Strawberries and Cream Cake

Strawberrylicious! Fresh strawberries, whipped cream filling and strawberry buttercream frosting : )

Strawberries pops up on my blog frequently! Layers of scrumptious strawberry flavor ~ it’s delicious, sweet & strawberrylicious. This recipe requires prep time however, it will not disappoint you.

I attempted the swooping frosting technique… decorative decor’ still remains a challenge. Continuing to practice & learn pretty presentation. Have an awesome & safe day ❤️😃🍓🤘 #strawberrylover #getyourbakeon

Recipe by Cake By Courtney

Ingredients

FOR THE STRAWBERRY CAKE

1 1/2 cups (350 g) granulated sugar
1 cup (226 g) unsalted butter room temperature
1/3 cup (72.6 g) vegetable or canola oil
4 eggs
3 egg whites
1 tsp (4.2 g) vanilla
2 tsp (4 g) baking powder
2 1/2 cups (287.5 g) cake flour
2 oz freeze dried strawberries measured and then pulverized into a powder
1/2 tsp (2.8 g) salt
1 cup (232 g) strawberry puree reductionabout 3 cups chopped strawberries, pureed and simmered over the stove to thicken and reduce to 1 cup

WHIPPED CREAM FILLING

2 cups ( 462 g) heavy cream cold divided
3 tablespoons (44.3 g) cold water
1 tablespoon (9.25 g) unflavored gelatin
1/2 cup (62.5 g) powdered sugar
1 teaspoon (4.2 g) vanilla extract `
Fresh strawberries

FOR THE STRAWBERRY BUTTERCREAM

2 cups (452 g) unsalted butter slightly chilled
4 cups (500 g) powdered sugar measured and then sifted
1/4 cup (40 g) freeze dried strawberries pulverized and then measured
1/3 cup (76 g) heavy whipping cream
2 tbsp. strawberry jam
1 teaspoon (4.2 g) pure vanilla extract
*This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.