Strawberries And Cream Torte Recipe

Imagine biting into layers of soft and light cake with juicy, sweet berries and perfectly whipped cream. This torte is sophisticated and simple at the same time, and just looking at it, you'd think it came from the elegant bakery uptown. What makes this multilayered cake special is the thin coating of meringue that is layered onto the simple cake batter before baking. It adds another level of flavor with a slight crunch to the texture. It also creates sturdy cake layers that support juicy sliced strawberries and plenty of airy homemade whipped cream. Surprisingly, the whole thing comes together in a little over an hour, with simple steps that don't require special baking skills.

Recipe developer Miriam Hahn brings us this recipe and says, "Although you can use a stand mixer to make this recipe, a hand mixer can get the job done with ease. If you want to make the torte ahead of time, bake the cakes the day before, and assemble the strawberry and cream layers prior to serving." Once assembled, you'll have a bright, fresh, showstopping creation to serve at all of your summer get-togethers.

To make this recipe, start in the produce aisle and grab the freshest strawberries that you can find. If possible, buy them the day you want to make the torte, or read tips on keeping strawberries fresh if you pick them up days prior to making. Stop by the dairy case for eggs, butter, whole milk, and whipping cream. Then check your baking cabinet for sugar, vanilla extract, all-purpose flour, baking powder, salt, and powdered sugar.

Preheat the oven to 350 F.

Line two 8-inch cake pans with parchment paper.

Separate the eggs and let the egg whites come to room temperature for 30 minutes.

While the egg whites reach room temperature, combine the butter and ½ cup sugar with a beater for at least 3 minutes.

Add the egg yolks and vanilla and beat again to blend.

In a medium bowl, combine the flour, baking powder, and salt.

Add the dry ingredients and the milk to the wet ingredients, adding a small amount of each at a time, and beating to blend.

Transfer the batter to the baking pans.

Add the egg whites and remaining sugar to a clean large bowl and beat with clean beaters for about 3 minutes until soft peaks form.

Spread this mixture over the top of the cake batter in each pan.

Bake for 12-15 minutes until the top is golden and a toothpick comes out clean (they won't rise very much)

Cool the cakes for 30 minutes.

While the cakes are cooling, put a metal bowl in the freezer for the whipped cream.

Halve or slice the strawberries.

Beat the cream and powdered sugar for about 3-4 minutes until stiff peaks form.

Add one of the cakes to a serving plate, and add a layer of strawberries.

Now add a layer of the whipped cream.

Add the second cake layer.

Spread with the remaining whipped cream.

Top with strawberries, slice, and serve

• Springtime Lavender Lemonade Recipe
• Summer Berry Champagne Punch Drink
• Festive Red, White, and Blue Infused Water Recipe
• Refreshing Frozen Strawberry Margarita Recipe
• Summer Strawberry Paloma Cocktail Recipe

This isn't a particularly difficult recipe, but it's always useful to have some helpful tips to ensure your strawberry and cream torte will come out perfectly. To start, it is very important to work with room temperature egg whites for the meringue. Be sure to let them sit out so they will whip up properly. It's also helpful to work with softened butter. If you forget to take it out of the fridge, use this hack to soften it quickly.

You'll be using the hand beater 3 times, and it is important to clean the beaters in between tasks. Any residue will affect the next step. Note that the cake layers are meant to be thin, so don't be tempted to keep them in the oven longer than indicated, thinking they will rise more. Test them with a toothpick after 12 minutes, and if it comes out clean, remove them from the oven.

It's best to use a metal bowl when you're making the whipped cream, because it will retain the cold when it chills in the freezer. If you don't have a metal bowl, a glass bowl is second best. If you want to experiment with other methods of making whipped cream, you have a couple of options, but sometimes the simplest is best. When assembling, make sure the strawberries are fairly dry, so they don't make the cake soggy. Aim to assemble the torte as close to serving as possible.

Once you make this beautiful torte, you may want to try versions with other fillings and fruit. Instead of using strawberries, you can try other berries, like raspberries, blueberries, or blackberries. Or you can use a mix of all three (or four) for a berry medley. Another option is to use sliced peaches or nectarines. For a tropical version, sliced mango and kiwi would pair beautifully with a topping of shredded coconut.

To add a little extra sweetness to the torte, spread a thin layer of jam or preserves on the cake before adding the fresh fruit. Similarly, a thin layer of melted chocolate on the cakes would be a rich and decadent addition. For a twist that injects a touch of brightness, add orange or lemon zest to the cake batters or to the fruit layers.

The whipped cream can be tweaked in several ways, also. For more depth of flavor, add one teaspoon of vanilla or almond extract. You can even use a teaspoon or two of bourbon to make it slightly boozy.

• Strawberry Cobbler Recipe
• Strawberry Spoon Cake Recipe
• Old-Fashioned Heaven on Earth Cake Recipe
• Strawberry Panna Cotta Recipe
• Strawberry Champagne Poke Cake Recipe