Strawberry Overload Cake

Strawberries are incredibly refreshing and healthy. Dutch specially love their strawberries plain with a little sugar on a sandwich or made into a jam. It is considered as Zomerkoninkjes “king of summer”. It is just January and strawberries are still not in season but you can still get good quality strawberries from markets and regular groceries here in the Netherlands.

I made this strawberry overload cake for my grandmother whom i have not seen for quite a bit due to COVID restrictions. She was very happy with but she was more than happy when she saw us in person again.

This cake is made with strawberry chiffon cake and strawberry cream cheese frosting. I used fresh strawberries and strawberry extract for both the cake and the frosting. It was a really light, refreshing and delicious cake!

Preparation Time 20 mins, Cooking Time 50 mins, Serving 12 - 15

Tools Needed: stand or handmixer with paddle attachment, whisk, mixing bowls, measuring cups and spoons, fine mesh strainer, food scale, two 8 inches x 2 inches round cake pan

Ingredients

Sponge Cake

265 grams all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 150 grams unsalted butter, room temperature 190 grams granulated sugar 1 teaspoon vanilla extract 1 teaspoon strawberry extract 1 teaspoon lemon zest 1/2 tablespoon lemon juice 100 grams egg whites room temperature (egg white from 1 large egg) 100 ml buttermilk room temperature

Strawberry Creamcheese Frosting

1 cup chopped fresh strawberries 200 grams creamcheese, room temperture 1 tsp lemon juice 1 tsp strawberry extract 2 1/2 cups powdered sugar

Pro-Tip: Make sure to prepare and measure all ingredients before your start with the baking steps! It will lessen the stress during the process.

Baking Steps

  1. Pre-heat the oven to 180 degrees C and place the oven rack in the middle.

  2. Butter the cake pans and line the bottom with baking sheets.

  3. In a separate medium bowl, whisk together the milk, strawberry extract, vanilla extract, lemon juice, lemon zest. Set aside.

  4. In another medium bowl, sift together the flour, baking powder, baking soda and salt. If you do not have a fine mesh, you can use your whisk and mix all dry ingredients well. Set aside.

  5. In the bowl of an electric stand mixer fitted with the paddle attachment (or any mixing bowl if you are using a handmixer), cream the butter and sugar on high speed until light and fluffy, about 5 minutes (plus 3 minutes for handmixer). Once it is fluffy enough, put the mixer on low speed, add the egg whites, slowly, scraping down the bowl after each addition.

  6. Mix on low speed and add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. Be careful not to overmix. Your batter should look like a very thick pancake batter.

  7. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.

  8. Bake the cakes at 180 degrees C until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 30-35 minutes.

  9. Place pans on top of a wire rack and let cool for 10 minutes. Then flip your cakes onto the racks and cool completely. Once cooled, cut each sponge cake into 2 thinner sponge cakes, making a total of 4 sponge cakes. Wrap each layer in plastic wrap and refrigerate or freeze before assembling your cake.

Prepare the Strawberry Cream Cheese Frosting

  1. Beat together with an electric mixer on high the butter and cream cheese until creamy. Add the vanilla extract and beat until combined.

  2. Finally, stream in the powdered sugar while beating until everything is creamy and smooth.

  3. Lastly, fold the fresh strawberries.

Assemble the cake

  1. Place your first layer of strawberry cake onto a cake plate or cake board. Trim off the dome if needed with a sharp knife so the top of the cake is flat.

  2. Add a layer of strawberry buttercream, about 1/4". Smooth it with your offset spatula until it's flat.

  3. Frost the outside of your cake with the leftover buttercream and decorate with some fresh strawberries and walnuts if desired.

Enjoy!

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