WHITE LAYER CAKE WITH WHIPPED CREAM FROSTING AND STRAWBERRY FILLING
If you are looking for a show stopping cake, this white layer cake is perfect! With a delicious strawberry filling, the vanilla cake is topped with whipped cream frosting for a wonderful dessert center piece.
Provided by Becky Hardin - The Cookie Rookie
Categories Dessert
Time 1h
Number Of Ingredients 25
Steps:
- Rough-chop 1½ pounds (about 3 cups) strawberries.
- Halve the remaining 1 pound of strawberries and reserve for the topping.
- In a large saucepan, whisk together the water and cornstarch until smooth.
- Add strawberries, sugar, and salt; stir well.
- Cook the mixture over medium heat, stirring often. After the strawberries cook about 3 minutes, mash about half of them.
- Continue cooking and stirring the mixture until thickened, about 15 minutes.
- Remove from heat.
- Add lemon juice and stir well.
- If desired, add red food coloring; stir well.
- Pour the mixture into a heat-resistant, airtight refrigerator container. Cool to room temperature, stir, cover and refrigerate until ready to use (at least 2 hours and up to 5 days).
- In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream on medium-high speed until thickened. Add ½ cup powdered sugar and whisk until very stiff peaks form. Set aside.
- Place cream cheese, ¼ cup powdered sugar, vanilla, almond, and salt in another mixing bowl. Whisk on medium-high speed for 4 minutes, scraping downs the sides as needed, until creamy and fluffy.
- Add the whipped cream and whisk, on low speed, until fully incorporated.
- Increase the speed to medium-high and whisk until light and fluffy and the mixture has firm peaks.
- Keep refrigerated in an airtight container up to 24 hours
- Adjust the oven rack to lower-middle position and preheat oven to 325°F.
- Line 2 (if making a 4-layer cake) and 3 (if making a 3-layer cake) 8x3-inch aluminum cake pans with parchment and spray with nonstick cooking spray.
- Sift the flour into a large mixing bowl; set aside.
- Add butter, coconut oil, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer. Fit the mixer with the paddle attachment. Set the mixer to low to moisten, then switch to medium speed and cream until light and fluffy, about 5 minutes, scraping as needed.
- With the mixer running, add egg whites, one at a time.
- Add vanilla and almond extracts and mix 30 seconds.
- Scrape down the bowl and paddle.
- Set mixer to low speed and slowly add one-third of the flour, followed by one-third of the buttermilk. Mix just until each addition is roughly incorporated. Add the remaining flour and milk, alternately, one-third of each at a time. Mix just until smooth.
- Turn off the mixer and use a rubber spatula to scrape all dry ingredients from the bottom. Mix on low speed just until dry ingredients are incorporated.
- Divide batter evenly between the prepared cake pans and bake about 40 minutes or until the cakes internal temperature registers 210°F. The cakes should be pale, brown around the edges and firm. A toothpick inserted in the middle of each cake should come out almost clean - with just a few crumbs attached.
- Transfer cakes to a wire rack and cool 15 minutes. Remove cakes from the pans and remove the parchment. Return them to the wire racks to cool completely.
- If not serving the cake within a couple of hours, wrap the cake layers tightly with plastic wrap up to 24 hours ahead. Keep the frosting and filling refrigerated until ready to frost.
- If the Whipped Cream Frosting is too stiff to spread, leave it on the counter for about 15 minutes, stir or beat it for a few seconds and it should be good as new.
- Place one cake layer on a plate or cake stand and spread about 1½ cups Whipped Cream Frosting on top. Spread it evenly while building a ½-inch "barricade" of frosting around the edge to keep the filling from leaking out.
- Add about ½ cup Fresh Strawberry Filling in the middle of the frosting and spread it out evenly to the frosting "barricade".
- Add the next layer of cake and add the filling and frosting as before.
- After adding all the layers, frost the sides of the cake with Whipped Cream Frosting.
- For the top of the cake, arrange halved strawberries as desired.
- Refrigerate until ready to serve and serve within 6 hours.
Nutrition Facts : ServingSize 1 slice, Calories 811 kcal, Carbohydrate 77 g, Protein 11 g, Fat 53 g, SaturatedFat 34 g, TransFat 1 g, Cholesterol 128 mg, Sodium 514 mg, Fiber 3 g, Sugar 49 g, UnsaturatedFat 14 g
WHITE CAKE WITH STRAWBERRY FILLING
Homemade white layer cake with strawberry filling, frosted with a Swiss meringue buttercream frosting.
Provided by Mary | The Cake Chica
Categories Cakes and Frostings
Time 3h10m
Number Of Ingredients 23
Steps:
- Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
- In a bowl, whisk together milk, egg whites and vanilla extract. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder and salt on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled. Give the batter a final stir by hand with a rubber spatula.
- Divide the batter evenly between the prepared cake pans and smooth tops with a rubber spatula. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 20 to 25 minutes, switching and rotating pans halfway through baking.
- Let cakes cook in their pans on wire racks for 10 minutes. Invert cakes on to wire racks to cool completely, about 2 hours.
