Pineapple Strawberry Cream Cake
A stunning dessert that combines a moist golden sponge base with a velvety cream layer, topped with fresh pineapple and strawberries for a tropical treat.
Ingredients
Golden Sponge Base
- 2 cups All-Purpose Flour Provides the necessary structure.
- 1/2 cup Unsalted Butter Adds richness and a tender crumb.
- 3 large Eggs Creamed with sugar to incorporate air.
- 1 cup Sugar To sweeten the sponge.
- 2 teaspoons Baking Powder Essential leavening agent for a perfect rise.
Velvety Cream Layer
- 2 cups Heavy Whipping Cream Must be chilled to whip to stiff peaks.
- 8 ounces Cream Cheese or Mascarpone Provides stability and a subtle tang.
- 1 tablespoon Vanilla Bean Paste Adds flavor and aroma.
Tropical Topping
- 1 cup Fresh Pineapple Slices Thinly sliced and arranged on top.
- 1 cup Fresh Strawberries Placed decoratively on top.
- optional Light Glaze (Apricot or Clear) Brushed over fruit for shine.
Instructions
Baking the Perfect Base
- Preheat your oven to 350°F (175°C). Grease and line a rectangular baking dish with parchment paper.
- Beat the butter and sugar until pale and fluffy. Add eggs one at a time, ensuring each is fully incorporated.
- Gently fold in the sifted flour and baking powder. Do not overmix.
- Spread the batter evenly and bake for 25-30 minutes. Allow the base to cool completely.
Mastering the Cream Layer
- Beat the heavy cream until soft peaks form.
- In a separate bowl, whisk the cream cheese/mascarpone with vanilla and powdered sugar.
- Gently fold the whipped cream into the cheese mixture.
The Art of Assembly
- Once the cake is cool, spread a thick, even layer of the cream mixture across the top.
- Lay the pineapple slices side-by-side, then top with strawberries.
Notes
Refrigerate the cake for at least 2 hours before serving to allow the cream to set. Use a sharp knife for clean slicing.