Introduction
Indulge in the delightful flavor of strawberry cream cake, a perfect blend of light sponge cake layered with fresh strawberries and whipped cream. This dessert is not only visually stunning but also a crowd-pleaser for all occasions. Whether it’s for a birthday, anniversary, or simply a sweet treat, this cake is sure to impress.
Detailed Ingredients with measures
For the sponge cake:
– All-purpose flour – 2 cups
– Sugar – 1 ½ cups
– Baking powder – 1 tablespoon
– Salt – ½ teaspoon
– Eggs – 4 large
– Milk – ½ cup
– Vanilla extract – 2 teaspoons
– Vegetable oil – ½ cup
For the cream:
– Heavy whipping cream – 2 cups
– Powdered sugar – ½ cup
– Vanilla extract – 1 teaspoon
For the strawberries:
– Fresh strawberries – 2 cups, hulled and sliced
– Sugar – 2 tablespoons (optional, for sweetness)
Prep Time
The preparation for this delicious strawberry cream cake takes approximately 20 minutes. This includes measuring out your ingredients and mixing the batter, allowing you to enjoy the process without feeling rushed.
Cook Time, Total Time, Yield
The cooking time for the cake is about 30 minutes, allowing it to bake to a golden perfection. The total time for making this strawberry cream cake, from start to finish, is approximately 50 minutes. This recipe yields a beautiful cake that serves around 8 to 10 people, making it perfect for gatherings or small family celebrations.
Detailed Directions and Instructions
Preparing the Cake Layers
Begin by preheating the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a mixing bowl, cream together butter and sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
Combining Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
Baking the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Making the Strawberry Cream
While the cakes are cooling, begin preparing the strawberry cream. In a bowl, add fresh strawberries and sugar, allowing them to macerate for about 15 minutes. Then, blend the strawberries until smooth, reserving some chunks for garnish if desired.
Whipping the Cream
In another mixing bowl, pour in heavy cream and whip until soft peaks form. Gently fold in the strawberry mixture until well combined.
Assembling the Cake
Once the cake layers are completely cooled, place one layer on a serving plate. Spread a generous amount of strawberry cream on top. Place the second layer of the cake on top and cover the entire cake with the remaining strawberry cream.
Decorating the Cake
To finish, decorate the top of the cake with fresh strawberries and any remaining strawberry cream. Chill the cake in the refrigerator for about an hour before serving.
Notes
Choosing Strawberries
Select ripe and fresh strawberries for the best flavor in the cream.
Storage Instructions
Store any leftover cake in an airtight container in the refrigerator for up to three days.
Serving Suggestions
This cake pairs well with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Alternative Layer Options
Feel free to experiment with other fruits or flavors for the cream to customize it to your liking.