- Place thawed strawberries in a blender or food processor and puree until smooth. Over a bowl pour strawberry puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the sieve.
- Place strawberry puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice and Chambord. Chill for about 2-3 hours in the refrigerator until ready to use.
- In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
- Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes.
- Trim off any cake domes that may have formed during baking on each cake layer creating an even layer of cake. Fit a piping bag with a plain round tip or a coupler and fill with about 1 cup buttercream and set aside.
- Place a cake layer on a cake pedestal or serving platter and pipe a dam of buttercream around the edge of the cake. Spread half of the strawberry filling in the center of the cake layer, spreading it out until it reaches the buttercream dam. Add another cake layer on top and repeat this process with the buttercream dam and strawberry filling. Top with the last layer of cake (bottom side up) and cover the top and sides of the cake with the remaining buttercream. Decorate the top of the cake with fresh strawberries if desired.
Nutrition Facts : Calories 607 calories, Carbohydrate 104 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 481 milligrams sodium, Sugar 76 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
STRAWBERRY COUNTRY CAKE
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 2 (8-inch) cakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees 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.
WHITE VANILLA BEAN CAKE WITH BALSAMIC STRAWBERRY AND MASCARPONE FILLING
None
Provided by Food Network
Categories dessert
Time 2h20m
Yield One 8-inch, 3-layer cake
Number Of Ingredients 25
Steps:
- Preheat the oven to 325 degrees F. Spray three 8-inch round pans with nonstick spray and line them with parchment paper. Spray the paper.
- Sift together the all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg whites, sour cream, milk, vanilla and vanilla bean seeds in another large bowl.
- Beat the butter and sugar with a paddle attachment until light and fluffy. Alternate beating in the flour mixture and the egg mixture, adding the flour mixture in 3 additions and the egg mixture in 2, starting and ending with the flour.
- Fill each cake pan with 2 1/2 cups of batter and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool the cakes in the pans for 15 minutes, then flip them onto a cooling rack to cool completely.
- For the filling: Put the strawberries, granulated sugar, balsamic vinegar and lemon juice in a medium saucepan over medium heat, bring the mixture to a simmer, and cook until it gets to a syrupy reduction, about 30 minutes.
- Cool completely.
- Beat the mascarpone in a medium bowl until smooth. Whip the heavy cream until light and fluffy in another bowl; just before it is finished, whip in the confectioners¿ sugar and vanillia extract. Fold in the strawberry mixture.
- For the frosting: Cream the butter and shortening until light and fluffy, then beat in the confectioners' sugar and vanilla extract.
- To assemble the cake: Put 1 cake layer on a cake board or platter. Spread half of the filling mixture on top. Repeat with another cake layer. Frost the cake with the buttercream frosting and serve.
LISA'S WHITE CHOCOLATE STRAWBERRY MOUSSE CAKE
I first made this recipe for my mother in law's birthday - and now almost every time a birthday rolls around in my family, I get a request for this cake. It is quite a bit of work, but when you taste it, it's worth it! I recommend making the mousse the night before, so it has enough time to set.
Provided by Lisa in Canada
Categories Dessert
Time 3h
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- For the Cake: Preheat oven to 350°F.
- Grease and flour 2 round 8" pans.
- Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl on low speed, scraping the bowl occasionally, for about 30 seconds.
- Then, beat on high speed for about 2 minutes.
- Add egg whites; beat on high speed 2 minutes longer.
- Fold in white chocolate.
- Pour into pans.
- Bake until wooden pick inserted in the center comes out clean- 30 to 35 minutes.
- Allow cakes to cool completely, and then carefully slice each in half, lengthwise.
- For the Mousse (I recommend making the night before): Melt the chocolate in the top of a double boiler. Set aside.
- Puree fresh strawberries.
- Place the berries in a small saucepan, add the preserves, and cook over medium heat (stirring constantly) until thickened, or just before boiling.
- Remove from heat, and allow to cool slightly.
- Fold into melted chocolate.
- Allow the strawberry chocolate mixture to cool until tepid.
- Then gently fold in whipped cream, followed by gently folding in egg whites.
- Cover and refrigerate 8 hours.
- For the Icing: In a medium saucepan, combine melted chocolate and flour.
- Blend in milk, and cook over medium heat, stirring constantly, until thick (about the consistency of melted chocolate alone).
- Cool completely.
- In a large mixing bowl, cream together sugar, butter and vanilla.
- Beat until light and fluffy.
- Gradually add completely cooled chocolate mixture.
- Beat until well blended, but DO NOT over beat, or it will become runny.
- To Assemble Cake: Spread set mousse between layers of cake (there will be three layers of mousse).
- Make sure not to have any mousse leaking out of the sides, or it will make icing the cake difficult.
- After the mousse is between the layers, put the cake in the freezer.
- In the meantime, melt the 3 ounces of chocolate.
- Arrange the thinly sliced strawberries on a pan that has been covered with saran wrap.
- Drizzle the chocolate in thin ribbons, in all directions over the strawberries, until they are nicely covered (but not completely).
- Take the cake out of the freezer, and place the pan of strawberries in the freezer.
