Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup milk
- 6 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup strawberry jam
- 1/2 cup fresh strawberries, chopped
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup fresh strawberries, sliced
Special equipment needed:
- 2 9-inch cake pans
- Parchment paper
- Electric mixer
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line two 9-inch cake pans with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, sift together the flour, baking powder, and salt.
5. Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients.
6. Stir in the vanilla extract.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
9. Allow the cakes to cool completely in the pans.
10. In a small bowl, mix together the strawberry jam and chopped strawberries.
11. In another bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
12. Place one cake layer on a serving plate. Spread the strawberry mixture over the top.
13. Place the second cake layer on top of the strawberry mixture.
14. Frost the cake with the whipped cream, using an offset spatula to smooth it out.
15. Decorate the top of the cake with sliced strawberries.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 540
Fat: 31g
Saturated Fat: 19g
Cholesterol: 200mg
Sodium: 140mg
Carbohydrates: 60g
Fiber: 1g
Sugar: 43g
Protein: 7g
Substitutions for ingredients:
- Strawberry jam can be substituted with raspberry or blackberry jam.
- Fresh strawberries can be substituted with frozen strawberries.
Variations:
- Chocolate Doberge Cake: Substitute 1/2 cup cocoa powder for 1/2 cup flour in the cake batter. Use chocolate ganache instead of whipped cream for frosting.
- Lemon Doberge Cake: Substitute lemon zest and juice for vanilla extract in the cake batter. Use lemon curd instead of strawberry jam for filling.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Use room temperature eggs for best results.
- Don't overmix the batter, as this can result in a tough cake.
- Chill the cake in the refrigerator for at least 30 minutes before slicing to make it easier to cut.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand or platter. Dust with powdered sugar or top with fresh strawberries.
Garnishes:
Fresh strawberries, mint leaves, powdered sugar.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad, whipped cream, or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon or two of milk to the batter.
- If the cake is too dense, make sure you're not overmixing the batter.
- If the cake is sticking to the pan, make sure you've greased and lined the pans with parchment paper.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the cake.
Food history:
Doberge cake is a layered cake that originated in New Orleans in the early 20th century. It was created by Beulah Ledner, a baker who combined the traditional French doberge cake with American-style buttercream frosting.
Flavor profiles:
This Strawberry Doberge Cake is sweet, creamy, and fruity. The cake layers are light and fluffy, while the whipped cream frosting is rich and decadent. The strawberry jam and fresh strawberries add a sweet and tangy flavor to the cake.
Serving suggestions:
Serve this cake as a dessert for a special occasion or as a sweet treat for afternoon tea.
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Region: Louisiana