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| red velvet cake with whipped cream, blueberries and strawberries (Photo credit: Wikipedia) |
Heavy (double) cream is best whipped when it is very cold. If your kitchen is warm, chill the bowl and beaters (or whisk) as well. Confectioner's (icing) sugar dissolves into the cream more readily than granulated , but either type may be used. For topping a pie or crumble, whip the cream just until soft, slumping peaks form when the whisk is lifted. Cream that is intended for folding into another mixture or for frosting a cake is usually whipped until more pointed medium peaks form. To rescue overwhipped cream with a chunky texture, fold in liquid cream 1 tablespoon at a time.
STRAWBERRIES-AND-CREAM CAKE
You will need:
About 6 cups (1 1/2 lb/750 g) strawberries
For the sweetened whipped cream:
2 cups (16 fl oz/500 ml) cold heavy (double) cream
2 tsp vanilla extract (essence)
2 tsp confectioners' (icing) sugar
Here's how:
Prepare the cake and allow to cool completely. Using a serrated knife, cut the cake horizontally into 3 equal layers.
Reserve 8 attractive strawberries of uniform size for garnishing. Hull the remaining berries and slice lengthwise. You should have about 2 cups.
To make the whipped cream, in a deep bowl, combine the cream, vanilla and sugar. Using a wire whisk or electric beater on medium speed, beat until soft peaks form when the whisk is lifted, 6-8 minutes.
Spoon about one-fourth of the whipped cream on top of the bottom cake layer and spread evenly. Cover with half of the sliced strawberries. Place the second cake layer on top of the berries spread with one-third of the remaining whipped cream and all of the remaining sliced strawberries. Place the third cake layer on top.
Using the wire whisk, continue to beat the remaining cream until medium peaks form when the whisk is lifted. Use the remaining whipped cream to frost the top and sides of the cake. Decorate the top of the cake with the 8 reserved strawberries.
Make-Ahead Tip: It's best to bake the cake a couple of hours ahead, then refrigerate it (away from strong odors) before assembling. Once assembled, let the cake come to room temperature for 20 minutes before serving.
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