Cake with whipped cream and strawberries

Strawberry Whipped Cream Cake: A Refreshing Delight for Any Occasion

Who doesn't love a fresh, fluffy cake full of flavor and topped with delicious whipped cream and fruits? The strawberry whipped cream cake is a perfect dessert for any celebration, as well as for moments of indulgence. This simple and quick recipe will turn any meal into a feast of tastes and textures. Let's discover together the steps to achieve an extraordinary cake!

Preparation time: 20 minutes
Baking time: 25 minutes
Total time: 2 hours 45 minutes (including cooling)
Number of servings: 8

Necessary ingredients:

*For the base:*
- 2 fresh eggs
- 150 g sugar
- 50 g melted butter (left at room temperature)
- 200 g flour
- 1 teaspoon baking powder
- Flavors of choice (rum, vanilla essence or lemon essence)

*For the cream:*
- 500 ml liquid cream (make sure it is cold)
- 3 tablespoons sugar
- 1 teaspoon grated lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon vanilla essence

*For filling and decoration:*
- Approximately 250 g fresh strawberries (diced)

A bit of history:

Whipped cream and fruit cakes have become popular due to their versatility. They are often associated with celebrations, such as birthdays or weddings, but can also be enjoyed on ordinary days. Strawberries, with their sweet-sour flavor, add a fresh and vibrant note to the dessert, making it ideal for the warm season.

Preparation steps:

1. Preparing the base:
- Start by preheating the oven to 180 °C. It is essential that the temperature is correct to achieve a fluffy base.
- In a large bowl, beat the eggs with the sugar using an electric mixer, until the mixture becomes fluffy, doubles in volume, and turns light in color. This step is crucial because the incorporated air will help the base rise.
- Add the melted butter, but let it cool, and mix well. This will add a rich flavor and moist texture.
- In another bowl, combine the flour with the baking powder and, optionally, the desired flavors. Sift these dry ingredients to avoid lumps and ensure even distribution.
- Fold the dry ingredients into the egg and sugar mixture, gently mixing with a spatula until there are no traces of flour. Be careful not to overmix, to avoid a dense base.
- Line a small cake pan with parchment paper and pour the base mixture into it. Bake for about 25 minutes. Avoid opening the oven during baking to prevent warm air from escaping.
- After 25 minutes, do the toothpick test: insert a toothpick into the center of the base and check if it comes out clean. If it's wet, let it bake for a few more minutes.
- Once baked, remove the base and let it cool completely on a wire rack.

2. Preparing the cream:
- In a large bowl, add the cold liquid cream and sugar. Use an electric mixer to beat the cream until it becomes firm. This step is essential to achieve an airy and creamy texture.
- Once the cream has reached the desired consistency, add the lemon zest and juice, as well as the vanilla essence. These flavors will add a fresh note and perfectly complement the sweetness of the strawberries.

3. Assembling the cake:
- Once the base has completely cooled, carefully cut it in half horizontally.
- Place the first half on a serving platter. Spread a generous layer of whipped cream over its surface.
- Add the diced strawberries, being careful to distribute them evenly, to ensure each serving is full of flavor.
- Place the second half of the base on top and cover the cake with the remaining whipped cream, making sure it is even and aesthetic.
- Cover the cake with plastic wrap and refrigerate for about 2 hours (or even overnight, if you have the patience).

4. Decorating:
- After the cake has cooled well, you can add decorations as you like. I like to elegantly dress it in fondant and decorate it with fresh fruits or edible flowers. Let your imagination run wild!

Practical tips:
- Choose fresh, ripe strawberries for the best flavor. You can replace strawberries with other seasonal fruits, such as raspberries or peaches, for delicious variations.
- Make sure the cream is very cold to whip well; you can place the bowl and the mixer beaters in the freezer for a few minutes before starting.
- If you want a sweeter cake, you can add more sugar to the cream.

Nutritional benefits:
This strawberry whipped cream cake is a less sweet choice, having a pleasant balance between vitamin C-rich strawberries and airy cream, which brings a lower calorie note compared to other denser cakes. On average, one serving (1/8 of the cake) contains about 250-300 calories, depending on the ingredients used.

Frequently asked questions:

- Can I use plant-based cream instead of dairy cream? Yes, you can use plant-based cream, but make sure it is of good quality to achieve an airy texture.
- Is it possible to make the cake a day in advance? Absolutely! The cake will keep well in the refrigerator and will even allow the flavors to blend better.
- What other drinks pair well with this cake? A fruit tea or a glass of sparkling white wine would be excellent choices to complement this refreshing dessert.

Now that you have all the necessary information, all that’s left is to get to work and enjoy every bite of this strawberry whipped cream cake! Whether it's a birthday, a party, or simply a summer evening, this cake will surely bring a smile to the faces of your loved ones. Enjoy!

 Ingredients: Base: 2 eggs, 150 g sugar, 50 g melted butter, 200 g flour, 1 teaspoon baking powder, flavoring. Cream: 500 ml liquid cream, 3 tablespoons sugar, 1 teaspoon grated lemon zest, 1 teaspoon lemon juice, vanilla essence. Approximately 250 g strawberries.