This festive strawberries and cream summer treat is one of my mom's favorites. It wows guests every time yet is simple to make. —Cathy Branciaroli, Wilmington, Delaware
Strawberries & Cream Torte
Strawberries & Cream Torte Tips
What kind of cream do you use for strawberries?
There’s nothing like the soft, billowy peaks of whipped cream made from scratch. But if time isn’t on your side, store-bought whipped topping will work, too.Will the strawberries make the cake soggy?
The meringue baked over the tops of the cake layers in this recipe will provide a buffer that will prevent the berries’ natural juices from soaking into the cake to make it soggy. Also, since the strawberries aren’t macerated (which draws out their juices and creates a thin syrup), it’s unlikely they would produce enough juice to cause undesirable sogginess.What else can I do with a ton of strawberries?
Whether you scored a handful at the farmers market or picked a basket at a local farm, you’ll love all the creative ways you can put strawberries to good use. These bright, sweet, juicy gems make a star appearance in everything from pie, cake, bread and other luscious desserts to jam, syrup, compote and even savory dishes!Keep in mind that fresh strawberries don't last long—typically a day or two before they begin to show signs of mold. Refer to these guidelines for proper cleaning and storage. And if you have a haul that's just too big to eat quickly, try freezing them to extend their lifespan. Follow these freezing tips to make sure your strawberries remain as good as day one. You'll be so happy to have a stash of frozen berries in the freezer the next time you want to whip up a dreamy strawberry delight!
Research contributed by Amy Glander, Taste of Home Book Editor
Strawberries & Cream Torte
Prep Time
25 min
Cook Time
15 min
Yield
12 servings
Ingredients
- 2 large eggs, separated
- 1/4 cup butter, softened
- 1/2 cup plus 1/2 teaspoon sugar, divided
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 2% milk
- ASSEMBLY:
- 2 cups heavy whipping cream
- 1 pint fresh strawberries, hulled and sliced
- 1/2 teaspoon sugar
- Additional fresh strawberries
Directions
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper.
- In a large bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Add egg yolks, beating well. Beat in vanilla.
- In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans.
- With clean beaters, beat egg whites on medium speed until foamy. Add remaining 1/2 teaspoon sugar, beating on high until sugar is dissolved. Continue beating until soft peaks form. Spread over batter in pans.
- Bake until a toothpick inserted in center comes out clean, 12-15 minutes. Cool completely in pans on wire racks. (Cake layers will be thin.)
- In a large bowl, beat cream until stiff peaks form. Loosen edges of cakes from pans with a knife. Carefully remove 1 cake to a serving plate, meringue side up.
- Arrange sliced strawberries over top; sprinkle with sugar. Gently spread with half of the whipped cream. Top with remaining cake layer, meringue side up; spread with remaining whipped cream. Top with whole strawberries. Refrigerate until serving.
Nutrition Facts
1 piece: 267 calories, 20g fat (12g saturated fat), 100mg cholesterol, 158mg sodium, 20g carbohydrate (11g sugars, 1g fiber), 3g protein.
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