{"id":15353,"date":"2022-04-14T15:56:34","date_gmt":"2022-04-14T19:56:34","guid":{"rendered":"https:\/\/wine365.com\/?p=15353"},"modified":"2022-04-14T15:56:49","modified_gmt":"2022-04-14T19:56:49","slug":"dreamy-strawberry-cream-cake","status":"publish","type":"post","link":"https:\/\/wine365.com\/stage\/dreamy-strawberry-cream-cake\/","title":{"rendered":"Dreamy Strawberry Cream Cake for Easter Paired with Champagne"},"content":{"rendered":"

I relish in the predictability of pairing Champagne with strawberries. There is not a pairing more fit for each other, especially now that the strawberries are ripening and the weather is warming. As we near Easter, instead of selecting an obvious choice for dessert, I hope you choose to make this strawberry cream layer cake instead. Whether you use four layers or two, the one thing remains\u2014it pairs beautifully with Taittinger Champagne.\u00a0<\/a><\/span><\/p>\n

If I\u2019ve learned anything in ten years of pairing wine with food, it\u2019s that quality outshines quantity<\/strong>, and yes, Champagne does go with everything, especially dessert<\/strong>. Taittinger has become the go-to in my household since it\u2019s easy to find at most markets and shops, and has a bright and lively palate with charming bubbles that keeps us coming back for more. It makes for an excellent any-time Champagne and pairs perfectly with desserts. It\u2019s bold enough to hold its own yet not overpowering to make you forget your slice of strawberry cream cake.\u00a0<\/span><\/p>\n

\"Strawberry
Use freeze-dried strawberries to make the flavors of this layer cake pop, and pair with Champagne<\/figcaption><\/figure>\n

This strawberry cream cake is incredibly simple. The most important ingredient you\u2019ll need to have on hand is freeze-dried strawberries<\/strong> (not dried and not fresh). Cakes are especially susceptible to becoming rubbery with too much moisture. The way we avoid this from happening is by removing any unnecessary moisture while still adding flavor. Hence the freeze-dried strawberries. They also make for a fun way to add some panache to the top.\u00a0<\/span><\/p>\n

The cake is flavored with strawberries two ways<\/strong>: first, in the batter with the addition of \u00bc cup of pulverized, freeze-dried strawberries; and second, in the frosting with \u00bd cup of pulverized, freeze-dried strawberries. You can add or subtract as much strawberry as you want. I will say, the \u00bc cup in the batter was pretty light on flavor. I was worried about the color of the cake changing dramatically but you could do more.\u00a0<\/span><\/p>\n

To add even more strawberry flavor, you could lightly sprinkle the pulverized freeze-dried strawberry in between each layer of cake after frosting. It would add for a beautiful stripe of color and more strawberry flavor.\u00a0<\/span>If your grocery store doesn\u2019t carry freeze-dried strawberries<\/a>, you can always order online, but I\u2019ve found that most have it in the dried fruit and nut aisle.\u00a0<\/span><\/p>\n

This cake is pure delight in every bite. The cream cheese frosting adds a light \u201czing\u201d that pairs perfectly against the crisp flavors of Taittinger Champagne. It will be the perfect ending to your Easter brunch or dinner.\u00a0<\/span>Plus, the recipe halves nicely and the finished cake (frosting included) freezes really well for future dessert needs.\u00a0<\/span><\/p>\n

\n
\"Strawberry
Strawberry Cream Cake paired with Taittinger Champagne<\/figcaption><\/figure>\n

Strawberry Cream Cake<\/h2>\n

Ingredients:\u00a0<\/span><\/h3>\n

For the Cake:<\/span><\/em><\/p>\n

    \n
  • \u00a02 Cups of Cake Flour\u00a0<\/span><\/li>\n
  • 1 Tsp salt\u00a0<\/span><\/li>\n
  • 2 Tsp Baking Powder<\/span><\/li>\n
  • \u00bc cup pulverized freeze-dried strawberry\u00a0<\/span><\/li>\n
  • 4 Large Eggs, room temperature\u00a0<\/span><\/li>\n
  • 2 cups granulated sugar\u00a0<\/span><\/li>\n
  • 1 TBSP Vanilla Extract\u00a0<\/span><\/li>\n
  • 1 Cup Whole Milk\u00a0<\/span><\/li>\n
  • 4 TBSP unsalted butter, cut into cubes\u00a0<\/span><\/li>\n
  • 1\/3 cup vegetable oil (or canola oil)\u00a0<\/span><\/li>\n<\/ul>\n

