I had this cake recently in a cafe and I really fell in love with the sweet vanilla flavor married to the tart and juicy strawberries. And there on, I decided to bake this cake pretty quick. I had frozen a big bag of strawberries, when it was available in plenty in season.
But for this one, I needed a fresh lot. The ones, which I had frozen would go into some sorbet or ice cream, which I intend to make soon. I was lucky enough to have found the fresh strawberries in a near by store, at the time when local fruit vendors have completely banished the poor fruit. As you know, summers are already here.
The recipe was such a breeze to follow. You just need to whip up the simple vanilla batter, bake it, slice it and sandwich the strawberries and whipped cream in between the layer and voila ! Could life be anymore simple? If you don’t agree with me, and life’s getting harder on you, bake this cake. I am sure, you too will fell in love with these simple flavors.
I halved the original recipe. Recipe source : Martha Stewart
For The Cake
100 gm salted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pans
1 tsp tsp baking powder
1/8 tsp baking soda
1 cup sugar
2 large eggs, room temperature
3/4 cup low-fat buttermilk, room temperature
2 tsp pure vanilla extract
For The Filling
400 gm strawberries, sliced 1/3 inch thick
1/8 cup granulated sugar
2 tsp fresh lemon juice
1 cup cold heavy cream
2 tbsp confectioners’ sugar, plus more for dusting
1/2 cup raspberry jam
- For the cake: Preheat oven to 180 degrees Celsius. Butter a 9-inch round cake pans; dust with flour, tapping out excess.
- Whisk together flour, baking powder, baking soda in a bowl.
- Beat butter and sugar together in a bowl, until pale and fluffy. Beat in the eggs one at a time, beating well after each addition. Fold in the flour mixture, alternating with buttermilk, beginning and ending with flour. Beat in vanilla.
Pour batter into prepared pan. Bake, about 40 minutes, until the skewer inserted in the middle of cake comes out clean. Transfer to wire rack, and let cool in pans for 20 minutes.
- Run a knife around edge of cake, and invert onto rack; and let cool completely.
- For the filling: Combine strawberries with granulated sugar, lemon juice. Let stand, stirring occasionally, for 30 minutes. Strain, reserving syrup.
- Whisk cream with confectioners’ sugar until medium peaks form.
- Slice cakes in half horizontally. Generously brush 1 cake layer with some reserved syrup, and spread on the jam. Top with whipped cream followed by strawberries. Top with remaining cake layer, bottom side up. Refrigerate for at least 1 hour or up to 2 hours. Dust cake with confectioners’ sugar just before serving.