How big is your sweet tooth? Mine? Pretty big, although I waffle between craving salty stuff and sweet stuff. But our oldest daughter doesn’t have just one sweet tooth, she’s got a whole mouth-full. For her birthday, which happens to be on the first day of spring, I made this delectable strawberry cream cake from scratch, and it was so delicious! It was such a perfect cake for spring, especially with strawberry season right around the corner. We’ll be sure to gobble up the rest of this springtime dessert post-birthday celebration in no-time flat. But with all of the sweets laying around our house–from leftover birthday cake to Girl Scout cookies to all of those suckers handed out at the bank–I sometimes worry about our kids’ teeth. Aquafresh® toothpaste protects tooth enamel from damage caused by sugar acids and also protects teeth against cavities. Products like this, along with regular trips to the dentist and brushing twice daily, of course–allow us to enjoy our sweets without too much guilt.
Here’s the recipe for this fresh-tasting, delicious cake that would be perfect for any springtime special occasion!
Strawberry Cream Cake
Inspired by Jenny Can Cook
2 c. cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1 1/3 c. buttermilk
1 tsp. vanilla
1/2 c. butter, softened
1 1/2 c. sugar
4 egg whites
1 1/2 lbs. fresh strawberries, sliced
1/4 c. sugar for berries
1 pint heavy whipping cream
4 T. sugar for whipping cream
Grease 2 9-inch round cake pans. Line bottoms with parchment paper and then grease the paper. Set aside.
In a small bowl, combine dry ingredients and set aside.
In a liquid measuring cup, combine buttermilk and vanilla and set aside.
In a large bowl, cream the butter and 1 1/2 c. sugar until smooth, about 1 minute.
Beat in egg whites, one at a time.
With the mixer on low, alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, ending with the flour.
Divide the batter between the 2 cake pans and bake at 350 for 20 to 25 minutes or until a toothpick inserted comes out clean.
Meanwhile, clean and slice the strawberries and place them in a large bowl with 1/4 c. sugar. (Make sure to slice, rather than chop the berries. You’ll want them to lay flat on the cake, making it easier to frost.) Stir the berries occasionally.
Whip the cream and 4 T. sugar until firm.
After the cake has cooled completely, layer half the berries and juice on top of the bottom layer of cake and cover with cream.
Place the second layer of cake on top and cover with more berries. Frost the whole cake with remaining cream.
Keep the cake refrigerated.
My mouth is watering thinking about this cake…lucky for me, there are leftovers in the fridge! So tell me: What’s your favorite recipe to celebrate Springtime? Tell me in the comments for a chance to win a $100 VISA gift card!
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