A Delightful Sweet Treat: Strawberry and Cream Cake
Why This Cake Will Brighten Your Day
Strawberry and Cream Cake is a delightful dessert that brings together the freshness of strawberries and the richness of whipped cream. This cake is perfect for any occasion, whether it’s a birthday celebration, a summer picnic, or just a casual family gathering. The vibrant colors and flavors make it a feast for both the eyes and the taste buds. You’ll love how the layers of moist cake and creamy filling come together to create a memorable dessert that everyone will enjoy!
Crafting Your Own Strawberry and Cream Cake
Ingredients:
- 3 cups flour (375 g)
- 1.5 cups sugar (300 g)
- 1 cup unsalted butter (226 g), at room temperature
- 4 large eggs
- 1 cup milk (240 ml)
- 1 cup fresh strawberry puree
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- A pinch of salt
- 1/4 cup vegetable oil (60 ml)
- 1 tablespoon vanilla extract
- Pink/red food coloring (optional)
- 1.5 cups chopped fresh strawberries
- 1/4 cup sugar (50 g)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons water
- 2 cups cold whipped cream (480 ml)
- 1/2 cup powdered sugar (60 g)
- 1 teaspoon vanilla
- 2 tablespoons strawberry puree or strawberry powder (optional)
Directions:
- Start by beating the softened butter and sugar together until the mixture is light and fluffy. Then, add the eggs one at a time, followed by the vegetable oil, vanilla extract, and fresh strawberry puree.
- In another bowl, combine the flour, baking powder, baking soda, and a pinch of salt. Gradually mix this dry combination into the wet ingredients, alternating with milk, until you have a smooth batter. If you like, add some food coloring to brighten the cake.
- Preheat your oven to 170°C (340°F). Grease and line three 20 cm cake pans. Divide the batter evenly among the pans and bake until a toothpick inserted into the center comes out clean. Once done, let the cakes cool completely.
- For the strawberry filling, combine the chopped strawberries, sugar, lemon juice, and water in a pot. Cook this mixture with cornstarch until it thickens. Let it cool.
- To prepare the frosting, whip the cream with powdered sugar and vanilla until stiff peaks form. If you wish, add some strawberry puree for extra flavor.
- Now it’s time to assemble your cake! Layer the cooled cakes with whipped cream and strawberry filling in between. Finally, cover the entire cake with frosting and decorate as you like.
Serving Up Your Strawberry and Cream Cake
Serve this delightful cake at room temperature for the best flavor. Slice it into generous portions, and watch your family and friends savor each bite. It pairs wonderfully with fresh strawberries on top or a sprinkle of powdered sugar for a touch of elegance.
Storing Your Cake
To keep your Strawberry and Cream Cake fresh, store it in the refrigerator. Cover it well with plastic wrap or a cake dome to maintain its moisture and prevent it from absorbing other odors. It’s best enjoyed within a few days, but it can last up to a week if properly stored.
Pro Tips for Perfecting Your Cake
- Make sure your butter is at room temperature for smooth mixing.
- If you want a more intense strawberry flavor, use homemade strawberry puree.
- For easier assembly, keep the cakes refrigerated until you’re ready to layer and frost them.
Fun Variations to Try
- Add a layer of chocolate ganache for a chocolate-strawberry version.
- Swap fresh strawberries for other berries, like raspberries or blueberries, for a mixed berry delight.
Nutritional Information
Nutritional values may vary, but a typical slice contains approximately:
- Calories: 350
- Total fat: 20g
- Carbohydrates: 40g
- Protein: 4g
Creative Serving Ideas for Family Gatherings
Serve the Strawberry and Cream Cake with a side of vanilla ice cream or a drizzle of chocolate syrup for a decadent dessert experience. Pair it with fresh berries for a refreshing touch.
Delicious Pairing Suggestions
This cake goes well with:
- A cup of herbal tea or coffee
- Freshly squeezed lemonade
- A scoop of vanilla or strawberry ice cream
Frequently Asked Questions
How do I make the strawberry puree?
To make strawberry puree, simply blend fresh strawberries in a blender or food processor until smooth. You can strain it to remove seeds if you prefer a smoother texture.
Can I use frozen strawberries for this recipe?
Yes, you can! Just thaw them and drain any excess water before using them in the recipe.
How long does this cake last?
If stored properly in the refrigerator, the cake can last up to a week. However, it’s best enjoyed within the first few days for maximum freshness.
Strawberry and Cream Cake
Ingredients
For the Cake
- 3 cups 3 cups flour
- 1.5 cups 1.5 cups sugar
- 1 cup 1 cup unsalted butter, at room temperature Ensure butter is at room temperature for smooth mixing.
- 4 large 4 large eggs
- 1 cup 1 cup milk Use full-fat milk for better flavor.
- 1 cup 1 cup fresh strawberry puree Homemade puree recommended for intense flavor.
- 2 teaspoons 2 teaspoons baking powder
- 1/2 teaspoon 1/2 teaspoon baking soda
- a pinch A pinch of salt
- 1/4 cup 1/4 cup vegetable oil
- 1 tablespoon 1 tablespoon vanilla extract
- Pink/red food coloring (optional) Add for a vibrant cake.
For the Strawberry Filling
- 1.5 cups 1.5 cups chopped fresh strawberries
- 1/4 cup 1/4 cup sugar
- 1 tablespoon 1 tablespoon cornstarch
- 1 tablespoon 1 tablespoon lemon juice
- 2 tablespoons 2 tablespoons water
For the Frosting
- 2 cups 2 cups cold whipped cream Use heavy cream for best results.
- 1/2 cup 1/2 cup powdered sugar
- 1 teaspoon 1 teaspoon vanilla
- 2 tablespoons 2 tablespoons strawberry puree or strawberry powder (optional) Add for extra flavor.
Instructions
Preparation
- Beat the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, followed by the vegetable oil, vanilla extract, and fresh strawberry puree.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually mix the dry combination into the wet ingredients, alternating with milk, until smooth.
- If desired, add food coloring to brighten the cake.
Baking
- Preheat your oven to 170°C (340°F).
- Grease and line three 20 cm cake pans.
- Divide the batter evenly among the pans and bake until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely.
Filling Preparation
- Combine chopped strawberries, sugar, lemon juice, and water in a pot.
- Cook until thickened with cornstarch and let it cool.
Frosting Preparation
- Whip the cream with powdered sugar and vanilla until stiff peaks form.
- Optionally stir in strawberry puree for extra flavor.
Assembly
- Layer the cooled cakes with whipped cream and strawberry filling.
- Cover the entire cake with frosting and decorate as desired.
