Strawberries! They’re the quintessential taste of summer, aren’t they?
I remember, not too long ago, stumbling upon a farmer’s market overflowing with these juicy, red gems and just—couldn’t resist. This cake, with its layers of sweet, airy bliss, captures that sunny day perfectly.
A bit nostalgic, a tad indulgent—it’s like a hug in cake form.
Steps
- Preheat your oven to 350°F. Prepare the bottom of a 9×13″ cake pan by greasing and lining it with parchment paper, but do not grease the sides.
- For each cake layer, beat 6 eggs and 1 cup of sugar on high speed in an electric mixer for 10 minutes until the mixture expands 3-4 times its original volume.
- Sift in 1 cup of all-purpose flour, and gently fold it into the egg mixture with a spatula until fully combined, making sure there are no flour pockets. Avoid overmixing to prevent deflating the batter.
- Pour the batter into the prepared pan and bake for 17-20 minutes or until the top is golden and a toothpick comes out clean. While the first layer bakes, start preparing the second layer by repeating steps 2-3.
- Once baked, loosen the cake from the pan using a thin spatula around the edges. Cool the cake to room temperature before removing the parchment paper.
- For the filling, cut strawberries into halves or quarters, then pulse them in a food processor about 15 times until they resemble chunky applesauce. Set aside.
- Prepare the frosting by beating cream cheese and 3/4 cup sugar until smooth, then add 1 cup heavy whipping cream and beat on high speed until the mixture becomes fluffy.
- Slice each cooled cake layer in half. Position the first layer on your serving plate. Spread 1/3 of the strawberry puree over it, followed by a thin layer of frosting, and then place the second cake half on top.
- Repeat the process with the remaining layers, ensuring the sequence is cake, strawberry, cream, and so on. Finish by frosting the top and sides with the remaining frosting.
- Decorate the top of the cake with fresh strawberries and optionally, melted chocolate.
Ingredients
- 12 large eggs, at room temperature, divided
- 2 cups granulated sugar, divided
- 2 cups all-purpose flour, divided
- 1 cup heavy whipping cream
- 16 oz cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 2 pounds fresh strawberries (1 1/2 pounds for blending and filling, 1/2 pound for decoration)
- Chocolate chips for melting and decorating the top (optional)
FAQ
- Can I make a smaller version of this strawberry layer cake?
- Absolutely! You can easily halve the ingredients (e.g., 6 eggs, 1 cup sugar, 1 cup flour) to create a smaller cake, and it will still taste just as delicious.
- What is the best way to prepare the cake pans?
- It’s recommended to grease and line only the bottom of your 9×13″ cake pan with parchment paper. Avoid greasing the sides to prevent the cake from becoming misshaped.
- How do I make the strawberry filling for this cake?
- Cut the strawberries into halves or quarters, then pulse them in a food processor until they reach a chunky applesauce consistency.
- What is the order of layers when assembling the cake?
- Start with a cake layer, add strawberry puree, then a thin layer of cream. Repeat this sequence until you finish with a final cake layer, frosting the top and sides with the remaining cream.
- Are there any tips for frosting the cake?
- When applying frosting between layers, ensure it is a thin layer to reserve enough for covering the top and sides of the cake at the end.
Tips
- When preparing your cake pans, only line the bottom with parchment paper and avoid greasing the sides to maintain the cake’s shape while baking.
- Whisk the eggs and sugar on high speed for a full 10 minutes to ensure the mixture becomes light and airy, which is crucial for a fluffy sponge.
- When incorporating flour into your egg mixture, fold gently with a spatula to avoid deflating the batter, making sure there are no clumps but avoiding overmixing.
- As you assemble the cake, apply thin layers of frosting between the layers to ensure you have enough left to cover the top and sides completely.
Equipment
- Electric mixer
- 9×13″ cake pans (at least two if you want to bake layers simultaneously)
- Parchment paper
- Food processor
- Thin-edged spatula
