Sugar Cookie Bars
Margaux Laskey, “American Girl Cookies”
5453 ratings with an average rating of 5 out of 5 stars
5,453
40 minutes, plus cooling
Strawberry and Cream Layer Cake
Updated June 6, 2024
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- 1½pounds fresh strawberries, hulled
- ½cup/100 grams granulated sugar
- 1cup/240 grams heavy cream, chilled
- 1cup/240 grams crème fraîche, mascarpone or sour cream, chilled
- Pinch of kosher salt
- 1Sponge Cake recipe, baked in a 9-inch springform pan and cooled
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
208 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 2 grams protein; 41 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Fill a small saucepan with about 1 inch of water and set over medium heat until the water steams.
- Step 2
Meanwhile, coarsely chop about a quarter of the strawberries and combine in a medium heatproof bowl with the sugar. Cover the bowl tightly and set it over the saucepan. Reduce the heat if necessary to keep the water just below a simmer and allow the berries to sit, swirling the bowl once or twice to dissolve any stubborn sugar clumps, until they’ve released all their juices, are mushy, and swim in a translucent red liquid, 35 to 45 minutes. Remove the bowl from the heat, uncover and strain through a fine-mesh strainer. (You should have ½ to ¾ cup of strawberry syrup.) The mushy berries will have given off their color and flavor, and even though you won’t use them in the cake, they’re still tasty. Reserve the berries for spooning over pancakes or yogurt.
- Step 3
In a separate medium bowl, combine the heavy cream, crème fraîche and salt. Whisk the mixture vigorously by hand, or beat with a hand mixer on medium-high, until thick, light and holding a medium peak. Chill the bowl of whipped cream. Thinly slice the remaining raw strawberries lengthwise.
- Step 4
Invert the sponge cake on a flat serving plate or cake stand. Holding a long serrated knife horizontally and parallel to the work surface, use it to lightly score all around the side of the cake at the midway point. Then, using long, even strokes and still holding the knife parallel to the surface, slice clean through the cake, using the score marks as a guide, to cut it into two even layers. Set the top layer aside.
- Step 5
Use a pastry brush to dab several tablespoons of the strawberry syrup across the bottom layer, lightly soaking the entire surface. Pull the bowl of cream from the refrigerator and dollop about half of it across the soaked layer, then spread in an even layer all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then place the second cake layer on top of the first, cut side up. Lightly soak the top layer of cake with the strawberry syrup, reserving any remaining syrup for serving. Spread the remaining cream on top of the cake, then pile the remaining sliced strawberries over top. (If not serving immediately, cover loosely and refrigerate until ready to serve.)
- Step 6
Slice the cake with a serrated knife and serve. Drizzle the slices with any remaining strawberry syrup. The cake is best served the day it’s made, but will keep, covered and chilled, for up to 3 days.
Private Notes
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Cooking Notes
Lavanya
Absolutely delicious. I halved the entire recipe (incl. that of the sponge cake) and only made one tier since we aren’t big on desserts. I reduced the sugar in both the cake and the syrup since most American desserts are far too sweet. The cake deflated a bit, but it was moist, light, and delicate. The syrup took a little bit longer to produce given the reduced sugar—but it was beautifully intense in flavor! Beautiful result, only wish the icing was lighter. Clearly inspired by Asian bakeries.
Abolin
It turned out wonderful! I had sponge fails before but this one turned out great. Used Mascarpone (love) and added a tbsp sugar to the cream-mix. Cake is not overly sweet, so I wouldn't cut sugar. To the syrup i added 2 tsp balsamic vinegar and 2 grinds of pepper. I have no ambitions for the clarity of the syrup, so i just boiled the sugar and strawberries for a couple of minutes and didn't strain it. I make a variation of this cake every strawberry season, and am saving this recipe for the next
S
After an unsuccessful attempt at splitting my sponge, just wanted to say this makes a very lovely trifle.
Nancy
It’s delicious. But steaming the strawberries and sugar to extract clear juice is a bridge too far. I did it. Never again. Just hit the berries with sugar and a few pushes with a potato masher. Let them sit on the counter while the cake cools. You’ll have plenty of sauce and no spent unusable berries.
Jackie L.
Success! Besides my cake deflating a bit, even after resting it upside down, this turned out great. Highly recommend watching the accompanying video before starting.
Susan H
Here's the video: https://www.youtube.com/watch?v=N4nvGZTC9RE
Brenda
Skip cooking the strawberries, and brushing on syrup. Add sugar to whipped topping instead. Split cake. Place first half, cut side up, on a serving platter. Apply a thin layer of whipped topping, a single layer of sliced fresh strawberries, and another skim of whipped topping. Place other half, cut side up, on top. Spread a generous layer of whipped topping, and cover with sliced strawberries, lightly fanned. Served at a party and was gone in minutes.
John
My mother made this for my birthday cake when I was growing up but she put banana slices in the middle... strawberries, bananas, & cream yum, yum.
Cait
I made this today. I felt the sour cream taste isn’t up my alley so I also thought of doing just whipped cream next time as well. I think this recipe is great still- but the sour taste is more suitable for others. I recommend her sponge cake recipe though; it turned out great and this was my first time making a cake from scratch. Thanks.
Alex
Those used to an overly sweet taste are not going to appreciate this recipe. If the frosting was sweet, the cake wouldn’t have the subtle taste that it does and it would be close to inedible, especially given the sweet syrup.
