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strawberry cake

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

Strawberry Lemon Cake with Spring Flowers

Celebrate spring with this simple, delicious Strawberry Lemon cake with Spring Flowers! Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

I made this cake for no other reason than I was inspired by a cake that jennycookies made for Easter.  Jenny made a “naked” carrot cake and topped the cake with frosting and a pile of fresh flowers.  The look was unique and stunning.  I had to recreate it!

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

Since I wasn’t making this cake for any particular reason or occasion, I decided I’d make a small 6-in cake so I wouldn’t have tons of cake to give away or waste.  I know my family can’t eat an entire cake by ourselves!

SpringFlowersCake-Collage

For the cake, I used a German recipe I had just used to make an Osterlamm and kicked it up a bit adding fresh lemon zest and lemon extract and coloring the cake pink.  I filled the cake with a simple strawberry filling and frosted it in my usual buttercream but added vanilla bean and lemon extra to bring out even more lemon flavor in the cake.

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

The weekend before I made this cake, I went to the Nuremberg Easter Market where the fresh flowers are abundant! I had in mind the kind of flowers I wanted to use and hoped I could find some.  I knew these large Gerbera Daisy’s would be perfect to top my cake!

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

Cutting into the cake, you’ll see the beautiful pink cake and strawberry filling.  That next to the white frosting and bright flowers, this cake is a simply gorgeous! I mean seriously… isn’t this cake stunning?

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

The flowers on top really bring it to the next level!  You could easily use this cake for Easter, a baby shower, a birthday or a weekend BBQ!

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

I almost didn’t want to cut into it!  I just wanted to look at it because it was so pretty!

Strawberry Lemon Cake with Spring Flowers

Strawberry Lemon Cake with Spring Flowers

Yield: 1 6in 4-layer cake

Ingredients

Strawberry Filling

  • 2 Tbsp unsalted butter
  • 500g strawberries, cleaned and quartered
  • 1/2 cup granulated sugar
  • juice of 1/2 a lemon
  • pinch of salt
  • 1 tsp vanilla extract
  • 2 Tbsp all-purpose flour

Lemon Cake

  • 240g unsalted butter, room temperature
  • 220g sugar
  • zest of one lemon
  • 4 large eggs
  • 2 Tbsp vanilla extract
  • 1 tsp lemon extract
  • 320g all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sour cream
  • 2 Tbsp whole milk
  • pink gel food coloring

Lemon Vanilla Bean Buttercream

  • 12 Tbsp unsalted butter, room temperature
  • 1 1/2 lbs powdered sugar
  • 3/4 cup heavy cream
  • 1/8 tsp salt
  • 1 Tbsp lemon extract
  • seeds of 1 vanilla bean
  • Fresh flowers

Instructions

Strawberry Filling

  1. In a large skillet, melt the butter over medium high heat. Add the strawberries and stir to coat.
  2. Mix in the sugar, lemon juice, salt and vanilla extract. Cook on medium high for 3-5 minutes or until the berries begin to break down, the sugar has melted and the berries begin to juice. Do not boil the berries, just simmer.
  3. Remove a few tablespoons of the juice and mix with the flour until smooth. Add this back into the pan and stir to combine. Cook 1-3 more minutes or until the mixture has thickened.
  4. Transfer the filling to another bowl and refrigerate until cool.

Lemon Cake

  1. Grease and flour 2 6in round cake pans. Preheat oven to 350 F degrees.
  2. Zest the lemon into a medium bowl. Add the sugar. Using the back of your spatula, press the sugar into the zest until it becomes fluffy and fragrant.
  3. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and lemon sugar for 2 minutes.
  4. Add the eggs one at a time and mix well after each addition making sure to scrape down the sides and bottom of the bowl.
  5. Mix in the sour cream, vanilla and lemon extracts.
  6. In another bowl, whisk together the flour, baking powder and salt.
  7. Add the flour mixture to the wet, scraping the sides and bottom of the bowl first. Mix on medium-low speed until combined. Add the milk and food coloring then mix again until combined. Give the batter a few mixes by hand with a spatula.
  8. Divide batter evenly between the two pans and level with an offset spatula.
  9. Bake on the center rack for about 40 minutes or until a toothpick comes out clean and the tops are golden.
  10. Cool in the pans for 10 minutes until removing to a wire rack to cool completely. When you remove them to the rack, place them top side down to encourage the top to level out flat.
  11. Once the cakes have cooled, trim the tops so they are the same height. Measure the height then cut them horizontally down the center, creating two halves for each cake.

