Strawberry Cream Cake

Indulge in this Strawberry Cream Cake, featuring a delicate, airy white cake foundation layered with velvety whipped buttercream and plump, ripe strawberries. This exquisite dessert offers a refreshing twist on the traditional Wimbledon strawberries and cream, perfect for summer gatherings. Complement it with my savory Smash Burgers and refreshing Watermelon Margaritas for an unforgettable summer feast.

During my childhood, I dedicated countless hours to competitive tennis, with Wimbledon standing as my all-time favorite grand slam tournament. I'm captivated by the immaculate grass courts, the sophisticated all-white dress code, and above all, the legendary strawberries and cream. (Tennis enthusiasts might also appreciate my Honey Deuce Cocktail, a creation inspired by the U.S. Open.)

The concept for this cake emerged from those iconic slow-motion sequences of strawberries and cream that have become synonymous with Wimbledon. My goal was to encapsulate those timeless flavors within a cake structure. The recipe draws inspiration from my well-loved Lemon Coconut Cake, reimagined by replacing the lemon and coconut components with the luxurious creaminess of vanilla and the vibrant freshness of strawberries.

Key Ingredients

• Strawberries: For the best flavor, use ripe, high-quality strawberries. I particularly recommend Harry's Berries if you're in the Los Angeles area.
• Sour cream: Combined with milk, this adds exceptional flavor and moisture to the cake.
• Egg whites: Using only egg whites ensures the cake maintains its pure white color.
• Neutral oil: Vegetable or avocado oil contributes to the cake's moist texture.

Basic Preparation Steps

1. Sift together all-purpose flour and corn starch. This combination effectively mimics cake flour, resulting in a lighter texture. Sifting is especially important for this recipe.
2. Add baking powder, baking soda, and salt to the dry ingredients.
3. Whisk together milk, sour cream, and egg whites until smooth. A large measuring cup works well for this step.
4. Cream butter and sugar until light and fluffy, which will give the cake its airy texture.
5. Incorporate the neutral oil into the butter mixture.
6. Alternate adding the milk mixture and dry ingredients in batches, ensuring everything is well combined.
7. Divide the batter evenly between prepared cake pans.
8. Bake until a skewer inserted into the center comes out clean.

Expert Tips for Perfect White Cake

• Sift thoroughly: Sifting the flour and corn starch together creates a lighter, more tender crumb.
• Combine fats: Using both butter and oil gives the cake great flavor from the butter and moisture from the oil.
• Add acidity: Sour cream adds a subtle tang and helps create a moist, tender crumb.
• Avoid overbaking: Remove the cake from the oven as soon as a skewer comes out clean to prevent dryness.

Decorating Your Strawberry Cream Cake

1. Add a thin layer of fresh strawberries between the cake layers for a burst of fruity flavor.
2. Apply an even layer of buttercream. For a professional look, start with a thin crumb coat, chill for 20 minutes, then apply a second, thicker layer.
3. For the top decoration, I used baby strawberries and chamomile flowers, but quartered regular strawberries would also look beautiful.
4. Arrange the strawberries and flowers in a circular pattern around the edge of the cake.
5. Finish with a light dusting of powdered sugar, using just a teaspoon or two.

Frequently Asked Questions

Complete Ingredient List

Step-by-Step Instructions

Preparing the Vanilla Cake Layers:

1. Preheat your oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper rounds and grease the sides with cooking spray or butter and flour. Set aside.
2. In a medium bowl, whisk together the sifted all-purpose flour, corn starch, baking powder, baking soda, and kosher salt. Set this dry mixture aside.
3. In a large measuring cup, combine the whole milk and sour cream, whisking until mostly smooth. Add the egg whites and whisk until well combined. Set this liquid mixture aside.
4. In the bowl of a stand mixer (or using a large bowl and electric hand mixer), beat the butter, granulated sugar, and vanilla extract or paste on medium-high speed until light and fluffy, about 2-3 minutes. Reduce the speed to low and slowly pour in the vegetable oil, mixing until fully incorporated.
5. With the mixer still on low, begin alternating additions of the liquid mixture and dry ingredients, starting and ending with the liquid mixture. Mix just until combined after each addition. After all ingredients are incorporated, beat on medium speed for an additional 20 seconds. Use a spatula to scrape the bottom and sides of the bowl, ensuring everything is well mixed.
6. Divide the batter evenly between the prepared cake pans. Use a spatula to spread the batter evenly and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 5 minutes, then invert onto wire racks to cool completely before frosting.

Making the Vanilla Buttercream:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 30 seconds until smooth. Add the sifted powdered sugar and salt. To prevent powdered sugar from flying everywhere, cover the mixer with a clean kitchen towel. Mix on low speed for 30 seconds, then increase to medium speed and beat for an additional 30 seconds.
2. Add the heavy cream and vanilla extract or paste, then beat on high speed for 2 minutes until the buttercream is light and fluffy.

Assembling and Decorating the Cake:

1. Place one cooled cake layer on a cake board or serving plate. Spread about 1/2 cup of buttercream evenly over the top. Arrange a single layer of sliced strawberries over the buttercream. Place the second cake layer on top.
2. Apply a thin crumb coat of buttercream to the entire cake, smoothing the top and sides. Refrigerate for 20 minutes to set the crumb coat.
3. Remove the cake from the refrigerator and apply a final, thicker layer of buttercream. Decorate the top with chamomile flowers, sliced baby strawberries, raspberries, and a light dusting of powdered sugar around the edge. Slice and serve immediately.
4. Store the cake covered at room temperature for up to 3 days, or refrigerate for longer storage.

Freezing Instructions

To prepare this cake in advance, bake the cake layers and allow them to cool completely. Wrap each layer tightly in plastic wrap, then place in a freezer-safe bag or container. The cake layers can be frozen for up to 3 months. When ready to use, thaw the layers in the refrigerator overnight before assembling and decorating.