Strawberry Cream Cake

45 mins
Serves 8
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Directions

  1. 1Sift together 187 g plain flour, 2 tsp baking powder, and 1/4 tsp salt.
  2. 2Sift together 187 g plain flour, 2 tsp baking powder, and 1/4 tsp salt.
  3. 3Sift together 187 g plain flour, 2 tsp baking powder, and 1/4 tsp salt.
  4. 4In a bowl, cream together 113 g unsalted butter and 150 g sugar.
  5. 5In a bowl, cream together 113 g unsalted butter and 150 g sugar.
  6. 6In a bowl, cream together 113 g unsalted butter and 150 g sugar.
  7. 7Add 2 eggs, one at a time, mixing well after each addition.
  8. 8Add 2 eggs, one at a time, mixing well after each addition.
  9. 9Add 2 eggs, one at a time, mixing well after each addition.
  10. 10Add 1/2 tsp vanilla extract and mix.
  11. 11Add 1/2 tsp vanilla extract and mix.
  12. 12Add 1/2 tsp vanilla extract and mix.
  13. 13Alternately add the flour mixture and 236 ml milk to the wet ingredients, mixing until just combined.
  14. 14Alternately add the flour mixture and 236 ml milk to the wet ingredients, mixing until just combined.
  15. 15Alternately add the flour mixture and 236 ml milk to the wet ingredients, mixing until just combined.
  16. 16Pour the batter into a greased and parchment-lined 8-inch round pan.
  17. 17Pour the batter into a greased and parchment-lined 8-inch round pan.
  18. 18Pour the batter into a greased and parchment-lined 8-inch round pan.
  19. 19Bake at 155 degrees celsius convection oven for 45 minutes.
  20. 20Bake at 155 degrees celsius convection oven for 45 minutes.
  21. 21Bake at 155 degrees celsius convection oven for 45 minutes.
  22. 22Make the strawberry cream by whipping together 473 ml heavy cream, 2 tbsp strawberry puree, 60 g icing sugar, and 1 tsp vanilla extract.
  23. 23Make the strawberry cream by whipping together 473 ml heavy cream, 2 tbsp strawberry puree, 60 g icing sugar, and 1 tsp vanilla extract.
  24. 24Make the strawberry cream by whipping together 473 ml heavy cream, 2 tbsp strawberry puree, 60 g icing sugar, and 1 tsp vanilla extract.
  25. 25Once the cake is cool, slice it in half horizontally.
  26. 26Once the cake is cool, slice it in half horizontally.
  27. 27Once the cake is cool, slice it in half horizontally.
  28. 28Add a third of the cream to the bottom layer, top with the other layer, and frost with the remaining cream.
  29. 29Add a third of the cream to the bottom layer, top with the other layer, and frost with the remaining cream.
  30. 30Add a third of the cream to the bottom layer, top with the other layer, and frost with the remaining cream.
  31. 31Decorate with 600 g fresh strawberries, cut in halves.
  32. 32Decorate with 600 g fresh strawberries, cut in halves.
  33. 33Decorate with 600 g fresh strawberries, cut in halves.

Ingredients

  • 187 g plain flour
  • 187 g plain flour
  • 187 g plain flour
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 113 g unsalted butter
  • 113 g unsalted butter
  • 113 g unsalted butter
  • 150 g sugar
  • 150 g sugar
  • 150 g sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 236 ml milk
  • 236 ml milk
  • 236 ml milk
  • 473 ml heavy cream
  • 473 ml heavy cream
  • 473 ml heavy cream
  • 2 tbsp strawberry puree
  • 2 tbsp strawberry puree
  • 2 tbsp strawberry puree
  • 60 g icing sugar
  • 60 g icing sugar
  • 60 g icing sugar
  • 600 g fresh strawberries
  • 600 g fresh strawberries
  • 600 g fresh strawberries

Equipment

sievehand mixer8-inch round panspatula