    For the Frosting<\/span><\/em><\/p>\n

      \n
    • 1 Stick unsalted butter at room temperature<\/span><\/li>\n
    • 16 ounces of cream cheese at room temperature<\/span><\/li>\n
    • 1 TSP vanilla extract\u00a0<\/span><\/li>\n
    • 2 pounds of confectioners sugar<\/span><\/li>\n
    • \u00bd-1 cup pulverized freeze dried strawberries\u00a0<\/span><\/li>\n<\/ul>\n

      Instructions:\u00a0<\/span><\/h3>\n

      For the Cake:\u00a0<\/span><\/em><\/p>\n

        \n
      1. Preheat oven to 325\u00b0F with a rack in the center of the oven. If using the little springform pans, spray with baking pam to keep the cakes from sticking.<\/span><\/li>\n
      2. In a small bowl, combine flour, baking powder, salt, and pulverized freeze-dried strawberry. Set aside. (To pulverize strawberries, put in a small blender or a food processor and blend until powdered).\u00a0<\/span><\/li>\n
      3. In a large stand mixer with a whisk attachment, beat the eggs, sugar, and vanilla until light gold colored and thickened. Should take about 2 minutes at medium high speed. DO NOT OVER BEAT.<\/span><\/li>\n
      4. Turn the speed down low and slowly add the dry mixture. Mix just enough to combine. Scrape down the sides of the bowl and then mix again briefly.<\/span><\/li>\n
      5. In a saucepan over medium heat, simmer the milk. Remove pan from heat and add butter and oil, stirring until butter has melted.<\/span><\/li>\n
      6. Slowly mix the hot milk-butter-oil mixture into the batter, stirring on low speed until everything is well combined.<\/span><\/li>\n
      7. Divide the batter between two 8 inch pans so that it comes to 3\/4’s of the way to the top. If there is extra batter.<\/span><\/li>\n
      8. Bake for approximately 30-35 minutes. You want the top of the cakes to be golden honey in color and when a toothpick is inserted for it to come out clean.<\/span><\/li>\n
      9. Once cooked, remove from oven, set on a cooling rack and cool for 5 minutes before removing from pans.<\/span><\/li>\n
      10. Remove from pans and let cool completely (about 30 minutes) before frosting. To speed this process up, put in freezer until completely cooled.\u00a0<\/span><\/li>\n<\/ol>\n

        For the Strawberry Cream Cheese Frosting<\/span><\/em><\/p>\n

          \n
        1. Cream the butter and cream cheese in the bowl of a stand mixer for 3 minutes. At the end of the 3 minutes, scrape the bowl well.<\/span><\/li>\n
        2. \u00a0Add the vanilla and beat for 1-2 minutes.<\/span><\/li>\n
        3. Slowly add the confectioners sugar, one cup at a time, beating on low speed to ensure the sugar does not fly out of the bowl. Halfway through adding the sugar, add the strawberry powder. Then continue adding the confectioners sugar.\u00a0<\/span><\/li>\n
        4. After each addition of the confectioners sugar, scrape the bottom of the bowl extremely well.<\/span><\/li>\n
        5. Let stand at room temperature until ready to frost your cake.<\/span><\/li>\n<\/ol>\n
          \"Strawberry
          This strawberry cream cake can be made with two or four layers.<\/figcaption><\/figure>\n

          To Assemble the Cake<\/span><\/h3>\n
            \n
          1. First, be certain the cakes are completely cool. To cool quickly, pop them in the freezer for about 30 minutes before assembling.\u00a0<\/span><\/li>\n
          2. Using a serrated edge knife, carefully cut your cakes in half. I like positioning two baking sheets on either edge of the cake and follow the edge around so that the cake is evenly split.\u00a0<\/span><\/li>\n
          3. Add a dollop of frosting to the base of your serving platter. Place the top half of one of the cake halves top down on the platter so the crumb side is face up.\u00a0<\/span><\/li>\n
          4. Place a dollop of cream cheese frosting in the center of the cake and using an offset spatula, slowly spread the frosting out to the edge. Remove excess back to frosting bowl.\u00a0<\/span><\/li>\n
          5. Place the next layer onto the cake flat bottom side up. Repeat cream cheese frosting spreading. Repeat for other two layers, ensuring that the bottom flat half is the top most layer of the cake.\u00a0<\/span><\/li>\n
          6. When the cake is assembled, squish and twist it left or right to make sure it isn\u2019t lopsided.\u00a0<\/span><\/li>\n
          7. Add a generous portion of frosting to the cake and using an offset spatula, spread the frosting all around the cake and the layers. This first pass of adding frosting is called a \u201ccrumb coat\u201d and will be how we can get a smooth and perfect finish on our cake edges. A crumb coat should be light so that you see edges of the cake but \u201cfill in\u201d any gaps that the layers may have created so that it\u2019s a solid foundation for a smoothing coat next.\u00a0<\/span><\/li>\n
          8. Place in fridge for half hour to let the crumb coat set.\u00a0<\/span><\/li>\n
          9. When set, add a generous portion of frosting to all sides of cake. Using your offset spatula to get an even edge around all sides. For remaining frosting, you may find it fun to add a pearl edge (as seen here), or use a tip to create floral motif throughout. Sprinkle any remaining strawberry powder on the cake as desired.\u00a0<\/span><\/li>\n<\/ol>\n

