Strawberry Cream Cake Recipe
Tender butter cake topped with whipped cream, fresh strawberries and jello.
Servings 20 slices
Ingredients
Butter Cake
- 2 Cups (240g) All-purpose flour
- 3/4 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 Cup (240ml) Sour cream at room temperature
- 1 Tablespoon Vanilla extract
- 1 Cup (225g) Unsalted butter at room temperature
- 2 Cups (400g) Sugar
- 3 Large Eggs at room temperature
Whipped Cream Topping
- 2 Cups (480ml) Heavy whipping cream
- 3 Tablespoons Powdered sugar
Strawberries Toppings
- 3-4 Cups (450-600g) Fresh strawberries, washed stem cut and sliced
- 1 Family size (170g) Strawberry instant jello
- 2 Cups (480ml) Boiling water
- 2 Cups (240ml) Cold water
Instructions
Bake Cake Layer
- Preheat the oven to 350F (180C) and grease the bottom of 9x13 inch pan.
- In a medium bowl mix the flour, baking powder, baking soda and salt. Measure the sour cream in a separate bowl and mix in the vanilla extract.
- Cream the butter and sugar until it is light and fluffy, about 3-4 minutes. Scrape the bottom and sides of the bowl.
- Add the eggs, one at a time, waiting for each egg to fully incorporate before adding the next.
- Scrape the bottom and sides of the bowl.
- Reduce mixer speed to low, then add the flour mixture to the butter mixture in three additions alternating with the sour cream mixture. Starting and ending with the flour mixture.
- Once you added the last portion of the flour, use a rubber spatula to incorporate dry flour residues.
- Pour the cake batter into the prepared pan and bake for 38-42 minutes.
- Remove from the oven and allow the cake to cool completely before assembling.
Make the Jello
- Pour the instant jello powder in a large measure cup.
- Pour two cup of boiling water over the powder and mix.
- Add two cups of cold water to the jello mixture. Measure 1/3 cup and pour it over the cake, or use a pastry brush to brush the top of the cake. (This step is optional but recommended especially if the fresh strawberries are on the tart side.)
- Set the rest of the jello mixture to cool down to room temperature for about 40 minutes.
Make the whipped cream
- Pour the cream in a large bowl and add the powdered sugar.
- Whip using the whisk attachment, or an electric mixer, starting on low speed and gradually increasing speed to medium.
- Once you notice the the cream is starting to thicken, increase speed to high and whip until stiff peaks are formed.
Assemble
- Once the jello has reached room temperature top the cake with the whipped cream. Make sure to spread the whipped cream all the way to the sides of the pan, to prevent the jello from drizzling to the bottom of the pan.
- Top the whipped cream with the sliced strawberries.
- Pour the cooled jello mixture over the strawberries, then gently lift the pan and refrigerate for at least four hours, or until the jello has set.
Notes
- Store the cake in the refrigerator for up to 3 days.
- The cake can be made the night before, or frozen up to two weeks ahead of time.
- For an impressive cake, use a cake ring (min. 4 inches tall) to cut the cake and then assemble the cake over a large serving plate. After the jello has set, run a sharp knife between the cake the edges of the ring, and gently lift the ring for release.
- Don't over whip the whipped cream, as it might deflate.
- The jello should be at room temperature but still in liquid state. If it sets, you will need to start over with a new box of jello.
- You can cut the strawberries into small pieces instead of arranging them in pattern.
- You might not use all of the jello, depending on how much space you have.