I used Martha's Strawberry Cream Cake recipe but instead of just plain strawberries to layer the cake with, I made a strawberry-rhubarb compote between the layers. Garnished it with fresh blueberries. Hopefully it won't be a pain to transport to the BBQ tonight... Happy 4th of July!The cake is made in 3 parts: the cake, the whipped cream and the compote. This recipe makes 2 8 inch layer cakes, if you want a 3 layer like mine, make and additional half of the cake recipe. Once the cakes and compote are cool you can layer away. I did have to torte the tops of the cakes to make them flat before layering. Compote and whipped cream can be made the day before. What I love about this cake is that rustic, simple look. Enjoy!
Strawberry-Rhubarb Cream Cake
Adapted from Martha Stewart
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 2 large eggs plus 2 large egg yolks
- 1 tsp vanilla bean paste
- 1/2 tsp orange extract
- 1/2 tsp lemon extract
- 1/2 cup whole milk
Preheat oven to 350 degrees. Butter bottoms of 2 8-inch round cake pans, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla bean, orange and lemon extract. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pans. (I like to use an ice cream scoop to divide the batter evenly between the pans. All you have to do is count how many scoops you do in each pan ;-)
Bake until a toothpick inserted in center of cake comes out clean, about 18 - 20 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely.
Whipped Cream Ingredients:
- 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
- 1 1/2 cups heavy cream
- 1/4 cup sugar
- 1 tsp vanilla bean paste (optional)
- Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
- Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form. Add vanilla bean paste and mix for a few more seconds.
From Martha Stewart
- 10 ounces (2 cups) fresh strawberries, rinsed, hulled, and chopped
- 1/4 cup plus 1/3 cup sugar
- 1 tablespoon fresh lemon juice
- 10 ounces trimmed rhubarb, cut into 1/4-inch pieces (about 2 3/4 cups or 2 large stalks)
- 2 tablespoons water
- Stir strawberries, 1/4 cup sugar, and lemon juice in a small nonreactive pan; bring to a simmer over medium heat. Cook, stirring often, until softened, about 3 minutes. Remove strawberries with slotted spoon; place in a bowl and let cool. Set aside pan with strawberry liquid.
- Meanwhile, in another small pan over medium-low heat, combine rhubarb, remaining 1/3 cup sugar, and the water. Simmer gently, stirring often, until sugar is dissolved and rhubarb is almost tender, about 6 minutes. Using a slotted spoon, transfer rhubarb to bowl with strawberries. Add strawberry liquid to pan.
- Raise heat to medium and simmer until thickened and reduced to 1/2 cup, about 10 minutes. Let cool. Stir into strawberry-rhubarb mixture.