Strawberry Layer Cake With Stablised Whipped Cream

If you looking for a special cake that’s easy, impressive and a feast for the eyes, then this layer cake is excellent! It is four layers of homemade, delicious, moist vanilla buttermilk cake, sandwiched together with fresh strawberries and smooth, lightly sweetened stablised whipped cream (stabilized if you are American!). A slice of this cake is the perfect ending after a special meal such as valentines or any meal for that matter.

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Strawberries

It’s neither spring nor summer yet for most countries around the world, however I am swimming in strawberries at the moment! Why you might ask? In Thailand the local strawberry season starts from around mid-November - late February (during Thailand’s so called winter!).

It is a great excuse to go around the Samoeng Loop, in Chiang Mai, taking the time to pick your own strawberries, while enjoying the view of the mountains.

This also provides an even bigger excuse to make a variety of delicious strawberry cakes and desserts. It was the natural thing to do to make a classic style cake with fresh strawberries and the yummiest whipped cream ever. Stabilised whipped cream to be precise, give me a spoon and the bowl and I am good-to-go!

Stablised Whipped Cream

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Whipped cream is great with nothing in it… but have you ever made whipped cream, piped it onto a dessert, but within minutes or a few hours, it deflates or worse goes all weepy, soupy or sloppy! Yuck, not nice and nobody wants that!

This horrible problem used to happen to me often, especially in the scorching Thailand heat. When I found out I could stabilise whipped cream, to stop this terrible mess, I never looked back.

The stabilised whipped cream recipe used with this cake is perfect. It holds it shape for days without deflating and is great for piping on cakes, cupcakes, pies, cheesecakes and so much more.

I promise you it is super easy to make! Which is another great bonus! So let’s get started.

What You Will Need To Make This Gorgeous Treat

• My Vanilla Buttermilk Cake

• Fresh strawberries

• Simple syrup (optional)

• Stablised whipped cream - Jump To Recipe

Frozen Or Fresh Strawberries?

For the absolute best flavour, I would highly recommend using fresh strawberries. I think defrosted frozen strawberries would be a bit sloppy with the cream and would not work.

Using fresh strawberries, with this vanilla cake mixed with the stablised cream will bring a euphoric taste sensation to your taste buds! So best to stick to fresh!

Tips For The Best Strawberry Layer Cake

• When you have baked your Vanilla Buttermilk cake, make sure to wait until the layers have cooled completely before adding the stablised whipped cream and strawberries.

• To give your cake some extra sweet moisture, you can add some vanilla simple syrup, the Vanilla Buttermilk cake is like a sponge, so great for soaking up extra moisture, therefore it can take this extra layer of deliciousness!

  *Here is the recipe for simple syrup, it is super easy to make; it is a game changer for adding moisture to sponge cakes and giving them an extra lift.

  *Simple Syrup Recipe

  30ml (2tbsp) Water

  15g (1tbsp) Sugar

  1tsp Vanilla extract

  Instructions: Add all of the ingredients to a saucepan. Then bring to a gentle boil (the longer you boil the thicker the syrup will become). Transfer to a clean container and allow to completely cool, before using it on your cake layers.

• Evenly slice the strawberries.

• Feel free to toss your strawberries into some strawberry jam, it will make them glossy and sweet.

• You can use a patterned scraper to help make your finished cake look even more gorgeous.

Its Time To Decorate

With the Vanilla Buttermilk Cake made, and the easy stablised whipped cream ready. It time to decorate and layer this beauty!

Add the first layer of cake to a plate, platter or cake stand. If you are using simple syrup - use a pastry brush or squeeze bottle to lightly add some of the simple syrup. Do not over drench the sponge.

Top the layer with about one-third (1/3) of cream and use a palette knife or spatula to evenly spread out the cream over the surface. Lay

the strawberries evenly and nicely over the cream. Add another even layer of cream over the strawberries, before adding the next layer of cake. Continue this process for all the other layers.

Don’t these strawberries look super delicious!

Spread the cream around the sides and the top of the cake to trap in the cake crumbs (crumb coat). Then place it in the fridge to firm up for about 20 - 30 mins before adding the final layer.

You can leave the final layer of cream on the sides plain or use a patterned cake scraper to decorate the sides.

