Strawberry Supreme Cake

Strawberry Supreme Cake

To make this strawberry cake with frozen strawberries, simply replace the fresh berries in the cake with the same amount of frozen berries, thawed completely and puréed with their juices. In the filling, replace the fresh berries with an equal amount of frozen berries, thawing, draining, and patting them dry before folding into the whipped cream. Do not use frozen berries for garnish.

Strawberry Supreme Cake
Yield: 1 (8-inch) 3-layer cake
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  1. 2 cups fresh strawberries
  2. 2½ cups cake flour, such as Swans Down
  3. ¾ cup all-purpose flour
  4. 1 tablespoon baking powder
  5. 1 teaspoon baking soda
  6. ¾ teaspoon kosher salt
  7. 1 cup ice water
  8. ½ cup whole milk
  9. ½ cup buttermilk, well shaken
  10. ½ cup unsalted butter, softened
  11. ½ cup all-vegetable shortening, at room temperature
  12. 1¾ cups granulated sugar
  13. 1 tablespoon vanilla extract
  14. 1 large egg
  15. 3 large egg whites, at room temperature
  16. ¼ teaspoon cream of tartar
  1. 1½ cups sugar
  2. 1⁄3 cup all-purpose flour
  3. 1½ cups whole milk
  4. 1⁄3 cup heavy whipping cream
  5. 1 ½ cups unsalted butter, softened but cool, cubed
  6. 1½ teaspoons vanilla extract
  7. Red gel food coloring
  1. ½ cup heavy whipping cream
  2. 1 tablespoon confectioners’ sugar
  3. 1 teaspoon vanilla extract
  4. ¼ cup finely chopped fresh strawberries
  5. ½ cup strawberry preserves
  6. Garnish: fresh strawberries
  1. For cake: Preheat oven to 325°. Spray 3 (8-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside.
  2. In the work bowl of a food processor, pulse strawberries until they are just short of a smooth purée (with some medium pieces remaining). Set aside.
  3. In a medium bowl, sift together flours, baking powder, baking soda, and salt. Set aside.
  4. In a small bowl, whisk together 1 cup ice water, milk, and buttermilk.
  5. In a large bowl, beat butter and shortening at medium speed with an electric mixer until creamy, 3 to 4 minutes. Add sugar and vanilla, beating until fluffy, approximately 3 minutes. Scrape down bowl. Add egg, beating until just combined. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with ice water mixture, beginning and ending with flour. Beat until combined.
  6. In a medium bowl, using clean beaters, beat egg whites and cream of tartar at medium speed just until soft peaks form. (Do not overbeat.) Gently fold egg whites into batter. Fold in the strawberry purée. Divide batter evenly among prepared pans, smoothing tops with an offset spatula.
  7. Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes, rotating pans halfway through baking time. Let cool in pans on wire racks 20 minutes. Remove from pans, and let cool completely.
  8. For frosting: In a medium heavy saucepan, whisk together sugar and flour. Add milk and cream; cook over medium heat, whisking occasionally, until mixture comes to a boil and thickens to the consistency of a light pudding, 10 to 15 minutes.
  9. Transfer mixture to a large bowl. Beat at high speed with a whisk attachment until cool, 7 to 9 minutes. Reduce speed to low; gradually add butter, beating until combined. Increase speed to medium-high; beat until fluffy, 1 to 2 minutes. Beat in vanilla until combined. Gradually add food coloring until frosting reaches desired shade. (If frosting is to thin, refrigerate until firm; if too thick, reheat gently over low heat.)
  10. For filling: Place a metal bowl in freezer to chill 3 minutes. Just before assembling cake, add cream to chilled bowl. Using clean beaters, beat at medium speed 1 minute. Add confectioners’ sugar; beat at high speed until soft peaks form. Beat in vanilla until combined; fold in strawberries.
  11. To assemble cake: In a small bowl, whisk preserves to loosen. Place 1 cup frosting in a piping bag fitted with a large tip. Place 1 cooled cake layer on a cake plate. (Trim top to flatten, if necessary.) Pipe a small border of frosting around outer edge of cake. Spread half of preserves in an even layer within frosting border; top with half of filling, smoothing with an offset spatula. Top with another cake layer, and refrigerate 5 minutes. Pipe a small border of frosting around outer edge of cake; repeat process with remaining preserves and remaining filling. Top with remaining cake layer; refrigerate 10 minutes.
  12. Trim top layer to flatten, if necessary. Spread a thin layer of frosting over top and sides of cake; refrigerate 15 minutes. Frost top and sides of cake with remaining frosting. Garnish with strawberries, if desired. Refrigerate 5 minutes to set before serving.
Taste of the South

Recipe from the cookbook Baked Occasions, by Matt Lewis and Renato Poliafito


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