Rachel Khoo

Notebook

Posted by Rachel

October 14th, 2015

Recipe: Strawberry and Cream Layer Cake

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Here’s a deliciously sweet recipe from my latest book, Rachel Khoo’s Kitchen Notebook, which I dreamt up to celebrate the quintessential flavours of British summer. Strawberries and cream are, quite simply, a match made in heaven 

Strawberry and cream layer cake

Makes – 1 cake
Preparation time – 40 minutes
Cooking time – 45-50 minutes

 Ingredients

For the spiced strawberries

800g (1 3/4 lb) strawberries, plus 100g to garnish
150ml water, or 10 tbsp
150g caster sugar, or 3/4 cup
a pinch of sea salt
1 tsp finely ground black pepper

For the cake

75g unsalted melted butter, or 6 tbsp
3 eggs
125 caster sugar, or 1/2 cup plus 2 tbsp
150g natural yoghurt, or 1/2 cup plus 3 tbsp
300g plain flour, or 2 1/2 cup
1 tbsp baking powder
A pinch of sea salt

For the whipped cream

1 vanilla pod, halved and seeds removed
750ml whipping/heavy cream, or 3 cups plus 2 tbsp
100g caster sugar, or 1/2 cup

Method

To make the spiced strawberries: Reserve six berries for garnishing. Halve the rest of the strawberries. Place the water, sugar, salt and pepper in a medium saucepan and bring to a boil. Stir over a medium heat until the sugar has completely dissolved. Take off the heat, cool to room temperature, then chill in the fridge until needed. Add the strawberries once the syrup has completely cooled.

To make the cake: Preheat oven to 160°C/325°F. Butter a round 19cm (8 inch) cake pan and line it with baking/parchment paper. Put the eggs and sugar into the bowl of a stand mixer fitted with the whisk attachment and whisk for about 5 minutes, or until thick, pale, and fluffy. Pour in the melted butter and yoghurt.

Sift the flour, baking powder, and salt into a separate bowl and mix well. Gently fold into the egg mixture. Pour the batter into the prepared pan.

Bake for 45 to 50 minutes, or until a skewer comes out clean. Remove the pan from the oven and let rest for 5 minutes. Remove the cake from the pan and place on a wire rack. Let cool for at least 30 minutes.

Slice the cake horizontally into three layers. If you have a plate with a lip, you can do this by placing the whole cake upside down on the plate and using the edge of the plate to guide the bread knife across in a straight line, removing the peaked top (you can discard this). Repeat until you have three layers of cake.

To make the whipped cream: Add the vanilla seeds to the cream and whip with the sugar until firm enough to ice the cake.

Pour the spiced strawberries into a sieve set over a bowl and let drain thoroughly.

Invert the top cake layer as the base of the cake (the original flat base of the cake can be used as the top, giving a smooth finish). Use a pastry brush to dab the cut side of the cake generously with the syrup drained from the strawberries. Spread a quarter of the whipped cream on top of the cake, then add half of the spiced strawberries. Place another layer of cake over the berries and repeat the process. Finally, spread or pipe the rest of the cream around the sides and on top of the cake. Garnish the cake with the reserved strawberries. Store, covered, in the refrigerator for up to 2 days.

This recipe is from my new book, Rachel Khoo’s Kitchen Notebook, you can order your copy here.

Head over to my new project Khoollect for more delicious recipes you can create at home.

