With berries and cream in every bite, this fruity delight bakes the same as my Tres Leches recipe, but it’s the “aftercare” that makes all the difference!
Note: This is a recipe for a two-tier cake. For a lighter indulgence, just bake one tier (prepare half of the cake batter recipe) and skip the jam filling.
Prep Time: 25 Minutes | Cook Time: 25 Minutes | Total Time: 50 Minutes[+1-2 hours to rest]
Special Equipment
Two 9" Round Cake Pans
Electric Hand Mixer
2 large Mixing Bowls
Cooling Rack
1 Rubber Spatula
Cutting Board
Ingredients (US Standard)
Cake
3 Cups All Purpose Flour
2 tsp Baking Power
1 cup (or 2 sticks) of Unsalted Butter, room temperature
2 cup Granulated White Sugar
10 whole Large Eggs, room temperature
1 tsp Vanilla Extract
Filling and Topping
1 (8oz) tub Whipped Cream
1 cup Strawberries (fresh, not frozen)
About 1/2 (8.5oz) of a 17oz jar of Welch's Natural Strawberry Spread (or sub with strawberry jam of choice). Room Temperature.
Ingredients (Metric)*
Cake
360g All Purpose Flour
9.6g Baking Power
226g of Unsalted Butter, room temperature
400g Granulated White Sugar
10 whole Large Eggs, room temperature
5 mL Vanilla Extract
Milk and Topping
226g Whipped Cream
140g Strawberries (fresh, not frozen)
238g Welch's Natural Strawberry Spread (or sub with strawberry jam of choice). Room Temperature.
*All metric units are converted and should be considered more or less.
Method
Cake
Preheat oven to 350°F (177°C). Grease the baking pans and set aside.
In the medium bowl, combine the flour and baking powder together with a fork, set aside.
In the large mixing bowl, use electric hand mixer to cream together the butter and sugar until fluffy, about 2 minutes.
Add the eggs and vanilla extract. Beat well. Mixture should start to be creamy, yet bubbly.
Add the flour/baking powder mixture. Combine until there is no dry flour left, but do not over blend.
Distribute the cake batter into both 9" baking pans.
Bake on top rack for 25-30 minutes. Check that cake is ready by piercing with toothpick or fork. If needed, bake for additional time, checking it every 1-2 minutes.
Remove cake from oven and let it sit for 10 minutes before transferring to a cooling rake. (To transfer, simply turn the pan over on the rack and allow the cake to slide out.)
Allow cake to cool for 1-2 hours, until fully room temperature.
Filling and Topping Method
While the cake is cooling, prepare the strawberries. Wash the strawberries with water and one small drop of soap. Use towel to pat strawberries dry.
With cutting board, slice the stem off the strawberries. Then cut them in half so that there is one flat side.
Once cake is fully cool, transfer first tier to a cake stand. Use a large kitchen spoon to scoop the room temperature strawberry jam onto the top of the cake. Evenly coat the cake with the spoon, until the jam layer is just about 1cm thick (use caution not to make the jam layer too thick, or else the top cake layer may slide.
Add the second cake layer on top. Use a slight amount of pressure to gently press it into place.
Using the rubber spatula, evenly distribute the whipped cream all over both layers of cake until fully coated.
Last, take the sliced strawberries and gently pat with towel one last time to remove any excess juice. With the flat side of the strawberries facing the cake, evenly distribute the slices all over.
Nutritional Data (Two-Tier Cake)
Servings: 12
Serving Size: 1/12th of cake
Calories: 541 | Protein: 9 | Carbs: 76 | Fiber: 1 | Fats: 23
Nutritional Data (One Tier Cake)
Servings: 12
Serving Size: 1/12th of cake
Calories: 275 | Protein: 4 | Carbs: 36 | Fiber: 1 | Fats: 13
This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.
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