- Ice the cake generously with the white chocolate icing using a spatula, so it forms soft peaks all over the cake.
- Once the cake is completely iced, take the strawberries out of the freezer.
- Arrange them around the perimeter of the top of the cake, points inward, and around the bottom of the cake, points upward.
- Use five strawberries to form a "flower" in the middle of the cake, if desired.
RICH WHITE CAKE WITH STRAWBERRY FROSTING
Make and share this Rich White Cake With Strawberry Frosting recipe from Food.com.
Provided by Wildflour
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Cream butter and shortening, gradually add sugar, beating well on medium speed.
- Combine water and milk in small bowl, set aside.
- Combine flour, baking powder and salt, add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture.
- Stir in flavorings.
- Beat egg whites, (at room temp.), til stiff peaks form.
- Gently fold into batter.
- Pour batter into 3 greased and floured 9" round cake pans.
- Bake at 350º for 20 minutes, or til toothpick inserted in center comes out clean.
- Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
- Spread frosting between layers, sides and top of cake.
- Garnish with whole strawberries if desired.
- Strawberry frosting:.
- Thaw berries, place in a strainer.
- Slightly mash, and let drain to measure 2/3 cup strawberry pulp.
- Combine pulp and remaining ingredients in top of double-boiler, place over boiling water.
- Beat at high speed for 7 minutes.
- Remove from heat.
- Makes enough frosting for a 3-layer cake.
Nutrition Facts : Calories 5870.8, Fat 205.1, SaturatedFat 88.2, Cholesterol 266.8, Sodium 5126.4, Carbohydrate 948, Fiber 20.8, Sugar 627.2, Protein 76.1
STRAWBERRY CAKE FILLING
Easy to make filling that isn't too sweet.
Provided by Lisa
Categories Desserts Fillings Fruit Fillings
Time 45m
Yield 2
Number Of Ingredients 4
Steps:
- Whisk water and cornstarch together in a large saucepan.
- Stir strawberries and sugar into the water.
- Cook strawberry mixture over medium heat until thick, about 10 minutes.
- Allow to cool completely before use.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 100.8 g, Fat 0.6 g, Fiber 4 g, Protein 1.3 g, Sodium 6.6 mg, Sugar 84.4 g
WHITE CHOCOLATE CAKE WITH STRAWBERRY FILLING
Make and share this White Chocolate Cake With Strawberry Filling recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 45m
Yield 1 9-inch 3-layer cake
Number Of Ingredients 17
Steps:
- For cake: Preheat oven to 350°F; grease and flour 3 (9-inch) cake pans.
- In a large bowl, beat butter at medium speed with electric mixer until creamy. Gradually add sugar, beating until fluffy.
- Add egg whites, one at a time, beating well after each addition. Beat in vanilla.
- In a small bowl, combine cake flour, baking powder, and salt; sift twice. Add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Stir in melted chocolate.
- Pour batter evenly into prepared pans; bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans and allow to cool completely on wire racks.
- Spread 1/4 cup strawberry preserves between each cake layer.
- Spread White Chocolate Frosting on sides and top of cake. Break pirouette cookies in half and place (vertically, edges touching) around sides of cake, if desired. Top with white chocolate curls, if desired.
- For White Chocolate Frosting (Makes about 3 cups):.
- In a medium bowl, combine chocolate and cream. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 1/2 minutes total); let cool completely.
- In a large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners' sugar until fluffy.
Nutrition Facts : Calories 11083, Fat 433.2, SaturatedFat 268.9, Cholesterol 966.5, Sodium 4805.5, Carbohydrate 1759.7, Fiber 9.4, Sugar 1385.5, Protein 77.6
BEST CLASSIC WHITE LAYER CAKE WITH RASPBERRY-ALMOND FILLING
A beautiful soft, fine-grained vanilla birthday cake with luscious butter frosting and raspberry jam filling from the amazing folks at America's Test Kitchen. Lemon curd works really well too. You can omit the almonds for a nut-free cake. To quickly bring the milk and egg white mixture to room temperature, set the bottom of the measuring glass in hot water and stir until it feels cool rather than cold, around 65 F. MAKE AHEAD: Cake layers can be wrapped and stored for a day; frosting can be covered with plastic wrap and set aside at room temperature for several hours. Once assembled, the cake should be covered with an inverted bowl or cake cover and refrigerated. Under its coat of frosting, it will remain fresh for up to three days. Bring it to room temperature before serving. There is enough frosting to pipe a border around the base and top of the cake. If you want to decorate the cake more elaborately, you should make one and a half times the frosting recipe. If desired, finish the sides of the cake with 1 cup of sliced almonds (lightly toasted works well). Recipe is from Cook's Illustrated/Baking Illustrated.
Provided by blucoat
Categories Dessert
Time 1h3m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
- Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
- Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
- Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
- Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
- Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
- For the Frosting: Beat butter, confectioners' sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.
- For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.
STRAWBERRY CAKE FILLING
Use this sweet strawberry cake filling for a cake roll or layer cake. It also tastes fantastic served over ice cream or shortcake. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the first 4 ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in lemon juice. Transfer to a small bowl. Refrigerate until chilled.
Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.
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