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Strawberries & Cream Cake

by on April 4, 2009 · 22 comments

Instead of making the olive oil upside-down cake with nectarines or plums, I decided to use a fruit that was actually in season…strawberries!

This recipe is a combination of the olive oil cake (sans olive oil) and a filling and topping I saw on a Chowhound cake. The Chowhound cake called for mascarpone and next time I will use that, but cream cheese worked perfectly and the cake was a big success. I also liked that that it was smaller than usual. In Italy, most of the layer cakes I saw were about this size and seemed to be one cake split horizontally and filled.

I covered this cake with whipped cream about 4 hours before serving and it held up just fine. The whipped cream was excellent, but for a lower fat cake you could use 7 minute icing. I might try that next time.

Strawberry Cake

Strawberries & Cream Cake

1 1/4 cups (5oz/140 grams) cake flour (5 oz)
1/2 teaspoon (2 ml) baking soda
1/4 teaspoon (1 ml) salt
3/4 cup (150 grams) granulated sugar (divided use)
1/2 cup (120 ml) buttermilk
1/4 cup (60 ml) vegetable oil
1 teaspoon (5 ml) vanilla extract
3 large eggs, separated – room temp if possible
1 teaspoon (5 ml) lemon zest
1 tablespoon (15 ml) fresh lemon juice

1 tablespoon (12 grams) granulated sugar
1/2 tablespoon (7 ml) lemon juice
1 pint strawberries, trimmed and sliced

Cheese Mixture:
3 oz (85 grams) cream cheese or mascarpone
1 tablespoon (12 grams) granulated sugar*
1/2 cup (120 ml) heavy cream
1/2 teaspoon (2 ml) vanilla extract

1 1/2 (360 ml) cups whipping cream
2 1/2 tablespoons (30 grams) granulated sugar**
1 1/2 teaspoons (7 ml) vanilla extract

Preheat oven to 350 degrees F (180 degrees C). Spray a 9 inch round springform pan with flour-added cooking spray.

Combine the flour, baking soda, salt and 1/2 cup of the granulated sugar in a mixing bowl and stir well.

Whisk the buttermilk,  oil, vanilla and egg yolks together in a second bowl, then add to flour mixture and stir until smooth. Add lemon zest and lemon juice and mix well.

Whip egg whites until soft peaks form. Slowly add the reserved ¼ cup sugar to the whites. Whisk the cake batter into the egg whites until well blended. Pour the batter into the pan.

Bake on center rack for 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a rack for 10-15 minutes and remove the ring from the pan. Cool.

While cake is baking, mix the sugar and lemon juice;toss with the strawberries. Chill until close to serving time.

Prepare the filling: Combine the cream cheese (or mascarpone) and sugar and beat for 1 minute. Beat in the cream, sugar and vanilla; beat until creamy and smooth, scraping side of bowl.

Prepare the topping: Beat 1 1/2 cups cream until stiff peaks begin to form. Beat in sugar and vanilla.

Assemble: Cut cake in half horizontally through center to make two layers. Spread the cream cheese mixture across cut side of cake. Spread strawberries over cream cheese mixture and drizzle the liquid from the macerated strawberries over berries and cream.

Spread about a half cup of the sweetened whipped cream over the berries, then cap with top of cake. Spread remaining sweetened whipped cream over top and down sides of cake.

* Sweeten to taste — 1 tablespoon was enough, but you may want more or less.
**Taste as you go. You might want to use up to 3 T. sugar.

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Published on April 4, 2009

{ 22 comments… read them below or add one }

Sue April 4, 2009 at 7:29 am

If strawberries are in season in Texas I’m booking a flight!! (Don’t I wish!!) We still have snow on the ground and a chance of snow in the forecast. :-( I’m so sick of winter. Strawberry season can’t come soon enough. Enjoy! Your cake looks marvelous.

