It has been a frozen February. The air has a biting iciness to it and it has sent me straight into the arms of my kitchen for some warmth and goodness. I’m on a complex gluten-free, dairy-free and egg-free diet which has limited me tremendously, but with time I have grown accustomed to it, and I have found my ways to culinary satisfaction.
Vanilla strawberry cake has been a long-time favorite of mine. It has the ability to transport me back to my childhood, specifically to the mornings following my birthday when all I had for breakfast was strawberry cake. I remember savoring every slice as I watched the cake diminish in size at the back of the refrigerator.
Vanilla strawberry cake has been a long-time favorite of mine. It has the ability to transport me back to my childhood, specifically to the mornings following my birthday when all I had for breakfast was strawberry cake. I remember savoring every slice as I watched the cake diminish in size at the back of the refrigerator.
Now, I’m lucky that I can make my own personal version of the strawberry cake and have it whenever I want. Well, not whenever since my diet has been very limiting. But hopefully I’ll have a slice soon.
For me, there is nothing more satisfying than the process of baking. I find solace and comfort in knowing that when combined, ordinary ingredients such as flour, sugar, eggs and butter (well, butter is definitely not ordinary) can make a cake that for moments can take you back to a different time and place.
I decided to make strawberry cake for a friend’s birthday a few weeks ago. I found plump, beautiful strawberries at the green grocer’s. I know, I know, they are not in season, but their fragrance beckoned me, and I just couldn’t refuse. And to be fair, I wanted a little taste of summer. It took me several trials before I put together the perfect recipe for my very own strawberry cake: perfectly moist, intoxicating vanilla cream and cool tangy strawberries.
On a recent trip to India, I came across fleshy and aromatic Keralan vanilla beans that I stocked up on, so ever since then, all my desserts have been jam-packed with hundreds of flecks of vanilla seeds. I’ve even made my own vanilla extract too (recipe to follow). It will be ready in just a couple of months and I just can’t wait to put it to use.
I decided to make this cake with a twist, adding Italian-inspired elements to it. For the frosting, I decided to go with creamy mascarpone because it has a subtle richness that is not overpowering, and I thought it would marry well with the macerated strawberries. For the filling, I wanted to enhance the flavor of the strawberries as much as possible and I thought nothing could highlight them more than aged balsamic vinegar. I used a 30-year-old bottle; the balsamic vinegar is thick, tangy and sweet – ideal for desserts and macerating fruit.
If you don’t have vanilla beans on hand don’t worry, any good vanilla extract will do – it’s just so much more fun splitting the bean and scraping all the tiny seeds out and combining them with the sugar.
As I worked on this post, I was under the illusion that it was spring outside. I don’t know if it was the strawberries or the playlist I was listening to as I baked, but my spirits were lifted. Here are some of the tracks on my playlist, give them a listen while you bake your own strawberry cake.
Anyway, without further ado, I present you with the recipe for Strawberry Mascarpone Layer Cake.
Recipe
Ingredients
For the Moist Vanilla Bean Cake
2.5 sticks (250g) butter (room temperature)
2 cups (450g) granulated sugar
4 eggs (room temperature)
3 cups (450g) flour
4 tsp (16g) baking powder
1.5 tsp (12g) fine sea salt
1 cup (250ml) fresh milk (room temperature)
1 vanilla bean or 2 teaspoons pure vanilla extract
For the Macerated Strawberries
3 pints fresh strawberries, reserve a few to top the cake
2 tablespoons (24g) confectioners’ sugar
1 tsp aged balsamic vinegar
For the Mascarpone Frosting
2 cups (500ml) whipping cream
1 tsp pure vanilla extract
400g mascarpone cheese (room temperature)
1 cup (160g) confectioners’ sugar, sifted
Method
For the Moist Vanilla Bean Cake
- Preheat oven to 180C.
- Grease 2 8-inch cake pans and line with baking paper.
- If using a vanilla bean, slice open the pod and scrape the vanilla seeds into the sugar, massage them in to make sure they are fully incorporated (If using vanilla extract and not a vanilla bean, you will need to add it at a later stage, along with the eggs).
- Combine the flour, baking powder and salt and sift into a bowl.
- In a mixer, beat the butter until creamy (about 1 minute).
- Add the sugar and continue to cream for 5 minutes.
- Add the eggs one at a time, making sure each one is well incorporated before adding the next one.
- If you did not use a vanilla pod, add the vanilla extract at this stage.
- Add the flour mixture milk (alternate each one, starting and ending with flour).
- Pour the batter into the prepared baking tins.
- Bake for 25 – 30 minutes or until done.
- Cool in pans for 5 – 10 minutes.
For the Macerated Strawberries
- Slice the 2.5 pints of strawberries and place in a bowl (about 4 cups, sliced).
- Sprinkle strawberries with confectioners’ sugar.
- Add the balsamic vinegar and gently toss.
- Cover the bowl and let the strawberries macerate in the fridge while you prepare the cake batter.
For the Mascarpone Frosting
- In a mixer using a whisk attachment, whisk the cream and vanilla on medium speed until stiff peaks form (make sure you don’t over whisk the cream or it will split).
- In a separate bowl, whisk the mascarpone and confectioners’ sugar until smooth.
- Gently fold the cream into the mascarpone mixture until they are fully incorporated.
Assembly
- Once the cakes have completely cooled, horizontally slice through each one.
- Place the base layer flat on a plate.
- Spread some frosting on top.
- Add some strawberries.
- Top with the upper layer.
- Frost the upper layer, repeat.
- Top the cake with the uppermost layer.
- Frost the entire cake with a thin layer of frosting, this is called the crumb coat.
- Place the cake in the refrigerator for 10 minutes until the crumb coat firms up.
- Next frost the cake with the remaining frosting, making sure you fill any gaps and holes.
- Slice the remaining pint of strawberries in half (lengthwise) and arrange them on top of the cake.
(Keep the cake refrigerated)
Vanilla Extract Recipe
Ingredients
12 vanilla beans
Vodka
Method
- Place the vanilla pods in a sterilized jar.
- Fill the jar with vodka until it covers the tops of the vanilla beans.
- Seal the jar and let sit for 4-6 months in a cool dry place away from sunlight.
No comments yet.