Naked Strawberry and Cream Cake
Recipes Cakes Desserts Holidays Seasonal cooking
Description
This is a gorgeous cake that is also crazy good. It takes a bit of time but is really very simple to make. It's moist and sweet. Make it anytime of the year, swapping out the strawberries for any desired fruit, if desired.
Ingredients
2 c. all purpose flour
2 t. baking powder
pinch of salt
1½ c. granulated sugar
1 stick butter, cubed, at room temperature
3 large eggs
¾ c. low-fat milk, divided into quarters
1 t. vanilla extract
Frosting:
8 oz. low-fat cream cheese
½ stick butter
2 c. powdered sugar
1 T. honey
1 t. vanilla extract
Topping:
1 lb. fresh strawberries, 6-8 halved
powdered sugar, if desired
Directions
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Cake:
Preheat oven to 350 degrees. Grease two 8-inch cake pans with butter; cover bottoms with parchment paper; grease parchment paper; lightly dust cake pans with flour.
Sift flour, baking soda, sugar and salt in the bowl of a stand mixer. Blend on slow for 10 seconds using the paddle attachment.
In a small bowl, lightly whisk eggs with ¼ c. milk and vanilla extract; set aside.
To the dry mixture, add butter; beat on low for about 1 minute, until combined. Slowly add remaining ½ c. milk until incorporated into dry ingredients. Increase speed to medium; blend for about 1½ minutes until there is a thick, smooth batter. Add egg/milk mixture in 3 parts on medium speed, scraping down sides and bottom at least one time. Beat for another 30 seconds until batter looks a little airy and smooth. Pour equal amounts of batter into both pans.
Bake for about 25 minutes, until light golden brown and wooden toothpicks come out dry when inserted in the centers. Remove pans; let cool in pan for 10 minutes and then on a wire rack until room at temperature.
Frosting:
Cream together cream cheese and butter for about 3 minutes. Add powdered sugar a little at a time until well-combined and fluffy; add honey and vanilla extract; continue to beat until desired consistency.
Assembly:
Place first layer of cake on cake pan, spread desired amount of frosting in center, making sure to add more on the edges. Add top layer of cake; frost top. With a flat knife or frosting scraper, spread frosting around the top and sides to cover as much or as little as the cake as desired.
Slice half of the strawberries, leaving the remaining ones whole.
Decorate as desired with strawberries, possibly adding the halved ones to the edges and piling whole strawberries in the center. Dust with powdered sugar.
12-16 servings.