Strawberry and whipped cream cake
Strawberry and Whipped Cream Cake: The Perfect Indulgence for Any Occasion
Preparation Time: 30 minutes
Baking Time: 40 minutes
Total Time: 1 hour and 10 minutes
Servings: 8-10
Are you looking for a dessert that delights the taste buds and brings a smile to the faces of your loved ones? The strawberry and whipped cream cake is the ideal choice! This cake is not only delicious but also visually appealing, combining the delicacy of whipped cream with the freshness of strawberries. Over time, fruit cakes have celebrated the seasons and harvests, and each slice of strawberry cake reminds us of the simple joys of summer.
Ingredients
For the sponge:
- 200 g flour
- 300 g sugar
- 6 eggs
- 1 teaspoon baking powder
- 6 tablespoons oil (or melted margarine)
- 6 tablespoons water
For the whipped cream:
- 500 ml sweet liquid cream
- 1 packet vanilla sugar
For the syrup:
- 4 tablespoons sugar
- 150 ml water
Preparation
Step 1: Preparing the sponge
1. Start by separating the eggs. Place the egg whites in a large bowl and the yolks in another container.
2. In the bowl with the yolks, add the sugar and beat with a mixer until it becomes a fluffy, light-colored cream. This step will ensure an airy texture for your sponge.
3. Add the oil and water, gently mixing to integrate the ingredients. It is recommended to use sunflower oil, as it won't affect the final taste of the cake.
4. In another bowl, beat the egg whites until stiff peaks form, similar to meringue. This step is crucial for achieving a light and airy sponge structure.
5. Gently fold the egg whites into the yolk mixture using a spatula, with slow movements from top to bottom. Do not mix too much to avoid losing air from the egg whites.
6. Sift the flour and baking powder over the mixture and continue to mix carefully until well combined.
Step 2: Baking the sponge
1. Preheat the oven to 180°C.
2. Grease a 26 cm cake pan with butter, margarine, or oil, then dust the bottom with flour to prevent sticking.
3. Pour the mixture into the pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Watch for a golden hue on the sponge; this is the sign that it is ready.
4. After baking, let the sponge cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 3: Preparing the whipped cream
1. Before preparing the whipped cream, place the mixer, bowl, and liquid cream in the refrigerator for at least 15 minutes. This helps achieve a firmer whipped cream.
2. Remove the cold cream from the refrigerator and begin mixing at medium speed. Add the vanilla sugar and continue mixing until you achieve stiff peaks. Be careful not to overbeat, as it can turn into butter.
Step 4: Preparing the syrup
1. In a small saucepan, combine the sugar and water. Place over medium heat and stir until the sugar completely dissolves. Let it boil for 2-3 minutes, then remove from heat and let cool.
Step 5: Assembling the cake
1. Once the sponge has cooled completely, cut it into two or three layers, depending on your preference.
2. Start with the first layer of sponge, evenly soak it with the prepared syrup using a pastry brush or spoon.
3. Apply a generous layer of whipped cream and add quartered strawberries. You can use fresh or frozen strawberries, but make sure they are of good quality.
4. Continue with the other layers, soaking and adding whipped cream and strawberries at each step.
5. The top layer can be decorated with the remaining whipped cream and a few whole strawberries, leaving some with leaves for a rustic and attractive decoration.
Step 6: Cooling and serving
1. Once assembled, place the cake in the refrigerator for at least 2 hours to allow the flavors to meld and the whipped cream to stabilize.
2. Serve the cake cold, cut into generous slices. The contrast between white and red will bring a smile to anyone's face. You can accompany the cake with a glass of fresh lemonade or iced tea, which will perfectly complement the sweet and tangy taste of the strawberries.
Useful Tips and Tricks
- Make sure all ingredients are at room temperature, especially the eggs, to achieve a homogeneous mixture.
- If you want to add extra flavor, you can incorporate a few drops of vanilla extract into the sponge mixture.
- The cake can be stored in the refrigerator for up to 3 days, but it is recommended to consume it within the first 48 hours to enjoy the freshness of the strawberries.
- Possible variations include adding other seasonal fruits, such as raspberries or blueberries, to diversify the flavors.
Calories and Nutritional Benefits
A serving of strawberry and whipped cream cake contains approximately 300-350 calories, depending on the amount of whipped cream used. Strawberries are rich in vitamin C and antioxidants, contributing to a healthy immune system. The whipped cream adds a bit of indulgence, but you can opt for a lighter version with reduced fat to lower the calories.
The strawberry and whipped cream cake is not just a dessert, but also a celebration of flavor and color, perfect for warm summer days or any special occasion. I encourage you to try it and personalize it as you wish! Also, don't forget to share the result with your loved ones, as the joy of cooking is meant to be shared. Enjoy!
Ingredients: Ingredients for the base: 200 g flour, 300 g sugar, 6 eggs, 1 teaspoon baking powder, 6 tablespoons oil or melted margarine, 6 tablespoons water. For the whipped cream: 500 ml liquid sweet cream, 1 vanilla sugar. For the syrup: 4 tablespoons sugar, 150 ml water.
