Black Pepper Sponge Cake with Strawberry Balsamic Whipped Cream

Strawberry Black Pepper Sponge Cake

This delightful recipe for Black Pepper Sponge Cake with Strawberry Balsamic Whipped Cream, created by Running with Tweezers, is one of those must-bake strawberry layer cakes.

Not only is this naked cake beautiful, it’s a lot easier than covering the whole cake with traditional frosting. Also, the strawberry balsamic addition to the filling is a wonderful twist on classic whipped cream, pairing perfectly with sweet strawberries.

Black Pepper Sponge Cake with Strawberry Balsamic Whipped Cream
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 slices
 
Ingredients
Black Pepper Sponge Cake
  • 1 cup (2 sticks) unsalted butter
  • 1 cup caster (very fine) sugar
  • 4 eggs
  • 2 cups self-rising flour
  • 1 large vanilla bean, split and seeds scraped from pod
  • 2 tsp finely ground black pepper
Strawberry Balsamic Whipped Cream
  • ⅔ pound fresh California strawberries
  • 1 pint heavy whipping cream
  • 1 Tbsp powdered sugar
  • 2½ Tbsp good quality balsamic vinegar
To serve:
  • ⅓ pound fresh California strawberries
Instructions
To make Black Pepper Sponge Cake:
  1. Preheat oven to 350 degrees F. Grease two 8" springform cake pans and line bottoms with circle of parchment paper.
  2. Beat butter and sugar together with electric mixer until fluffy. Add eggs one at a time until just incorporated. Fold in flour gradually until smooth.
  3. Stir in vanilla bean and black pepper and pour batter into prepared cake pans.
  4. Bake 30-35 minutes, or until toothpick comes out clean from center of cake. Cool in baking pan for 8-10 minutes; remove and place on rack to cool before assembly.
To make Strawberry Balsamic Whipped Cream:
  1. Rinse all whole strawberries and gently pat dry. Divide into thirds. Cut tops off of two-thirds of the strawberries and cut into ¼"-1/2" slices. Reserve remaining third of whole strawberries to decorate top of cake.
  2. In large mixing bowl, combine heavy whipping cream, powdered sugar and balsamic vinegar. With electric mixer, whip until stiff peaks are formed.
To assemble:
  1. Place one cooled cake layer on cake stand or serving plate. Spread sliced strawberries evenly across the cake.
  2. Layer the strawberries with half the balsamic whipped cream. Top with the second cake layer. Repeat with whipped cream mixture and top with whole strawberries. For an interesting styling trick, leave some strawberries whole and cut some halves to add dimension to the garnish.
Notes
Nutrition information calculated based on a 16 slice yield.
Nutrition Information
Serving size: 1 slice Calories: 343 kcal Fat: 24 g Saturated fat: 15 g Trans fat: 1 g Carbohydrates: 29 g Sugar: 16 g Sodium: 215 mg Fiber: 1 g Protein: 4 g Cholesterol: 111 mg

 


Mini Strawberry & Chocolate Party Cakes

These Mini Strawberry and Chocolate Party Cakes are sure to be both eye-catching and delicious! They are perfect for holidays or any festive occasion when you’re looking for a special dessert.

Mini Strawberry & Chocolate Party Cakes
Prep time: 
Cook time: 
Total time: 
Serves: 12 mini cakes
 
Ingredients
  • Butter, for greasing pans
  • 2 cups diced California strawberries
  • 1 (15.25 oz) strawberry cake mix, prepared to package directions
  • 1 (15.25 oz) chocolate cake mix, prepared to package directions
  • 1 (8 oz) package cream cheese
  • 4 Tbsp unsalted butter, at room temperature
  • 1½ cups powdered sugar, more or less as necessary
  • ½ tsp strawberry extract
  • 2 (12 oz) packages semi-sweet chocolate chips, divided
  • 12 medium California strawberries, sliced, for garnish
Instructions
  1. Preheat oven to 325 degrees F. Grease two large-sized muffin pans with butter and set aside.
  2. Place diced strawberries in a small saucepan over medium-high heat, stirring constantly until berries start to bubble, about 3 minutes. Reduce heat to medium-low and simmer, stirring occasionally, until very thick, about 20 minutes. Remove from heat and set aside to cool completely.
  3. Prepare strawberry cake according to package directions. Pour batter into one of the muffin pans. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from heat and let cool.
  4. Prepare chocolate cake according to package directions. Pour batter into the remaining muffin pan. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from heat and let cool.
  5. Meanwhile, place thickened strawberries in the bowl of an electric mixer fitted with a whisk attachment. Add cream cheese and butter, mixing until smooth and creamy. Add powdered sugar ½ cup at a time, beating between additions until all sugar has been added and mixture is thick and smooth. Cover and refrigerate for at least 40 minutes.
  6. While cakes are still in the muffin tins, slice off the domed tops. Remove cakes from muffin tins and slice each cake into two layers.
  7. Place the slightly larger layers (these will be the cake bottoms) on a sheet of wax paper.
  8. Spread strawberry mixture thickly over the bottoms. Cover with remaining layers of cake. Each cake will have both a chocolate and a strawberry layer.
  9. Place ⅓ cup of the chocolate chips in a small bowl and set aside for garnishing.
  10. Place remaining chocolate chips in a microwave safe bowl and heat on high at 30 second intervals, stirring between each interval, until chocolate has melted and is very smooth. Pour over tops of cakes, letting drip down the sides. Let set for 20 minutes at cool room temperature, if serving right away. Or, refrigerate until ready to serve. Cakes can be refrigerated for up to 24 hours.
  11. Garnish tops of cakes with slices of strawberries and reserved chocolate chips before serving.
Nutrition Information
Serving size: 1 mini cake Calories: 882 kcal Fat: 47 g Saturated fat: 19 g Carbohydrates: 116 g Sugar: 80 g Sodium: 690 mg Fiber: 6 g Protein: 10 g Cholesterol: 113 mg