Are you ready to shake things up in the dessert world? This Strawberry Seismic Cake isn't just a pretty face; it's a burst of fresh strawberry flavor layered between moist, fluffy cake, creating a truly unforgettable treat. Perfect for a casual weeknight dessert or a celebratory gathering, this recipe is surprisingly easy, even for beginner bakers. Get ready to experience a delightful earthquake of flavor!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Strawberry Filling:
- 16 ounces fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
For the Whipped Cream Frosting:
- 2 cups heavy cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Making the Cake:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is easily done with a stand mixer or a hand mixer.
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Strawberry Filling:
- Combine Ingredients: In a medium saucepan, combine the sliced strawberries, sugar, lemon juice, and cornstarch.
- Simmer: Cook over medium heat, stirring frequently, until the strawberries have softened and the mixture has thickened, about 5-7 minutes.
- Cool: Remove from heat and let cool completely.
Making the Whipped Cream Frosting:
- Chill: Ensure your heavy cream is well chilled.
- Whip: In a large bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Sweeten & Flavor: Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
Assembling the Cake:
- Level Cakes (Optional): If your cake layers are uneven, use a serrated knife to level them.
- Layer & Frost: Place one cake layer on a serving plate. Spread half of the cooled strawberry filling over the cake layer. Top with the second cake layer and frost the entire cake with the whipped cream frosting. You can add extra sliced strawberries for decoration.
Tips for the Best Strawberry Seismic Cake:
- Room Temperature Ingredients: Make sure your butter is softened to room temperature for optimal creaming.
- Don't Overmix: Overmixing the cake batter can lead to a tough cake. Mix until just combined.
- Cool Completely: Allow the cake layers and the strawberry filling to cool completely before assembling the cake to prevent the frosting from melting.
Variations:
- Other Berries: Substitute raspberries, blueberries, or a mix of berries for the strawberries.
- Chocolate Cake: Use a chocolate cake recipe instead of a vanilla cake for a decadent twist.
- Different Frosting: Try a cream cheese frosting or a simple glaze instead of whipped cream.
Nutritional Information (per serving, approximate):
Calories: Around 450-500 calories (depending on serving size and specific ingredients used)
This delicious Strawberry Seismic Cake is a guaranteed crowd-pleaser. The combination of fresh strawberries, fluffy cake, and creamy frosting makes it a perfect dessert for any occasion. Enjoy!