Strawberry and Cream Cake
A delightful dessert that combines the freshness of strawberries and the richness of whipped cream, perfect for any occasion.
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.
Notes
Store the cake in the refrigerator, covered well. Best enjoyed within a few days.