I benefit from the anticipation of pairing champagne with strawberries. There isn’t a mixture extra suited to one another, particularly now that strawberries are ripening and the climate is warming. As we strategy Easter, as a substitute of selecting an apparent selection for dessert, I hope you will select to make this Strawberry Cream Cake as a substitute. Whether or not you employ 4 layers or two, one factor stays—it pairs superbly with Tettinger Champagne.
If I’ve realized something in 10 years of pairing wine with meals, it is that high quality trumps amount, and sure, champagne goes with all the things, particularly dessert. Taittinger has change into my household’s go-to as a result of it is simple to search out in most markets and shops and has a shiny and vigorous palate with fascinating bubbles that preserve us coming again for extra. It makes a unbelievable any-time champagne and pairs completely with dessert. It is daring sufficient to carry its personal however not overwhelming sufficient to make you neglect the slice of strawberry cream cake.
This strawberry cream cake is extremely straightforward. A very powerful ingredient to have available is freeze-dried strawberries (not dried and never recent). Desserts are notably vulnerable to changing into rubbery with an excessive amount of moisture. The best way we keep away from this occurring is to take away any pointless moisture whereas including taste. So are freeze-dried strawberries. Additionally they make a enjoyable means so as to add some panache to the highest.
Find out how to add strawberries to this strawberry cream cake recipe
The cake is flavored with strawberries in two methods: one by including ¼ cup freeze-dried pulverized strawberries to the batter, and two by including ½ cup freeze-dried pulverized strawberries to the frosting. You possibly can add or subtract as many strawberries as you want. I’ll say, the ¼ cup of batter was fairly mild in taste. I used to be anxious concerning the shade of the cake altering dramatically however you are able to do extra.
So as to add much more strawberry taste, you’ll be able to flippantly sprinkle pulverized freeze-dried strawberries between every cake layer after frosting. This can add a pleasant stripe of shade and extra strawberry taste.
In case your grocery retailer would not have freeze-dried strawberries, you’ll be able to all the time order on-line, however I’ve discovered that the majority have them within the dried fruit and nut aisle.
Every chew of this strawberry cream cake is pure pleasure. The cream cheese frosting provides a lightweight “zing” that pairs completely with the crisp taste of Tettinger Champagne. Will probably be the proper ending to your Easter brunch or dinner.
Plus, the recipe halves properly and the completed cake (frosting included) freezes very well for future dessert wants.
Thanks Tattinger for sponsoring this submit. Whereas this story could comprise a paid part, all opinions, recipes, pictures and evaluations are my very own.
Course:
dessert
Recipe:
US
Key phrases:
Cake, strawberry, strawberry cake
for the cake
-
2
the cup
cake flour -
1
teaspoon
salt -
2
teaspoon
Baking powder -
1/4
the cup
Freeze-dried strawberries
Crushed right into a powder -
4
huge egg
At room temperature -
2
the cup
zinc sugar -
1
spoon
Vanilla extract -
1
the cup
entire milk -
4
spoon
Unsalted butter
Minimize into cubes -
1/3
the cup
vegetable oil
or canola oil
For the frosting
-
1
the stick
Unsalted butter at room temperature
(8 TBSP) -
16
ounce
cream cheese
At room temperature -
1
teaspoon
Vanilla extract -
2
kilos
Confectioner’s sugar -
1/2-1
the cup
Freeze dried strawberries
Crushed right into a powder
for the cake
-
Preheat oven to 325°F with a rack in the midst of the oven. If utilizing a small springform pan, spray with baking palm to stop the cake from sticking.
-
In a small bowl, mix the flour, baking powder, salt and pulverized freeze-dried strawberries. Put aside. (To puree strawberries, place in a small blender or a meals processor and mix till pulverized).
-
In a big stand mixer fitted with a whisk attachment, beat the eggs, sugar and vanilla till mild golden and thick. Ought to take about 2 minutes on medium-high pace. Do not overbeat.
-
Cut back pace to low and slowly add dry combination. Combine simply sufficient to mix. Scrape down the perimeters of the bowl after which combine once more briefly.
-
In a saucepan over medium warmth, boil the milk. Take away the pan from the warmth and add the butter and oil, stirring till the butter melts.
-
Regularly add the new milk-butter-oil combination to the batter, mixing on low pace till all the things is effectively mixed.
-
Divide the batter between two 8-inch pans in order that it comes 3/4 of the best way to the highest.
-
Bake for about 30-35 minutes. You need the highest of the cake to be a golden honey shade and are available out clear when a toothpick is inserted.
-
When cooked, take away from oven, set on a cooling rack and funky for five minutes earlier than eradicating from pan.
-
Take away from pans and let cool fully (about half-hour) earlier than frosting. To hurry up this course of, refrigerate till fully chilly.
For the strawberry cream cheese frosting
-
Cream the butter and cream cheese within the bowl of a stand mixer for 3 minutes. On the finish of the three minutes, scrape the bowl very effectively.
-
Add vanilla and beat for 1-2 minutes.
-
Regularly add the confectioners’ sugar, one cup at a time, beating on low pace so the sugar would not fly out of the bowl. Half means via including the sugar, add the strawberry powder. Then preserve including confectioners sugar.
-
After every addition of confectioners’ sugar, scrape the underside of the bowl very effectively.
-
Let stand at room temperature till able to frost your cake.
To assemble the cake
-
First ensure the muffins are fully cool. If you happen to get uninterested in it, refrigerate for about half-hour earlier than assembling.
-
Utilizing a serrated edge knife, rigorously lower your cake in half. I like to position two baking sheets on both facet of the cake and comply with the sting round so the cake is evenly break up.
-
Add a dollop of frosting to the bottom of your serving platter. Place the highest half of one of many cake halves on the platter with the slice dealing with up.
-
Place a dollop of cream cheese frosting within the middle of the cake and utilizing an offset spatula, slowly unfold the frosting to the sides. Take away extra to frosting bowl.
-
Place the subsequent layer flat on the underside of the cake. Repeat spreading the cream cheese frosting. Repeat for the opposite two layers, ensuring the underside flat half is the highest layer of the cake.
-
As soon as the cake has come collectively, squish and twist it to the left or proper to verify it isn’t lopsided.
-
Add a beneficiant portion of the frosting to the cake and, utilizing an offset spatula, unfold the frosting across the cake and into the layers. This primary go of including the frosting is known as the “crumb coat” and is how we get a easy and ideal end on the sides of our cake. A crumb coat needs to be mild sufficient that you would be able to see the sides of the cake, however the layers could make up any gaps in order that it is a stable base for the subsequent easy coat.
-
Refrigerate for half an hour to permit the crumb coat to set.
-
As soon as set, add a beneficiant portion of frosting across the cake. Use your offset spatula to get even edges throughout. For the remaining frosting, you’ll be able to have enjoyable including a pearl edge (as seen right here), or use a tip to create a floral motif. Sprinkle any remaining strawberry powder over the cake as desired.
