Strawberries & Cream Cake
Servings:
12
prep time:
30 mins
cook time:
6 hours 0 mins
Total time:
6 hours 30 mins
Ingredients
-
3 cups all-purpose flour
-
1 teaspoon baking powder
-
½ teaspoon baking soda
-
1 teaspoon salt
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Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
8 ounces softened
-
1 ½ cups sugar
-
2 teaspoons vanilla extract
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4 eggs
-
1 cup milk
-
1 cup heavy cream
-
½ cup powdered sugar
-
Vermont Creamery Mascarpone
1 cup
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½ cup cold coffee
-
2 tablespoons kahlua
-
2 ½ cups strawberries
Directions
- Heat oven to 350º
- Grease and flour 3 (6-inch) cake pans; set aside
- Combine flour, baking powder, baking soda, and saIt in medium bowl. Set aside.,Cream butter and sugar together in stand mixer bowl until fluffy. Beat in vanilla. Add eggs, one at a time, mixing after each addition. Add in a third of the flour mixture into batter; beat at low speed until combined. Add half of milk mixture, alternating between flour and milk until both have been fully added to batter
- Pour batter into prepared pans. Bake 20-25 minutes or until tester comes out clean. Cool 10 minutes in pans; remove to cooling rack. Cool completely
- Whisk heavy cream with powdered sugar in large bowl until soft peaks form. Add mascarpone; continue to whisk until mixture holds a stiff peak. Refrigerate until you're ready to assemble cake
- Cut off domes of cooled cakes. This will give you an even layer to stack your cakes and it exposes the inside crumb allowing the coffee/kaluah mixture to soak into the cake
- In a small bowl combine the coffee and kahlua and brush onto the sliced sides of the cake. Place one layer on a cake plate and arrange strawberry slices in one even layer. On top of this add a layer of the mascarpone cream. Continue to layer the cake, berries and cream for the remaining two layers
- Serve immediately or store in the refrigerator.
