Meet the Strawberry Dream Cake, a dessert that brings the sweetness of summer to your kitchen year-round. With its fluffy layers and luscious strawberry cream, it's the perfect centerpiece for any celebration or a special treat for yourself. Let's dive into crafting this dreamy delight!
All-purpose flour forms the backbone of the cake, providing structure and stability. Granulated sugar sweetens the cake and helps achieve a tender crumb. Baking powder acts as a leavening agent, ensuring the cake rises beautifully. A pinch of salt enhances flavors, balancing sweetness.
Unsalted butter adds richness and moisture while keeping the cake soft. Whole milk contributes to the cake's moisture and helps mix the batter smoothly. A touch of vanilla extract offers warmth and depth of flavor. Eggs bind the ingredients together and aid in the cake's rise.
Fresh strawberries are the star, lending their sweet-tart essence and vibrant hue. For the frosting, heavy cream whipped with powdered sugar and strawberry extract creates a light, fluffy topping that complements the cake's flavors.
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an added touch of elegance, drizzle a little balsamic reduction over the cake slices before serving. It adds a tangy contrast that enhances the strawberry flavor.
Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans to ensure your cakes release effortlessly after baking. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This dry mix sets the stage for a perfectly balanced cake.
Next, add the softened butter, whole milk, and vanilla extract to the dry ingredients. Beat the mixture until it's smooth and creamy. This step ensures the butter is fully incorporated, giving the cake its tender texture. Now, it's time to add the eggs. Crack them in one at a time, mixing well after each addition. This gradual incorporation helps maintain a smooth batter.
Gently fold in the mashed strawberries, being careful not to overmix. You want those strawberry bits evenly distributed without losing all the air you've worked into the batter. Divide the batter evenly between your prepared cake pans, smoothing the tops with a spatula.
Pop them in the oven and bake for 25-30 minutes. You'll know they're done when a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack. Allow them to cool completely before frosting.
For the frosting, whip the heavy cream with powdered sugar and strawberry extract until stiff peaks form. This takes a few minutes, but keep an eye on it to avoid overwhipping. Once your cakes are cool, layer them with the strawberry cream, then frost the top and sides. If you like, garnish with fresh strawberries for an extra touch.
Share