Published May 1, 2006.
To create a sturdy strawberry cream cake recipe with a firm filling and great strawberry flavor, we developed a chiffon-style cake that combined the rich flavor of a butter cake with the light, yet sturdy texture of a sponge cake. For the best filling for our strawberry cream cake recipe, we made a flavorful berry "mash" with half of the berries and then reduced the macerated juice in a saucepan (with a little Kirsch) to help concentrate and round out the flavor.
If using a cake pan, you will need one with straight sides that are at least 2 inches high; otherwise, use a springform pan. The cake portion can be made ahead of time, wrapped in a double layer of plastic wrap, and frozen; thaw the frozen cake, unwrapped, at room temperature for about two hours before proceeding with the recipe.
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