Chocolate Strawberry Cream Cake

Chocolate, strawberries and cream?  What could be better?  Nothing in my estimation!

This recipe is a little simpler than the one in the photo, but it’s no big deal to split the cake and the cream in two, add the strawberries to the center and garnish with a few more.

The girls can’t believe they have to wait until after dinner to have it!

Chocolate Strawberry Cream Cake

Chocolate Strawberry Cream Cake
Chocolate Cake:
3/4 cup (1 1/2 sticks of butter)unsalted butter
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/3 teaspoon salt
1/2 cup buttermilk (or 1 tablespoon lemon juice and the rest milk to make 1/2 cup)

Preheat oven to 350 degrees.  Butter and dust with cocoa an 8 or 9-inch round cake pan.

In a medium bowl, cream butter and sugar together.  When incorporated, add the eggs one at a time and then add the vanilla extract.  Sift all dry ingredients together and add to the mixture alternating with the buttermilk, starting and ending with the flour mixture.

Pour into cake pan and bake for 30 to 35 minutes or until a toothpick poked into the center comes clean.  Cool for 10 minutes.

Strawberry Filling:
1 pound strawberries, washed, dried and stemmed
6 tablespoons sugar
pinch salt

Slice strawberries into 1/4-inch slices.  Combine all ingredients in a medium sized bowl and let sit 1 hour.

Cream Frosting:
4 ounces cream cheese at room temperature
1/4 cup sugar
1 teaspoon vanilla
pinch salt
1 cup heavy cream

In a mixing bowl, whip the cream cheese and sugar together.  Add the vanilla and salt and then slowly add the heavy cream.  Increase the spead and whip until the mixture holds stiff peaks and the volume has doubled.

To assemble, place cake on a platter with a lip.  Spread the cream frosting over the cake and spoon strawberries and juice over top and.  Serve immediately.

Serves 8 to 16 people depending on the size of the slices.


Cook the Book – Drop Strawberry Shortcake

Whether you pick or grow your own, or you pick up a quart at the local farm stand or farmers market – these sweet, juicy red beauties are a summertime favorite.

Fresh strawberries just picked from Chef Annie Mahle's garden

Drop Strawberry Shortcake

1 quart strawberries washed and sliced
3/4 cup sugar

2 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon baking powder
3 tablespoons sugar
1 tablespoon grated lemon zest
1/2 teaspoon ground nutmeg
1/4 cup (1/2 stick) cold, unsalted butter
1 cup buttermilk

Whipped Cream:
1 cup cream
3 tb sugar
1/2 tsp vanilla extract

Preheat oven to 350. Mix the sliced strawberries and sugar together in a large bowl and set aside for at least 1/2 hour (to allow the juice to develop). In a large bowl, whisk together the flour, salt, baking powder, sugar, zest, and nutmeg. Cut in the butter using a pastry knife or fingertips until coarsely mixed. Stir in the buttermilk until the mixture is just blended. Drop onto an ungreased baking pan and bake until lightly browned, about 12 minutes. When the biscuits are done, whip the cream, sugar, and extract. To serve, cut the shortcakes in half, spoon the berries on top of the bottom half of the shortcake, place the top half of the shortcake on the berries, and top with whipped cream.

Serves 6-8

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