strawberry cream cake

May 24, 2018 by Butter Loves Company

Strawberry shortcake is one of my favorite unexpected desserts. Traditional strawberry shortcake is super unassuming with its craggily biscuit-like shortbreads topped with loosely chopped berries and a dollop of cream. I’ve never met someone who did not devour a plate of strawberry shortcake when handed to them on a summer day.

This cake-style riff on the summer favorite oozes SoCal summer style. It is a casual chic ode to the freshness of the season’s berries and the lightness of a fresh whipped topping.

I’m super excited to collaborate with America’s Test Kitchen again on the release of their new and first ever all-cake cookbook, The Perfect Cake!

You may remember their The Perfect Cookie cookbook, from which I made these Dulce de Leche Sandwich cookies. In true ATK fashion, I have since turned to the cookbook when looking for inventive and reliable cookie recipe inspiration.

It has been so busy lately that I haven’t taken the time to do one of my favorite things: actually read a cookbook from start to finish. This cookbook has 240 kitchen-tested recipes that you can trust to work perfectly each time. I’ve tried a handful of the recipes so far, such as the classic red velvet cake with cream cheese frosting (duh), classic white cake with Swiss buttercream (perfect for parties and celebrations), and then this strawberry cream cake recipe.

I love this strawberry layer cake, not only because it’s beautiful with the strawberries peeking through the edges in the naked cake style, but also because the whipped cream includes one of my favorite ingredients: cream cheese. This addition helps by making it a little bit more sturdy than a traditional whipped cream and it adds a little tang reminiscent of a thicker frosting.

To make the juicy strawberry layer, you’ll chop and macerate the strawberries in a bit of sugar. This helps soften the berries and draw out their juices. The dough for the cake layer is light and airy, made with a number of egg whites to add lift and spongy texture.

America’s Test Kitchen’s The Perfect Cake cookbook has a mix of different cake types for any occasion, layer cakes, sheet cakes, tortes, bundts, snack cakes, and ice cream cakes. With plenty of options for customization, I’m excited to mix and match for my next celebration. A blackberry mascarpone lemon cake to celebrate a Wednesday? Count me in.

You could actually use the strawberry cream cake recipe and substitute in different berries I imagine if strawberries are not in season. Why not try it with some raspberries or blueberries? The main concept would be the same and you will not regret making the out-of-this-world cream cheese whipped cream.

strawberry cream cake

Prep Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes

Servings: 1 9-inch 3-layer cake

blog-strawberry-shortcake-cake-1

Ingredients

Strawberry Cream Cake

1 cup (7 ounces) sugar
1 1/4 cup (5 ounces) cake flour
1 1/2 (teaspoons baking powder)
1/4 teaspoon salt
5 large eggs (2 whole, 3 separated), room temperature
6 tablespoons unsalted butter, melted and cooled
2 tablespoons water
2 teaspoons vanilla extract
Pinch cream of tartar

Filling

2 pounds strawberries, hulled (6 cups)
4 to 6 tablespoons sugar
2 tablespoons kirsch
Pinch salt

Whipped Cream

8 ounces cream cheese, softened
1/2 cup (3.5 ounces) sugar
1 teaspoons vanilla extract
1/8 teaspoon salt
2 cups heavy cream, chilled

Instructions

FOR THE CAKE: Adjust oven rack to lower-middle position and heat oven to 325°F. Grease tall 9 inch cake pan and line with parchment paper. Grease parchment and flour pan. Reserve 3 tablespoons sugar in a small bowl. Whisk flour, baking powder, salt, and remaining sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), melted butter, water, and vanilla until smooth.
Using a stand mixer fitted with whisk attachment, beat remaining 3 egg whites and cream of tartar at medium-low speed until frothy, about 1 minute. Gradually add remaining 3 tablespoons sugar and beat until soft peaks form, 1 to 2 minutes. Using rubber spatula, stir one-third of whites into batter and then gently fold remaining white into batter until no white streaks remain.
Transfer batter into prepared pan, smooth top with rubber spatula and bake until toothpick inserted into center of cake comes out clean, 30 to 40 minutes. Let cake cool in pan on wire rack for 10 minutes, invert cake to remove it from pan, discarding parchment, and let cake cool on rack until cool, about 2 hours.
FOR THE FILLING: Halve 24 of best-looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup). Pulse berries in food processor for about five 1-second pulses until coarsely chopped. In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.
FOR THE WHIPPED CREAM: When cake has cooled, fit stand mixer with whisk attachment and whip cream cheese, sugar, vanilla, and salt on medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add cream in slow, steady stream. When almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
TO ASSEMBLE THE CAKE: Using large serrated knife, cut two horizontal lines around the sides of cake. Then, following scored lines, cut cake into three even layers. Place bottom layer on platter and arrange ring of 20 strawberry halves, cut sides down, and stem ends facing out in ring around perimeter of cake layer. Pour half of puréed berry mixture (about 3/4 cup) in center, then spread evenly to cover cake. Gently spread one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Top with middle cake layer pressing lightly to adhere (whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream. Top with remaining last cake layer pressing lightly to adhere. Spread remaining whipped cream over top; decorate with remaining strawberries. Serve. Cake can be refrigerated for up to 4 hours.

