Strawberry cake

Strawberry Cake: A Spring Delight

Strawberry cake is the perfect choice for any occasion, whether it's a birthday, a spring celebration, or simply a desire to treat your family to a delicious dessert. This captivating recipe combines a fluffy sponge, cherry jam filling, and whipped cream with the fresh taste of strawberries. In addition to its divine flavor, the cake is a true work of art that is sure to impress your guests.

Total Time: 1 hour
Preparation Time: 25 minutes
Baking Time: 20-25 minutes
Servings: 8

Ingredients:

For the sponge:
- 5 eggs
- 150 g sugar
- A few drops of almond extract (for extra flavor)
- 125 g all-purpose flour
- 2 tablespoons cornflour
- 30 g melted butter

For the syrup:
- 4 tablespoons sugar
- 6 tablespoons water
- 2 vanilla pods (or 1 teaspoon vanilla extract)

For the filling:
- Cherry jam (or your favorite type of jam)
- 2 tablespoons powdered sugar
- 200 ml liquid cream (preferably from Dorna)

For decoration:
- 2 packets of whipped cream powder
- 300 ml milk
- 3-4 crushed lemon cream wafers or cereal flakes
- 300 g fresh strawberries
- Powdered sugar for sprinkling

The History of Strawberry Cake

Strawberry cake is a recipe that has evolved over the years, inspired by the pastry traditions of various cultures. Strawberries, seasonal fruits, have been used in desserts since ancient times due to their sweet taste and distinctive aroma. This cake combines the light texture of the sponge with creamy filling and fresh fruits, thus becoming a symbol of spring and joy.

Step by Step to a Perfect Cake

1. Preheat the oven: Start by preheating the oven to 180 degrees Celsius. This step is essential, as a well-heated oven will help the sponge rise evenly.

2. Preparing the sponges:
- In a large bowl, beat the eggs with the sugar and almond extract using an electric mixer. Continue mixing until the mixture becomes frothy and thickens, about 5-7 minutes. This step is crucial for achieving a fluffy sponge.
- Sift the all-purpose flour and cornflour over the mixture. Gently fold with a spatula, being careful not to lose the air in the mixture.
- Add the melted butter at the edge of the mixture and mix very gently, just enough to incorporate it.

3. Baking the sponges:
- Pour the mixture into a round cake pan lined with parchment paper. Bake the sponge in the center of the oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the sponge cool in the pan for 10 minutes, then transfer it to a plate to cool completely. When cool, cut it in half.

4. Preparing the syrup:
- In a small saucepan, add the 6 tablespoons of water and the 4 tablespoons of sugar. Add the vanilla and heat over low heat until the sugar completely dissolves.
- Bring to a boil and let it simmer for one minute, then remove from heat and let the syrup cool for 10 minutes.

5. Filling the cake:
- Using a brush, generously soak the surface of the first half of the sponge with the syrup. Spread a uniform layer of cherry jam over the sponge.
- Whip the liquid cream with the powdered sugar until it thickens. Now, spread the whipped cream over the cherry jam.
- Place the second half of the sponge on top and decorate with whipped cream and fresh strawberries, dusting with powdered sugar for a sparkling finish.

6. Final decoration:
- In a bowl, whip the whipped cream powder with the milk until it thickens. Spread this cream over the entire surface of the cake.
- Sprinkle the crushed wafers or cereal flakes around the edge of the cake for added texture. Arrange the fresh strawberries on top and finish with a dusting of powdered sugar.

Serving and Pairings

This strawberry cake is delicious served cold, alongside a cup of green tea or a glass of fresh lemonade. You can also try pairing it with vanilla ice cream for a delightful contrast of temperatures and textures.

Tips and Variations

- If you want to experiment, you can try using other seasonal fruits, such as peaches or raspberries, instead of strawberries.
- You can add some chopped nuts or almonds to the cake batter for extra crunch.
- For a moister cake, you can add a splash of lemon juice to the syrup.

Nutritional Information and Calories

A 100 g serving of strawberry cake contains approximately 300-350 calories, depending on the amount of sugar and cream used. The sponge is rich in protein due to the eggs, while strawberries provide a significant source of vitamin C, fiber, and antioxidants.

Frequently Asked Questions

1. Can I use other types of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the final texture may vary.

2. How can I store the cake?
The cake is best stored in the refrigerator, covered with plastic wrap, for 2-3 days.

3. Can I prepare the cake a day in advance?
Absolutely! The cake will taste even better once the flavors have melded.

I hope this strawberry cake recipe inspires you to create a delicious and memorable dessert. Its fresh taste and attractive appearance will make this cake the star of any festive meal! Cook with love and enjoy the moment as you savor each slice!

 Ingredients: 5 eggs, 150 g sugar, a few drops of almond extract, 125 g white flour, 2 tablespoons of corn flour, 30 g melted butter. For the syrup: 4 tablespoons of sugar, 6 tablespoons of water, 2 vanilla pods. For the filling: sour cherry jam, 2 tablespoons of powdered sugar, 200 ml liquid cream. For decoration: 2 packets of whipped cream powder, 300 ml milk, 3-4 crushed lemon cream wafers or cereal flakes, 300 g strawberries, powdered sugar to sprinkle over the strawberries. Preheat the oven to 180 degrees Celsius. Beat the eggs, sugar, and almond extract until the mixture thickens.