Strawberry Patch Cake
The neat rows of shiny strawberries bring to mind the local strawberry patch. When making this cake, keep in mind that the yogurt used in the filling needs to drain for 4 hours ahead of time.
Buttermilk Pound Cake
- 1.5 cups cake flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 16-ounce can pear halves in light syrup, drained
- 1 tablespoon butter
- 3/4 cup plus 2 tablespoons sugar, divided
- 1/2 cup buttermilk
- 1 tablespoon canola oil
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons freshly grated lemon zest
- 1 large egg, separated
- 1 large egg white
- 1 cup part-skim ricotta cheese
- 1 cup nonfat vanilla yogurt, drained for 4 hours in a cheesecloth-lined sieve in the refrigerator
- 1 1/2 teaspoons freshly grated orange zest
- 2 tablespoons confectioners' sugar
- 1/2 cup strawberry preserves
- 4 pints small strawberries, hulled
- To make cake: Preheat oven to 350°F. Lightly oil a 9-inch square pan or coat it with nonstick cooking spray. Dust with flour, shaking out the excess.
- Sift cake flour, salt, baking powder and baking soda into a bowl and set aside.
- Puree pears in a food processor or blender. Transfer to a large bowl. Melt butter over medium heat in a small saucepan. Cook, swirling the pan, until the butter turns a light brown, about 1 minute. Add to the pears, along with 3/4 cup sugar, buttermilk, oil, vanilla, lemon zest and egg yolk; whisk until smooth. Set aside.
- Beat the 2 egg whites in the bowl of an electric mixer until soft peaks form. Continue beating and slowly add the remaining 2 tablespoons sugar. Beat until stiff but not dry peaks form.
- With a rubber spatula, gently fold the reserved dry ingredients into the pear mixture alternately with the beaten egg whites, making three additions of the dry ingredients and two of the beaten whites. Pour the batter into the prepared pan. Bake for about 30 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let cool in the pan for 5 minutes, then turn out onto a rack to cool, right-side up.
- To make filling and assemble cake: Puree ricotta until smooth in a food processor or blender. Add the drained yogurt, orange zest and confectioners’ sugar; blend to mix.
- Melt preserves over low heat in a small saucepan. Strain into a small bowl and set aside.
- Use a large serrated knife to slice the cake horizontally into 2 layers. Put the bottom layer on a cake plate, cut-side up. Spread a thin layer of ricotta filling (about 1/2 cup) over the bottom layer. Set aside 2 pints of strawberries to garnish the cake. Cut the remaining berries in half lengthwise.
- Place a row of strawberry halves, points up and cut sides facing out, on the edge of the bottom layer. (Choose smaller strawberries that are the same height. Trim the base of the strawberries, if needed, to make them all of equal height.) Fill the center with strawberry halves, cut sides facing down. Spread the remaining ricotta filling evenly over the strawberries in the center of the cake. 10. Set the top layer, cut-side down, on the filled cake. Press gently on the cake to level it. Brush a thin layer of strained preserves over the cake. Arrange whole strawberries in rows on top of the cake. Brush the strawberries with the strained preserves.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 day.
Per serving: 384 calories; 6 g fat (3 g sat, 2 g mono); 36 mg cholesterol; 75 g carbohydrates; 9 g protein; 4 g fiber; 270 mg sodium; 366 mg potassium.
Nutrition Bonus: Vitamin C (130% daily value), Folate (26% dv), Calcium & Iron (15% dv).
Carbohydrate Servings: 5
Exchanges: 1 fruit, 4 other carbohydrate, 1 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Preparation/ Technique
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more