https://www.butterlovescompany.com/2018/05/24/strawberry-shortcake-cake/

butter loves company | jenna larsson

simple berry ricotta cake

August 8, 2017 by Butter Loves Company

When you’re feeling like a slightly sweet, super moist, and surprisingly easy dessert or breakfast option this simple berry ricotta cake might be just what you’re looking for.

Name: strawberry cream cake
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1 9-inch 3-layer cake
Ingredients: Strawberry Cream Cake; 1 cup (7 ounces) sugar; 1 1/4 cup (5 ounces) cake flour; 1 1/2 (teaspoons baking powder); 1/4 teaspoon salt; 5 large eggs (2 whole, 3 separated), room temperature; 6 tablespoons unsalted butter, melted and cooled; 2 tablespoons water; 2 teaspoons vanilla extract; Pinch cream of tartar; Filling; 2 pounds strawberries, hulled (6 cups); 4 to 6 tablespoons sugar; 2 tablespoons kirsch; Pinch salt; Whipped Cream; 8 ounces cream cheese, softened; 1/2 cup (3.5 ounces) sugar; 1 teaspoons vanilla extract; 1/8 teaspoon salt; 2 cups heavy cream, chilled

It is the perfect answer for the plentitude of summer berries basking in the sun on your counter, or the florescent lights of your refrigerator. It is the answer to that extra ricotta left over from your weekend pizza. It is the magic solution to use the three eggs left over in the carton. And, while it is good for finishing up some ingredients that are begging to be used, it is also worthy of an extra trip to the farmers market or grocery store to grab the juiciest looking blueberries or the sweetest raspberries.

Ricotta cheese is a wonder worker in baked goods, yielding an almost guaranteed moist, soft result. This berry ricotta cake has the kind of crumb you can pick up with a light press of the back of your fork.

Feel free to personalize this fluffy ricotta cake with your preferred berry combination. Strawberries and blueberries? Blackberries and raspberries? Just like the books you read as a kid, we’re choosing our own adventure here. I imagine a dollop of whipped cream or vanilla ice cream would be welcomed atop this cake for a little extra extra. In fact, I am sure it would be.

I consider this simple berry ricotta cake to be of the perfect summer dessert variety. It is welcoming of summer’s ease and highlights summer produce just right. Call it old fashioned, but this cake is mixed simply with a whisk and spatula. No stand mixer. No hand mixer. No problem!

simple berry ricotta cake

Servings: Makes a one-layer 9-inch cake

berry-ricotta-cake

Ingredients

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups whole milk ricotta
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 1/4 cup mixed berries of your choice such as blueberries, raspberries, blackberries, washed and dried
A teaspoon or two granulated sugar, for sprinkling

Instructions

Center a rack in the middle of the oven and preheat to 350°F. Grease a 9-inch -diameter cake pan, line the bottom with a circle of parchment paper and lightly coat with nonstick spray.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt and set aside.
In a large bowl, whisk together the eggs, ricotta, and vanilla until smooth. Fold in the flour mixture with a rubber spatula until just blended. Pour in the melted butter and fold with the spatula until incorporated. Very gently fold in 1 cup of the berries until distributed.
Scrape the batter into the cake pan and dot the remaining 1/4 cup berries over the top. Sprinkle with a little granulated sugar
Bake cake until the top is golden brown and a toothpick inserted into the center comes out clean, about 50–60 minutes. Remove from oven and let cool in the pan for 30 or so minutes before transferring to a plate. Enjoy!

