Layered Strawberry Cake

Strawberry Dream Cake

This is a truly beautiful cake- a strawberry delight! It tastes just like a strawberry short cake, but in cake form.

AuthorCarley KnutsenDifficultyAdvanced

Cake
 1 cup Butter (soft)
 2 cups Sugar
 4 Eggs (separated)
 3 cups Flour
 1 tbsp Baking Powder
 ¼ tsp Salt
 1 cup Whole Milk
 1 tsp Vanilla
 ½ tsp Almond Extract
 2 16 oz Containers Fresh Strawberries
Whipped Frosting
 8 oz Mascarpone Cheese (soft)
  cup Sugar (divided)
 2 cups Heavy Whipping Cream
 ½ tsp Vanilla
 ½ tsp Almond Extract

Cake
1

Beat the butter at medium speed until fluffy, gradually adding the sugar and beating well. Add the egg yolks, one at a time, until just blended after each addition. In a separate bowl, whisk the flour, baking powder, and salt together. Pour the dry ingredients into the butter mixture, alternating with milk; beginning and ending with the flour mixture. Beat at low speed until just blended after each addition. Stir in the vanilla and almond extract. Beat the egg whites at high speed with an electric mixer until stiff peaks form. Fold about 1/3 of the egg whites into batter; fold in remaining egg whites in 2 batches. Spoon batter into two greased, 9 inch spring form pans, prepared cake pans.

Bake
2

Bake at 350 degrees for 28-32 minutes until a toothpick inserted in the center of the cake comes out clean. Allow to cool for 10 minutes before removing from the pans, then allow to cool on a wire rack for about an hour. Meanwhile, cut a thin slice from the stem end of 20-25 strawberries, forming a flat base, then set the strawberries aside.

Frosting
3

Gently stir the mascarpone cheese and 1/3 cup of sugar in a medium bowl. In a separate bowl, beat the whip the heavy cream, vanilla, and almond extracts with an electric mixer at medium speed until foamy. Increase the speed to high and slowly add the remaining 1/3 cup of sugar, beating until stiff peaks form. Fold a third of the whipped cream mixture into the cheese mixture. Gently fold in the remaining whipped cream mixture in 2 batches.

Frost and Garnish
4

Place one cake layer on a serving plate and spread 3/4 c of frosting on top. Working from the outer edge of the cake layer toward middle, place the strawberries flat base side down and pointing the tops up. Spoon 1 1/2 cups of frosting into a pastry bag. Pipe the frosting between the strawberries, filling in the spaces completely. Gently spread about another 3/4 cup of frosting on top of the berries. Place the second layer on top of the berry layer. Spread the remaining frosting over the top and sides of the cake. Garnish with whole and sliced strawberries.

Ingredients

Cake
 1 cup Butter (soft)
 2 cups Sugar
 4 Eggs (separated)
 3 cups Flour
 1 tbsp Baking Powder
 ¼ tsp Salt
 1 cup Whole Milk
 1 tsp Vanilla
 ½ tsp Almond Extract
 2 16 oz Containers Fresh Strawberries
Whipped Frosting
 8 oz Mascarpone Cheese (soft)
  cup Sugar (divided)
 2 cups Heavy Whipping Cream
 ½ tsp Vanilla
 ½ tsp Almond Extract

Directions

Cake
1

Beat the butter at medium speed until fluffy, gradually adding the sugar and beating well. Add the egg yolks, one at a time, until just blended after each addition. In a separate bowl, whisk the flour, baking powder, and salt together. Pour the dry ingredients into the butter mixture, alternating with milk; beginning and ending with the flour mixture. Beat at low speed until just blended after each addition. Stir in the vanilla and almond extract. Beat the egg whites at high speed with an electric mixer until stiff peaks form. Fold about 1/3 of the egg whites into batter; fold in remaining egg whites in 2 batches. Spoon batter into two greased, 9 inch spring form pans, prepared cake pans.

Bake
2

Bake at 350 degrees for 28-32 minutes until a toothpick inserted in the center of the cake comes out clean. Allow to cool for 10 minutes before removing from the pans, then allow to cool on a wire rack for about an hour. Meanwhile, cut a thin slice from the stem end of 20-25 strawberries, forming a flat base, then set the strawberries aside.

Frosting
3

Gently stir the mascarpone cheese and 1/3 cup of sugar in a medium bowl. In a separate bowl, beat the whip the heavy cream, vanilla, and almond extracts with an electric mixer at medium speed until foamy. Increase the speed to high and slowly add the remaining 1/3 cup of sugar, beating until stiff peaks form. Fold a third of the whipped cream mixture into the cheese mixture. Gently fold in the remaining whipped cream mixture in 2 batches.

Frost and Garnish
4

Place one cake layer on a serving plate and spread 3/4 c of frosting on top. Working from the outer edge of the cake layer toward middle, place the strawberries flat base side down and pointing the tops up. Spoon 1 1/2 cups of frosting into a pastry bag. Pipe the frosting between the strawberries, filling in the spaces completely. Gently spread about another 3/4 cup of frosting on top of the berries. Place the second layer on top of the berry layer. Spread the remaining frosting over the top and sides of the cake. Garnish with whole and sliced strawberries.

Strawberry Dream Cake

Thanks to Southern Living for the recipe!

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