I love strawberries…I think I’ve said this more than a few times on this blog; not sure :D
But seriously, especially when it’s strawberry season…and of course if you’re in the right place.
Let me tell you a bit about Bahrain….we don’t get strawberries here! I mean they don’t farm them here. Maybe some people may have a strawberry bush that is barely surviving, but in general, strawberries get imported. And depending from how far away they come, they are pricy!
We get strawberries from Africa (not sure where though), and they are fairly decent in price and taste. We get strawberries from Jordan. Again, the price is alright. A pack of 250 grams can go as low as 500 fils, which is around 1.3 USD. And then we get our US strawberries…a small pack can go up to 6 USD…it can get higher, but that high and no thank you! When it’s in season though (everywhere else around the world) the price is a bit more fair. Oh and the taste…well…not so sweet. Sour actually. When I go to Istanbul in strawberry season, I lose myself in sweet, juicy local strawberries! YUM!
I made this cake when it was strawberry season; but I just recently got the chance to edit the video, and hence write this post.
Let me talk a bit about the cake…
First, the white cake is adapted from Magnolia Bakery‘s white cake recipe. This recipe is a keeper. Trust me!
Second, the frosting…I was going through the internet looking for a good recipe to try and I found a strawberry cake recipe with this frosting! At the moment, it tops every white frosting recipe I have tried. Try it and you’ll know what I mean. The best part, apart from the taste is, you use granulated sugar in the frosting, which means no sifting powdered sugar…Yaay! You can find the original frosting recipe here (Spiced Blog)
Hope you enjoy the video…below…and don’t forget to comment and give me feedback once you’ve made and had the cake! :)
- 2¾ cups all purpose flour (405 grams)
- 2 teaspoons baking powder (7 grams)
- a pinch of salt
- 1 cup butter (240 grams)
- 2 cups granulated sugar (406 grams)
- 4 eggs
- 1 teaspoon vanilla
- 1 cup milk (250 ml)
- 2 cups heavy cream (whipping cream) (500ml)
- 1 pack (8 oz / 227 grams) cream cheese
- ½ cup (100 grams) granulated sugar
- 1 cup fresh strawberries
- Extra Strawberries for decorating
- Preheat oven to 175C (350F)
- Grease three 9-inch (23 c.m.) round cake pans
- Line them with parchment paper and grease again
- Lightly dust the bottom and sides of the pans with flour
- In a large bowl, sift the flour, baking powder, and salt
- In the bowl of a mixer, combine the butter and sugar and beat until creamy
- Occasionally scrape the sides and bottom of the bowl
- Add the eggs gradually and beat until well combined after each addition
- Add the vanilla and beat
- Add ⅓ of the sifted dry ingredients, and beat until combined
- Add ½ of the milk and beat until combined
- Repeat while alternating until all the ingredients are combined
- Scrape the bottom and sides of the bowl making sure all the ingredients are combined
- Weigh the batter. Subtract weight of bowl from total weight
- Equally divide the batter between the three pans
- Spread the batter evenly in the pans with a spatula
- Bake each cake in a preheated oven for 25 - 30 minutes or until a toothpick inserted in the center of the cake comes out clean
- Cool cakes for 20 minutes on a wire rack
- Loosen edges with a sharp knife and remove cakes onto a wire rack to cool completely (you can remove the parchment paper at this stage or right before frosting)
- In a large bowl, combine the cream cheese and sugar and beat for a couple of minutes until smooth and creamy
- In a separate clean bowl, pour the heavy cream (whipping cream) and beat on medium speed until frothy
- Increase speed to high and beat until the cream is thick. When you remove the whisk from the cream, very stiff peaks should form
- Gradually fold the whipped cream into the cream cheese mixture
- Using a sharp knife, hull the strawberries and chop them into small cubes
- Using a serrated knife, level the cakes
- Place the first cake, bottom down, on the cake board
- Put about 1½ to 2 cups of frosting and spread it evenly.
- Evenly distribute half of the chopped strawberries (you can mix the strawberries into the frosting and spread them together as well)
- Put the second cake on top and repeat; spread frosting and add the strawberries
- Put the third cake, bottom facing up, and starting from the top, spread the remaining frosting all around the cake.
- Be generous, keep adding frosting until the cake is completely covered
- Clean the sides of the cake board
- Prepare a piping bag fitted with a Wilton #13 open star piping tip. Put a bit of frosting, squeeze the frosting to the tip, close and twist the open end of the bag to secure
- Pipe a border around the base of the cake
- Prepare another piping bag fitted with a Wilton 1M tip. Put a bit of frosting, squeeze the frosting to the tip, close and twist the open end of the bag to secure.
- Pipe a swirly design using a 'number 8' motion with your hand.
- Decorate with fresh strawberries
- Refrigerate until serving time