Rachel Khoo's Strawberry and cream layer cake

45-50M 40M 1H30M Serves 8 Ingredients: For the spiced strawberries: ,800g (1 3/4 lb) strawberries, plus 100g to garnish ,150ml water, or 10 tbsp ,150g caster sugar, or 3/4 cup ,a pinch of sea salt ,1 tsp finely ground black pepper , ,For the cake: ,75g unsalted melted butter, or 6 tbsp ,3 eggs ,125 caster sugar, or 1/2 cup plus 2 tbsp ,150g natural yoghurt, or 1/2 cup plus 3 tbsp ,300g plain flour, or 2 1/2 cup ,1 tbsp baking powder ,A pinch of sea salt , ,For the whipped cream: ,1 vanilla pod, halved and seeds removed ,750ml whipping/heavy cream, or 3 cups plus 2 tbsp ,100g caster sugar, or 1/2 cup, Method: To make the spiced strawberries: Reserve six berries for garnishing. Halve the rest of the strawberries. Place the water, sugar, salt and pepper in a medium saucepan and bring to a boil. Stir over a medium heat until the sugar has completely dissolved. Take off the heat, cool to room temperature, then chill in the fridge until needed. Add the strawberries once the syrup has completely cooled. To make the cake: Preheat oven to 160°C/325°F. Butter a round 19cm (8 inch) cake pan and line it with baking/parchment paper. Put the eggs and sugar into the bowl of a stand mixer fitted with the whisk attachment and whisk for about 5 minutes, or until thick, pale, and fluffy. Pour in the melted butter and yoghurt. Sift the flour, baking powder, and salt into a separate bowl and mix well. Gently fold into the egg mixture. Pour the batter into the prepared pan. Bake for 45 to 50 minutes, or until a skewer comes out clean. Remove the pan from the oven and let rest for 5 minutes. Remove the cake from the pan and place on a wire rack. Let cool for at least 30 minutes. Slice the cake horizontally into three layers. If you have a plate with a lip, you can do this by placing the whole cake upside down on the plate and using the edge of the plate to guide the bread knife across in a straight line, removing the peaked top (you can discard this). Repeat until you have three layers of cake. To make the whipped cream: Add the vanilla seeds to the cream and whip with the sugar until firm enough to ice the cake. Pour the spiced strawberries into a sieve set over a bowl and let drain thoroughly. Invert the top cake layer as the base of the cake (the original flat base of the cake can be used as the top, giving a smooth finish). Use a pastry brush to dab the cut side of the cake generously with the syrup drained from the strawberries. Spread a quarter of the whipped cream on top of the cake, then add half of the spiced strawberries. Place another layer of cake over the berries and repeat the process. Finally, spread or pipe the rest of the cream around the sides and on top of the cake. Garnish the cake with the reserved strawberries. Store, covered, in the refrigerator for up to 2 days.

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17 thoughts on “Recipe: Strawberry and Cream Layer Cake

  1. Hi Rachel,

    I recently bought your book and started to make the strawberry and cream layer cake, but found that a couple of lines were missing out of the recipe (the recipe on your website is more detailed)

    In your book it doesn’t specify when to add the strawberries to the sugar syrup. In your book you also forget to place instructions in when to put the batter in the tin. I kind of guessed with the tin, but when to add the strawberries was a bit confusing.

    Not meaning to nit pick. I really love your work and your food looks mouthwatering! I was just a bit disappointed having actually bought the book, to find parts missing.

    Thanks,

    Sophie xx

  2. Hi Rachel,

    I recently bought your book and started to make the strawberry and cream layer cake, but found that a couple of lines were missing out of the recipe (the recipe on your website is more detailed)

    In your book it doesn’t specify when to add the strawberries to the sugar syrup. In your book you also forget to place instructions in when to put the batter in the tin. I kind of guessed with the tin, but when to add the strawberries was a bit confusing.

    Not meaning to nit pick. I really love your work and your food looks mouthwatering! I was just a bit disappointed having actually bought the book, to find parts missing.

    Thanks,

    Sophie xx

  3. Hi Rachel,
    I tried out the strawberry and cream layer cake today. I must say the strawberries turned out fabulous with the dash of pepper and the chantilly cream which I made for the first time was AMAZING.

    Unfortunately, the cake did not turn out so good. I followed your recipe diligently but finally when I took the cake out of the oven it was SO flat.The batter hadnt risen at all and it was not airy and light the way sponge cake is supposed to be in texture.

    Would you be able to give some tips on how to avoid the predicament I faced and please let me know if you can think of anything you believe I did wrong in preparing the batter.

    P.S- Love your videos on Youtube – am a HUGE fan!

  4. Hi Savita, you could experiment with substituting a small amount of the white flour for rye flour – but not the whole quantity. There’s some good information online about substituting flour. Good luck 🙂

  5. Hi, we just attempted the strawberry cake. The recipe above does not advise when to put the strawberries into the syrup. Lucky I did watch you on the telly adding them so they don’t become mushy! The cake looked heavy when we pulled it from th oven. It was perfect when we cut it!!!!!!!!! So yummy!!!

  6. Hi Rachel,
    Love your cosmopolitan cook series. I made the cake tonight. I was concerned at first because the batter was dry and actually looked like bread dough. All seems ok now, but I was wondering what the batter should actually look like. The syrup and the strawberries and cream turned out amazing.

  7. Hi Rachel. I followed your recipe diligently but the cake did not come out well. It was so flat and did not ruse at all. The dough was very thick, seemed like it was bread dough when making it. Not sure what went wrong

    1. Hi Jessica, How very strange. I’ve made this cake numerous times and it’s never happened to me. It’s hard to say what might have gone wrong without having been there with you. Did you weigh the ingredients or use the cup measurements? I always weigh my ingredients as it’ll give you a more consistent result. Cups are pretty inaccurate when it comes to baking. You could have potentially mixed the batter too much and therefore overdeveloped the starch making a ‘doughy’ texture…If you do make it again, I recommend using a digital scale. Best investment you can ever make in the kitchen!

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