             <\/p>\n","protected":false},"excerpt":{"rendered":"

            I relish in the predictability of pairing Champagne with strawberries. There is not a pairing more fit for each other, especially now that the strawberries are ripening and the weather is warming. As we near Easter, instead of selecting an obvious choice for dessert, I hope you choose to make this strawberry cream layer cake<\/p>\n","protected":false},"author":35,"featured_media":15354,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[53,5,4],"tags":[456,103,171,66,49,83],"class_list":{"0":"post-15353","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-fresh-pressed","8":"category-recipes","9":"category-wine-and-food","10":"tag-cake","11":"tag-champagne","12":"tag-dessert","13":"tag-recipes","14":"tag-sparkling-wine","15":"tag-wine-and-food-pairing"},"yoast_head":"\nDreamy Strawberry Cream Cake for Easter Paired with Champagne - Wine 365<\/title>\n<meta name=\"description\" content=\"Make this strawberry cream cake for Easter and pair it with Champagne. 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It's a dreamy layer cake full of fresh flavor!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wine365.com\/stage\/dreamy-strawberry-cream-cake\/\" \/>\n<meta property=\"og:site_name\" content=\"Wine 365\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Wine-365-111586947189226\/\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/darlingdownsouth\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-04-14T19:56:34+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-04-14T19:56:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/wine365.com\/stage\/wp-content\/uploads\/2022\/04\/Strawberry-Cream-Cake-with-Taittinger-Champagne.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1170\" \/>\n\t<meta property=\"og:image:height\" content=\"643\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Cynthia Ruff\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@wine365blog\" \/>\n<meta name=\"twitter:site\" content=\"@wine365blog\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cynthia Ruff\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/wine365.com\/stage\/dreamy-strawberry-cream-cake\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/wine365.com\/stage\/dreamy-strawberry-cream-cake\/\"},\"author\":{\"name\":\"Cynthia Ruff\",\"@id\":\"https:\/\/wine365.com\/stage\/#\/schema\/person\/676ba37760bcc4f17079cb7ee2181c7c\"},\"headline\":\"Dreamy Strawberry Cream Cake for Easter Paired with Champagne\",\"datePublished\":\"2022-04-14T19:56:34+00:00\",\"dateModified\":\"2022-04-14T19:56:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/wine365.com\/stage\/dreamy-strawberry-cream-cake\/\"},\"wordCount\":1279,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/wine365.com\/stage\/#organization\"},\"image\":{\"@id\":\"https:\/\/wine365.com\/stage\/dreamy-strawberry-cream-cake\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/wine365.com\/stage\/wp-content\/uploads\/2022\/04\/Strawberry-Cream-Cake-with-Taittinger-Champagne.jpg\",\"keywords\":[\"cake\",\"Champagne\",\"dessert\",\"recipes\",\"Sparkling wine\",\"Wine and food pairing\"],\"articleSection\":[\"Fresh Pressed\",\"Recipes\",\"Wine and Food\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/wine365.com\/stage\/dreamy-strawberry-cream-cake\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/wine365.com\/stage\/dreamy-strawberry-cream-cake\/\",\"url\":\"https:\/\/wine365.com\/stage\/dreamy-strawberry-cream-cake\/\",\"name\":\"Dreamy Strawberry Cream Cake for Easter Paired with Champagne - Wine 365\",\"isPartOf\":{\"@id\":\"https:\/\/wine365.com\/stage\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/wine365.com\/stage\/dreamy-strawberry-cream-cake\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/wine365.com\/stage\/dreamy-strawberry-cream-cake\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/wine365.com\/stage\/wp-content\/uploads\/2022\/04\/Strawberry-Cream-Cake-with-Taittinger-Champagne.jpg\",\"datePublished\":\"2022-04-14T19:56:34+00:00\",\"dateModified\":\"2022-04-14T19:56:49+00:00\",\"description\":\"Make this strawberry cream cake for Easter and pair it with Champagne. 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