Fresh Strawberry Whipped Cream Cake

By • June 23, 2012 • 0 Comments



Author Notes: The sweet memories of Mom's Strawberry Whipped Cream Cake was the highlight of family gatherings from years gone by. She used a Duncan Hines cake mix and simply topped the layers with fresh strawberries and whipped cream. It really made a beautiful presentation at the table. Here is my kicked up version with fresh strawberries dipped in white chocolate, layers of buttery buttermilk 1234 yellow cake painted with red raspberry jam and then topped with sliced fresh strawberries. The whole cake is frosted with fresh whipped cream flavored with vanilla. This is a special occasion cake that will make memories in your family.
COOKS NOTES: Read the recipe through to understand the steps and ingredients. Have all the ingredients ready before starting to mix and assemble this cake. Good quality ingredients are important when baking. Here are my suggestions for ingredients. Use Land O Lakes, Cabot or Plugra butter or any high butterfat content brand; no store brands as they have high water content and poor butter taste. Use Lindt Classic Recipe White Chocolate or Godiva Vanilla Bean; most brands are artificial tasting and will ruin this dessert with offending flavor. Use good quality vanilla extract; preferably Nielsen Massey Bourbon. Use Dickenson's Seedless Red Raspberry Preserves as it has great flavor and no annoying seeds. Select fresh strawberries that are firm but SMELL sweet when you open the box. Inspect the berries before buying. All your dairy ingredients should be at room temperature before starting this recipe. You can dip the strawberries in melted white chocolate a few hours ahead to firm up in the refrigerator. Make the filling right before putting the cake together as sliced strawberries will begin to soften and become watery if mixed too far ahead. Use a small metal spatula to apply the whipped cream being careful not to get any preserves into the whipped cream. Refrigeration is a must! This cake tastes best served right from the refrigerator the day it is made. Happy memories!
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Serves 16

  • FOR THE CAKE LAYERS:
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, 2 sticks, softened
  • 2 cups sugar
  • 4 large eggs
  • 1- 1/4 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • FOR THE STRAWBERRIES & FILLING
  • 4.4 ounces bar, Lindt white chocolate
  • 2 pints fresh strawberries
  • 1 cup Dickenson's seedless red raspberry preserves
  • WHIPPED CREAM TOPPING
  • 2 pints whipping cream, very cold
  • 2 cups confectioner's sugar
  • 2 teaspoons vanilla extract
  1. MAKE THE CAKE LAYERS: Preheat the oven to 350 degrees. Butter and lightly flour two 9: cake pans. Line the bottoms with parchment paper. Sift the flour with the baking powder, baking soda and salt; set aside. With an electric stand mixer on medium speed, cream the butter and sugar until light and fluffy. On low speed, beat in the eggs, one at a time. Beat in the vanilla. Scrape down the sides of the bowl a few times. Add the flour mixture alternately with the buttermilk in 5 increments. Scrape the batter into the prepared pans, smoothing the tops evenly; tap down on the counter to release the air from the batter. Bake for 30-35 minutes or until lightly golden brown and a tester comes out clean. Cool in the pan 15 minutes; peel off the parchment paper and finish cooling on a rack before frosting.
  2. MAKE THE STRAWBERRY TOPPING & FILLING: In a microwave safe glass bowl, melt the white chocolate just until softened. White chocolate burns easily! Remove from the microwave and continue to stir until smooth. Cool slightly on the counter. Rinse and dry the strawberries. Pick 8 nice looking strawberries for your topping. Dip halfway into the melted white chocolate. Cool on a waxed paper lined 1/4 sheet pan in the refrigerator so the chocolate hardens. Remove the green tops, hull and slice the remaining strawberries; place in a medium mixing bowl. Stir in a few tablespoons of raspberry preserves. Refrigerate until ready to use.
  3. MAKE THE WHIPPED CREAM: Chill the mixing bowl and wire whisk beaters. To the chilled mixing bowl, add the cream, confectioner's sugar and vanilla extract. Whip the cream on high speed until soft peaks form. Do not over whip or the mixture will become too stiff. Refrigerate in the bowl until ready to use.
  4. PUT IT ALL TOGETHER: Line the edges of a 12" cake dish with 3" waxed paper pieces. This will keep the dish clean and will be easily removed when you finish frosting the cake. Place 1 cake layer in the middle of the dish on top of the waxed paper. Brush off any stray crumbs. Brush a few tablespoons of raspberry jam evenly over the top of the cake layer. Spread an even layer of whipped cream (about 1 inch) and then an even layer of prepared strawberry filling over the whipped cream. Top with the remaining cake layer (brush excess crumbs off beforehand). Brush a few tablespoons of raspberry jam evenly over the top of the cake layer. Frost the top and sides with the remaining whipped cream using your own artistic pattern. I like swirls and dips. Arrange 8 white chocolate dipped strawberries on top of the cake. HELLO GORGEOUS! Refrigerate until ready to serve.
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