The first summer I went to Norway, we walked around the property near Thomas’ family cabin and picked the cutest wild strawberries. These little strawberries are the sweetest ones i’ve ever tasted! Better than anything i’ve ever had store-bought that’s for sure. Back at the cabin we sprinkled them with sugar and then poured heavy cream on top – so simple, but the best combination ever! I will always associate strawberries and cream with my first summer in Norway.
Just like Christina Tosi’s genius cereal milk idea, I thought why not infuse a layer cake with that amazing cream that that the strawberries had been soaking in?! This layer cake is my kind-of spring or summer dessert – Perfectly light but still decadent with the rich layers being coated in strawberry cream.
With Easter and other spring festivities coming up, I always want a simple dessert up my sleeve!
Strawberries & Cream Layer Cake
– 3 cups cake flour
– 3/4 teaspoon baking soda
– 1 1/2 teaspoon baking powder
– 3/4 teaspoon salt
– 1 1/2 cups unsalted butter at room temperature
– 2 1/3 cups sugar
– 3 large egg whites
– 3 teaspoons vanilla extract
– 1 1/2 cups buttermilk
– 3 cups sliced fresh strawberries (1 cup of strawberries reserved for infusing the cream)
– 3 cups of heavy cream, well chilled
– 1/4 cup powdered sugar
– 1 teaspoon of vanilla extract for the whipped cream
What to do
Preheat oven to 350°F. Line three 9-inch round cake pans with parchment on the bottom and spray with nonstick cooking spray.
In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
In a stand mixer with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add the egg whites and vanilla extract and beat on medium for about a minute, scraping down the sides of the bowl.
Keep the mixer running on medium speed and add about a third of the flour mixture, beating until incorporated. Do the same with half of the buttermilk. Scrape down the sides of the bowl, and repeat, ending with with the flour mixture.
Divide the mixture evenly between the cake pans. Bake for 25 to 35 minutes, or lightly browned, and a toothpick inserted in the middle comes out clean.
Cool in the pans on racks for about 10 minutes before removing the cakes from the pans to cool completely on the racks.
Combine the strawberries, sugar and a 1 cup of heavy cream in a small bowl, and set aside to allow the strawberries and cream to infuse.
For the whipped cream, place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and beaters for your hand mixer in the fridge or freezer until they are cold. Add the cream, powdered sugar, and vanilla to the chilled bowl, and beat on medium-high to high speed until soft peaks form.
Place 1 layer of the cake on a plate, and drizzle layer with the strawberry milk. Then spread with about a half cup of the whipped cream. Layer on the sliced strawberries (about half, if you are doing a 3 layer cake, all if you are doing 2 layers.
Top with the second cake layer, and, if you are doing 3 layers, repeat with drizzling the strawberry milk into the layers and adding whipped cream and strawberries.
Top with the final cake layer, and spread the remaining whipped cream over the top and leave the sides naked or you can spread the cream along the sides.
Garnish with the whole and/or sliced strawberries!