Louise April 4, 2009 at 8:02 am

Do you ever use Whip-It in whipped cream? It’s great for when you are frosting a cake or making a trifle. It’s just gelatin without the fuss. As for fruit “in season”, the plums and grapes from Chile, blackberries and blueberries from Mexico have been excellent. The Florida strawberries have been sweet. I buy lots of fruit and vegetables. I “buy local” when it’s in season, but don’t follow the whole “buy local” theory as then you shouldn’t eat bananas, mangoes, or papaya as they are never in season in Pennsylvania. :-)

VeggieGirl April 4, 2009 at 8:11 am

Oooh, PERFECT!! Love strawberries :-)

thebunettebaker April 4, 2009 at 8:54 am

For a real summer treat, use softened vanilla ice cream instead of the topping & cheese mixtures…set up in a parchment or plastic-lined springform pan. Freeze till firm. It’s delish!

sizzle April 4, 2009 at 9:06 am

I tend to like chocolate in my dessert but this looks fantastic. I will definitely try it out when Seattle decides to stop raining. :-)

Janet April 4, 2009 at 9:44 am


Pearl April 4, 2009 at 9:46 am

strawberries are in season here – that looks like such a great dessert to use the fresh fruits!

Brenda April 4, 2009 at 10:52 am

I came her yesterday looking for a strawberry cake recipe…lol! My sister’s birthday is today and she requested a strawbery cake but wanted one similar to one our uncle used to make. I finally found a recipe I was happy with and made it this morning. Yours looks yummy!

Anna April 4, 2009 at 11:20 am

Sue, pack your bags. Strawberries are pretty cheap here. Unfortunately, blueberries are $4.00 per 1/2 pint.

Louise, I’ve never tried Whip-It. I’ll look for it.

What’s funny is this cake has been in the refrigerator for almost a day and a half and the cream isn’t droopy at all. I didn’t add gelatin or anything and it’s holding up great! I suspect it will droop by tonight.

Claire April 4, 2009 at 11:39 am

This looks AWESOME! I love strawberries and cream cheese just make them even better. :-)

Louise April 4, 2009 at 12:08 pm

Whip-It comes in little bags, like when you buy seeds. It’s Oetker’s and it’s a light blue and white bag. Maybe two shrink wrapped together.

Elyse April 4, 2009 at 12:29 pm

Yum, Anna! What a perfect spring time treat. I love the use of strawberries. In fact, I just went to my local market this morning and got a basket of the most beautiful strawberries. I might just have to make this cake now…I think your post is totally a sign!

dawn April 4, 2009 at 2:31 pm

that middle is the best part

Christine April 4, 2009 at 4:59 pm

That’s a lovely looking cake, Anna. Organic strawberries are just coming into the stores here in No. Cal. Bought a basket yesterday but darned if it didn’t disappear almost immediately! :)

Karen April 4, 2009 at 5:05 pm

Looks gorgeous, I was in strawberry mode today, too, I have a strawberry-rhubarb pie ready to bring to friend’s house tonight.

Janet April 4, 2009 at 5:58 pm

I found Whip It at Fresh Market…do you have one where you live? It works great just as Louise mentions above. I like the firmness of the whipped cream when using the piping bag/tips.

Carol A, April 5, 2009 at 1:19 pm

Oh, man, that photo just makes my mouth water. What a great filling, and everything else. Waiting for our awesome local strawberry stand to open here – should be soon! I’m making this for sure.

Katrina April 5, 2009 at 1:43 pm

Mmmm, I’ll take a piece. Even if it’s a day old, without drooping cream! ;) Looks great, Anna.

Hendria April 5, 2009 at 1:58 pm

that looks yummy…. :) April 6, 2009 at 12:04 am

We’re inundated here in Southern California with strawberries…and this recipe looks like a keeper! That middle looks irresitable.

Alexandra Bruskoff April 6, 2009 at 8:49 am

Seriously, this looks like my favorite type of cake!

Lara April 6, 2009 at 9:33 am

Mmmmm! I may even make this for an Easter dessert!

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