Strawberry Cream Cake

"Spectacular strawberry cream cake is time consuming but perfect for a spring/summer birthday. Cake can be completed, up to topping, and refrigerated for up to 4 hours. Recipe adapted from Bon Appetit (May, 1984). Prep time includes 1 hour assembling time but does not include refrigeration time. Cooking time is only baking time."
 
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Ready In:
2hrs 30mins
Ingredients:
19
Yields:
1 4layer cake
Serves:
10-12
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ingredients

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directions

  • To make cake: Preheat oven to 375-degrees F.
  • Butter and flour two 9-inch round cake pans.
  • Combine 1/2 cup flour, cornstarch and baking powder in small bowl.
  • Beat yolks in small bowl until frothy.
  • In a large bowl beat whites with cream of tartar until stiff.
  • Fold yolks and dry ingredients alternately into whites.
  • Pour batter into prepared pans.
  • Bake for 30 minutes or until done (the center of cake will spring back when done.) For custard filling: Combine 1/4 cup sugar and cornstarch in saucepan.
  • Mix in half-and-half, yolks and finally the butter (in that order).
  • Cook, stirring constantly, over med-low heat until mixture thickens (10 minutes).
  • Let cool to room temp and then stir in 1 tablespoon vanilla.
  • To assemble cake: Reserve several strawberries.
  • Slice remainder.
  • Cut each cake layer in half horizonally (there are now 4 layers).
  • Place one layer on cake plate, cut side up.
  • Spread with half of custard.
  • Add next layer (second layer), cut side down.
  • Spread with jam.
  • Arrange sliced berries on top of jam.
  • Add next layer (third layer), cut side up.
  • Spread with the rest of the custard.
  • Top with final layer (4th layer), cut side down.
  • (Cake can be prepared 4 hours ahead of time to this point and refrigerated) One hour prior to serving, whip cream to soft peaks.
  • Stir in powdered sugar and 1 teaspoon vanilla.
  • Spoon cream on top of cake and cover sides.
  • Garnish with reserved strawberries.

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Reviews

  1. I made this for the holiday weekend and served it along with Recipe #131075. It was like a banana split on a plate! We even had a chocolate drizzle, caramel drizzle, macerated strawberries and additional whipped cream, for anyone to use on top of the cake or ice cream. This cake was excellent! I do have to admit, my oven is broken, so I bought 2 pre-made, frozen pound cakes (Sara Lee, I believe) at the store (guessing that would be the right consistency of the original cake recipe). I did split them as directed and made the custard and frosting as specified. It turned out great! The flavor was wonderful. I plan to make this again for Fathers Day using the actually cake recipe, so I will update and add a photo then. Thank you for posting your recipe. (Made for PRMR)
     
  2. This was a wonderful tasting and looking cake. I used fresh from the field CA strawberries. My husband came in and saw it and said, "We have to get a picture." He also pronounced it scrumptous after eating his piece. It did take a lot of time to make - as the recipe states - but was worth it!
     
  3. This is absolutely the best cake and custard recipe - it is the richest strawberry shortcake recipe ever! I use 2% milk when making the custard and it is still great!
     
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RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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