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Make This Fruity Strawberry Cream Cake For Your End-Of-Summer Party

Avatar photoby Scrumdiddlyumptious Editorial Team

Sun filled days and balmy evenings! Summer is coming to a close, and with it the garden parties, barbecues, open air festivals, and, above all, the tastiest fruits of the season: fresh strawberries. So to take advantage of the final days of the hit ingredient, what could be better than a delicious cake that skillfully […]

Sun filled days and balmy evenings! Summer is coming to a close, and with it the garden parties, barbecues, open air festivals, and, above all, the tastiest fruits of the season: fresh strawberries. So to take advantage of the final days of the hit ingredient, what could be better than a delicious cake that skillfully combines strawberries with fresh cream and even conceals a fruity surprise in the middle? This creamy strawberry cream cake has it all and is even easy to make, so hop to it.

Strawberry Cream Cake

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Course Cakes & Pastries

Equipment

  • Loaf Pan

Ingredients
  

  • 8 oz soft butter
  • 7 oz sugar
  • pinch salt
  • 1 tsp vanilla extract
  • 4 eggs
  • 3 oz flour
  • 2 oz cocoa powder
  • 4 oz corn starch
  • 1 tsp baking powder
  • 8 oz cream cheese
  • 1 oz sugar
  • 7 fl oz cream
  • 3 gelatin sheets
  • orange zest
  • 15 strawberries

Instructions
 

  • Cream the butter, sugar, salt, vanilla extract, and eggs together until frothy. Gradually mix in the flour, cocoa powder, corn starch, and baking powder and stir everything until creamy.
  • Pour the batter into a greased 9x5 inch loaf pan and bake at 320°F for about 45 minutes. Remove the cake from the oven and let it cool before cutting out a rectangular section about 1 inch in from the edge of the pan.
  • Carefully smooth the hollowed-out section inside the cake to make room for the filling. Then place 5 big strawberries in the middle of the cavity.
  • To make the filling, mix the cream cheese, sugar, orange zest, and 5 fl oz of the cream until frothy. Then heat the other 2 fl oz of cream and dissolve the gelatin in it. Add this mixture to the rest of the cream. Stir the whole thing once more and then pour the cream into the hollowed-out section of the cake.
  • Refrigerate the cake for 2 hours and allow the filling to set. Finally, garnish the cake with the remaining strawberries and some of the cake crumbs from the hollowed-out section.
  • And for the real cherry on top of the sundae: add a few mint leaves to the top of the cake.

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What a feast for all the senses, because this perfect party dessert tastes just as grandiose as it looks. Talk about two for the price of one!