This delicious and light strawberry cream cake is perfect for hot weather and large groups, serving up to 20 people. With a soft sponge cake base soaked in milk, a creamy filling blended with fresh strawberries, and a luscious white chocolate ganache topping, this cake is an indulgent yet refreshing dessert. Whether you’re hosting a gathering or simply treating yourself, this cake is sure to impress with its delightful flavors and creamy textures.
Why You’ll Love This:
You’ll love this cake for its light yet decadent texture, making it perfect for summer days. The combination of soft, moist cake layers with a creamy filling and fresh strawberries creates an irresistible flavor that’s not too heavy. The white chocolate ganache on top adds a touch of sweetness and elegance. Plus, it’s perfect for large gatherings, as it’s designed to serve a crowd without compromising on taste or quality.
Perfect Occasion:
This cake is ideal for birthday parties, family get-togethers, or any special event where you need a dessert that feeds a crowd. Its refreshing and creamy flavors make it especially suitable for warm weather, and it’s perfect for both casual and more formal occasions. Serve it after a summer barbecue, at a holiday gathering, or as the star of your dessert table at any celebration.
Decoration Tips:
For a simple yet elegant presentation, top the cake with fresh strawberries or a sprinkle of white chocolate shavings. You can also add mint leaves for a pop of color or drizzle some melted dark chocolate for contrast. If you’re feeling extra creative, pipe whipped cream around the edges or garnish with edible flowers for a beautiful finish.
Recipe:
Sponge Cake:
- 4 large eggs (room temperature)
- 1 cup sugar
- 2 cups flour
- 1/4 cup warm water
- 1/4 cup vegetable oil
- 1 packet baking powder
- 1 packet vanilla
Instructions for Cake:
- Preheat your oven to 175°C (350°F). Line a 30×40 cm baking tray with parchment paper.
- In a large mixing bowl, beat the eggs and sugar together until the mixture becomes light and creamy, with a pale color (similar to mayonnaise).
- Slowly add the water and vegetable oil to the egg mixture, mixing gently.
- In a separate bowl, sift together the flour, baking powder, and vanilla. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to deflate the batter.
- Once fully combined, pour the batter into the prepared tray and smooth it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before soaking it with the milk mixture.
Milk Soak:
- 500 ml milk (2.5 cups)
Once the cake has cooled, carefully flip it over and evenly pour the milk over the entire surface to ensure the cake absorbs it fully.
Cream Filling:
- 1/2 cup + 2 tablespoons cornstarch (60 grams)
- 1/2 cup flour (55 grams)
- 1 cup sugar (180 grams)
- 1 liter milk
- 1 packet vanilla
- 2 tablespoons butter
- 1 carton heavy cream (200 ml, 35% fat)
Instructions for Cream Filling:
- In a saucepan, whisk together the flour, cornstarch, and sugar. Gradually add the milk while whisking continuously to avoid lumps.
- Cook the mixture over medium heat, stirring constantly, until it thickens to a smooth custard consistency.
- Once thickened, remove from heat and stir in the butter and vanilla. Let the cream cool to room temperature, stirring occasionally to prevent a skin from forming.
- Once the cream has cooled, add the heavy cream and mix until well combined and smooth.
- Mix the cream filling with fresh strawberries (optional) and spread the mixture evenly over the soaked cake.
White Chocolate Ganache Topping:
- 200 ml heavy cream
- 120 grams white chocolate
- Heat the cream until just before boiling, then remove from heat and add the white chocolate pieces. Stir until the chocolate has melted and the mixture is smooth.
- Let the ganache cool slightly before pouring it over the cream layer of the cake.
- Refrigerate the cake for 3-4 hours, or overnight, to allow the flavors to meld and the cake to set.
Enjoy!
