Strawberry Cake with Strawberry Chantilly Cream Frosting
User Reviews
4.9
78 reviews
Excellent
Strawberry Cake with Strawberry Chantilly Cream Frosting
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This Strawberry Cake is packed with real strawberries and topped with a light Chantilly cream frosting for a cake that is as beautiful as it is delicious.
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Ingredients
Strawberry Cake
- 1 pound strawberries hulled
- 3/4 cup salted butter softened
- 1/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 1/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon strawberry extract
- 1 cup buttermilk room temperature
- 3 large eggs room temperature
- 3 1/2 cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 drops pink food coloring optional
Strawberry Chantilly Cream
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1.5 ounces instant strawberry jello
- 2 cups powdered sugar divided
- 8 ounces cream cheese softened
- 8 ounces mascarpone cheese softened
Instructions
Strawberry Cake
- Add the hulled strawberries to a blender or food processor and puree until smooth. Transfer the puree to a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the mixture is thickened and reduced by half—this should take about 20 minutes. You should have just over 1 cup of reduced strawberry puree. Set aside for later use in both the cake and the frosting.
- Preheat your oven to 350°F (175°C). Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, use a hand mixer to cream together the softened butter, 1/4 cup vegetable oil, and 1 1/2 cups granulated sugar until light and fluffy, about 2 minutes. Beat in 1 cup of the reduced strawberry puree, 1/4 cup sour cream, 1 1/2 teaspoons vanilla extract, and 1 teaspoon strawberry extract. Reserve any remaining strawberry puree (up to 1/4 cup) for the frosting.
- In a small bowl or 2-cup liquid measuring cup, whisk 1 cup buttermilk and 3 large eggs together until well combined. Set aside.
- In another mixing bowl, whisk together 3 1/2 cups cake flour, 4 teaspoons baking powder, and 1/2 teaspoon salt.
- Add one-third of the dry ingredients to the butter mixture and mix until just combined. Then, add half of the buttermilk mixture and mix. Repeat, adding the remaining dry ingredients and buttermilk in alternating batches. Be careful not to overmix. Use a rubber spatula to scrape the sides and bottom of the bowl to ensure everything is evenly mixed. For a brighter pink color, stir in 3 drops pink food coloring a little at a time until you reach the desired shade.
- Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely before layering and frosting.
Strawberry Chantilly Cream
- In a large mixing bowl, use a hand mixer to whip 2 cups heavy cream and 1 teaspoon vanilla extract until soft peaks form. Gradually add 1.5 ounces instant strawberry jello while continuing to whip. Once the mixture thickens, slowly add 1/2 cup of powdered sugar and beat until stiff peaks form.
- In a separate mixing bowl, beat the softened cream cheese, 8 ounces mascarpone cheese, and reserved strawberry puree (up to 1/4 cup) until smooth and creamy, about 2 minutes. Add the remaining 1 1/2 cups of powdered sugar and beat until fully combined.
- Gently fold the whipped cream into the cream cheese and mascarpone mixture using a rubber spatula. Continue folding until the mixture is smooth and no streaks remain.
Notes
- Be sure to always mix cake batter on a low speed to avoid overmixing which results in a dense cake.
- Stop mixing your cake batter as soon as the ingredients are just incorporated.
- Use a rubber spatula to gently scrape down the sides and bottom of the bowl as you go along so that you don't have to do additional mixing.
- Frost the cake however you'd like. For rosettes, transfer to a piping bag fitted with a Wilton 1M piping tip or a large open star tip.
Nutrition Information
Show Details
Serving
1slice
Calories
788kcal
(39%)
Carbohydrates
79g
(26%)
Protein
10g
(20%)
Fat
49g
(75%)
Saturated Fat
30g
(150%)
Trans Fat
1g
Cholesterol
170mg
(57%)
Sodium
344mg
(14%)
Potassium
282mg
(8%)
Fiber
1g
(4%)
Sugar
50g
(100%)
Vitamin A
1579IU
(32%)
Vitamin C
1mg
(1%)
Calcium
173mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2layers
Amount Per Serving
Calories 788 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 788kcal | 39% |
| Carbohydrates | 79g | 26% |
| Protein | 10g | 20% |
| Fat | 49g | 75% |
| Saturated Fat | 30g | 150% |
| Trans Fat | 1g | 50% |
| Cholesterol | 170mg | 57% |
| Sodium | 344mg | 14% |
| Potassium | 282mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 1579IU | 32% |
| Vitamin C | 1mg | 1% |
| Calcium | 173mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
78 reviews
Excellent
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