When I think of spring I think of strawberries, full of flavor and juicy. I know it’s not the height of the season yet, and in fact it’s a little early, but because of the warm spring we’ve had the berries are showing up everywhere! I managed to get a huge container of organic strawberries for what I would have paid for Driscoll’s just a week ago, and they were very flavorful……not quite local berries but all in all well worth the price. When I bought them I wasn’t really sure what I wanted to make with them, but when my June issue of La Cucina Italiana came in the mail, my problem was solved as they featured strawberries in that issue! They really did have some delicious desserts to choose from, but when I saw the picture of the Strawberry cake with Cream, it was a no brainer!
I would have made it right then and there if I had only purchased cake flour as well. So with cake flour in hand I tackled the recipe and the results were very good, almost excellent. I did have a little problem with the syrup penetrating the top layer of the cake, even with holes poked it was just absorbed at the top. I do think I may have over baked it just a little and the top layer of the cake was just a little too hard (even with the holes poked in).
That was the only problem with the cake, as the crumb was perfect, and not too sweet, the perfect vehicle to showcase those fresh luscious berries and that lovely whipped cream! Lisa had gone to walk one of our dogs while I was finishing the cake, and when she walked in I presented the cake to her for the full effect, it is a show stopper!
- 4 oz unsalted butter softened 1 stick
- 2 cups Cake Flour not self rising
- 2 tsp Baking Powder
- 1/2 tsp salt
- 1 cup sugar
- 3 large eggs -kept at room temperature for 30 minutes
- 3/4 cup whole milk
- 2 tsp vanilla extract
- 1 Quart Fresh Strawberries
- 7 tbsp sugar
- 3 ounces lemoncello
- 2 tbsp lemon juice
- 2 cups heavy cream
- Confectioners sugar for dusting
- preheat oven to 350 with rack in middle of the oven
- lightly grease and dust with flour two 8 or 9 inch round cake pans
- in a medium bowl sift together the cake flour, salt and baking powder
- in the bowl of your electric mixer, cream the butter and sugar together whipping until pale yellow and fluffy (about 5 min)
- add eggs one at a time beating until combined, then add vanilla
- with mixer on low speed alternatively add flour mixture and milk in four batches. Beat until just combined
- divide batter between both pans, spread evenly with cake spatula
- bake until cakes begin to pull away from the sides of the pan, and a toothpick inserted comes out clean. about 20-25 minutes (the tops of the cake will be pale in color)
- let cool in pans for 5 minutes then invert onto wire racks to cool completely.
- in a small saucepan, combine 5 tablespoons sugar, lemoncello, lemon juice and 1 tablespoon of water
- whisk over heat until sugar is dissolved, then remove from heat
- Set cakes with tops facing up and poke holes with the tines of a fork, leaving a half inch border on the outside of the cake, brush the cake with the syrup*
- Slice strawberries (leave 8 or 10 whole for top of the cake)
- With your electric mixer beat the heavy cream with 2 tablespoons of sugar, start at a low speed and gradually increase the speed until cream is fully whipped and forms stiff peaks
- Top bottom layer with half the whipped cream (leave a half inch border), then layer the sliced strawberries over the whipped cream
- Place the second layer on top of the strawberries and cover the layer with the remainder of the whipped cream leaving a one inch border.
- Place whole berries on top of the whipped cream as a garnish
- Dust with confectioners sugar
I hope that where ever you are, the strawberries are plentiful and sweet and if your’e looking for the perfect recipe to use them in, or even an alternative to a plain strawberry shortcake, Have I got the cake for you! This would make a great addition to your table for that special get together or just to treat the family! But anyway you slice it, they’re going to love it, I mean how could you not love cake, strawberries and whipped cream….sigh
I know it’s spring but for now were just pretending it’s spring, after last weeks 90 degree days the temps are back into the 50’s, but I shouldn’t be complaining , yesterday parts of Western Pennsylvania got up to 23 inches of snow….Yay Spring! I’ll take the 50 degree weather, even though a snow day would have been nice, just not in April!
Well, where ever you are and what ever type of weather you may be experiencing (including sand storms) , have a happy week my friends, and I’ll see you all real soon!
If I go for a walk, can you come over and present me with something like that? It looks amazing. You’ve told me about that magazine before but I’ve still never seen it around here (sometimes Barnes & Noble carries stuff like that). I’ve grown to love cake flour, especially since baking isn’t my strong suit. The cake looks delicious, Chef.
I love recipes that turn out like that – simple, rustic and stunning!
I love that magazine. Just waiting for the next one to come!!
Lanessa
Wow! This cake has my mouth watering. It’s exactly the type of thing I love!
Dennis this looks so perfect for the warm weather we’re not having yet. Lol. It’s freezing here today. But I don’t care, I just want cake. This is almost too pretty to eat.
