How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for White Cake - Strawberries and Cream Spectacular?

You need 12 ingredients. The key ingredients include: 2-1/2 cups (600 ml) sifted cake flour, 2/3 cup (150 ml) sugar, 4 tsp (20 ml) baking powder, 1 tsp (5 ml) Salt, and more.

Is White Cake - Strawberries and Cream Spectacular suitable as baking & desserts?

Yes, White Cake - Strawberries and Cream Spectacular falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover White Cake - Strawberries and Cream Spectacular?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

White Cake - Strawberries and Cream Spectacular Recipe

Name: White Cake - Strawberries and Cream Spectacular
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups (600 ml) sifted cake flour; 2/3 cup (150 ml) sugar; 4 tsp (20 ml) baking powder; 1 tsp (5 ml) Salt; 1/2 cup (125 ml) butter; 1-1/4 cups (300 ml) milk; 1 tsp (5 ml) lemon extract; 1/2 tsp (2 ml) vanilla extract; 5 egg yolks; 4 cups (950 ml) strawberries; 2 cups (475 ml) heavy cream, whipped with 1/4 cup (60 ml) sugar and 1 tsp (5 ml). vanilla extract; 3/4 cup (175 ml) red currant jelly

White Cake - Strawberries and Cream Spectacular

Eats Now Editorial Team · 1110 kcal · Baking & Desserts

1
Preheat oven to 350 degrees (175 C.).
2
Sift together the cake flour, sugar, baking powder and salt into a mixing bowl.
3
Add the butter and half the milk.
4
Beat with an electric mixer at medium speed for two minutes, scraping the bowl occasionally.
5
Add the remaining milk, lemon extract, vanilla extract and the egg yolks.
6
Beat with the electric mixer for another two minutes.
7
Pour the batter into two buttered layer-cake pans that have been lined with parchment paper.
8
Bake in a preheated 350 degree (175 C.) oven for 30 minutes, or until a cake tester inserted in the centers of the layers comes out clean.
9
While the cake is cooling, wash and hull the strawberries.
10
Fold the chopped strawberries into one cup of the whipped cream.
11
Place one cake layer, top side down, on a serving plate.
12
Spread it with the strawberry-cream filling.
13
Top with the second cake layer, top side up (I'd put the bottom side up myself, in order to make a flat surface).
14
Slice the reserved strawberries lengthwise.
15
Arrange the sliced strawberries on top of the cake, starting at the outer edge and placing the slices with their pointed ends toward the edge of the cake.
16
After the first circle of berries is complete, continue placing the berries in this manner until the top is covered.
17
Refrigerate the cake for 10 minutes.
18
Melt the red currant jelly in a small saucepan over low heat, stirring constantly.
19
Carefully spoon or brush the hot jelly over the strawberries.
20
Spread some of the remaining whipped cream around the sides of the cake.
21
Spoon the rest of the whipped cream into a pastry bag fitted with a No.
22
190 drop flower tube.
23
Pipe rosettes between the strawberry points around the rim of the cake.
24
Then change to a No.
25
24 star tube and fill-in the spaces.
26
Finally, change to a No.
27
71 leaf tube, and pipe a border around the bottom edge of the cake.
28
If you do not wish to decorate the cake with decorating tips, spoon the remaining cream in small puffs on the top of the cake between the strawberries.
29
Refrigerate the cake until time to serve.

White Cake - Strawberries and Cream Spectacular

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