I made this strawberry cake for my dad’s birthday! My dad loves strawberries plus he doesn’t like cakes that are too sweet = perfect because the cream cheese frosting is just the right balance of sweet and tangy taste. It’s made up of light and fluffy layers of sponge cake with strawberry fillings in between 🙂
I found this recipe here. The recipe is so simple plus it allows you to decorate freely! It’s the first cake that I’ve made and I’m so happy my parents loved it!
|Cake||Frosting||Filling & Décor|
|6 large eggs||1 cup heavy whipping cream||1 ½ lb strawberries|
|2/3 cup granulated sugar||2 packs (8oz) cream cheese, softened at room temp||1/3 cup dark baking chocolate, or any chocolate of your choice|
|½ tsp vanilla||¾ cup granulated sugar|
|1 cup all purpose flour|
Part A. Cake
- Beat the eggs for 1 min on High speed.
- Add the sugar a little at a time while beating for 5 min on High speed until fluffy and thick.
- Fold in vanilla.
- Sift flour in thirds on to the batter. Fold gently and make sure you scrape the bottom to ensure that no flour pockets are left.
- Divide the cake batter to your pans. I used two round pans, one 8” and one 6”, so I can make a little tier.
- Bake them at 350 deg F (177 deg C) for 20-25 minutes until top is golden brown and cake springs back when poked slightly.
- Remove the cakes from the pans by scraping the sides with a knife. Let cool and set aside as you make the frosting 🙂
Part B. Frosting
- Beat cold whipping cream for 1-2 min on High speed until stiff and spreadable. Transfer to a separate dish.
- On the same bowl, add in cream cheese and sugar then beat for 2 min until smooth and lump-free. Be sure all sugar is mixed by scraping down the bottom of the bowl.
- Fold in whipped cream.
Part C. Filling
I used canned strawberries because I wasn’t able to get my hands on fresh strawberries -__- Strawberries grow only on cold places that’s why it’s hard to find it here. Fortunately using the canned ones have an advantage too: because the syrup was not that sweet, I added part of it to the filling to add flavor 🙂
- Put about 1 lb of strawberries on a blender then pulse just until you have a nice jam texture.
Part D. Décor
For décor, I rinsed the strawberries first then cut them into halves.
For my dad’s mustache, eyebrows, and other designs I used melted chocolate.
- Melt the chocolate on a double boiler. Or if you don’t have one:
- Boil about 3 cups water on a pan.
- On a smaller pan, put the chocolate you’re going to melt. Put the smaller pan on top of boiling water then mix until chocolate is well melted, making sure that no water is going inside.
- Remove from heat then let the chocolate cool.
- Put the melted chocolate on a pastry bag. Snip a tiny hole on the end, or use a small round tip to decorate.
- Draw the design you want to make on a parchment paper then flip it so you can fill it with chocolate.
- Put the parchment paper on the freezer for at least 5 mins to harden your shapes before decorating J
Part E. Assembly
- Cut your cakes into halves. For each cake, spread filling on one half then spread icing on the other half.
- Spread a first layer of icing on the surface, making sure to cover all sides.
- Refrigerate the cake and icing first for about 15 minutes.
- Spread the second layer of icing on the surface of the cake.
TIP: You can use a little bit of the syrup to tint the icing 🙂
- Lastly, decorate using strawberries and chocolate shapes 🙂