Summer isn't THAT far away so now is the time to start gathering up new warm weather dessert ideas. Courtesy of The Stay At Home Chef, this cake is moist and full of strawberry flavor, as well as topped with a light strawberry chantilly cream. Strawberry fans will adore it!
1 pound fresh strawberries , hulled
3/4 cup salted butter softened
1/4 cup vegetable oil
1 1/2 cups granulated sugar
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
1 teaspoon strawberry extract
3 1/2 cups cake flour
4 teaspoons baking powder
1/2 teaspoon table salt
3 large eggs room temperature
1 cup buttermilk room temperature
pink food coloring (optional)
Strawberry Chantilly Cream
2 cups heavy cream
1 teaspoon vanilla extract
1.5 ounces instant strawberry jello
2 cups powdered sugar , divided
8 ounces cream cheese softened
8 ounces mascarpone cheese softened
Add strawberries to a blender or food processor and puree until smooth. Pour into a small saucepan and bring to a simmer. Let simmer, stirring occasionally, until the mixture is thick and reduced by half, about 20 minutes. You should end up with just over 1 cup of reduced strawberry puree. Set aside for later use in both the cake batter and the frosting.
Lightly grease two 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
In a large mixing bowl, use a hand mixer to cream the butter, vegetable oil, and sugar together until creamy, about 2 minutes. Beat in 1 cup of strawberry puree, sour cream, and vanilla and strawberry extracts. Use any remaining strawberry puree (up to 1/4 cup) in the frosting.
Use a fork to combine the eggs and buttermilk together in a bowl or 2 cup liquid measuring cup. Set aside.
In another mixing bowl stir together cake flour, baking powder, and salt.
Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in. Stir in food coloring, if using, adding in a little at a time until desired color is achieved.
Divide the batter evenly between the two prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
Strawberry Chantilly Cream
In a large mixing bowl, use a hand mixer to whip cream and vanilla extract. Slowly add in strawberry jello while mixing. Once the cream reaches soft peaks, slowly add in 1/2 cup of powdered sugar. Continue beating until stiff peaks form.
In a separate mixing bowl, beat together cream cheese, mascarpone, and remaining 1/4 cup of strawberry puree until whipped and smooth, about 2 minutes. Add in the remaining 1 1/2 cups of powdered sugar and mix until combined.
Use a rubber spatula to fold whipped cream mixture in with the cream cheese mixture, until combined and no streaks remain.
Recipe source: The Stay At Home Chef