Strawberry Cream Cake Recipe

How to Make Strawberry Cream Cake

1. Preheat oven to 375°F (190°C).
2. Grease and flour two 9-inch round cake pans.
3. In a medium bowl, whisk together 1/2 cup (60g) all-purpose flour, 2 tablespoons (15g) cornstarch, and 2 teaspoons baking powder.
4. In a small bowl, beat 4 large egg yolks until light and frothy.
5. In a large bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar until stiff peaks form.
6. Gently fold the egg yolks and dry ingredients into the egg whites in three additions, alternating between the yolks and dry ingredients, beginning and ending with the dry ingredients. Be careful not to deflate the egg whites.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
10. **Custard Filling:** In a medium saucepan, whisk together 1/4 cup (50g) granulated sugar and 2 tablespoons (15g) cornstarch.
11. Gradually whisk in 1 cup (240ml) half-and-half, then whisk in 4 large egg yolks.
12. Cook over medium-low heat, whisking constantly, until the mixture thickens and comes to a simmer. Remove from heat.
13. Stir in 4 tablespoons (45g) unsalted butter, cut into cubes, until melted and smooth.
14. Stir in 1 tablespoon vanilla extract. Cover the surface with plastic wrap to prevent a skin from forming and let cool to room temperature.
15. **Assembly:** Reserve about 1 cup of fresh strawberries for garnish.
16. Hull and thinly slice the remaining strawberries.
17. Cut each cake layer horizontally in half to create 4 layers.
18. Place one cake layer, cut-side up, on a cake plate or serving stand.
19. Spread half of the cooled custard filling evenly over the layer.
20. Top with the next cake layer, cut-side down.
21. Spread a thin layer of seedless strawberry jam over the layer.
22. Arrange a layer of sliced strawberries over the jam.
23. Repeat layers 18-22 with remaining cake layers, custard, and jam, ending with a cake layer cut-side down.
24. **Whipped Cream:** One hour before serving, whip 2 cups (475ml) heavy cream with 1/4 cup (50g) powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
25. Frost the top and sides of the cake with whipped cream.
26. Garnish with reserved strawberries.