Strawberry Cream Cake

by Melissa on August 19, 2011

 I already have a great Strawberry Shortcake Cake on this site, but after seeing this beautiful version pop up on a couple of my favorite blogs, I had to make it!

Like many Cooks Illustrated recipes, this cake requires a few extra steps, but the end result is well worth the effort. A sponge-cake is perfectly layered with fresh strawberry filling, whipped cream-cream cheese frosting, and juicy, ripe strawberries. Certainly much prettier than plain old strawberry shortcake, and, in my opinion, more delicious! Make sure you make this cake soon, while you can still find decent strawberries at the market. Fall is just around the corner!

Strawberry Cream Cake


  • 1 1/4 cups cake flour (5 ounces)
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup sugar (7 ounces)
  • 5 large eggs (2 whole and 3 separated), room temperature
  • 6 tbsp. unsalted butter , melted and cooled slightly
  • 2 tbsp. water
  • 2 tsp. vanilla extract

Strawberry Filling:

  • 2 lbs. fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
  • 4 – 6 tbsp. sugar
  • 2 tbsp. Kirsch (ommitted and the cake was still delicious!)
  • pinch salt

Whipped Cream:

  • 8 oz. cream cheese , room temperature
  • 1/2 cup sugar (3 1/2 ounces)
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • 2 cups heavy cream

For the cake: Move the oven rack to lower-middle position and preheat oven to 325 degrees. Grease and flour a round 9 by 2-inch cake pan or a 9-inch springform pan and line with parchment paper.

Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in a mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites for later), butter, water, and vanilla; whisk until smooth.

In clean bowl of stand mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten. Then, add remaining whites and gently fold into batter until no white streaks remain.

Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.

For the strawberry filling: Halve 24 of best-looking berries and reserve for later. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally.

Strain juices from berries and reserve (you should have about 1/2 cup). In a food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups). In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.

For the whipped cream: when the cake has fully cooled, place the cream cheese, sugar, vanilla, and salt in bowl of a stand mixer fitted with whisk attachment. Whisk the mixture at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and slowly add in the heavy cream. When almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).

To assemble the cake: using large serrated knife, carefully slice cake into three even layers.

Place bottom layer of cake on a cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour one half of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries. Serve, or chill for up to 4 hours.

Source: Cook Illustrated, as seen on The Nifty Foodie and The Way the Cookie Crumbles.

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{ 5 comments… read them below or add one }

Amy @ The Nifty Foodie August 19, 2011 at 8:41 am

Oh gosh…seeing this cake again makes me wish it was still strawberry season here. So yummy! Yours looks great!


kim August 19, 2011 at 6:25 pm

This looks like artwork. “Almost” too pretty to eat! >:)


Kerstin August 21, 2011 at 11:49 pm

So pretty! I love the strawberries around the edges :)


hannamay August 23, 2011 at 9:13 am

OMG!!! That’s look delicious and I am sure its more delicious if I could taste it!! Thank you for sharing this post now I can make one.


Dana August 23, 2011 at 12:04 pm

I can see why you had to make this… it looks great! So beautiful, and I bet it’s delicious!


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