Strawberries & Cream Cake

Strawberries  Cream Cake



3 eggs

1½ C. whipping cream

1½ C. sugar

1 tsp. vanilla

3 C. cake flour

3 tsp. baking powder

½ tsp. kosher salt

Preheat oven to 350°. Coat side “A” (the larger side) of two Culinique® brand food molds with non-stick cooking spray, using your fingertips to be sure all surfaces are well coated. Beat eggs well in small bowl. Beat cream until it starts to thicken. While beating, add eggs. Gradually add sugar, then vanilla. Sift dry ingredients together and, while beating, gradually add to cream mixture until thoroughly incorporated. Pour into prepared molds, dividing batter equally. Bake 30 to 35 minutes. Wait 2-3 minutes and invert and cool thoroughly on racks. Chill.



1 C. sugar

6 C. fresh, chilled strawberry ‘bites’

6 Tbls. water

2 Tbls. cornstarch

Mound sugar in center of medium saucepan. Add 4 Tbls. water around the outside and heat, without stirring, over medium high heat until sugar dissolves and mixture begins to thicken. Add 2 cups fruit, stir gently and return to heat until berries lose color. Remove with slotted spoon. Strain liquid through a fine strainer. Add remaining water to corn starch and mix thoroughly. Add to syrup and return to heat. Cook and stir until very thick. Remove from heat and chill. Stir gently into remaining strawberries. Using a turntable, spoon into tunnel areas of chilled cake ‘shells.’ To assemble, plate bottom layer. Put top layer directly in front of you and plated layer behind it. Pick up the top layer with its cooling rack and flip it onto bottom layer.



1½ C. powdered sugar

½ C. heavy cream

1 Tbls. butter, softened

½ tsp. vanilla

6 whole strawberries, chilled

Blend first four ingredients until smooth. Set aside ½ cup of the glaze. Using a turntable, pour remaining glaze onto center of the cake, allowing it to drip down the sides and onto platter. Dip berries ⅔ of the way up in the reserved glaze and garnish. Chill. Serves 12 on the same day.



Print Friendly, PDF & Email