Lemon Vanilla Bean Buttercream

  1. In the bowl of your stand mixer cream the butter until smooth. Add the powdered sugar and beat on high until incorporated.
  2. Add the heavy cream, salt, extract and vanilla bean seeds. Scrape down the sides of the bowl and beat on high for 3-4 minutes. Scrape the bowl again and beat another 2-3 minutes.

Assembly

  1. Place one layer of cake, cut side up, on a cake board or plate. Spread an even layer of strawberry over the top coming almost to the edge. Don't put so much on that when you put the next layer on it will all squeeze out. Place a second layer cut side down and repeat. Do this until all four layers are on the cake.
  2. Spread a very thin "crumb coat" of frosting on the top and sides of the cake. This will help trap in the crumbs and frosting before you actually frost the cake. Chill the cake in the freezer 20-30 minutes or until the cakes are firm and the crumb coat is set.
  3. Spread a 1/4 inch layer of frosting on the top of the cake and level flat with a spatula.
  4. Using a piping bag fitted with a large round tip, use the petal technique to frost the sides of the cake.
  5. Cut the stems of the flowers almost completely off. Leave about 1/4-1/2 inch to help stabilize the flower on the cake. Place the flowers on the top of the cake. There is no rule or right way to do this. Arrange the flowers however you think looks the most beautiful.
  6. Chill the cake until an hour before you want to serve it. Serve it the day you make it.

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com 

Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com

Erdbeerkuchen mit Sahne

Made with Driscoll’s strawberries, this traditional German strawberry shortcake is a simple, delicious treat your entire family can enjoy!

Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com

Living in Europe, I’ve had the opportunity to try desserts from so many different countries. Here in Germany, one dessert that can be found during the Spring and Summer at every bakery and restaurant is Erdbeerkuchen mit Sahne, which translated means strawberry cake with cream or as it’s called in the USA, strawberry shortcake!

When Driscoll’s Berries asked me to develop a recipe for National Strawberry Shortcake Day, I knew exactly what I needed to make! I’ve taken a traditional recipe for Erdbeerkuchen mit Sahne and turned it into a Strawberry Shortcake recipe that can be easily recreated in the United States with familiar ingredients.

Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com

The star of this shortcake is obviously the strawberries. I used Driscoll’s strawberries because I’ve been using their strawberries my entire life. Even better, their strawberries are always ripe, red and delicious and I can buy them at the local grocery stores here in Germany! Driscoll’s has been the strawberry in everyone’s shortcake for more than 100 years!

The base of this German shortcake is a light, airy cake made with pastry flour, corn flour, eggs and a touch of sugar. It’s not too sweet and makes the perfect base for the cream and Driscoll’s strawberries.

In Germany, the finest ground flour, Type 405 is used for these types of tarts and cakes. It has the highest starch content which makes it ideal for the baking of cupcakes and cakes where you want a finer crumb, the American equivalent being Pastry Flour.

Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com    Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com

For more on the types of flour used in Germany, my friend Ewa of Das Cupcake in Frankfurt, Germany has written a great post about differences between German and American flours! Check it out for more info!

Corn flour is also used in this recipe, which gives the cake the golden color and adds a touch of flavor. Not to be confused with corn starch, corn flour is yellow in color and can be substituted with finely ground corn meal if you can’t find corn flour in your grocery store.

Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com

The cream layer is the easiest part of this shortcake with only two ingredients, heavy cream and sugar. For this recipe, I used a thick, creamy German high-fat cream that is made with cream from the Alps. It’s one of the most delicious creams I’ve ever had and the flavor is truly out of this world. In the USA, you’ll want to use heavy whipping cream which is easily found in the dairy section of your local grocery store.

The glaze might be a little harder to recreate as easily in the United States. I did a bit of research online and found that the brand Dr. Oetker makes the red & clear glaze packets in the USA and can be found at stores like Walmart and Wegmans. If you can’t find the glaze packets, I also found several recipes online using powdered gelatin or gelatin sheets to make a glaze.

Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com    Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com

The pan I used is a traditional fruit cake pan called a Tortenboden that I bought at a local German store. It has fluted edges and the bottom is indented to create an edge around the outside when you flip it over. If you can’t find a Tortenboden in the USA, I’d suggest using a springform pan to bake the shortcake in. With the ring still on the pan, let the cake cool completely then spread a thin layer of whipped cream across the top of the cake. Arrange the strawberries on top of the whipped cream. Spoon the glaze over the strawberries then allow the glaze to completely set at least an hour before removing the ring around the pan.

