We've been working our way through tasty recipes in our new Cook's Illustrated Cookbook (amazing!) And it turns out there is a strawberry cream cake recipe! Score.
In other news, I bought some excellent knobs from Anthropologie on discount. I frequently wander the store looking at the bizarre collection of knobs, knick-knacks, and dishware. So a sale rack was hard to resist. I thought I'd make a rack to hang my numerous necklaces on so that I could use the top of my dresses for something other than a pile of necklaces. And I finally got around to it. I got a foot of baseboard for a buck at Home Depot and sanded it to make it look weathered. You know, cause that's in.
Strawberry Cream Cake
from Cook's Illustrated
- 1 cup sugar
- 1 1/4 cups cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs (2 whole and 3 separated), room temp
- 6 Tbsp unsalted butter, melted and cooled
- 2 Tbsp water
- 2 tsp vanilla
- pinch cream of tartar
- Grease a 9-inch cake pan or springform pan, line with a parchment paper cut to fit the bottom and grease the parchment. Reserve 3 Tbsp sugar. Whisk flour, baking powder, salt, and remaining sugar in a medium bowl. Whisk in 2 whole eggs and 3 egg yolks, butter, water, and vanilla until smooth.
- Whisk egg whites and cream of tartar until foamy on medium-low. Increase speed to medium-high and whip whites until soft and billowy. Add the reserved 3 Tbsp sugar and whip until soft peaks form (about 1-2 minutes). Stir one third of the whites into the batter, and gently fold in the rest.
- Pour batter into prepared pan and bake 30-40 minutes. Let cake cool 10 minutes, then invert and let cool completely out of pan, about 2 hours.
- 2 pounds strawberries (or other berries)
- 4-6 Tbsp sugar (depends on sweetness of berries)
- 2 Tbsp kirsch
- 8 oz. cream cheese
- 1/2 cup sugar
- 1 tsp vanilla
- 1/8 tsp salt
- 2 cups heavy cream, chilled.
- For the filling, halve 24 of the strawberries for garnish and mix the remainder in a bowl with 4-6 Tbsp sugar. Let sit one hour. Strain juices and reserve. Pulse the berries briefly in blender or food processor. Simmer reserved juices and kirsch over medium-high until reduced to 3 Tbsps (3-5 minutes). Pour reduced syrup over berries, add salt and toss.
- For the whipped cream frosting, whip cream cheese, sugar, and vanilla until light and fluffy. Ad heavy cream slowly while mixing and ship on medium-high until stiff peaks form.
- To assemble, cut the cake horizontally into three layers.
- Place one layer on a plate, place a ring of 20 strawberry halves around the outside (tops out) and fill with half of the filling. Frost is 1/3 of the whipped cream. Repeat with the second layer. After placing the third layer, frost the remaining cream on top and garnish with remaining berry halves.