Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Rubber spatula
- Offset spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk. Beat until just combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. In a medium bowl, combine the strawberries, 2 tablespoons of granulated sugar, and cornstarch. Set aside.
7. In the bowl of an electric mixer, beat the heavy cream and powdered sugar until stiff peaks form.
8. To assemble the cake, cut the cooled cake into three even layers. Place the bottom layer on a cake plate. Top with half of the strawberry mixture and spread evenly. Top with the second layer of cake and repeat with the remaining strawberry mixture. Top with the final layer of cake.
9. Spread the whipped cream over the top and sides of the cake. Garnish with fresh strawberries, if desired.
Time:
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 437
Fat: 16g
Carbohydrates: 64g
Protein: 5g
Substitutions for Ingredients
- Butter: margarine or vegetable shortening
- Buttermilk: plain yogurt or milk with 1 teaspoon of lemon juice
- Heavy cream: evaporated milk or coconut cream
Variations:
- Use other fresh fruits such as blueberries, raspberries, or blackberries
- Add a layer of lemon curd between the cake layers
- Add a layer of cream cheese frosting between the cake layers
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning
- Use a serrated knife to cut the cake into even layers
- Use a pastry brush to brush away any excess crumbs before adding the next layer
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The cake can be reheated in the microwave for 30-45 seconds.
Presentation Ideas:
- Serve the cake on a cake stand or platter
- Decorate the top of the cake with fresh strawberries or other fresh fruit
Garnishes:
- Fresh strawberries
- Whipped cream
- Powdered sugar
Pairings:
- Ice cream
- Fresh fruit
- Hot tea or coffee
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is not baking evenly, rotate the pan halfway through baking
- If the cake is too dry, add a tablespoon of milk to the batter
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning
- Make sure the cake is completely cooled before cutting and serving
Food History:
Napoleon cakes are believed to have originated in France in the 19th century. The cake is a classic French dessert that is often served at special occasions and celebrations.
Flavor Profiles:
This cake has a sweet and tart flavor from the fresh strawberries and a light and fluffy texture from the whipped cream.
Serving Suggestions:
- Serve the cake with a scoop of ice cream
- Top the cake with a drizzle of melted chocolate
- Sprinkle the top of the cake with chopped nuts
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