A note about the measurements for this recipe: European bakers always measure their ingredients by weight and volume. They never use cups for measuring because it’s typically inaccurate. To make this recipe, you’ll need a digital food scale. These scales can easily be found in any Target or Walmart type store for less than $30. Once I got my scale, I began measuring all my ingredients by weight and found my recipes came out better than ever. I included both Imperial/US and Metric/Europe measurements when either would work in the recipe.

Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com

And as a special treat to my readers, Driscoll’s has provided $100 in Driscoll’s coupons to one lucky person! Participants must be 18+ years old and live in the USA to win. To enter, fill out the form at the bottom of this post!

Happy Baking!

Paid Endorsement from Driscoll’s – Visit www.driscolls.com for more berry recipes and to enter their summer sweepstakes.

a Rafflecopter giveaway

Erdbeerkuchen mit Sahne

Erdbeerkuchen mit Sahne

Yield: 1 shortcake
Prep Time: 30 minutes
Cook Time: 17 minutes
Total Time: 47 minutes

Ingredients

Shortcake

  • 28cm Tortenboden (or 11in Springform pan)
  • 2 medium eggs, separated
  • 100g granulated sugar
  • 2 Tbsp hot water
  • Pinch of salt
  • 60g Flour Type 405 (or pastry flour)
  • 40g corn flour
  • ¼ cup unsalted butter, soft (for the pan)

Cream

  • 150g (2/3 cup) 32% fat cream (heavy whipping cream)
  • 1 Tbsp granulated sugar

Strawberries

  • 750g (1 1/2 - 16oz packages) Driscoll’s Strawberries

Glaze

  • 250ml (1 cup) cherry juice (apple juice can be used also)
  • 1 packet of Torenguss (clear or red powdered gelatin glaze)
  • 4 Tbsp granulated sugar

Instructions

Shortcake

  1. Preheat oven to 180 Celsius degrees (350F degrees). Generously grease the Torte pan with butter making sure to cover the entire surface.
  2. In a medium bowl, whip the egg yolks, granulated sugar and hot water together with a hand mixer until they are pale yellow and fluffy.
  3. In another medium bowl, whisk together the 405/pastry flour and the corn flour.
  4. In the bowl of your stand mixer, whip the egg whites and salt until firm.
  5. Once the egg whites are firm, slowly pour in the egg yolks and add the flours. GENTLY fold the mixture together until just combined. Make sure to scrape the bottom of the bowl to incorporate everything. Use a gentle fold and be careful not to deflate the batter.
  6. Gently spread the batter evenly into the prepared Torte pan.
  7. Bake for 15-16 minutes or until golden brown. Allow to cool in the pan completely.
  8. Once cool, invert the Torte and place it on a serving plate/dish/stand. The indented side of the Torte should be up.

Cream

  1. In the bowl of your stand mixer fitted with the whisk attachment, whip the cream on high speed until it becomes frothy/bubbly.
  2. While the mixer is still whipping, slowly add the granulated sugar. Continue to whip on high speed until stiff peaks form.
  3. Spread a thin, even layer of the whipped cream across the indented portion of the Torte making sure to leave the edges of the cake free of cream.

Strawberries

  1. Rinse and dry the strawberries. Cut the top off of each strawberry creating a flat edge.
  2. Beginning on the outside edge and working your way to the center, arrange the strawberries cut side down, on top of the cream on the Torte.

Glaze

  1. In a small sauce pan, whisk together the cherry juice, powdered gelatin and granulated sugar over medium high heat.
  2. Cook until the glaze just barely begins to bubble.
  3. Remove the glaze from the heat and let stand for about 30 seconds.
  4. Working quickly, use a pastry brush, brush a thin layer of glaze over the berries. Drizzle the glaze between each berry to cover all of the cream. Be careful not to get any glaze alone the outer edge of the shortcake. NOTE: If the glaze begins to become clumpy, it has become to cool. Reheat it over high heat until just bubbling and continue to drizzle.
  5. Allow the glaze to set at least 30 minutes before serving.

Serving & Storage

  1. This cake is best served within the first day.
  2. Cut into slices and serve with coffee or tea.
  3. Store covered in the refrigerator for up to 3 days.

{Tutorial} Neapolitan Layer Cake

Neapolitian Cake by JavaCupcake.comOoooooooooooh I’ve been in a funk.  A baking fun.  Last week I make a double chocolate layer cake but since then… nothing.  I haven’t even been motivated to make rice krispy treats.  (I have 4 boxes of Rice Krispies – thank you WIC.)  So today, I opened up my baking cookbooks, browsed Pinterest and checked out a few of my favorite blogs.  One of the themes I saw running across all of them – Neapolitian.  Chocolate, Strawberry and Vanilla together to make one delicious dessert.  So, with Mother’s Day this past weekend, I decided that I’d make a Mother’s Day Neapolitan Layer Cake to celebrate.

