Description
Strawberry layer cake made with a soft vanilla sponge cake, diplomat cream, fresh strawberries, and Swiss meringue buttercream. This recipe makes one 6 inch (15 cm) cake for about 8 to 10 slices.
Ingredients
Vanilla Cake
- 5 egg whites - at room temperature
- 190 g (1 cup) fine granulated sugar
- 2 tsps vanilla extract
- 190 g (1 ½ cups) cake flour
- 1 tsp baking powder (7 g)
- ½ tsp salt (3 g)
- 190 g (¾ cup) cold heavy cream - full fat
Diplomat Cream
- 3 egg yolks
- 60 g (1/4 cup) granulated sugar
- 25 g (3 tablespoons) cornstarch
- 1 vanilla bean
- 250 ml (1 cup) milk
- 150 g (2/3 cup) heavy cream, cold
- 150 g (2/3 cup) mascarpone cheese, cold
Swiss Meringue Buttercream
- 180 g (¾ cup) egg whites — about 6 large, room temperature
- 180 g (¾ cup + 2 tbsp) granulated sugar
- 360 g (1 ½ cups / 3 sticks) unsalted butter — softened, at least 80% fat
- 10 g (2 tsp) vanilla extract — pure vanilla
- 1 pinch salt
Assembly
- 250 g (1 1/4 cups) fresh strawberries for filling and decoration
Instructions
Vanilla Cake
- Preheat the oven to 165°C (320°F) and line the bottom of three 6 inch cake pans with parchment paper.
- Sift together the cake flour, baking powder, and salt.
- In a stand mixer whisk the egg whites, sugar, and vanilla on high speed for about 8 to 10 minutes until pale and fluffy.
- Whip the cold heavy cream separately until light and airy.
- Lower the mixer speed and add the dry ingredients until just combined.
- Fold in the whipped cream gently with a spatula until smooth.
- Divide the batter between the pans and bake for about 40 to 45 minutes.
- Let the cakes cool completely on a rack upside down.
Diplomat Cream
- Heat the milk with the split vanilla bean until boiling then let infuse for 10 minutes.
- Whisk the egg yolks with the sugar and cornstarch.
- Pour the hot milk over the mixture then return everything to the saucepan and cook while whisking until thickened.
- Transfer to a dish, cover with plastic wrap, and chill completely.
- Whip the cold heavy cream with the mascarpone until thick.
- Loosen the pastry cream with a mixer then fold in the whipped cream gently until smooth.
Swiss Meringue Buttercream
- Place the egg whites and sugar in the bowl of a stand mixer set over a saucepan of simmering water.
- Heat while whisking until the mixture reaches 160°F (71°C) and the sugar is fully dissolved.
- Transfer the bowl to the mixer and whip on high speed until a thick, glossy meringue forms and the bowl feels completely cool.
- With the mixer on medium speed, add the softened butter gradually, then add the vanilla and salt and mix until the buttercream becomes smooth and silky.
Assembly
- Place the first cake layer on a cake board and pipe a buttercream border around the edge.
- Fill the center with diplomat cream and sliced strawberries.
- Add the second cake layer and repeat the filling.
- Finish with the final cake layer.
- Cover the cake with a thin layer of buttercream and chill for 10 to 15 minutes.
- Apply the final buttercream layer and smooth the sides.
- Decorate with buttercream and fresh strawberries and refrigerate for about 30 minutes before serving.
Notes
Storage: Store the strawberry layer cake in the refrigerator for up to 3 days in an airtight container.
Tips:
- Use ripe fresh strawberries for the best flavor
- Cool the cake layers completely before assembling
- Pipe a buttercream border to hold the filling in place
- Chill the cake between frosting steps for clean edges
- Slice with a sharp knife wiped clean between cuts
- Prep Time: 50 minutes
- Cook Time: 45 minutes
- Category: Cake, layer cake, dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 752
- Sugar: 49.7 g
- Sodium: 572 mg
- Fat: 49.5 g
- Carbohydrates: 67.8 g
- Protein: 10.8 g
- Cholesterol: 188.4 mg