Strawberry cake with whipped cream

Summer Strawberry Cake with Whipped Cream - A Sweet Indulgence for Special Moments

Preparation time: 30 minutes
Baking time: 30 minutes
Cooling time: 4 hours
Total: 5 hours
Number of servings: 15

On a scorching summer day, what could be more delightful than a slice of refreshing cake filled with juicy strawberries and airy whipped cream? This strawberry and whipped cream cake recipe is not only a feast for the senses but also brings a touch of nostalgia, making it perfect for family celebrations or anniversaries. It is a versatile and simple recipe that can be customized according to your preferences, turning each serving into a small culinary masterpiece.

Ingredients:

*For the sponge:*
- 12 eggs
- 12 tablespoons sugar (plus 5 tablespoons for the cream)
- 12 tablespoons flour
- 1 teaspoon baking powder
- 1 carton of liquid cream (we recommend Hulala for a delicious taste)

*For the filling:*
- 1.5 kg strawberries (approximately, for cream and decoration)
- 1 packet of vanilla
- 1 fruit compote (we use the juice to soak the sponge)
- 1 banana (optional, for decoration)

*For the gelatin:*
- 1 packet of clear gelatin (for decoration)

Step 1: Preparing the sponge

1. Separating the eggs: Start by separating the egg whites from the yolks. It is important that the bowls used are clean, as any trace of fat can prevent the egg whites from whipping properly.

2. Whipping the egg whites: Use an electric mixer to beat the egg whites until they become frothy. Gradually add the sugar (12 tablespoons) and continue mixing until you achieve a firm, glossy meringue.

3. Incorporating the yolks: Add the yolks one at a time, gently folding with a spatula to avoid losing air in the mixture.

4. Adding the dry ingredients: Sift the flour and baking powder over the egg mixture and gently fold in using circular motions until well combined. Patience is key for a fluffy sponge.

5. Baking the sponge: Prepare a baking tray with parchment paper and pour in the sponge mixture. Bake in a preheated oven at 180°C for about 30 minutes or until the sponge turns golden and a toothpick inserted comes out clean.

Step 2: Preparing the syrup

Once the sponge has cooled, it’s time to soak it. You can use the juice from a fruit compote or prepare a simple syrup from water and caramelized sugar. This will add moisture and flavor to the sponge layers.

Step 3: Preparing the cream

1. Whipping the cream: In a large bowl, whip the liquid cream until it becomes firm. You can add the sugar (5 tablespoons) and vanilla during the whipping process to enhance the flavor.

2. Preparing the strawberries: Wash the strawberries and set some aside for decoration. You can lightly mash the remaining strawberries with a fork and add them to the whipped cream. Gently mix to avoid breaking the strawberry pieces.

Step 4: Assembling the cake

1. Slicing the sponge: Once the sponge has completely cooled, slice it into three horizontal layers. If desired, you can cut out shapes (e.g., hearts for a special occasion).

2. Soaking the sponge: Place the first layer of sponge on a serving platter and soak it with the prepared syrup.

3. Adding the cream: Spread half of the whipped cream and strawberry mixture over the first sponge layer.

4. Repeat: Continue with the second sponge layer, soak it, and add the remaining cream. Place the final sponge layer on top and soak it again.

5. Decorating: Decorate the cake with halved strawberries and banana slices, as desired.

6. Gelatin: Prepare the gelatin according to the package instructions and pour it over the fruit to keep them fresh and shiny.

Step 5: Chilling the cake

Refrigerate the cake for at least 4 hours (ideally overnight) to allow the flavors to meld and set.

Practical tips:

- Choosing strawberries: Select fresh strawberries, as the flavor will make a difference. You can also experiment with other seasonal fruits!

- Variations: You can add a layer of strawberry jam between the sponge layers for extra flavor. You can also replace strawberries with other fruits like peaches or raspberries.

- Serving: This cake pairs perfectly with a glass of cold lemonade or a fruit tea. It is ideal for parties or gatherings with friends.

Nutritional information: Approximately 250 calories per serving, depending on the ingredients used. The cake is rich in fruit vitamins and provides a dose of energy, making it a healthier option than many other desserts.

Frequently asked questions:

- Can I use another type of whipped cream? Yes, you can use other types of whipped cream, but make sure they are suitable for whipping.

- How can I make the cake less sweet? Reducing the amount of sugar in the cream and using tarter strawberries can help balance the flavor.

- Can I freeze the cake? Yes, this cake can be frozen, but it is recommended to decorate it with gelatin and fruit just before serving.

This strawberry and whipped cream cake is not just a recipe but an experience full of satisfaction and joy. Whether you make it for a special occasion or simply to enjoy with loved ones, each slice will bring a smile to the faces of those who taste it. Enjoy!

 Ingredients: 12 eggs 12 tablespoons sugar + 5 tablespoons sugar for cream 12 tablespoons flour 1 baking powder 1 box liquid cream (I used Hulala) 1.5 kg strawberries (for cream and decoration) 1 packet vanilla 1 fruit compote (we use the juice for soaking the cake) 1 banana (for decoration) 1 packet transparent gelatin (for decoration) Servings: 15