Strawberry Cream Cake

Name: Strawberry Cream Cake
Yield: Serves 8 to 10
Ingredients: 1 1/4 cups, cake flour (5 ounces); 1 1/2 teaspoons, baking powder; 1/4 teaspoon, table salt; 1 cup, sugar (7 ounces); 5 , large eggs (2 whole and 3 separated), room temperature; 6 tablespoons, unsalted butter, melted and cooled slightly; 2 tablespoons, water; 2 teaspoons, vanilla extract; 2 pounds, fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed; 4 - 6 tablespoons, sugar; 2 tablespoons, Kirsch; pinch, table salt; 8 ounces, cream cheese, room temperature; 1/2 cup, sugar (3 1/2 ounces); 1 teaspoon, vanilla extract; 1/8 teaspoon, table salt; 2 cups, heavy cream

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Appears in Cook's Illustrated May/June 2006, America's Test Kitchen TV

Desserts or Baked Goods

Fruit

Fruit Desserts

Cakes

What could possibly ruin the heavenly trio of cake, cream, and ripe strawberries? How about soggy cake, bland berries, and squishy cream?

SERVES8 to 10

TIME1¾ hours, plus 2 hours cooling and 1 hour macerating

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WHY THIS RECIPE WORKS

To create a sturdy strawberry cream cake recipe with a firm filling and great strawberry flavor, we developed a chiffon-style cake that combined the rich flavor of a butter cake with the light, yet sturdy texture of a sponge cake. For the b...

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