Lilly
Lovely cake--delicious, light, and simple! I added a tablespoon and half to the cream mixture for a little extra added sweetness. I originally saw this recipe and the video on how to make it on Instagram--I recommend watching the video first if you've never made a genoise sponge cake. https://youtu.be/N4nvGZTC9RE
sour cream and deflated cake :(
I must have done something wrong because my cake was SO deflated in the middle (after cooling it upside down) that halving it would have been impossible. The cream was also pretty sour (I used creme fraiche), which I thought may be fine considering the sweetness of the strawberries but it ended up just kinda gross. Granted maybe it was a lot of “me problems”... I LOVE Claire but probably wouldn’t make this again.
Cheri' Powers
This dessert is incredibly delicious. First off I would like to point out: this is not an overly sweet cake, so don't reduce the amount of sugar. It could throw everything off and you won't be happy with the results. Secondly, this is not a strawberry shortcake so don't try and replace the whipped cream with whipped topping. Huge mistake, in my opinion. I used sour cream and heavy cream. With the strawberry syrup, you don't notice the tanginess at all, it has just the right balance.
Jocelyn
Omg! This is probably the most delicious cake I've ever made, and I bake a lot. Just follow the directions, and watch the video. Thank you Claire! It's a very elegant cake. I will make this forever.
Jaimie
Instead of making the syrup, I thinned some strawberry jam and spread that on the layers. It worked perfectly. I added 2 tablespoons of powdered sugar and 2 teaspoons vanilla to my cream/sour cream filling. It was delicious but if you’re serving on a warm day, make sure the assembled cake can stay refrigerated. The cream layers get loose quickly.
Mikey
I've made this a couple times but never bother to do the strawberry thing, just serve with the whipped cream and some macerated strawberries haha
rita
It seems that the transparency of the sauce is absorbed into the sponge and it doesn’t pop in the video when drizzled over the top. So I put the chopped berries and sugar in a double boiler and it rendered a lovely translucent sauce that wowed everyone just the same. I will make this a syrup another time and use it to make strawberry sodas for the grands.
Mrs.Potatohead
You can make the jellyroll then just cut it in half and stack so that you don't need to cut a 9". Much easier.
clifford
sour cream is a not a good 1:1 substitution for crème fraiche
Sharanya
Made for Shabbat with another couple and we thought we’d have half the cake for leftovers - we were happily wrong and the four of us polished it off with no regrets! I made this with whole wheat flour (2 tbsp replaced w cornstarch) and half sugar.
Eliza
Sharing a tip: When making the mascarpone whipped cream, you'll get the smoothest/best result if you first combine all the mascarpone with about 1/4 of the cream on medium-low speed. Continue mixing the mascarpone and cream until the mixture becomes looser and more liquid, then stream in the rest of the cream gradually. The first time I made this, I combined everything at once and got a lumpy result. The second time, I used this method and got a smooth, fluffy result!
DC
I baked this for a friend’s birthday cake two years ago and they still talk about it!!
Kara May
Syrup: combine 1 c each sugar/water, 1 lb frozen strawberries in saucepan, bring to rolling boil & boil for 10 min, then simmer for another 10 with handful of basil leaves. Strain syrup, reserve berries/basil. Return syrup to pan, bring to rolling boil, then add slurry of 1T cornstarch w/3T water; boil til slightly thickened, add a few grinds of fresh pepper. Compote: Puree berries/basil, add several grinds of fresh pepper. Brush cake w/syrup and spread layer of compote before whipped cream. Mmm
Amazing Cake, Whipped Frosting Needs Sugar
I love the syrup and the overall taste, but the whipped cream mixture needs some powdered sugar, in my opinion. The cake is not sweet at all, so it balances out well. I failed at torteing the cake but it was still delicious!!
Lynne O.
I simplified the berry syrup by making it directly in a saucepan (and accidentally boiled it – it was still fine) and letting it sit while I made the cake. Rather than straining the syrup, I just dipped a pastry brush into liquid with the berries still in it. I used the sponge cake recipe and divided it between two 8-inch round cake pans. The finished cake is light, creamy and fruity – a delicate strawberry shortcake. Thank you Claire Saffitz!
Drew
The strawberry syrup was delicious and the ratio of strawberry and filling was perfect. I made with sour cream and think it would have been more to my and my company’s taste to either sweeten the heavy cream or use mascarpone instead.
Lisa
Made this as per the recipe (using crème frâiche) for a family birthday celebration last weekend with native strawberries and it was a huge hit with everyone. It's not too sweet, which is a big plus around here. I will certainly make it again and will probably try the mascarpone variation next time around.
Kathi
Made this with the Victoria Sponge cake from this website (because it is so easy and makes two perfect layers without having to cut), which I made ahead and froze. I cooked down the strawberries with sugar briefly for the syrup and did not strain. Added 1 T of confectioners sugar to the cream mixed with mascarpone, and then my cream kind of chunked up (overmixed?), but it was nonetheless delicious and lovely. I did all the assembly the morning of the party and chilled. Well-received!
Laurie
Loved this!!! I made the cake a day ahead and underrated but was still delicious. I might try a 6 " cake pan next time. I added a little confectioners sugar to the cream and it was perfect. It is great the day after as well. A keeper!
Amy G
Wonderful cake! Made a few changes - I added 2 fresh basil leaves from my garden to the warm strawberry syrup; when the cake was assembled, I cut up some fresh basil and added it to the top for some contrast color and to promote the subtle basil flavor in the syrup. I will use a liner next time in the springform pan for the sponge -- it was hard to remove the cake from the base even though the cake was completely cooled. Next time I plan to use 1.5C cream and only .5C mascarpone.
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