How to Make a Strawberries and Cream Cake

One of the most delicious and glorious cakes I made. Big hit with the fam! Layers of cake, vanilla bean whipped cream, strawberries and jam! Bring on the calories!

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How to Make a Strawberries and Cream Cake Recipe
44 Steps
Ingredients
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1
Get out your vanilla beans

Get out your vanilla beans

2
Split them in half lengthwise

Split them in half lengthwise

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3
Scrape out the beans using the back of a butter knife

Scrape out the beans using the back of a butter knife

4
Add to the 3/4 cups of sugar from the filling ingredients, and 2 cups of heavy cream.

Add to the 3/4 cups of sugar from the filling ingredients, and 2 cups of heavy cream.

5
Sprinkle the gelatin over 1/4 cup of cold heavy cream. I'm a pescatarean, so pork or beef gelatine is a no no for me, I'm using vegetarian gelatine. But you can use any unflavored gelatine you like.

Sprinkle the gelatin over 1/4 cup of cold heavy cream. I'm a pescatarean, so pork or beef gelatine is a no no for me, I'm using vegetarian gelatine. But you can use any unflavored gelatine you like.

6
Once the gelatine is set, and the cream is almost boiled, add the gelatine to the cream and stir untill it dissolves.

Once the gelatine is set, and the cream is almost boiled, add the gelatine to the cream and stir untill it dissolves.

7
Strain the cream

Strain the cream

8
Add the remaining cream and whisk. Chill it untill cold. Adding the gelatine to the cream helps in stabilizing it, so that when we whip it, it doesn't deflate later on

Add the remaining cream and whisk. Chill it untill cold. Adding the gelatine to the cream helps in stabilizing it, so that when we whip it, it doesn't deflate later on

9
Ok now to the cake, grease the BASE ONLY of 2 eight inch cake pans and line it with parchement paper. Don't grease or line the sides!

Ok now to the cake, grease the BASE ONLY of 2 eight inch cake pans and line it with parchement paper. Don't grease or line the sides!

10
In a CLEAN bowl, add the egg whites with the cream of tartar

In a CLEAN bowl, add the egg whites with the cream of tartar

11
Whisk on high untill frothy

Whisk on high untill frothy

12
Once frothy, gradually add 1 oz of sugar on low speed

Once frothy, gradually add 1 oz of sugar on low speed

13
Increase speed to high and whisk untill stiff peaks like that

Increase speed to high and whisk untill stiff peaks like that

14
Transfer to a seperate bowl

Transfer to a seperate bowl

15
In the same bowl, place the yolks and 5 oz of sugar

In the same bowl, place the yolks and 5 oz of sugar

16
Whisk for 2 minutes on high speed untill pale and thick

Whisk for 2 minutes on high speed untill pale and thick

17
In the meantime, mix the flour with salt and baking powder

In the meantime, mix the flour with salt and baking powder

18
Once the yolks are pale and thick..

Once the yolks are pale and thick..

19
Add the water

Add the water

20
And oil

And oil

21
And vanilla extract

And vanilla extract

22
Mix on high untill incorporated

Mix on high untill incorporated

23
Add the flour

Add the flour

24
Mix on medium untill incorporated

Mix on medium untill incorporated

25
Add a 1/3 of the whites

Add a 1/3 of the whites

26
Mix

Mix

27
Fold in the rest very carefully

Fold in the rest very carefully

28
Divide evenly amongst pans

Divide evenly amongst pans

29
Bake for 20-25 minutes in a preheated 325 F , 160 C oven or untill a toothpick comes out clean when inserted in the center.

Bake for 20-25 minutes in a preheated 325 F , 160 C oven or untill a toothpick comes out clean when inserted in the center.

30
Let cool on a wire rack upside down immediately after taking out if the oven. Gravity will pull the cake down and keep it from deflating. If you grease the sides, the cake will hust fall out!

Let cool on a wire rack upside down immediately after taking out if the oven. Gravity will pull the cake down and keep it from deflating. If you grease the sides, the cake will hust fall out!

31
Once cooled, run a knife around the edges to loosen them up. Slice the cakes in half, so now you have 4 thin slices

Once cooled, run a knife around the edges to loosen them up. Slice the cakes in half, so now you have 4 thin slices

32
Slice some of the strawberries, keep some for decorations on top

Slice some of the strawberries, keep some for decorations on top

33
When the cream is cold, it will look for lack of better words...jiggly! Place it in a mixer bowl.

When the cream is cold, it will look for lack of better words...jiggly! Place it in a mixer bowl.

34
Whip the cream untill thick, 4 minutes. Any longer and you will end up with sweet vanilla butter...delicious on a muffin, but not for this recipe :)

Whip the cream untill thick, 4 minutes. Any longer and you will end up with sweet vanilla butter...delicious on a muffin, but not for this recipe :)

35
This is what you want

This is what you want

36
Add a 1/4 cup of soft serve jam onto a layer of cake

Add a 1/4 cup of soft serve jam onto a layer of cake

37
Add strawberry slices, not too much

Add strawberry slices, not too much

38
Add a generous layer of cream, repeat with the layers

Add a generous layer of cream, repeat with the layers

39
Almost there...so it's a tad bit burned, still tasted divine :)

Almost there...so it's a tad bit burned, still tasted divine :)

40
Add cream to the top and sides, dont worry about making the sides perfect

Add cream to the top and sides, dont worry about making the sides perfect

41
Because you will just coat them with the roughly chopped pistachios. Use walnuts or hazelnuts if you prefer :)

Because you will just coat them with the roughly chopped pistachios. Use walnuts or hazelnuts if you prefer :)

42
Pipe cream around and decorate with strawberry halves

Pipe cream around and decorate with strawberry halves

43
A close up, notice the beans in the cream? I glazed the strawberries with some more jam to make them shine

A close up, notice the beans in the cream? I glazed the strawberries with some more jam to make them shine

44
Cut...and serve :)

Cut...and serve :)

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