Strawberries and Cream Cake – My Cake Faculty

• Preheat the oven to 325 levels F. Grease and flour three 8 inch pans, including a circle of parchment or wax paper to the underside of every pan.

• Go forward and separate your eggs, saving solely the 6 egg whites for this recipe. Set them in a bowl to the facet.

• In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and put aside.

• In one other bowl, add the buttermilk, vegetable oil, and vanilla extract. Put aside.

• Within the bowl of your mixer, add the butter and cream cheese and blend at medium velocity till clean.

• Progressively add the sugar and blend at medium velocity for 2-3 minutes.

• Mixing on low velocity, add the 6 egg whites one by one (it is fantastic to estimate), mixing to include after every addition.

• With the mixer on low velocity, alternately add the flour combination and the milk combination, starting and ending with the flour combination (We did 3 additions of the dry combination, 2 additions of moist)

• Combine the batter simply till effectively combined- watch out to not over-mix. Divide the batter between the three pans.

• Bake at 325 levels F for 28-Half-hour or till a toothpick inserted into the middle comes out clear or with only a few crumbs connected. Let cool for 5-10 minutes within the pans on a wire rack earlier than turning out. *Baking occasions could differ barely.

• This recipe makes 7 ½ cups of batter.

For the Strawberries within the Filling

• Wash, take away tops, and slice a quart of recent strawberries right into a bowl. (This gave us simply sufficient for 2 layers of filling. You may regulate quantity to your liking.) Sprinkle a teaspoon of sugar over the strawberries and stir to coat. Put aside.

For the Whipped Cream Filling

• Chill the blending bowl and beaters/ whisk attachment within the freezer for 10 minutes.

• Pour the heavy whipping cream, powdered sugar and vanilla extract into the chilled mixing bowl, start mixing on low velocity progressively rising to medium excessive velocity.

• The cream begins to thicken (approx. 1 ½ minutes) and stiff peaks form- watch out to not overmix. This occurs pretty shortly! At “stiff peak” stage, peaks type and maintain their form when beaters are lifted. That is when it is prepared.

For Cream Cheese Frosting

• Add the softened butter and vanilla to the bowl of your mixer. Combine on low to medium velocity till the butter is clean. Minimize the softened cream cheese into items and add to the butter, together with the salt, mixing at low to medium velocity till integrated.

• Progressively add the powdered sugar mixing on low velocity till blended. Improve mixing velocity to medium, mixing simply till effectively mixed and fluffy.

• If it appears slightly too delicate to simply beautify with, you’ll be able to refrigerate for a couple of minutes to thicken the consistency earlier than frosting the cake. (This frosting needs to be refrigerated if not utilizing straight away.)

To Assemble the Cake

• Place the primary cake layer in your cake plate or pedestal. Pipe a dam of cream cheese frosting about ¼ -½ inch from the sting of the cake utilizing a disposable piping bag with the tip snipped away (or a ziplock bag with the nook snipped away).

• Unfold on a layer strawberries throughout the dam. High with a layer of whipped cream. (If wanted, you can also make the dam a bit taller).

• Repeat steps for the second cake layer. Then prime with the third cake layer. Fill in any gaps between the cake layers with frosting. (I do that with the piping bag that I used for the dam).

• Subsequent, I like to use a crumb coat (skinny coat) of frosting and chill for 15-20 minutes within the freezer (or longer within the fridge) to agency issues up. This makes it simpler to use the ultimate coat of frosting with out the layers shifting.

• Enhance nonetheless you want! I saved issues quite simple. After making use of the second layer of frosting, I added a little bit of texture with a small offset spatula, and topped with a straberry.

• This cake needs to be refrigerated due to the filling and frosting (in an hermetic container, cake dome, or sealed bakery field). *Nevertheless, for the easiest taste and texture, take away from the fridge a few hours earlier than serving in order that the cake and frosting can heat and soften.