The Pioneer Woman Tasty Kitchen
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Strawberry Cream Cake

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Level: Easy

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Description

With the fresh taste of strawberries, lemon and a hint of vanilla, this is a cake fit to grace the finest tea table.

Ingredients

  • FOR THE CAKE:
  • 4  Large Eggs
  • ¾ cups Granulated Sugar
  • 3 Tablespoons Hot Water
  • 1 teaspoon Vanilla Extract
  • ¾ cups All-purpose flour
  • 1 teaspoon Baking Powder
  • FOR THE MOUSSE:
  • ¼ ounces, weight Unflavored Gelatin
  • ¼ cups Cold Water
  • 8 ounces, weight Strawberries
  • ¾ cups Whipping Cream
  • 1 container Plain Yogurt
  • ¾ cups Confectioners Sugar
  • 1  Lemon, Juiced
  • FOR SERVING:
  • 1-½ cup Whipped Cream
  • Fresh Strawberries
  • Mint Leaves

Preparation

Preheat oven to 350°F. Grease and flour a 9-inch regular or springform square pan.

For the cake, place eggs, granulated sugar and hot water in a medium bowl. Beat with an electric mixer on medium speed until fluffy. Add vanilla, flour and baking powder. Mix well. Pour the batter into the prepared pan. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Set aside to cool.

For the mousse, sprinkle the gelatin over cold water in small saucepan. Let stand 1 minute to soften. Stir over low heat until gelatin dissolves, about 1 minute. Remove from heat.

Lightly mash strawberries in a large bowl. Place the whipping cream in a medium bowl and beat until soft peaks form. Add whipped cream, yogurt, confectioners’ sugar and lemon juice to the mashed strawberries. Mix about 1 cup of the strawberry mixture into the gelatin, then stir the strawberry-gelatin mixture into the remaining strawberry mixture in the large bowl. Mix well.

Spread the strawberry mixture over the cake with a knife. Chill the cake at least 2 hours before serving. Slice the cake and place on serving plates. Garnish each serving with whipped cream, fresh strawberries, and mint leaves.

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