You can finish off the cake by piping cream on the top and use whole or sliced strawberries to add the finishing touch to this regal looking cake.

The only thing left to do is take an adequate slice (no slice size will be adequate, you will be going back for more until it’s gone) and enjoy!

I hope you enjoyed this tutorial. If you make it, please remember to tag me - #arisecakecreations - @arisecakecreations on Instagram or Facebook, so I can see you beautiful grand, yummy creation.

Yield: 12

Author: Sarah G. Brown

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STABILISED WHIPPED CREAM - STRAWBERRY LAYER CAKE

This stablised whipped cream is smooth, lightly sweetened and paired with any sponge cake it elevates it to the next level. Like this strawberry layer cake, it is a feast for the eyes! Four layers of homemade, delicious, moist vanilla buttermilk cake, sandwiched together with fresh strawberries and this gorgeous stablised whipped cream!

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

This recipe quantity is for a 6 inch 4 layer cake - Recipe quantity can be scaled up or down accordingly

• 960ml (4 cups) Whipping Cream
• 120g (1 cup) Icing sugar (confectioners sugar)
• 4tsp Gelatin
• 78.8ml (5tbsp) Cold Water
• 2tsp Vanilla extract

Instructions

1. Sprinkle the gelatin over the water and allow to bloom for 5 - 10 minutes.
2. Melt the gelatin in microwave for 5 seconds. Do a further 3 - 5 seconds if it has not completely dissovled. You want to ensure there is no unmelted gelatin.
3. Allow the melted gelatin to cool slightly (see notes regarding whipped cream).
4. Once gelatin has cooled slightly add about 2 tbsp of cream and mix. If your gelatin gets too cold, heat again in the microwave for 5 seconds.
5. Use a cold mix bowl to whip your cream to soft peaks either using a hand mixer or stand mixer.
6. Sieve in your icing sugar, use a hand whisk to gently combine.
7. Then add the vanilla extract, use the hand whisk to gently combine.
8. Use the mixer on low and drizzle in the gelatin. Mix until the the whipped cream forms into stiff peaks.
9. Be careful not to over whip your cream (see notes regarding whipped cream).

Notes

Whipped Cream -

• To prevent gelatin strands forming in your whipped cream. Allow the melted gelatin to cool slightly, before adding the 2tbsp of cream. Ensure that once the 2 tbsp of cream is added to the gelatin, it is the right temperature before drizzling into the soft peak whipped cream. The gelatin mixture must not be too hot/warm - pouring gelatin mixture that is too hot or warm, since this will cause the stiff peak whipped cream to form gelatin strands/blobs. This happens because the whipping cream is cold and the gelatin mixture is too hot or warm. Try to obtain the right temperature balance. It can be hard to gauge at first, but with practice it does become easier.

• It does not take much to take your beautiful whipped cream from pillowy soft stiff peaks to over whipped lumpy stage. So be very careful not to over whip your cream.

Tips for Using Stablised Cream For Layer Cakes

• When you have baked your Vanilla Buttermilk cake, make sure to wait until the layers have cooled completely before adding the stablised whipped cream.
• To give your cake some extra sweet moisture, you can add some vanilla simple syrup, the Vanilla Buttermilk cake is like a sponge, so great for soaking up extra moisture, therefore it can take this extra layer of deliciousness!
• *Here is the recipe for simple syrup, it is super easy to make; it is a game changer for adding moisture to sponge cakes and giving them an extra lift.

*Simple Syrup Recipe

• 30ml (2tbsp) Water
• 15g (1tbsp) Sugar
• 1tsp Vanilla extract

• Instructions: Add all of the ingredients to a saucepan. Then bring to a gentle boil (the longer you boil the thicker the syrup will become). Transfer to a clean container and allow to completely cool, before using it on your cake layers.

Nutrition Facts

Calories

317.94

Fat (grams)

29.12 g

Sat. Fat (grams)

18.59 g

Carbs (grams)

12.28 g

Fiber (grams)

0.00 g

Net carbs

12.28 g

Sugar (grams)

12.23 g

Protein (grams)

2.96 g

Sodium (milligrams)

23.84 mg

Cholesterol (grams)

91.21 mg

Nutritional Info: Per Serving

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