Strawberry Cream Layer Cake
Ingredients
Cake mixture
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup softened butter
- 1 1/3 cups fine granulated 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
Set the oven rack to the middle position and preheat the oven to 180°C.
Grease 8-inch square pans with butter, line the bottoms with parchment paper, and dust with flour; set aside.
For the cake mixture, sift the flour, baking powder, and salt together and set aside.
In a mixer bowl, beat the butter and sugar on medium speed for 3 minutes until light and creamy. Add the eggs, egg yolks, lemon zest, and vanilla; beat until incorporated. Add the flour mixture and milk; beat on medium speed for 1 minute until smooth.
Divide the cake batter evenly between the prepared pans.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and cool in the pans for 10 minutes. Then, remove the cakes from the pans and cool completely on a wire rack.
For the strawberry cream, mash half of the strawberries in a deep bowl using a fork.
In a mixer bowl, beat the cream and powdered sugar on medium speed until doubled in volume and stiff. Add the mashed strawberries and mix until combined. Remove from mixer and gently fold in the remaining chopped strawberries.
To assemble the cake, place one cake layer on a serving plate. Spread one-third of the strawberry cream over it. Place the second cake layer on top and press lightly. Use a knife to spread the remaining cream over the sides and top of the cake.
Refrigerate the cake for several hours or overnight before serving.
