The Best Strawberry Cake
This light and fluffy strawberry cake is the ideal birthday, mother’s day, or any other celebration cake.
Course: Dessert
Cuisine: American
Calories: 729 kcal
Ingredients
Cake
3 cups (370g) of cake flour
1 Tbsp of baking powder
1/2 tsp of salt
1 cup (8 oz) of unsalted butter, softened
1 3/4 cup (390g) of granulated sugar
3 large eggs
2 large egg yolks
1 1/4 cups of milk (anything but skim)
2 tsp of vanilla extract
Strawberry Cream Cheese Whipped Cream
3 cups of heavy cream
1 cup (125g) of powdered sugar, divided
8 oz cream cheese, left at room temperature until partially softened (about 30 minutes)
1/2 tsp of vanilla extract
1 1/2 lbs of strawberries, hulled then sliced into pieces slightly under 1/2-inch
Sliced strawberries for decorating (optional)
Instructions
1. preheat oven to 350 degrees And Butter 3 9-inch round cake pans then line bottom with a round of parchment, butter parchment then lightly dust pan with flour, shake out excess, Set aside the pans.
2. Sift cake flour into a medium mixing bowl, then add baking powder and salt and whisk, set aside for 20 seconds.
3. In the bowl of the electric stand mixer with the paddle attachment, whisk together the butter and sugar until pale and fluffy (if you do not have a paddle that constantly scrapes the bowl while mixing, then stop the mixer occasionally throughout the entire mixing process and scrape down the sides and bottom of a bowl to ensure even mixing).
4. Mix in eggs and egg yolks one time with the last egg yolk in vanilla, then Add 1/3 of the flour mixture at a time (to the butter/egg mixture) alternating with 1/2 of the milk and mixing at low speed just until mixed after each addition, then scrape down the sides and bottom of a bowl and gently fold the batter several times.
5. Divide the batter between prepared baking pans, and bake for 30 minutes in a preheated oven until a toothpick inserted into the middle of the cake comes out clean.
6. Cool for 5 minutes in the pan and run the knife around the edges of the cake to ensure that they are loosened and then inverted to cool completely on the wire racks (I highly suggest transferring them to gallon-size resealable bags after about 30 minutes of cooling so they do not dry and let them finish cooling in the bag).
7. If Strawberry Cream Cheese Whipped Cream frost is cool, then store the cake in the refrigerator in an airtight container.
For the topping:
1. Whisk heavy cream into the bowl of an electric stand mixer fitted with the whisk attachment until soft peaks form (occasionally scrape downsides then bottom of a bowl to ensure even mixing).
2. Add 1/3 cup of powdered sugar and whisk until stiff peaks form (make sure they are stiff or your top is runny, it should get to the point where there is no wet sheen), then scrape the cream into a separate bowl.
3. Put cream cheese in a stand mixer’s bowl, and fit with a paddle attachment, and whip up smooth and fluffy cream cheese.
4. Mix the remaining 2/3 of a cup of powdered sugar and vanilla.
5. Remove the bowl from the stand mixer, add whipped cream and fold into the mixture, Frost over cooled cake, and add strawberries, and blend until uniform in color.
Author: Cooking Classy.