Oh my freaking goodness, this is absolutely divine! I can’t take my eyes off the cake. And that cream in between and on top of the layers, gosh, it’s heavenly! Thanks for sharing this, Chef Dennis. I must make this for the family this weekend!
Wow, that looks simple, but crazy good! I always forget to buy cake flour. Did you know you can use corn starch and all purpose to make it? I saw that on the side of the corn starch a while ago and it’s been a life saver for more than one reciep! Again, perfect cake for spring time!
A show-stopper indeed! I am trying to take advantage of the early berries season, so this recipe is going onto my to-bake list. Thank you so much, Chef!
Mmmmmm….I can’t wait for Indiana strawberries to ripen! This will be on my baking list. And I’m afraid I might have to order a new cooking magazine :/
The recipe looks fantastic which clearly indicates that the taste buds will be happy too. Chef you are genius.
Even with the texture not exactly how you wanted it I’m sure that it tasted delicious! At least it looks that way!
What a beautiful way to use up those strawberries!
The cake looks refreshing with the strawberries and cream on them. Your photos makes me hungry and truly inspiring at the same time…haha..I have added this to my to do list 🙂 Have a nice day Chef !
This is beautiful and it sounds delicious as well! Nice job!
This cake looks amazing. I love anything with strawberries. I just want to dig into this cake. Yum!
Definitely a show stopper Chef. Beautfiul, I would love some.
Looks lovely and perfect for a spring/summer dessert! Sometimes simplicity makes the best!
Strawberries should be in season here in a month- and I can’t wait! I have so many recipes I want to bake (and eat). I just added this one to the list!
This looks awesome! I love strawberries and fresh whipped cream. I just need someone to help me eat it.
I’ve had strawberry on the brain recently too and was just looking up how to incorporate them next! I love that you used lemoncello in this!!
Dennis, this looks awesome! I wake up each day with new resolve to cut back on my sweet intake and then you go and make this! AARGH!!! LOL 🙂
Chef Dennis, as always your cake looks magazine worthy and delicious.
I’m nominating you for a Versatile Blogger Award on http://www.nanaclareskitchen.com
Peace, Clare
This cake is so beautiful Dennis! I can see why you wanted to make it after seeing it in a magazine, I would too! It is perfect for Spring when strawberries are so good! I would love a large slice or two ;)!
Chef Dennis….you share the sweetest recipes!
Jackie
love it, Dennis! When I got my La Cucina Italiana issue I was dreaming of that cake. I’m so happy you made it and it’s perfect. I don’t think it looks dry.All the luscious whipped cream makes it irresistible. we love limoncello over here;)
deliciously done I like cakes with strawberries in it looks wonderful
This is lovely! I’ve only had strawberries & cream on angel food cake & I don’t care for the texture – this looks like the perfect solution!
Love the sound of this recipe but we don’t have Cake Flour as such in UK the nearest I can get to it is Supreme Sponge Flour other than that we have Self raising or plain (all purpose)
hi Debbi
I just learned from one of my readers that you can make your own cake flour.
How to Turn All-Purpose Flour into Cake Flour
1. Measure out the all-purpose flour that the recipe calls for.
For every cup of flour you use, take out two tablespoons of flour and return it
to the flour bin. Throw the cup of flour (minus the two tablespoons) into a sifter set over
a bowl.
2. Replace the two tablespoons of flour that your removed with two
tablespoons of cornstarch.
3. Sift the flour and cornstarch together. The cornstarch needs to be well incorporated into the flour and the flour needs to be aerated. By Sifting the flour 4 0r 5 times you will achieve these results.
Now you have cake flour!
Dennis
Glad to have discovered your blog on FoodBuzz! I love, love berry desserts, and this cake looks deliciously perfect! Yum!
Thanks for stopping by Jen, thanks for coming over from Foodbuzz!
Your cake is just lovely. I was smitten by all the strawberry recipes in La Cucina Italiana as well. You’ve convinced me to take a trip to the strawberry stand tomorrow!
This is the kind of cake that I would eat with abandon! No thinking about calories …just pure enjoyment 🙂
While I could just eat a whole bowl of berries and cream, I love this lovely looking cake that goes with it. Maybe serve this with some bubbly. Yeah, that should pair nicely 😉
Thank you so much for sharing this recipe, Chef Dennis! I was actually looking for cake recipes a few minutes ago and was so happy to find this in my almost 10,000-post Inbox 🙂 Definitely going to make it today. I’ll let you know how it goes!
This looks so delicious! How far in advance do you think it could be made?
hi Katie
because of the Fresh Fruit I wouldn’t make it any more than one day ahead of time. You can bake the layers anytime and freeze them, but after assembly the strawberries will start to break down.
I made it for family dinner came out great. Thanks for the recipe.
Your very welcome Moe and I’m happy to hear you enjoyed the cake!