A heavenly trio of cake, cream, and ripe strawberries make for one showstopping dessert.
By America's Test Kitchen | July 3, 2012
<< Back to Article: Secrets to Strawberry Cream Cake
oh. my. goodness! i can’t wait to get home and make this cake, it looks so refreshing for a hazy, hot & humid day!
Any suggestions for stabilizing the cake for transportation? I had assembled the cake beautifully, and decided to drive it very slowly to my destination 3 blocks away. At the first stop sign on the first block, it all fell apart into a big beautiful goopy mess…. and I was only driving 5 mph. By the time I got to my destination, all the layers had slipped off of each other. I’m thinking skewers? Or assemble where we’ll be eating it?
Hi goomubai, oh no! I hope the cake still tasted delicious, if not a little deconstructed, at your destination. If it’s possible, it’s probably safest to assemble the layers at the location where you’re eating. If that’s not possible, assemble the cake, chill it, and then transport it using a cake carrier (http://www.cooksillustrated.com/equipment/overview.asp?docid=32198) or in a box with nonskid shelf liner (http://www.americastestkitchenfeed.com/curious-shortcuts/2011/10/5-food-transport-tricks/).
Those are great tips! The cake carrier article was very right-on-point for why they’re needed. And the cake-mosh tasted absolutely delicious. Luckily I had “before” photos. Thanks!
The cake looks gorgeous! Love the contrast of red against the white. I was wondering how much “body” the cream filling has? Is it stiff enough for piping? Or if I use it to frost the sides of a cake, would it hold and not slip down? I was thinking of using it in place of the usual cream cheese frosting for another cake.
Hi Cam, thanks for stopping by! The frosting has more of a whipped cream-like texture. Not sure it would pipe well or hold its shape, but please let us know how your cake-baking adventures go.
In Cleveland, they sold Strawberry Cream Cake as Cassata Cake. We usually made it with a yellow cake and stabilized whipped cream.
Can you taste the cream cheese in the filling?
i’ve put a long skewer through my cake for transportation. I reserved a little of the cream and put it in a sealed container and took with me to cover the hole when i got to my destination
This cake is absolutely scrumptious. Since I saw the recipe on July, 4, 2012, I have made this cake four times because I found perfect strawberries at the store. The actual recipe for the cake I made was from the article “Best Strawberry Cream Cake” in Cook’s Illustrated , May June 2006, using a chiffon cake which required separating some of the eggs and incorporating beaten egg whites instead of cooking the eggs and sugar. My cake did not rise high enough to get three layers, so I ended up with two. Instead of quartering and chopping the strawberries for the filling, I sliced them thinly.
I omitted the kirsch. I also substituted neufchatel cheese for the cream cheese and used half the amount. You can taste the cream cheese when it it is first made but once the cake has been refrigerated and the cream is allowed to set up, you can’t taste it. It is sturdy after it has been refrigerated and we eat it cold. Chris was right on the show, the cake soaked with the strawberry juice is delicious. It is taking me plenty of will power not to make it again.
amei a receita a quanto tempo estou atrz …agora farei a minha sonhada torta de morango…!!! abrigada…\o/ \o/ \o/
Aak! The cake is in the oven and I just realized I never added the vanilla! Is it going to taste awful? I am making it for a dinner party tomorrow night, so theoretically I’d have time to make it again.
I saw a different ATK version of this recipe through the email updates that said to grease the pan for the cake… which is the latest advice? to grease or not to grease?
Any non-alcoholic substitute for the kirsch? Can you just omit it and not have a substitute?
Hi aspriedeman, instead of the kirsch, you could try using a mild cherry syrup or reduced cherry juice.
What is the difference in flavour and taste when you compare this recipe to the Cook’s Illustrated May 2009 STRAWBERRY CREAM CAKE recipe? They seem to be the same cake but with different recipes for the genoise/chiffon layers. Does this version make a more drier cake?
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The key to this dessert’s bright flavor—plump, uncooked berries—can also be its soupy downfall. But how do you firm up the filling without making it gluey and dull-tasting?
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