AuthoradminCategoryBerries, Christmas, Desserts, Entertaining, Gluten Free, HolidayCooking MethodBakingDifficultyIntermediateMy baby girl turned ten this weekend & she wanted mama to bake her a Strawberries ‘n Cream Birthday Cake.
A layer cake to be precise. With one layer of vanilla cake & the other with a strawberry one. She then went into details about a cream cheese ~ whipped cream frosting. Oh…and not to forget a layer of strawberry jam between the layers.
Make each cake layer separately. Pre heat oven to 375 degrees F with the rack in the middle. In large bowls whisk together dry ingredients. In other bowls whisk together wet ingredients. For strawberry layer: heat strawberries in a small pan over medium high heat with 1 tablespoon water. Bring to a boil, stir and cook a few minutes until strawberries soften. Stir in strawberry jam. Transfer to a food processor or blender and puree. Add this puree to the wet ingredient bowl of the strawberry layer.
Prepare two 9X3 aluminum cake pans with cooking spray. For each layer: combine the wet and dry ingredients. Whisk the vanilla batter and the strawberry batter separately until you have no lumps. Transfer batters to the greased cake pans. Bake for about 35 minutes each or until a skewer comes out virtually crumb free. Let cakes cool completely on racks.
Whip cream in a mixer with the whip attachment until soft peaks form. Add cream cheese and maple syrup and continue to whip until the frosting is well combined. Put the frosting in the fridge until you are ready to frost the cake.
Carefully remove cake layers from pans. Slice off any doming with a serrated knife. Place one layer on a cake plate. Top with the 1/2 cup strawberry jam. Top that with the second layer. Spoon frosting over the layer cake. Decorate with fresh strawberry slices.
Serve cake with additional frosting on the side and fresh strawberries.
Ingredients
Directions
Make each cake layer separately. Pre heat oven to 375 degrees F with the rack in the middle. In large bowls whisk together dry ingredients. In other bowls whisk together wet ingredients. For strawberry layer: heat strawberries in a small pan over medium high heat with 1 tablespoon water. Bring to a boil, stir and cook a few minutes until strawberries soften. Stir in strawberry jam. Transfer to a food processor or blender and puree. Add this puree to the wet ingredient bowl of the strawberry layer.
Prepare two 9X3 aluminum cake pans with cooking spray. For each layer: combine the wet and dry ingredients. Whisk the vanilla batter and the strawberry batter separately until you have no lumps. Transfer batters to the greased cake pans. Bake for about 35 minutes each or until a skewer comes out virtually crumb free. Let cakes cool completely on racks.
Whip cream in a mixer with the whip attachment until soft peaks form. Add cream cheese and maple syrup and continue to whip until the frosting is well combined. Put the frosting in the fridge until you are ready to frost the cake.
Carefully remove cake layers from pans. Slice off any doming with a serrated knife. Place one layer on a cake plate. Top with the 1/2 cup strawberry jam. Top that with the second layer. Spoon frosting over the layer cake. Decorate with fresh strawberry slices.
Serve cake with additional frosting on the side and fresh strawberries.
