For graduation, Juneteenth – any festive occasion, this lovely layered cake is just the thing. It can be made up to a day ahead (it slices best after being refrigerated for at least a couple hours). If making three layers seems too daunting, go for two layers (see directions after recipe).

The cake layer here is lightened with whipped cream (instead of butter). The whipped cream filling has the addition of sweetened condensed milk to help stabilize it. You can now get sweetened condensed milk in a squeeze carton (Borden and Nestle brands, available in supermarkets).

Abigail Johnson Dodge

While this dessert is a great destination for June strawberries, you can also make this cake using raspberries or blueberries, using the associated jam with each for the filling.

A straight sided pan (like this one) is best for easy-to-assemble, neat layers. If your pan has rounded edges and corners, use a serrated knife to trim off the edges to make straight sides.

Serves 12

 

For the cake:

  • 1 cup (4 ounces) cake flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon table salt
  • 1 cup (8 ounces) heavy cream, chilled
  • 2 large eggs, at room temperature
  • 2/3 cup (4 5/8 ounces) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons finely grated lemon zest
  • 1/2 teaspoon poppyseeds (optional)

 

For the filling:

  • 6 ounces fresh strawberries, rinsed, dried, hulled and coarsely chopped
  • 1/4 cup (2 3/4 ounces) strawberry jam
  • 1 1/4 cup (10 ounces) heavy cream, chilled
  • 1 1/4 teaspoons pure vanilla extract
  • Pinch table salt
  • 1/3 cup (3 5/8 ounces) sweetened condensed milk
  • Strawberries and mint sprigs or chopped pistachios, for garnish (all are optional)

 

Make and bake the cake

1. Position a rack in the center of the oven and heat the oven to 325°F. Lightly grease the bottom of a straight-sided 9 x 13-inch cake pan. Line the bottom with parchment then lightly grease and flour the parchment and the sides of the pan.

2. Combine the flour, baking powder and salt in a medium bowl and whisk until blended.

3. Put the heavy cream in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-low speed until it starts to thicken, about 1 minute. Increase the speed to medium-high speed and beat until thick enough to hold firm peaks when the beater is lifted, 2 to 3 minutes.

4. Scrape the whipped cream into a medium bowl and set aside. Add the eggs and vanilla to the same bowl - no need to clean the bowl and the whisk – and beat on medium-high speed until pale and foamy. Gradually add the sugar along with the lemon zest and continue beating, scraping down the sides occasionally, until it’s thick and foamy, about 4 minutes.

5. Add the whipped cream and poppy seeds (if using) to the egg mixture and, using a rubber spatula, gently fold until just blended. Sift half of the flour mixture over the batter and gently fold until barely blended. Repeat with remaining flour and fold until just blended.

6. Scrape the batter into the prepared pan and, using an offset spatula, spread evenly. Bake until the top springs back when lightly touched, 20 to 23 minutes. Move the pan to a rack and let cool about 15 minutes.

7. Run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely.

 

Make the fillings

1. Put the strawberries in a small bowl and lightly crush with a fork or a potato masher. Add the jam and stir until the jam is broken up and blended with the strawberries.

2. Put the heavy cream in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters) and beat on medium-low speed until well blended and smooth, about 1 minute. Add the vanilla and salt. Beat on medium-high speed until thick enough to hold firm peaks when the beater is lifted, 1 to 2 minutes. Add the sweetened condensed milk and, using a rubber spatula, fold until blended. Cover the fillings and refrigerate until the cake is completely cool and ready to be frosted.

Assemble the cake

1. Using a serrated knife, trim the edges of the cake and cut crosswise into three, 4 x 12-inch strips. Using your fingertips, gently brush away stray crumbs along the sides of the cake. Put one cake layer, top side up, on a flat serving plate. Scatter about a third of the strawberries and juices evenly over the layer to within about 1/4-inch of the edge. Pile about a third of the whipped cream over the strawberries and, using an offset spatula, spread evenly.

2. Place the second layer, top side up, on top of the frosting. Align the layers and very gently press down. Repeat with about a third of the berries and juices along with another third of the whipped cream. Arrange the third layer on top, gently press down and top with the remaining berries and juices and whipped cream leaving the sides uncovered. The cake can be served immediately but it slices best after a few hours in the refrigerator or up to 1 day ahead.

3. Just before serving, arrange some strawberry slices and mint springs or chopped pistachios on the top. Leftovers can be very loosely covered and refrigerated for 3 days.

 

Make it two layers

To make a two-layer, rather than three-layer cake, follow these directions:

Instead of cutting the cake layer in three strips, trim off the edges and cut in half crosswise. Scatter about a half of the strawberries and juices evenly over the layer to within about 1/4-inch of the edge. Pile about half of the whipped cream over the strawberries and, using an offset spatula, spread evenly. Place the second layer, top side up, on top of the cream. Align the layers and very gently press down. Repeat with the remaining berries and juices along with remaining the whipped cream leaving the sides uncovered.