Homemade Strawberry Cream Cake
Ingredients
Cake mixture
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup softened butter
- 1 1/3 cups fine-grain sugar
- 4 large eggs
- 2 large egg yolks
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups milk or buttermilk
Strawberry cream
- 2 cups chopped strawberries
- 2 cups cold heavy cream
- 3 tablespoons powdered sugar
Preparation
Position the rack in the middle of the oven and preheat the oven to 180°C.
Prepare 8-inch square pans by greasing with shortening, lining the bottom with parchment paper, and dusting with flour. Set aside.
Sift the flour, baking powder, and salt together and set aside.
In the mixer bowl, cream the butter and sugar on medium speed for 3 minutes until light and creamy.
Add the eggs, egg yolks, lemon zest, and vanilla, and mix until incorporated.
Add the flour mixture and milk, and mix on medium speed for 1 minute until smooth.
Divide the batter evenly among the prepared pans.
Bake for 30 minutes or until a skewer inserted in the center comes out clean.
Remove from oven, cool in pans for 10 minutes, then remove and cool completely on a wire rack.
Mash half of the chopped strawberries in a deep bowl using a fork.
In the mixer bowl, whip the cream and powdered sugar on medium speed until doubled in volume and thickened.
Add the mashed strawberries and mix until incorporated.
Gently fold in the remaining chopped strawberries.
Place one cake layer on a serving plate and spread with one-third of the cream.
Add the second cake layer and gently press to adhere.
Spread the remaining cream over the top and sides of the cake.
Refrigerate for several hours or overnight before serving.
