz) pack cream cheese, softened at room temperature
1 cup powdered sugar
1 tsp. fresh lemon juice
1 Tbsp. Vanilla extract
 
Strawberry Sauce:
2.5 lbs. fresh Strawberries (set aside 1lb strawberries for decoration)
 
1 (17oz) pack of Ladyfingers for decoration (optional)
1 can Glaze for Strawberries

Directions for the cake:

Step by step Instructions with Pictures How to Make Perfect Sponge Cake- Russian Biskvit Cake – Бисквит you can find HERE:

Preheat oven to 350 degrees F. Spray with cooking spray two 9” round non-stick baking dishes.  Line the bottoms with a circle of parchment (baking) paper (cut to fit). Set aside.
In separate bowl combine flour and baking powder; sift. 
With electric mixer on medium- high speed beat the eggs for 2-3 minutes. Gradually add sugar and beat for about 4-5 minutes.
Carefully add 1/3 of the flour mixture and with rubber spatula fold in slowly so the batter stays fluffy. Continue until you finish adding the flour and it will get well incorporated.
Make sure to NOT over fold it.
Split the batter into the baking dishes and bake until it get golden brown for about 25-30 minutes.
Check if the cake is ready with a tooth pick, if nothing sticks to it, it is done. Remove cakes from the oven. Run a thin knife around the inside of the pan to loosen the cake;
Place a wire rack on top of the cakes and invert. Slowly lift off the parchment paper. Turn the cake back over onto the rack and let cool.
 
Directions for Strawberry Sauce:
Cut 1.5 lbs. washed strawberries in half;
Puree in the blender or food processor. Set aside.
 
Directions for Whipped Cream frosting/ filling:
Beat together cream cheese and sugar powder until creamy, for about 1-2 minutes.
Add sour cream, lemon juice and vanilla extract and beat for another minute.
Gradually add heavy cream and beat until fluffy for about 3-4 minutes.
 
Assembling the cake:
Cut each sponge cake in half horizontally. (total you’ll have 4 layers).
Place one cake layer on a flat serving dish spread about 4-5 Tablespoon of Strawberry sauce.

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Next spread frosting (about 1 cup) on top of the sauce

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Then place another cake layer on top of the frosting.
Repeat the steps until you finish the layers.
Apply rest of the frosting to the top and sides of the cake.
Place ladyfingers cookies on the sides of the cake until it’s all covered.

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Dip strawberries in the glaze and decorate top

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Refrigerate overnight.

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Enjoy!!!
 

Strawberry Cream Cake Recipe

Rating: 51

Serving Size: 8-10

Strawberry Cream Cake Recipe

Ingredients

  • Ingredients for cake:
  • ***Makes two 9” round cakes or one 9x13 Rectangular cake
  • 8 eggs
  • 1 1/4 cups sugar
  • 1 1/4 cups all-purpose flour
  • 1 tsp. baking powder
  • Ingredients and step by step pictures for the sponge cake you can find HERE:
  • Ingredients:
  • Whipped Cream Frosting:
  • 1 Pint Heavy Whipping Cream
  • 1cup Sour cream
  • 1 (8oz) pack cream cheese, softened at room temperature
  • 1 cup powdered sugar
  • 1 tsp. fresh lemon juice
  • 1 Tbsp. Vanilla extract
  • Strawberry Sauce:
  • 2.5 lbs. fresh Strawberries (set aside 1lb strawberries for decoration)
  • 1 (17oz) pack of Ladyfingers for decoration (optional)
  • 1 can Glaze for Strawberries

Instructions

  1. Directions for the cake:
  2. Preheat oven to 350 degrees F. Spray with cooking spray two 9” round non-stick baking dishes. Line the bottoms with a circle of parchment (baking) paper (cut to fit). Set aside.
  3. In separate bowl combine flour and baking powder; sift.
  4. With electric mixer on medium- high speed beat the eggs for 2-3 minutes. Gradually add sugar and beat for about 4-5 minutes.
  5. Carefully add 1/3 of the flour mixture and with rubber spatula fold in slowly so the batter stays fluffy. Continue until you finish adding the flour and it will get well incorporated.
  6. Make sure to NOT over fold it.
  7. Split the batter into the baking dishes and bake until it get golden brown for about 25-30 minutes.
  8. Check if the cake is ready with a tooth pick, if nothing sticks to it, it is done. Remove cakes from the oven. Run a thin knife around the inside of the pan to loosen the cake;
  9. Place a wire rack on top of the cakes and invert. Slowly lift off the parchment paper. Turn the cake back over onto the rack and let cool.
  10. Directions for Strawberry Sauce:
  11. Cut 1.5 lbs. washed strawberries in half;
  12. Puree in the blender or food processor. Set aside.
  13. Directions for Whipped Cream frosting/ filling:
  14. Beat together cream cheese and sugar powder until creamy, for about 1-2 minutes.
  15. Add sour cream, lemon juice and vanilla extract and beat for another minute.
  16. Gradually add heavy cream and beat until fluffy for about 3-4 minutes.
  17. Assembling the cake:
  18. Cut each sponge cake in half horizontally. (total you’ll have 4 layers).
  19. Place one cake layer on a flat serving dish spread about 4-5 Tablespoon of Strawberry sauce.
  20. Next spread frosting (about 1 cup) on top of the sauce
  21. Then place another cake layer on top of the frosting.
  22. Repeat the steps until you finish the layers.
  23. Apply rest of the frosting to the top and sides of the cake.
  24. Decorate top with 1lb. fresh strawberries we saved earlier.
  25. Place ladyfingers cookies on the sides of the cake until it’s all covered.
  26. Refrigerate overnight.
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