Strawberries and Cream Cake

I have been learning a lot about myself this year; what I want from this life. This stems to all facets of my life: relationships, career, desires, goals. I have come to acceptance and realizations about certain things. I feel I am continuously learning more and more. The power of the now strikes home for me, especially at my age. This is the age to travel, experience, learn and make mistakes. I want to live a life full of stories, not what if's.


I have come to acceptance with certain aspects of my abilities in the pastry arts. This week's post, the birthday cake I made for my father, exhibits this. I have always struggled with piping frosting and continue to challenge myself to improve and hone my skills. I know I had some technical errors with this cake's outer appearance, but I am still so proud of the outcome. I have accepted that this has not come easily for me, piping, however, I know with practice I will be able to improve. If not, at least I have put my best foot forward. My career goals have shifted, from experiences and continuous knowledge of the job itself. And I look at all of this without fear.

I have accepted my flaws and imperfections, professionally and personally. And I feel so enlightened.

For this cake, I kept the cream aspect very simple, with chantilly cream between all layers. The layers are simply chantilly and thinly sliced fresh strawberries. The cake is covered in a simple vanilla butter cream and garnished using the rose technique. Simply put: strawberries and cream. Simply put,but simply divine. 

Vanilla Cake

3 sticks of butter, softened
2 1/2 cups sugar
5 eggs, at room temperature
1 tbsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup sour cream

1) Preheat oven to 350 F. Grease 3 9-in round baking pans.
2) In a mixer bowl fitted with the paddle, cream the butter and sugar until fluffy, 4-5 minutes.
3) Add the eggs, one at a time, mixing well after each addition.
4) Mix in the vanilla extract.
5) Sift together the flour, baking powder and salt.
6) Add the flour mixture to the butter mixture, alternately with the sour cream. Starting and ending with the dry, beating well after each addition. 
7) Divide batter evenly between the three pans and bake for 35-40 minutes or until a toothpick inserted in center comes out clean.
8) Cool cakes completely.

Recipe adapted from Sprinklebakes. 

Chantilly Cream

8 oz heavy cream
1/4 cup confectioners' sugar
1 tsp vanilla extract

1) In a mixer bowl fitted with the whisk, beat heavy cream until soft peaks. Add in the confectioners' sugar and vanilla. Beat until stiff peaks.

Vanilla Butter Cream

1 lb (4 sticks) butter, softened
5 cups confectioners' sugar
1 tbsp vanilla extract

1) In a mixer fitted with the whisk, beat butter until light and fluffy.
2) Add in the confectioners' sugar a portion at a time, whisking well after each addition.
3) Add in the vanilla extract.
4) Beat on high for an additional 3 minutes, until light and fluffy. 

Recipe from Sprinklebakes.

Assembly:

Three 9-in round vanilla cakes
Vanilla butter cream
Chantilly cream 
Thinly sliced strawberries, as needed

1) Trim and level cakes as needed.
2) Spread a thin layer of chantilly cream on the first layer of cake. Carefully arrange thinly sliced strawberries all around the layer, covering the chantilly cream.
3) Repeat with next layer.
4) Place final layer on top. Carefully spread a thin layer of frosting all over cake, the crumb coat. Cool cake.
5) Using appropriate large star tip, pipe roses of buttercream all over sides (and top if desired) of the cake.  

Enjoy!