recipe for French strawberry cream cake
makes 9" cake, 10-12 slices
3/4 cup (170 grams) unsalted butter, room temperature
1&1/2 cups (300 grams) fine granulated sugar
3 large eggs, room temperature
1/4 teaspoon almond extract
1&1/2 cups (188 grams) cake flour
1/2 cup (69 grams) almond flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 cup whole milk
1 pound large fresh strawberries, hulled, set aside several berries to decorate the top of the cake
Whipped Cream Filling
8 ounces cream cheese, softened
1/2 cup fine granulated sugar
2 cups heavy whipping cream
Preheat the oven to 350F
Spray a 9" springform pan with baking spray
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until fluffy, scraping down the sides of bowl as needed. Add the eggs, one at a time, beating after each addition until combined. Beat in the almond extract.
In a medium bowl whisk together the flours, baking powder and salt.
With the mixer speed on low gradually add the flour mixture to the butter mixture alternately with the milk, starting and stopping with the flour mixture, beating until just combined.
Spoon the cake batter into the pan, smoothing the top with an offset spatula.
Bake for 30 minutes, then cover the cake with foil and bake for about 10 more minutes, until cake tester comes out clean.
Let the cake cool completely.
Loosen the sides of the pan and carefully remove. Cut a 4" parchment collar and wrap it around the outside of the cake. Clean and replace the sides of the springform pan.
Cut enough strawberries in half to line the sides of the pan, placing the cut sides out.
Fill the inside of the cake with the rest of the strawberries, trimming them as needed.
Pipe the whipped cream filling between the sliced strawberries around the sides of the cake and then fill the rest of the inside of the cake. Smooth the top with the offset spatula and place in the refrigerator overnight. Decorate the top of the cake with strawberries before serving.
Gracie with the French strawberry cream cake