Instead of making my usual Olive Oil Cake with nectarines or plums, I decided to use a fruit that was actually in season…strawberries! This Strawberries & Cream Cake is a combination of the olive oil cake (sans olive oil) and a filling and topping I saw on a Chowhound cake.
Mascarpone Filling
The Chowhound cake called for mascarpone and next time I will use that, but cream cheese worked perfectly and the cake was a big success.
I also liked that that it was smaller than usual. In Italy, most of the layer cakes I saw were about this size and seemed to be one cake split horizontally and filled.
I covered this cake with whipped cream about 4 hours before serving and it held up just fine. The whipped cream was excellent, but for a lower fat cake you could use 7 minute icing. I might try that next time.
Strawberries and Cream Cake
1 ¼ cups (5oz/140 grams) cake flour
½ teaspoon (2 ml) baking soda
¼ teaspoon (1 ml) salt
¾ cup (150 grams) granulated sugar (divided use)
½ cup (120 ml) buttermilk
¼ cup (60 ml) vegetable oil
1 teaspoon (5 ml) vanilla extract
3 large eggs, separated – room temp if possible
1 teaspoon (5 ml) lemon zest
1 tablespoon (15 ml) fresh lemon juice
Strawberries:
1 tablespoon (12 grams) granulated sugar
½ tablespoon (7 ml) lemon juice
1 pint strawberries, trimmed and sliced
Cheese Mixture:
3 oz (85 grams) cream cheese or mascarpone
1 tablespoon (12 grams) granulated sugar*
½ cup (120 ml) heavy cream
½ teaspoon (2 ml) vanilla extract
Topping
1 ½ (360 ml) cups whipping cream
2 ½ tablespoons (30 grams) granulated sugar**
1 ½ teaspoons (7 ml) vanilla extract
Instructions
Preheat oven to 350 degrees F (180 degrees C). Spray a 9 inch round springform pan with flour-added cooking spray.
Combine the flour, baking soda, salt and ½ cup of the granulated sugar in a mixing bowl and stir well.
Whisk the buttermilk, oil, vanilla and egg yolks together in a second bowl, then add to flour mixture and stir until smooth. Add lemon zest and lemon juice and mix well.
Whip egg whites until soft peaks form. Slowly add the reserved ¼ cup sugar to the whites. Whisk the cake batter into the egg whites until well blended. Pour the batter into the pan.
Bake on center rack for 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a rack for 10-15 minutes and remove the ring from the pan. Cool.
While cake is baking, mix the sugar and lemon juice, then toss with the strawberries. Chill until close to serving time.
Prepare the filling: Combine the cream cheese (or mascarpone) and sugar and beat for 1 minute. Beat in the cream, sugar and vanilla; beat until creamy and smooth, scraping side of bowl.
Prepare the topping: Beat 1 ½ cups cream until stiff peaks begin to form. Beat in sugar and vanilla.
Assemble: Cut cake in half horizontally through center to make two layers. Spread the cream cheese mixture across cut side of cake. Lay strawberries over cream cheese mixture and drizzle the liquid from the macerated strawberries over berries and cream.
Spread about a half cup of the sweetened whipped cream over the berries, then cap with top of cake. Spread remaining sweetened whipped cream over top and down sides of cake.
* Sweeten to taste -- 1 tablespoon was enough, but you may want more or less.
**Taste as you go. You might want to use up to 3 T. sugar.
Lara says
Mmmmm! I may even make this for an Easter dessert!
Alexandra Bruskoff says
Seriously, this looks like my favorite type of cake!
unconfidentialcook.com says
We're inundated here in Southern California with strawberries...and this recipe looks like a keeper! That middle looks irresitable.
Hendria says
that looks yummy.... 🙂
Katrina says
Mmmm, I'll take a piece. Even if it's a day old, without drooping cream! 😉 Looks great, Anna.
Carol A, says
Oh, man, that photo just makes my mouth water. What a great filling, and everything else. Waiting for our awesome local strawberry stand to open here - should be soon! I'm making this for sure.
Janet says
I found Whip It at Fresh Market...do you have one where you live? It works great just as Louise mentions above. I like the firmness of the whipped cream when using the piping bag/tips.
Karen says
Looks gorgeous, I was in strawberry mode today, too, I have a strawberry-rhubarb pie ready to bring to friend's house tonight.
Christine says
That's a lovely looking cake, Anna. Organic strawberries are just coming into the stores here in No. Cal. Bought a basket yesterday but darned if it didn't disappear almost immediately! 🙂
dawn says
that middle is the best part
Elyse says
Yum, Anna! What a perfect spring time treat. I love the use of strawberries. In fact, I just went to my local market this morning and got a basket of the most beautiful strawberries. I might just have to make this cake now...I think your post is totally a sign!
Louise says
Whip-It comes in little bags, like when you buy seeds. It's Oetker's and it's a light blue and white bag. Maybe two shrink wrapped together.
Claire says
This looks AWESOME! I love strawberries and cream cheese just make them even better. 🙂
Anna says
Sue, pack your bags. Strawberries are pretty cheap here. Unfortunately, blueberries are $4.00 per 1/2 pint.
Louise, I've never tried Whip-It. I'll look for it.
What's funny is this cake has been in the refrigerator for almost a day and a half and the cream isn't droopy at all. I didn't add gelatin or anything and it's holding up great! I suspect it will droop by tonight.
Brenda says
I came her yesterday looking for a strawberry cake recipe...lol! My sister's birthday is today and she requested a strawbery cake but wanted one similar to one our uncle used to make. I finally found a recipe I was happy with and made it this morning. Yours looks yummy!
Pearl says
strawberries are in season here - that looks like such a great dessert to use the fresh fruits!
Janet says
Yum!
sizzle says
I tend to like chocolate in my dessert but this looks fantastic. I will definitely try it out when Seattle decides to stop raining. 🙂
thebunettebaker says
For a real summer treat, use softened vanilla ice cream instead of the topping & cheese mixtures...set up in a parchment or plastic-lined springform pan. Freeze till firm. It's delish!
VeggieGirl says
Oooh, PERFECT!! Love strawberries 🙂
Louise says
Do you ever use Whip-It in whipped cream? It's great for when you are frosting a cake or making a trifle. It's just gelatin without the fuss. As for fruit "in season", the plums and grapes from Chile, blackberries and blueberries from Mexico have been excellent. The Florida strawberries have been sweet. I buy lots of fruit and vegetables. I "buy local" when it's in season, but don't follow the whole "buy local" theory as then you shouldn't eat bananas, mangoes, or papaya as they are never in season in Pennsylvania. 🙂
Sue says
If strawberries are in season in Texas I'm booking a flight!! (Don't I wish!!) We still have snow on the ground and a chance of snow in the forecast. 🙁 I'm so sick of winter. Strawberry season can't come soon enough. Enjoy! Your cake looks marvelous.