Strawberry Cake Recipe

This cake is layer after delicious layer of fresh strawberries, a lightly sweet cream cheese frosting, and moist European sponge cake. It's fantastic and very simple to make.

Servings: 8 -12 slices

Ingredients

Cake Layers:

6 large eggs room temp
1 cup granulated sugar
1 cup all-purpose flour
1/2 tsp baking powder
What you'll need: Two 9" cake pans parchment paper, and flour sifter

Frosting Ingredients:

1 cup heavy whipping cream
2 packages 8 oz each cream cheese, softened at room temp
3/4 cup granulated sugar

Filling/Decor:

1 1/2 lbs fresh strawberries 1 lb to blend and 1/2 lb for decor
1/3 cup chocolate chips to melt and decorate the top optional

Instructions

How to Make Cake Layers: Preheat Oven to 350˚F and line bottoms of cake pans with parchment paper (do not grease the sides).

Beat 6 large eggs with the whisk attachment for 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating on high speed 8 min until thick and fluffy.
Whisk together flour and baking powder. Sift flour in thirds into the batter, folding gently with a spatula between each addition. Fold just until no streaks of flour remain, scraping the bottom of the bowl to ensure you don't have pockets of flour hiding at the bottom; do not over-mix or you may deflate the batter.
Divide batter equally between two prepared cake pans and bake at 350˚F fr 23-28 minutes (my oven took 25 min), or until top is golden brown and springs back when poked slightly. Remove from pan by sliding a knife around the edges. Let cool to room temp then peel back the parchment paper. Slice Cake Layers equally in half.

Strawberry Filling:

Cut strawberries into quarters if large and place them in the bowl of a food processor; pulse until consistency of chunky applesauce; set aside.

Frosting:

Beat cold heavy whipping cream on high speed with whisk attachment for 1-2 min until stiff and spreadable then remove to a separate dish.
In the same mixing bowl (no need to wash it), beat together cream cheese and 3/4 cup sugar about 2 min until smooth and lump-free, scraping down a bowl a couple times. Using a spatula, fold in whipped cream.

Assembly:

Place the first layer cut-side-up on your serving dish
and spread with 1/3 of the strawberry puree.
Spread about 1/2 cup frosting on the second cake layer and place it over the first layer so the strawberries and cream are hugging. Repeat with the next layers.
Frost the top and sides with remaining frosting. Decorate the top with melted chocolate. I cut the little strawberries in half and placed them on each of the chocolate "vines." Then I put strawberries halves around the base of the cake. If you can't find small strawberries; raspberries would work well for the decor also as they are tiny and look cute cut in half.

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