Strawberries and Cream King Cake

Strawberries and Cream King Cake

Strawberries and white chocolate are rolled into and spread atop this beautiful king cake. Add it to your Mardi Gras baking lists for the Carnival season or bring it out any time of year; it’s so good, you don’t have to wait for the masquerade. For more cakes, look to our One-Layer Cakes Special Issue

Strawberries and Cream King Cake
Makes about 12 servings
  • King Cake Dough (recipe follows)
  • 6 ounces (169 grams) cream cheese, softened
  • ¼ cup (50 grams) granulated sugar
  • ½ teaspoon (2 grams) vanilla extract
  • 2 tablespoons (34 grams) beaten egg
  • ½ cup (85 grams) chopped fresh strawberries
  • 2 ounces (57.5 grams) white chocolate, chopped
  • ¼ cup (60 grams) heavy whipping cream
  • ¾ cup (90 grams) confectioners’ sugar
  • 2 teaspoons (10 grams) fresh lemon juice
  • Garnish: sliced fresh strawberries, chopped white chocolate
  1. Line a large baking sheet with parchment paper.
  2. On a lightly floured surface, roll King Cake Dough into a 17x16-inch rectangle.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, granulated sugar, and vanilla at medium speed until creamy. Beat in egg until mixture is smooth. Spread in a thin layer onto dough, leaving a 1-inch border on all sides. Sprinkle with strawberries.
  4. Starting with one short side, roll up dough, jelly-roll style, pinching seam to seal. Place on prepared pan, seam side down, and form into a ring, pinching ends together to seal. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
  5. Preheat oven to 325°F (170°C).
  6. Using kitchen shears, make 8 (¼-inch-deep) cuts in top of dough.
  7. Bake until golden brown, about 30 minutes, covering with foil during last 5 minutes of baking to prevent excess browning, if necessary. Remove from pan, and let cool completely on a wire rack.
  8. In a small saucepan, combine chopped chocolate and cream. Cook over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Remove from heat. Add confectioners’ sugar and lemon juice, whisking until smooth. Drizzle over cooled cake. Garnish with strawberries and chocolate, if desired.

King Cake Dough
Makes dough for 1 King Cake
  • ⅓ cup (80 grams) warm water (105°F/41°C to 110°F/43°C)
  • ⅓ cup (67 grams) plus ½ teaspoon (2 grams) granulated sugar, divided
  • 1½ teaspoons (4.5 grams) active dry yeast
  • ½ cup (120 grams) sour cream
  • 2 large eggs (100 grams)
  • 1 large egg yolk (19 grams)
  • 1 teaspoon (4 grams) vanilla extract
  • 3¼ cups (406 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • 6 tablespoons (84 grams) unsalted butter, softened and cubed
  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine ⅓ cup (80 grams) warm water, ½ teaspoon (2 grams) sugar, and yeast. Let stand until mixture is foamy, about 7 minutes.
  2. In a small bowl, whisk together sour cream, eggs, egg yolk, and vanilla. Add sour cream mixture to yeast mixture, and beat at low speed until combined, about 1 minute.
  3. In a large bowl, whisk together flour, salt, and remaining ⅓ cup (67 grams) sugar. Add flour mixture to sour cream mixture, and beat at medium-low speed until most of dry ingredients are moistened. Increase mixer speed to medium; beat for 2 minutes. Add butter; beat until combined, about 2 minutes. Turn out dough onto a lightly floured surface (dough will be sticky), and gently knead 4 or 5 times.
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour and 15 minutes.



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  1. In the recipe for the dough, it says “knead four or five times”. Is this correct? No additional kneading required? thanks for a great publication. I am really enjoying it.


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