Firehook Strawberry Cream Cake

Strawberry layer cake with fresh berries and stabilized vanilla whipped cream

A light vanilla layer cake with roasted strawberry puree baked into the batter, filled with fresh strawberries, and frosted with a stabilized whipped cream. Inspired by Firehook Bakery.

Equipment Needed

• Two 9-inch round cake pans
• Parchment paper
• Baking sheet
• Mixing bowls
• Hand mixer or stand mixer
• Wire racks

Firehook Strawberry Cream Cake

A light vanilla layer cake with roasted strawberry puree baked into the batter, filled with fresh strawberries, and frosted with a stabilized whipped cream. Inspired by Firehook Bakery.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 2 hours hrs 20 minutes mins

Servings: 1 Servings

Course: Desserts

Cuisine: American

Ingredients Method

Ingredients

  

Roasted Strawberry Puree

• 1 1/2 cups frozen sliced strawberries
• 1 tablespoon sugar (optional) optional

Cake Batter

• 1 box white cake mix
• 4 egg whites
• 1/2 cup vegetable oil
• 1/4 cup buttermilk
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup roasted strawberry puree (from above)

Filling

• Remaining roasted strawberry puree
• 3/4 cup fresh strawberries chopped and patted dry

Stabilized Whipped Cream Frosting

• 2 cups heavy whipping cream cold
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch

Decoration

• Thinly sliced fresh strawberries for a ring along the bottom edge
• Additional whole or halved strawberries (optional) optional

Method

 

1. Preheat oven to 375 degrees F. Spread frozen strawberries on a parchment-lined baking sheet. Roast 20 to 25 minutes, stirring once, until soft and syrupy. Cool slightly, then puree. Reserve 1/2 cup for the batter and set the rest aside for filling.
2. Reduce oven to 350 degrees F. Grease and flour two 9-inch round cake pans or line with parchment. In a large bowl, combine cake mix, egg whites, oil, buttermilk, sour cream, vanilla, and 1/2 cup cooled strawberry puree. Beat 2 to 3 minutes until smooth and fluffy. Divide between pans and bake 25 to 30 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
3. In a chilled bowl, beat heavy cream, powdered sugar, vanilla, and cornstarch on medium-high until stiff peaks form. Refrigerate until ready to use.
4. Place one cake layer on a serving plate. Spread remaining strawberry puree over the top. Scatter chopped fresh strawberries evenly over the puree.
5. Place second cake layer on top. Frost top and sides with whipped cream frosting.
6. Arrange thinly sliced strawberries in a decorative ring along the bottom edge. Add additional garnish on top if desired. Chill at least 1 hour before slicing.

How to Know It's Done

• Oven (strawberries): 375 degrees F
• Oven (cake): 350 degrees F
• Cake is done when a toothpick inserted in the center comes out clean.

Cook's Notes

• Chilling the assembled cake for at least 1 hour before slicing is essential for clean cuts and the best texture.