Notes

Adapted from Bon Appetit

https://www.butterlovescompany.com/2017/08/08/berry-ricotta-cake/

butter loves company | jenna larsson

I hope you find this recipe as tasty as we do. If you give it a try, please do let me know what you think in the comments, or hashtag your photo on social media with #butterlovescompany so I can see how it came out!

Looking for other cake recipes? Check out this Chocolate Marble Loaf Cake or this Lemon Loaf with Lavender Glaze!

blueberry and lemon cream tart

February 10, 2015 by Butter Loves Company

Easy as pie tart? Yup. This puppy is even easier than pie! You want to know why? You know that part in pie making when you have to roll out the chilled dough and then transport it to the pie dish and, if you’re like me, you want to then slice more dough for a lattice top or try cut-outs, or patterns, or ruffles, or fringe … this is beginning to sound like the E! Grammy’s Fashion Police wrap up! Well, with this tart, you don’t have to do ANY of that! Easy pease, my friends.

Once you prepare the dough, you can just push it right into the pan with your sticky little fingers. It is a tad more crumbly than a pie crust with a texture like that of shortbread. Once you line the pan, you partially bake the dough so it can stand up to all the juicy blueberries and tart, creamy filling you’ll top it with next. The blueberries stay whole and plump up in the oven so you can pop them with your teeth as you devour a slice. Then you’ll pour a lemony Greek yogurt sauce over the sweet blueberries and bake the entire tart until the sauce sets into what is similar to a loose custard. The combination of the buttery crust, sweet blueberries, and tart lemon cream is bright, fresh, and dreamy.

The tart holds well in the fridge for a few days and can be served cool or at room temperature. It can also be served for breakfast when you are snowed-in in Boston. I can attest to that.

blueberry and lemon cream tart
adapted from Gourmet Magazine, July 1990

prep time: 30 minutes
cook time: 60 minutes
total time: 1 hour 30 minutes (plus more for chilling dough)
Makes 1 12-Inch Tart in Pan with Removable Bottom

Ingredients:

For the crust:
2 2/3 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
2 sticks (1 cup) very cold, unsalted butter, cut into 1-inch cubes
2 large egg yolks, beaten with 4 tablespoons ice water
pie weights, dry beans, or raw rice for weighting the shell

For the filling:
3/4 cup plain greek yogurt
1/4 cup heavy cream
3 large egg yolks
1/2 cup granulated sugar
1 tablespoon freshly grated lemon zest
1 tablespoon fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoons all-purpose flour
4 cups fresh blueberries (Take a look and remove extra stems or any bluebs that look dried out.)

Instructions:

Make the crust: In the bowl of a food processor, pulse together the flour, sugar, and salt. Add the chilled butter and pulse the mixture until it resembles coarse meal, about 10 pulses. Pour in the yolk and water mixture and pulse until the liquid is incorporated and the dough begins coming together. Turn the dough onto a clean surface and, using your hands, gather the dough into a ball. Wrap the ball in plastic wrap and chill for 1 hour.
Grab your tart pan (with removable fluted rim) and remove chilled dough from the refrigerator. Grab small chunks of the dough at a time and push into the tart pan with your fingertips. Continue pressing the dough into the pan until you have lined the bottom and sides with dough about 1/4 inch thick. Chill the crust for at least 30 minutes in the fridge, 15 minutes in the freezer, or cover and leave overnight. Preheat your oven to 350°F. Line the inside of the tart crust with foil, fill the foil with the pie weights, dry beans or rice, and bake the shell in the middle of the oven for 25 minutes. Remove the foil and weights carefully, bake the crust for 5 to 10 minutes more, or until it is pale golden, and let it cool in the pan on a rack. Keep the oven heated at 350°F while you prepare the filling.
Make the filling: In a blender, food processor, or large bowl with a vigorous hand, blend together the yogurt, cream, yolks, granulated sugar, lemon zest, lemon juice, butter, vanilla, salt, and flour until the mixture is smooth. Set aside.
Spread the fresh blueberries evenly over the bottom of the par-baked tart crust. Pour the yogurt and lemon mixture over them. Bake the tart in the middle of the oven at 350°F for 30 to 35 minutes, or until the filling is just set.
Let the tart cool completely in the pan on a rack. Serve at room temperature or store the tart in the refrigerator and serve chilled. Tart keeps for 4 to 5 days (keep chilled).