120 minutes
A delightful strawberry and cream layer cake that is as visually stunning as it is delicious.
Fresh Strawberries, hulled and chopped
0 oz
0 oz
Heavy Cream, chilled
0.25 fluid ounces
Creme fraiche
0 oz
pinches
Sponge Cake, baked and cooled
each
1. Prepare Strawberry Syrup
In a small saucepan, pour an inch of water and set it over medium heat. Place a quarter of the hulled and chopped strawberries into a heatproof bowl with the granulated sugar. Cover with foil and place over the steaming water to gently heat, transforming the strawberries into a soft, jammy mixture with a vibrant red syrup, about 35 to 45 minutes.
2. Whip Cream Mixture
In a medium bowl, combine chilled heavy cream, crème fraîche, and a pinch of kosher salt. Whisk together until the cream reaches medium peaks, where it is billowy and holds its shape without being too stiff, then chill in the fridge.
3. Prepare Sponge Cake Layers
Invert the baked and cooled sponge cake onto a cake stand or serving plate. With a serrated knife, score a line halfway through the cake and carefully slice it into two even layers.
4. Assemble First Layer
Brush the bottom layer of sponge cake with homemade strawberry syrup. Spread about half of the whipped cream over the syrup-soaked cake, then arrange half of the thinly sliced fresh strawberries on top of the cream.
5. Assemble Second Layer
Carefully place the second cake layer on top and repeat the soaking process with more strawberry syrup. Spread the remaining whipped cream over the top layer and adorn it with the rest of the sliced strawberries.
6. Serve
When ready to serve, use a serrated knife to slice the cake. If desired, drizzle each slice with a little extra strawberry syrup. The cake is best enjoyed the day it's made but can be kept covered and chilled for up to three days.
Make sure your eggs, butter, and milk are at room temperature before you start. This ensures they incorporate more smoothly into the batter, resulting in a tender cake with a finer crumb.
Before you start, slice and macerate your strawberries with a bit of sugar. This enhances their flavor and draws out juices that can be added back into the filling or used to moisten the cake layers.
When you cream the butter and sugar, do it for a good 3-5 minutes on medium-high speed. This process incorporates air into the batter, which is crucial for a light and fluffy cake. You should see the mixture get paler and increase in volume.
To ensure your whipped cream holds up, consider stabilizing it with a bit of gelatin or a commercial stabilizer like Whip It. Alternatively, adding a few teaspoons of cornstarch as you whip will help maintain its structure.
Divide the batter evenly between your cake pans and gently tap them on the counter to release air bubbles. Also, consider using bake-even strips on the outside of your pans; these help the cakes bake flat without domed tops, which is crucial for stacking.
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