Mother's Day Neapolitian Cake by JavaCupcake.com

My mom passed away 3 years ago… so she was definitely on my mind as I was making this cake.  Especially when it was time to sit down and enjoy a slice.  I’m certain she would have enjoyed this cake with a big glass of milk!  Three layers of decadent cake filled with chocolate and strawberry frosting and topped with vanilla buttercream.  Eat bite has a unique flavor…. it’s like a party in your mouth with every bite!

Neapolitian Cake by JavaCupcake.com

What really inspired me to make this particular cake was one of my most favorite bloggers, Amanda of i am baker with her Neapolitan Rose Cake.  I’ve used her tutorials to make a rose cake before, but this one was going to be different.  I was going to make the neapolitan cake, but I wasn’t going to do roses.  Instead, I’d just smooth out the three flavors of frosting over the three different layers of cake.  But still, that’s a lot of work! I had a feeling thought it was going to be so worth it in the end.  And ya know what… all the hard work was TOTALLY worth it in the end because this cake was delicious!

So, instead of posting detailed recipes for this cake, I decided to write a tutorial on how to assemble and make this cake.  I’ve posted the chocolate and vanilla cake recipes several times before, but tried a new strawberry recipe… I’ve linked to all of them below.  You’ll also see what supplies you need to make this cake and a detailed tutorial to assemble it.

Enjoy!

{Tutorial} Neapolitan Layer Cake

For the chocolate cake:

I used THIS RECIPE for the chocolate cake. It actually makes too much batter… so when you prepare it, measure out a dozen cupcakes first and then pour the rest in your 9-inch round cake pan. Bake as directed in the recipe.

For the chocolate frosting:

I used my basic chocolate buttercream recipe, found HERE. You’ll probably use ALL of this for the cake, so you might want to make extra to frost the extra cupcakes.

For the strawberry cake:

I tried a new recipe for this cake and I think it turned out amazing!  Thanks to the blog, I made that! for the recipe!

For the strawberry frosting:

I took my basic vanilla buttercream recipe and substituted about 1/4 cup strawberry puree (that I had reserved from the cake recipe) for the cream. I also added 1 tsp strawberry extract instead of vanilla extract. It was super yummy!

For the vanilla cake & frosting:

I used a whole batch of batter using my favorite vanilla cupcake recipe. It made a very tall cake & I trimmed off a lot of extra cake. So next time, I’d scoop out 6 cupcakes first, then pour the rest into the pan to bake. I also used this same recipe for the vanilla frosting, but I doubled it.

Neapolitan Cake by JavaCupcake.com

Supplies needed to assemble the cake:

-Cake layers and frosting
-Offset spatula
-Wax paper
-Cake stand or cake turn table
-Paper towels
-1 cup measuring cup
-Spatula/scraper

Assembling the Neapolitan Cake:

  • Trim the three cake layers so they are the same height.  
  • Place a piece of wax paper on your cake turn table and place the chocolate layer with the trimmed side up.
  • Place 2 cups of chocolate frosting on to the first layer and spread evenly over the top.
  • Set the strawberry layer, trimmed side up, on to the chocolate frosting and gently press down.
  • Place 2 cups of strawberry frosting onto the top and spread evenly.
  • Place the finally vanilla layer, trimmed side DOWN, onto the strawberry frosting and gently press down.
  • Crumb coat each layer of cake with the coordinating frosting and place in the freezer for 20 minutes.
  • Once the cake has set – begin frosting the outside of the cake starting with the chocolate on the bottom and working your way up to the top with the vanilla.  Use 2 cups of vanilla frosting on the top layer of the cake. If you need an idea of how to apply the frosting, check out my Ombre Cake Tutorial – see steps 3-6 for how to apply the frosting in layers on the side of the cake.
  • Make sure to clean off your spatula often with the paper towels. Mixing flavors at the seams will result in smears of color onto the wrong layers.
  • Using your offset spatula, do your best to smooth the sides of the cake without smudging the colors together.  This process takes a steady hand and a lot of time.  GO SLOW.  Unlike the ombre cake, you don’t want the colors to collide together to create the gradual change of colors… you want three distinct color layers – but still want a smooth, finished look.
  • To transfer the cake to your cake plate, gently and carefully pull the wax paper and cake off the edge of the cake turn table.  Place your hand under the cake as your peel away the wax paper and pull the cake completely off the stand.  Transfer the cake to the cake stand and use any additional chocolate frosting you have to touch up the bottom edges.
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