Design your own Strawberry Cream Cake

We have a beautiful spring recipe to share with you today. Wednesday evening we did some team building at Your Kitchen Store in Keene, NH participating in a “Springtime Desserts Recipes” class. It was really fun and the desserts were delicious. We hope you enjoy this cake!

For the cake:
1/2 cup butter, soft
1 1/2 cup flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup sugar
2 large eggs plus 2 large egg yolks
1/2 teaspoon vanilla
1/2 cup whole milk

For the cream:
1 pound strawberries, hulled and sliced
1 teaspoon unflavored gelatin plus 2 tablespoons of water
1 1/2 cups heavy cream
1/2 cup sugar divided

Preheat oven to 350 degrees. Butter and flour an 8 inch cake pan. Mix together in a bowl flour, salt, baking powder. Set aside. Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition.

Beat in vanilla. With a mixer on low, alternately add flour mixture and milk.Beat until just combined and spread batter in pan. Bake until a toothpick inserted in the center of cake comes out clean; 30-35 minutes. Cool in pan 10 minutes; remove from pan and transfer to wire rack to cool completely.

Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on serving plate.

Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin. Let soften 5 minutes. Place saucepan over very low heat and stir until gelatin is dissolved. Remove from heat; let cool.

Using an electric mixer, beat cream and remaining sugar in a large bowl until very soft peaks form. Continue to beat and gradually add gelatin mixture; beat until soft peaks form.

To serve, arrange half of the strawberries over bottom layer of cake, cut side up, top with half of the whipped cream, leaving a 1-inch border. Top with the other cake half, cut side down, then whipped cream and then strawberries. Serve immediately.

NOTE: To assemble ahead of time, put the bottom layer of the cake on a plate (cut side up), top with half of the whipped cream and strawberries and then top with second cake half (cut side down). Refrigerate cake and remaining strawberries separately, at least 1 hour or up to 1 day.

Just before serving, spoon strawberries over cake.