When you head to a North Carolina farmer’s market during April or May, you’re faced with rows and rows of stands lined with big buckets of delicious strawberries. There are plenty of healthy ways to enjoy strawberries like eating them plain and putting on them on salads. But let’s face it, this fruit also makes wonderful desserts, and preserves!
One way to use up some of those preserves right away is by incorporating them into your baking. This Strawberry Cream Cake is a mighty, decadent cake that gives you a strawberry taste without adding artificial flavoring.
Feeling indulgent? Read on, friend.
Note: This cake is huge so if you’d rather have a smaller cake, just cut all of the ingredients in half.
Never made strawberry preserves? It’s super easy – just check out this recipe.
Here’s what you need:
Cake
- 4 cups of flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter (or vegan butter)
- 2 cups sugar or sugar substitute
- 1½ vanilla extract
- 3 eggs
- 1 egg white
- 1 cup plain yogurt
- ½ cup milk
- 2 cups strawberry preserves
Whipped Frosting (if layering the cake, double each ingredient):
- ½ quart heavy cream
- 2 cups powdered sugar
- 1 tsp vanilla
- ½ cup strawberry preserves (blended)
Set the oven to 350 degrees fahrenheit. Grease a 13×9 inch pan, or 2 9 inch pans. Honestly, I think the best and easiest way to make this cake is in a 13×9 inch pan and then just slapping the frosting on right before serving. In the photo, I’ve layered the cake and if you LOVE frosting it may be worth the trouble. But 9 times out of 10, my family is getting a square slice with whipped frosting on top.
Mix flour, baking powder, baking soda, salt and set aside. In a stand-up mixer, add sugar, butter and vanilla, then blend. Next, add in eggs, one at a time.
When well blended, add in your dry ingredients. Follow this with your yogurt and milk. Finally, slowly pour in the strawberry preserves and mix until just blended.
Bake for 40-50 minutes.
Before frosting, let the cake COMPLETELY cool. The whipped frosting will melt quickly if you’re not patient, especially if you’re layering the cake. If you do decide to layer the cake, you’ll want to double the frosting recipe ingredients. To make the frosting, start by placing your preserves into a blender until well pureed. In a mixer, pour in your heavy cream, powdered sugar and vanilla. Mix on high, slowly adding in the liquified perserves. Keep mixing until the frosting forms a peak.
After frosting the cake, serve immediately or place in the refrigerator right away until ready to serve. Keep leftovers refrigerated.
Strawberry Cream Cake
Ingredients
- Cake:
- 4 cups of flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter (or vegan butter)
- 2 cups sugar or sugar substitute
- 1½ vanilla extract
- 3 eggs
- 1 egg white
- 1 cup plain yogurt
- ½ cup milk
- 2 cups strawberry preserves
- Frosting (if layering the cake, double each ingredient):
- ½ quart whipping cream
- 2 cups powdered sugar
- 1 tsp vanilla
- ½ cup strawberry preserves (blended)
Instructions
Set the oven to 350 degrees fahrenheit.
Grease a 13x9 inch pan, or 2 9 inch pans.
Mix flour, baking powder, baking soda, salt and set aside.
In a mixer add sugar, butter and vanilla and blend. Next, add in eggs, one at a time. When well blended, add in your dry ingredients.
Follow this with your yogurt and milk. Finally, slowly pour in the strawberry preserves and mix until just blended.
Bake for 40-50 minutes.
Before frosting, let the cake completely cool.
Place your preserves into a blender until well pureed.
In a mixer, pour in your heavy cream, powdered sugar and vanilla.
Mix on high, slowly adding in the liquified perserves.
Keep mixing until the frosting forms a peak.
After frosting the cake, serve immediately or place in the refrigerator right away until ready to serve. Keep leftovers refrigerated.
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