A decadent three-layer cake just waiting for fresh summer strawberries. Coating the pans with sugar creates a crunchy edge on this tender pound cake.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Cake
9 tablespoons Demerara or Turbinado sugar
1 12 cups Land O Lakes® Extra Creamy Butter, softened
1 (8-ounce) package cream cheese, softened
2 14 cups granulated sugar
1 tablespoon vanilla extract
12 teaspoon almond extract
3 cups cake flour
1 teaspoon salt
Berries
5 cups sliced strawberries
3 tablespoons granulated sugar
Frosting
6 ounces cream cheese, softened
12 cup powdered sugar
1 12 teaspoons vanilla extract
1 vanilla bean, seeds scraped from inside bean
STEP 1
Heat oven to 325°F. Butter 2 (9-inch) cake pans; sprinkle with 3 tablespoons Demerara sugar each. Shake to coat evenly. Set aside.
STEP 2
Combine butter, 8 ounces cream cheese and 2 1/4 cups granulated sugar in large bowl until light and creamy, about 3 minutes. Add eggs, 1 at a time, scraping bowl often, until thoroughly mixed. Mix in 1 tablespoon vanilla and almond extract.
STEP 3
Combine cake flour and salt in another bowl. Slowly add to butter mixture; mix until fully combined. Divide batter into thirds, pouring one-third into each prepared pan and smoothing tops evenly. Place remaining batter into refrigerator until ready to use. Bake 28-30 minutes or until lightly browned and toothpick inserted in center comes out clean (top may not look completely done). Cool 10 minutes; remove from pans to cooling rack. Cool completely. Clean one pan; butter and sugar pan. Bake and cool final cake layer as directed above.
STEP 4
Combine strawberries and 3 tablespoons granulated sugar in bowl; toss to coat. Let stand 30 minutes or until juices form.
STEP 5
Meanwhile, combine 6 ounces cream cheese, powdered sugar, 1 1/2 teaspoons vanilla and vanilla beans in large bowl until creamy. Slowly add whipping cream; beat until stiff peaks form.
STEP 6
Place 1 cake layer onto cake plate or pedestal. Prick top with fork all over. Place about 1 1/2 cups strawberries on top, using slotted spoon, spreading to cover top surface. Dollop about 3/4 cup frosting on top of berries, spread evenly to cover berries. Place second cake layer on top, repeating process of berries and frosting. Place final layer on top; spread remaining frosting on top of cake and top with remaining berries and juice.
Make and store cake no more than 2 hours in advance of serving. The sugar edges lose their crunch over time. Store any leftover cake, covered, in refrigerator for up to 3 days.
Serving this cake can be a little challenging. We suggest using a long, serrated knife to cut the cake.
Birthday cake ideas for kids and adults with sumptuous fillings, creamy icings and decorative touches! Find the right birthday cake recipe for any occasion!
See Recipes
