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.
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9 tablespoons Demerara or Turbinado sugar
1 1/2 cups Land O Lakes® European Style Butter, softened
1 (8-ounce) package cream cheese, softened
2 1/4 cups sugar
6 large Land O Lakes® Eggs
1 tablespoon vanilla extract
1/2 teaspoon almond extract
3 cups cake flour
1 teaspoon salt
5 cups sliced strawberries
3 tablespoons sugar
6 ounces cream cheese, softened
1/2 cup powdered sugar
1 1/2 teaspoons vanilla extract
1 vanilla bean, seeds scraped from inside bean
2 cups Land O Lakes® Heavy Whipping Cream
*Substitute an additional 1 1/2 teaspoons vanilla extract.
Heat oven to 325°F. Butter 2 (9-inch) cake pans; sprinkle with 3 tablespoons Demerara sugar each. Shake to coat evenly. Set aside.
Combine butter, cream cheese, and sugar in large bowl until light and creamy, about 3 minutes. Add eggs, one at a time, scraping bowl often, until thoroughly mixed. Mix in vanilla and almond extract.
Combine cake flour and salt together 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.
Combine strawberries and sugar together in bowl; toss to coat. Let stand 30 minutes or until juices form.
Meanwhile, combine cream cheese, powdered sugar, vanilla, and vanilla beans in large bowl until creamy. Slowly add whipping cream; beat until stiff peaks form.
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.
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