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STRAWBERRY CREAM CAKE

SERVES 10 TO 12

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If using a cake pan, be sure to use one with at least 2-inch-tall sides. Click here for more information on splitting cake layers evenly. See the sidebar that follows the recipe.

 

CAKE
1	cup (7 ounces) sugar
1¼	cups (5 ounces) cake flour
1½	teaspoons baking powder
¼	teaspoon salt
5	large eggs (2 whole and 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)
4–6	tablespoons sugar
2	tablespoons kirsch
	Pinch salt

WHIPPED CREAM
8	ounces cream cheese, room temperature
½	cup (3½ ounces) sugar
1	teaspoon vanilla extract
⅛	teaspoon salt
2	cups heavy cream, chilled

 

1. FOR THE CAKE: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease 9-inch round cake pan or 9-inch springform pan, line with parchment paper, grease parchment, and flour pan. Reserve 3 tablespoons sugar in small bowl. Whisk flour, baking powder, salt, and remaining sugar in medium bowl. Whisk in 2 whole eggs and 3 yolks, melted butter, water, and vanilla until smooth.

2. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft billowy mounds, about 1 minute. Gradually add reserved 3 tablespoons sugar and whip until glossy, soft peaks form, 1 to 2 minutes. Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.

3. Pour batter into prepared pan and smooth top with rubber spatula. Bake until toothpick inserted in center of cake comes out clean, 30 to 40 minutes, rotating pan halfway through baking. Let cake cool in pan on wire rack for 10 minutes. Remove cake from pan, discard parchment, and let cool completely, about 2 hours, before assembling. (Cooled cake can be wrapped tightly in plastic wrap and kept at room temperature for up to 1 day. Wrapped tightly in plastic, then aluminum foil, cake can be frozen for up to 1 month. Defrost cake at room temperature before unwrapping and frosting.)

4. 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 for 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about ½ cup). Pulse macerated berries in food processor until coarsely chopped, about 5 pulses (you should have about 1½ cups). In small saucepan, simmer reserved juices and kirsch over medium-high heat until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add salt, and toss to combine. Set aside until cake is cooled.

5. FOR THE WHIPPED CREAM: When cake has cooled, whip cream cheese, sugar, vanilla, and salt using stand mixer fitted with whisk on medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and whip until stiff peaks form, 2 to 2½ minutes more, scraping down bowl as needed (you should have about 4½ cups).

6. Cut 2 horizontal lines around sides of cake; then, following scored lines, cut cake into 3 even layers using long serrated knife.

7. Line edges of cake platter with 4 strips of parchment paper to keep platter clean. Place 1 cake layer on prepared platter. Arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour half of pureed berry mixture (about ¾ cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1½ cups) over berry layer, leaving ½-inch border around edge. Place next cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 20 strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top and decorate with remaining 8 strawberry halves. Carefully pull out pieces of parchment from beneath cake before serving. (Assembled cake can be refrigerated for up to 4 hours.)