Strawberry Cream Cake

Name: Strawberry Cream Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12 serving
Ingredients: 12 tablespoons unsalted butter; 2 cups granulated sugar; 4 extra-large eggs; ¾ cup sour cream; ½ teaspoon grated lemon zest; ½ teaspoon grated orange zest; ½ teaspoon pure vanilla extract; 2 cups all-purpose flour; ¼ cup cornstarch; ½ teaspoon kosher salt; 1 teaspoon baking soda; 1 cup heavy cream; 3 tablespoons granulated sugar; ½ teaspoon pure vanilla extract; 1 pint fresh strawberries

User Reviews

4.3

30 reviews

Good

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings
12
Course
Cake

Strawberry Cream Cake

Iris Warren

Report

Filled with strawberries and cream, this cake is perfect for any spring celebration.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

12 tablespoons unsalted butter room temperature
2 cups granulated sugar
4 extra-large eggs room temperature
¾ cup sour cream room temperature
½ teaspoon grated lemon zest
½ teaspoon grated orange zest
½ teaspoon pure vanilla extract
2 cups all-purpose flour
¼ cup cornstarch
½ teaspoon kosher salt
1 teaspoon baking soda

For the Filling

1 cup heavy cream chilled
3 tablespoons granulated sugar
½ teaspoon pure vanilla extract
1 pint fresh strawberries hulled and sliced

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat the oven to 350°F.
Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.