This Luscious Strawberry Cream Cake is a celebration of sweet strawberries and airy whipped cream, layered between tender cake for a delightful dessert experience.
Ingredients:
For the Cake Base:
- 26 cm springform pan
- 3 tablespoons plus 1 teaspoon melted butter
- 3 medium-sized eggs
- 1/2 cup plus 2 tablespoons sugar
- 2 teaspoons vanilla extract or vanilla sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
For the Strawberry Cream Filling:
- 3 cups whipped cream
- 2 1/2 teaspoons whipped cream stabilizer
- 6 medium-sized strawberries, finely chopped
- Additional strawberries and raspberries for decoration
Instructions:
- Preheat your oven to 180°C (356°F) with the fan setting on. Line the springform pan with parchment paper.
- For the cake base, beat together the melted butter, eggs, sugar, and vanilla until well combined. Sift in the flour and baking powder, then mix until just smooth.
- Pour the batter into the prepared pan, smoothing the top. Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely.
- For the filling, whip the cream to stiff peaks, add the stabilizer, and beat again. Fold in the chopped strawberries carefully.
- To assemble, slice the cake horizontally into two layers. Spread half of the strawberry cream over the bottom layer, then place the second layer on top.
- Use the remaining cream to frost the top and sides of the cake. Decorate with whole strawberries and raspberries.
Chill the Strawberry Cream Cake before serving to let the flavors meld together. This cake is sure to be a hit, offering a perfect balance of fruitiness and sweetness that is both refreshing and indulgent. Enjoy your homemade delight! 🍓🍰👩🏻🍳
