In just 30 days, I managed to bookmark 124 pieces of content I found across the web. I saved articles to read “when I have the time” and resources I “might need to refer to one day”. I threw in a few random websites in there “just in case” I wanted to come back to them later.
A feast of content awaits out there, and that is precisely the excuse I need to keep this particular contribution of strawberry mint cake to the table brief.
This tender cake gets a shot of flavor from finely chopped fresh mint before it’s prettied up with a layer of saucy strawberries and whipped cream.
You will dirty approximately four mixing bowls, two cake pans, one saucepan, and various other instruments and utensils during the three stages of its making. And it will all be worth it. Enjoy!
Strawberry Mint Cake
For the Cake
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cornstarch
12 tablespoons unsalted butter, softened
2 cups sugar
4 large eggs
3/4 cup full fat, plain Greek yogurt
1 1/2 teaspoons vanilla extract
1/4 cup fresh mint leaves, finely chopped
For the Strawberry Filling
2, 16-ounce containers fresh strawberries
zest of 1/2 lemon (about 1/2 teaspoon)
For the Whipped Cream Filling
1 1/2 cups heavy cream, chilled
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
a few extra strawberries and mint leaves
- Whisk together the flour, baking soda, salt, and cornstarch in a large bowl and set aside.
- In a separate mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, followed by the Greek yogurt, and vanilla extract. Continue to mix until well combined.
- Slowly add the flour mixture to the wet ingredients in the mixing bowl and mix until the batter is smooth.
- Fold in the fresh mint.
- Divide the cake batter evenly between two buttered and floured eight-inch round cake pans.
- Bake the cakes at 325 degrees F for about 40 minutes until set, slightly golden, and a tester inserted into the center of the cakes comes out clean.
- While the cake bakes, prepare the strawberry filling by hulling and slicing the strawberries.
- Reserve a few berries to use as a garnish, then place half of the remaining berries in a medium saucepan.
- Add the lemon zest and cook for about two minutes over low heat until the berries are fragrant and slightly soft.
- Remove the warm berries from the heat and transfer to a bowl to cool.
- When the berries have come down in temperature, stir in the other half of the berries. Remember to keep the few berries set aside earlier as a garnish out of this berry mixture.
- When the cakes have cooled, prepare the whipped cream by beating the heavy cream, sugar, and vanilla extract until medium-stiff peaks form.
- Assemble the dessert by layering half of the strawberry mixture across one cake and then topping the berry layer with the whipped cream.
- Top this first layer of cake, berries, and whipped cream with the second cake.
- Again, cover the cake with the remaining berry mixture and whipped cream.
- Garnish with the reserved fresh berries and mint leaves if desired.