Strawberries and Cream King Cake

A fresh take on a traditional favorite. This Strawberries and Cream King Cake is a must-try.

King Cake Dough
Makes dough for 1 king cake
  • 1½ teaspoons active dry yeast
  • ⅓ cup plus ½ teaspoon sugar, divided
  • ⅓ cup warm water (105° to 110°)
  • ½ cup plain sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 large egg yolk
  • 3¼ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cubed and softened
  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine yeast, ½ teaspoon sugar, and ⅓ cup warm water. Let stand until mixture is foamy, about 7 minutes. In a small bowl, whisk together sour cream, vanilla, eggs, and egg yolk. Add to yeast mixture. Beat at low speed until combined, about 1 minute.
  2. With mixer off, add flour, salt, and remaining ⅓ cup sugar. Beat at medium-low speed until most of dry ingredients are moistened. Increase mixer speed to medium; beat for 2 minutes. Add butter; beat until combined, about 2 minutes. Scrape out dough onto a lightly floured surface (dough will be sticky), and gently knead 4 or 5 times.
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°) until doubled in size, about 1 hour and 15 minutes. Continue with king cake recipes that follow.
To prevent dough from spreading inward, place a ball of foil coated with baking spray with flour in the center of the dough circle before baking.

Strawberries and Cream King Cake
Makes about 12 servings
  • King Cake Dough
  • 6 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons beaten egg
  • ½ cup chopped fresh strawberries
  • 2 ounces white chocolate, chopped
  • ¼ cup heavy whipping cream
  • ¾ cup confectioners’ sugar
  • 2 teaspoons fresh lemon juice
  • Garnish: sliced fresh strawberries, chopped white chocolate
  1. Line a large baking sheet with parchment paper.
  2. Punch King Cake Dough down. On a lightly floured surface, roll dough into a 17x16-inch rectangle.
  3. In a medium bowl, beat cream cheese, granulated sugar, and vanilla with a mixer at medium speed until combined. Beat in egg. Spread in a thin layer over dough. Sprinkle strawberries over cream cheese mixture.
  4. Starting with one short side, roll up dough, and pinch seams to seal. Gently place on prepared pan, seam side down. Form a ring, and pinch ends together to seal. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
  5. Preheat oven to 325°.
  6. Uncover cake. Using kitchen scissors, make 7 (¼-inch) deep cuts in top of dough. Bake until golden brown, about 30 minutes, lightly covering with foil during last 5 minutes of baking to prevent excess browning, if necessary. Let cool completely on a wire rack. Transfer to a serving platter.
  7. In a medium microwave-safe bowl, combine chocolate and cream. Microwave on medium until chocolate is almost melted, about 1 minute. Whisk until chocolate is melted. Add confectioners’ sugar and lemon juice, stirring until smooth. Spoon over cake. Garnish with strawberries and white chocolate, if desired.



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