Strawberry Cream Cake
 
Makes 1 (8-inch) cake
Ingredients
  • 1 cup (200 grams) granulated sugar, divided
  • ¼ cup (60 grams) water
  • 1½ cups (188 grams) unbleached cake flour
  • 1 teaspoon (2 grams) ground cardamom
  • ½ teaspoon (2.5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (113 grams) unsalted butter, room temperature (See Note)
  • 2 large eggs (100 grams), room temperature
  • 1 teaspoon (6 grams) vanilla bean paste
  • ½ cup (120 grams) heavy whipping cream, room temperature
  • Whipped Mascarpone Topping (recipe follows)
  • Garnish: fresh strawberries
Instructions
  1. Preheat oven to 350°F (180°C). Spray an 8-inch Charlotte pan (see Notes) with baking spray with flour.
  2. In a small saucepan, heat ¼ cup (50 grams) sugar and ¼ cup (60 grams) water over medium heat until sugar dissolves. Remove from heat, and let cool completely.
  3. In a medium bowl, combine flour, cardamom, baking powder, and salt.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, eggs, vanilla bean paste, and remaining ¾ cup (150 grams) sugar at medium speed until combined, 1 to 2 minutes, stopping to scrape sides of bowl. (Mixture will look broken, but batter will come together.) With mixer on low speed, add flour mixture alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition. Scrape down bowl; increase mixer speed to medium and beat just until batter is smooth and combined, 15 to 30 seconds more. Spread batter in prepared pan; tap pan on a kitchen towel-lined counter to evenly spread batter and get rid of any air bubbles. Using a small offset spatula, spread batter so edges are ¼ inch higher than center.
  5. Bake until edges are lightly golden and a wooden pick inserted in center comes out clean, 22 to 30 minutes. Let cool in pan for 10 minutes. Remove from pan. Brush with simple syrup, and let cool completely on a wire rack.
  6. Fill center of cooled cake with strawberry Whipped Mascarpone Topping, smoothing with an offset spatula. Top with remaining Whipped Mascarpone Topping. Garnish with strawberries, if desired.
Notes
We used the Nordic Ware Charlotte Cake Pan. An 8-inch round cake pan can be used if you do not have a charlotte pan. If making in an 8-inch cake pan, level cooled cake and brush with simple syrup. Dollop and spread plain and strawberry Whipped Mascarpone Topping over cake as desired, or serve with fresh berries alongside cake slices.

Unlike softened butter, room temperature butter should provide no resistance when pressed with a finger. At this point, the butter is softened enough to easily incorporate into your cake batter.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/strawberry-cream-cake/