Strawberry Cake with Rhubarb Cream

Another tiny little rosebud of a cake.  I am loving my new 6 inch cake pans!  The cakes are so sweet and unassuming.  The whole cake is easily shared among 6-8 people without gigantic slices or tons left over.  I made some rhubarb simple syrup a few days ago and while assembling the cake I decided I just couldn’t resist using some in the whipped cream layers.  The result was this precious, pink tinted spring cake.  You can use what ever yellow cake or pound cake recipe you like.  I adapted Miette’s butter cake recipe to make just one layer which I then split into three.

  • 1 six inch butter cake, recipe follows
  • 1 C. rhubarb simple syrup
  • 2 C. whipping cream
  • 1 pint sliced, fresh strawberries

To make the cake:

  • 4 oz. flour, a scant 3/4 cup
  • 1 t. baking powder
  • 1 pinch salt
  • 3 1/2 T. butter, room temperature
  • 1/2 C. sugar
  • 5 egg yolks, room temperature
  • 1/3 C. buttermilk
  • 1/2 t. vanilla

Butter and flour a 6 inch cake pan.  Heat the oven to 350 degrees.  Whisk the flour, baking powder and salt in a bowl and set aside.  Cream the butter and sugar until light and fluffy, about 5 minutes.  Add the egg yolks one at a time beating after each addition.  Beat in the vanilla.  Alternate adding some of the flour mixture and some buttermilk.  Continue alternating with the flour and buttermilk until it’s all incorporated.  Pour batter into the prepared pan and bake until golden and a cake tester comes out clean, about 28 minutes. Cool the cake in the pan for 20 minutes before you invert it onto a cooking rack.  When the cake is completely cooled, carefully split it into three layers with a serrated knife.

To assemble the cake, combine the rhubarb simple syrup with the whipping cream and whisk on high until stiff peaks form, about three minutes.  If the color isn’t pink enough for you, add a drop of food coloring.

Place one layer of the cake on a cake plate and top it with sliced berries in a single layer.

Place the rhubarb cream in a piping bag or Squeeze It Decorator and pipe in a spiral on top of the berries.

You could spread the cream on top of the berries and skip the bag, but you might find that the berries shift under the spreading, or it might not be as even as you like.  If you don’t care too much about the final look, by all means just spread that stuff on there!  Place a layer of cake on top of the cream and repeat with berries and more cream.  Place the last layer of cake on top and top with cream.  Decorate with a few more berry slices.  Place the whole cake in the fridge until ready to slice.  This cake can be made up to four hours in advance fully assembled.  You can make the cake and cream the day before and chill, then assemble before your party.



About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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5 Responses to Strawberry Cake with Rhubarb Cream

  1. Beautiful and sounds delicious! I don’t know about sharing it with 6-8 people though…I think I could eat it ALL myself. 😉

  2. Chris Macca says:

    Looks like a nice June birthday cake idea.

  3. Pingback: All Strawberries, All The Time | swellkid

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