Imagine a giant strawberry shortcake and that’s this cake. I don’t want to give any spoilers on the taste here but I can’t help it – this cake is soooo good!
This cake portion of this recipe isn’t too difficult but I continue to have issues when I have to fold whipped egg whites into a batter. It just ends up being flat every time, which is very frustrating. I know the problem is that I’m deflating the whipped egg whites so to avoid a flat cake this time I asked my husband to help. I realized I’ve been too worried about streaks of the egg whites in the batter and end up over mixing.
I don’t have a 9 inch cake pan so I ended up using two 8 inch cake pans and cheated a third layer by cutting the layers. This didn’t quite turn out so easily as I’d hoped so next time (assuming I haven’t bought a 9 inch cake pan by then) I’ll use three 8 inch cake pans since I think that’s a little easier than trying to cut the layers as mine end up being uneven.
The macerated berries weren’t too difficult either; though I was worried my mixture was too runny. I ended up running the berries through another strainer right before putting it on the cake just so the mixture didn’t bleed through the sides of the cake. The cream cheese and heavy whipping cream mixture was also super simple. I put mine in a piping bag and piped it on the layers just because that seemed a little easier and it worked well.
I actually made the cake and the berries the night before so I had everything ready the next day before eating. The recipe says you can leave the assembled cake in the fridge for up to 4 hours so I was worried if I made the cake early it would be soggy. I ended up making it about two or three hours before we ate it and it was perfect! The cake probably gets soggy the next day so my recommendation would be to make this when you have enough guests to eat the majority of it. Honestly, this cake was delicious and was well worth the time and effort!
Recipe Used: America’s Test Kitchen – The Perfect Cake p. 148