Quick Strawberry Cake
Quick strawberry cake, also known as shortcake, is a delicious and easy-to-make dessert, perfect for celebrating summer and the harvest of fresh fruits. This recipe will guide you step by step to achieve a perfect result, full of flavor and freshness. The preparation time is about 15 minutes, and the total time, including assembly, is 30 minutes. This recipe is intended for 6 servings.
Ingredients:
- 400 g fresh strawberries
- 200 g sugar
- 250 ml heavy cream (with a minimum fat content of 30%)
- 1 package of sponge cake (or your preferred base if you want to save time)
- 1 teaspoon vanilla extract
- A handful of fresh mint leaves (for decoration)
Step 1: Preparing the strawberries
Wash the strawberries well under cold running water, and if necessary, remove the stems. Cut the strawberries in half or quarters, depending on their size. Place them in a bowl and add 100 g of sugar. Gently mix to distribute the sugar evenly. Let the strawberries sit at room temperature for 10-15 minutes so they release their natural juice and become more flavorful.
Step 2: Preparing the whipped cream
While the strawberries are macerating, it's time to prepare the whipped cream. In a cold bowl, add the heavy cream, the remaining 100 g of sugar, and the vanilla extract. Using an electric mixer, beat the cream until you achieve a firm consistency, but not overly whipped. This will add a creamy and delicious note to the dessert.
Step 3: Assembling the cake
If you chose to use a store-bought sponge cake, cut it into slices about 2-3 cm thick. Place a slice of sponge cake on a plate, add a generous layer of strawberries, followed by a layer of whipped cream. Repeat the process until you finish the ingredients, making sure to end with a layer of whipped cream, which you can decorate with some strawberries and fresh mint leaves.
Step 4: Serving
The quick strawberry cake is served immediately, but you can refrigerate it for half an hour before enjoying it to intensify the flavors. This combination of sweet strawberries, fluffy whipped cream, and soft sponge cake is simply irresistible!
Practical tips:
- You can experiment with other berries, such as raspberries or blackberries, to create different variations of this quick dessert.
- If you prefer a healthier version, use Greek yogurt instead of whipped cream for a lower-calorie dessert.
- This recipe is perfect for a picnic or a party, being easy to transport and serve.
In conclusion, the quick strawberry cake is a simple and elegant dessert that will bring a touch of joy to your tables. Experiment with the ingredients and find the perfect combination for your tastes!
First, crumble the sponge cake into a 22 x 32 cm dish and break it up with your hands. In a medium bowl, mix the cream cheese and sugar until you achieve a light and fluffy consistency. Incorporate the whipped cream as well. In separate bowls, or in a larger bowl, first place the crumbled sponge cake, and arrange the halved strawberries around the edges. Using a spoon, spread the cream cheese mixture, and then add some more sponge cake on top. Pour the glaze over it and put the cake in the refrigerator to set. Tips for a quick strawberry cake: 1. If you choose to make the sponge cake yourself, you can make it with as many eggs as you like, following the proportions of 30g flour and 30g sugar per egg. 2. For the strawberry glaze: 200g strawberries, half a cup of sugar (4 tablespoons), one tablespoon of lemon juice, and water (optional). Place the crushed or chopped strawberries in a pot drizzled with oil over low heat, along with the sugar and lemon juice, and stir continuously until the sugar has dissolved and the mixture thickens. Water is optional, add as needed to avoid it being too liquid. Finally, you can strain it to make it clear. 3. The sponge cake can always be replaced with crushed biscuits mixed with melted butter, like for cheesecake. The quick strawberry cake should be kept cool and served after at least 30 minutes in the refrigerator, alongside some fresh strawberries.
Ingredients: 1 layer made from sponge cake 250 grams of cream cheese (mascarpone or philadelphia) 1 cup of white sugar 250 grams of liquid cream 1 kg of fresh strawberries, sliced 200g strawberry glaze
