This Strawberry and Cream Cake offers a splendid balance of fluffy sponge, creamy filling, and the fresh zest of strawberries. Perfectly sweet and visually appealing, this cake uses simple ingredients to create a delectable treat that's bound to be the highlight of your Easter celebration.
Why You'll Love This: This cake is a joy to both make and eat. The fluffy sponge base paired with a smooth, citrus-infused cream and topped with fresh strawberries makes for a delightful combination of textures and flavors. It's a comforting yet sophisticated dessert that's perfect for those who appreciate a classic treat with a fresh twist.
Perfect Occasion: Ideal for Easter Sunday, this cake also suits any springtime gathering, be it a brunch, afternoon tea, or a family dinner. Its fresh and light qualities make it a wonderful dessert for the warmer weather and festive occasions.
Decoration Tips: Top the cake with halved or whole strawberries for a vibrant, fresh look. Consider adding a sprinkle of powdered sugar or edible flowers for a more festive or elegant touch. For a glossy finish, you can brush the strawberries with a little apricot jam or gelatin glaze to make them shine and add a slight sweetness.
Ingredients:
- For the base:
- 3 eggs
- 200 grams of flour
- 125 grams of sugar
- 100 grams of milk
- 75 grams of vegetable oil
- 8 grams of baking powder
- Vanilla extract
- For the cream:
- 500 grams of milk
- 5 egg yolks
- 150 grams of sugar
- 50 grams of cornstarch
- Zest of one orange and one lemon
- Vanilla extract
- For decoration:
- Fresh strawberries, as needed
Instructions:
- Start by making the base. Beat the eggs and sugar until fluffy and aerated. Gradually mix in the oil and milk. Sift in the flour and baking powder, mixing until smooth. Pour the batter into a greased and floured cake mold and bake in a preheated oven at 170°C (338°F) for about 20-25 minutes. Remove from oven and let cool.
- For the cream, heat the milk in a saucepan with the lemon zest and vanilla until just before boiling. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Gradually pour the hot milk into the yolk mixture, stirring constantly. Return the mixture to the saucepan and cook, stirring, until the cream thickens. Remove from heat and let cool.
- Assemble the cake by spreading the cream evenly over the cooled base. Decorate with fresh strawberries on top.
- Refrigerate until ready to serve.
Enjoy this delightful Strawberry and Cream Cake at your next special occasion!