Country Cake With Strawberries And Whipped Cream Recipes

STRAWBERRY COUNTRY CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
• Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
• Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
• To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

CARRY CAKE WITH STRAWBERRIES AND WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
• In a small saucepan, combine the butter and milk. Warm until butter has melted, but do not boil. In a medium bowl, beat the eggs with 1/2 teaspoon of salt and 2 cups sugar. Stir in the warmed milk and butter and vanilla. Combine the flour and baking soda; stir into the batter just until blended. Pour into the prepared pan.
• Bake for 55 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan for at least 15 minutes before removing and placing on a wire rack to cool completely.
• In a mixing bowl fitted with a whisk attachment, combine the cream cheese, sugar, vanilla and salt. Beat at medium speed until smooth. Pour the heavy cream in a slow steady stream while the mixture is whipping until the mixture has fluffed up and can hold a stiff peak. Don't let it get grainy looking though. Scrape the bottom of the bowl with a spatula occasionally to remove any lumps.
• Slice the cooled cake horizontally into three layers. Arrange strawberries on the bottom layer with the top ends facing outward. Fill in the remaining space with more berries. Spoon some of the whipped cream over the berries and spread evenly. Place another layer of cake on top and repeat the process. Place the top layer on the cake and cover with the remaining cream. Arrange remaining berries over the cream.

ENGLISH NORTH COUNTRY STRAWBERRIES AND CREAM COURTING CAKE

Steps:

• Pre-heat oven to 180C/350F/gas 4.
• Grease and line with baking parchment, three 7" or 8" round Victoria sandwich tins.
• Cream the butter, vanilla extract and sugar together until pale and fluffy - this is very important, it captures air and keeps the cake light and moist!
• Add the beaten eggs gradually, mixing well each time. Lightly sieve in the flour - again gradually - and then add enough milk to make the cake mixture a dropping consistency.
• Divide the mixture between the three cake tins - giving them a gentle shake to level them, and bake in the pre-heated oven for about 25 - 30 minutes, or until well risen and a pale golden brown. Turn the cakes out and leave to cool on a wire rack.
• Whip the cream until thick and holding soft peaks and add the vanilla extract if using.
• Sandwich the cakes together with the cream and sliced strawberries - reserving at least 8 for the top of the cake.
• Place the cake on an atractive cake or gateau serving platter/stand and sprinkle the icing sugar over the top of the cake.
• Decorate with the reserved whole strawberries.
• N.B. you can also decorate the top of the cake with the whipped cream - but this is not traditional!

COUNTRY CAKE WITH STRAWBERRIES AND WHIPPED CREAM

Steps:

• 1. Preheat the oven to 350°. Butter and flour an 8-inch round cake pan. In a medium bowl, sift the flour with the cornstarch, baking soda and salt. 2. In a large bowl, using a handheld mixer, beat the butter until creamy. Add the 3/4 cup of sugar and beat at medium speed until light and fluffy. Add the eggs, 1 at a time, beating until incorporated. Add the sour cream, the orange and lemon zests and 1/2 teaspoon of the vanilla and beat until blended. Add the dry ingredients and beat at low speed until smooth. 3. Scrape the batter into the prepared pan and bake for about 40 minutes, or until golden and a skewer inserted in the center comes out clean. Transfer the pan to a wire rack and let the cake cool for 15 minutes before turning it out onto the rack to cool completely. 4. Beat the cream with the remaining 3 tablespoons of sugar and 1/2 teaspoon of vanilla until soft peaks form. 5. Slice the cake in half horizontally. Spread most of the whipped cream over the cut side of the bottom cake half. Layer most of the sliced strawberries on top. Replace the top half of the cake and garnish with the remaining whipped cream and strawberries. make ahead The cake can be frozen for up to 1 month. Let it cool completely before wrapping in plastic and then foil. The assembled cake can be prepared up to 2 hours ahead.

STRAWBERRY CAKE WITH WHIPPED CREAM

Steps:

• Prepare cake mix as directed. Fold chopped strawberries into batter, then pour batter into two 9-inch-round cake pans. Bake as directed. Let cakes cool as directed. Let cakes cool on a wire rack. Transfer one cake layer to a serving plate.
• In a medium bowl, whisk heavy cream until soft peaks form. Add sugar and continue whisking until stiff peaks form. Spread half of the whipped cream on one cake layer. Top cake with remaining layer, spread on remaining whipped cream, and decorate with whole strawberries.