Strawberry cream cake

Strawberry Cream Cake – a perfect delight for any occasion

The strawberry cream cake is an excellent choice for those who want to impress with an elegant and delicious dessert. This cake is not only a treat for the taste buds but also a true work of art that will catch the eye of all your guests. Moreover, it is a versatile dessert that can be enjoyed in any season, thanks to the availability of fresh or frozen strawberries. Let’s discover together how to prepare this wonderful cake, step by step.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 2 hours and 30 minutes (including cooling time)
Number of servings: 8-10

Ingredients:

For the base:
- 6 large eggs
- 150 g granulated sugar
- 8 tablespoons of flour
- 3 tablespoons of oil
- 3 tablespoons of cocoa powder

For the cream:
- 500 ml heavy cream (make sure it is very cold)
- 400 g fresh or frozen strawberries (if using frozen strawberries, let them thaw and drain well)
- 1 packet of gelatin (about 10 g)

For the syrup:
- 200 g sugar
- 300 ml water

Step 1: Preparing the base

We start by preparing the base, which will be the delicious foundation of our cake. Preheat the oven to 180°C. In a large bowl, separate the egg whites from the yolks. Beat the egg whites with an electric mixer until stiff peaks form, then gradually add the sugar, continuing to mix until you achieve a glossy and firm meringue. This step is essential for a fluffy and airy base.

Once the sugar is completely dissolved, add the yolks one at a time, gently folding with a spatula to avoid losing the air in the mixture. Sift the flour and cocoa together to prevent lumps, then gently fold them into the egg mixture.

Finally, add the oil, mixing gently again so that it integrates perfectly. Pour the obtained mixture into a baking pan lined with parchment paper and level the surface. Bake the base in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

After baking, remove the base from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. It is recommended to let the base cool for 2-3 hours, as it will cut much better then.

Step 2: Preparing the strawberry cream

To add a fresh and delicious note to our cake, we will prepare a strawberry cream. Start by whipping the heavy cream with a mixer, being careful not to overbeat it, as you want an airy and light texture.

In a blender, blend the strawberries until you obtain a smooth puree. You can keep a few whole strawberries for decoration if you wish. Incorporate the strawberry puree into the whipped cream, gently folding with a spatula to maintain the airy texture.

In a small bowl, soak the gelatin in 50 ml of cold water for 5-10 minutes. Then, heat the gelatin in the microwave for 2-3 seconds, being careful not to boil it. Once the gelatin is liquid, incorporate it into the strawberry cream, mixing well to distribute it evenly.

Let the cream cool for about 30 minutes. This step will help firm up the cream and make assembling the cake much easier.

Step 3: Preparing the syrup

In a small saucepan, add the water and sugar for the syrup. Boil the mixture for 2 minutes, stirring constantly, until the sugar is completely dissolved. This syrup will add moisture and flavor to the layers, so don’t skip this step!

Step 4: Assembling the cake

Once the base has completely cooled, carefully cut it into three equal discs. You can use a serrated knife or a piece of string for precise cuts.

On a serving platter, place the first disc of base and evenly soak it with the prepared syrup. Add a portion of the strawberry cream, spreading it evenly over the surface. Continue with the second disc of base, repeating the soaking process and adding the cream. Finally, place the last disc of base and, if desired, you can cover the cake with the remaining cream.

Step 5: Decorating the cake

Now comes the most fun part – decorating! You can use the whole strawberries you kept earlier to decorate the cake, or you can add grated chocolate, coconut flakes, or even a few fresh mint leaves for a pop of color. Be creative and let your imagination run wild!

Let the cake chill in the refrigerator for a few hours, ideally overnight, to allow the flavors to meld perfectly. Before serving, make sure it is well chilled.

Useful tips:

1. Use fresh seasonal strawberries for the best flavor.
2. You can replace strawberries with other berries, such as raspberries or blackberries, for a different variation.
3. Add a little vanilla extract to the strawberry cream for an extra flavor boost.
4. If you want a less sweet cake, reduce the amount of sugar in the syrup.

Nutritional benefits:

Strawberries are rich in vitamin C, fiber, and antioxidants, providing not only a delicious taste but also health benefits. The heavy cream adds a note of creaminess, but make sure to consume it in moderation, considering its caloric content.

Frequently asked questions:

1. Can I use frozen strawberries?
Yes, but make sure to thaw and drain them well before using.

2. Can I make this cake gluten-free?
Sure, you can replace the flour with a gluten-free alternative, such as almond flour or oat flour.

3. How can I keep the cake fresh?
I recommend storing it in the refrigerator, covered with plastic wrap or in an airtight container, to prevent it from drying out.

Serving and pairing:

This strawberry cream cake is perfect alongside a cup of herbal tea or a glass of fresh lemonade. It also pairs excellently with a scoop of vanilla ice cream or a drizzle of caramel sauce for a contrast of flavors.

Now that you have all the necessary information, all that’s left is to get cooking! Whether it’s for a birthday, a party, or simply an afternoon treat, the strawberry cream cake will surely be the star of the table. Enjoy every slice and savor the compliments from your loved ones!

 Ingredients: For the base we need: 6 eggs, 150 g sugar, 8 tablespoons of flour, 3 tablespoons of oil, 3 tablespoons of cocoa. For the cream: 500 ml whipped cream, 400 g strawberries, 1 packet of gelatin. Syrup: 200 g sugar, 300 ml water.

 Tags:  cake strawberries