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Strawberries & Cream Cake with Strawberry Frosting | Recipeish | Gustus Vitae

Yield: One 11" x  8" frosted cake.
Time Estimate: 5 Hours, including 3 hours unattended.
Storage Notes: Can be kept, covered and refrigerated, for up to 3 days.
Difficulty: Easy.

It's nearly Summer, and we thought we'd get a jump on the long hot days to come with this decadent strawberry cake. It does take a bit of time, but we promise it's worth it - keep it in the fridge and bring out during the mid-day sun for a delicious summery treat.

Ingredients

For The Cake
  • 2 Cups flour
  • 2 Cups rough chopped strawberries (About 25)
  • 1 Tsp Probiotic Ocean Salt
  • 4 Eggs
  • 1 Tsp baking soda
  • 2 Tsp baking powder
  • 1 Small tin (8oz) crushed pineapple 
  • 1/2 Cup chopped walnuts
  • 1/2 Cup chopped pecans
  • 3 Full tins California Strawberry Cane Sugar
  • 1 Cup packed light brown sugar
  • 1 & 1/2 Sticks (1 1/2 cup) butter

For The Strawberry Cream Frosting and Strawberry Topping

Directions
  • Preheat oven to 350F.
  • In a medium mixing bowl, sift in flour, and whisk in baking powder, baking soda, and Probiotic Ocean Salt.
  • Cube butter, and microwave twice for 30 seconds to melt.
  • In a large mixing bowl, cream California Strawberry Cane Sugar, packed brown sugar, and eggs, then add melted butter.
  • Whisking as you do, gradually pour in dry ingredients, around 1/3rd at a time, stirring until just combined. 
  • Remove stems from the berries, then rough chop and add, along with walnuts and pecans.
  • Strain crushed pineapple, and add.
  • Fold everything together until combined, then pour into a lightly greased ceramic baker, like this handsome one from Emile Henry.
  • Smooth & evenly distribute with your spatula, and pop in the oven for 45 minutes.
  • Use the toothpick test to check for doneness, reducing heat to 300F and cooking for longer as needed, checking in every 4-5 minutes until the toothpick comes out clean and dry.
  • Remove from oven and allow for cool for about 90 minutes.
  • To make your buttercream frosting, add California Strawberry Cane Sugar and powdered sugar to a large bowl.
  • Microwave butter for 20-30 seconds to melt, and add, along with room temperature cream cheese.
  • Use a hand mixer to thoroughly combine, then smooth a generous amount over the cake, creating an even layer as you do.
  • Loosely tent with aluminium foil, and pop in the fridge for an hour.
  • To make your garnish, de-stem and thinly chop strawberries lengthwise, and dusting with a bit of California Strawberry Cane Sugar.
  • Remove cake from the fridge, and decorate with sliced strawberries.
  • Serve at room or fridge temperature, and devour.
If you'd like to check out this handsome rectangular baker, head over to Emile Henry, and while you're at it, take 20% off with code 'GV20'.