This Strawberry Cream Cake is a celebration of all things sweet and delightful, combining the light, fluffy texture of a classic sponge cake with the rich, creamy embrace of vanilla and cardamom-infused whipped cream. Packed with fresh strawberries, this cake offers a vibrant, refreshing taste that perfectly balances the richness of the cream. It’s not just a cake; it’s an ode to strawberries, making it a visually stunning centerpiece for any gathering.
Why You’ll Love This: The cake itself is airy and moist, thanks to the separation of eggs and gentle folding of the batter, ensuring the cake remains fluffy. The whipped cream is subtly spiced with cardamom, adding an exotic twist that complements the sweetness of the strawberries and the vanilla. This cake is perfect for anyone who loves a fruity dessert that’s not overly sweet but still indulgent.
Perfect Occasion: Ideal for spring and summer celebrations such as birthdays, picnics, or family gatherings. It’s also perfect for afternoon tea or as a sweet ending to a festive meal. This cake brings a touch of elegance to any table and is sure to impress with its beautiful layers and abundant use of fresh strawberries.
Decoration Tips: Decorate with layers of whipped cream and thinly sliced strawberries between each cake layer to ensure every bite contains the fresh zest of fruit. Top the cake with whole and halved strawberries for a natural, rustic look, or arrange them in a more designed pattern for a formal presentation. Dust lightly with powdered sugar or drizzle with a strawberry syrup to enhance the presentation.
Recipe:
Ingredients:
For the Cake:
- 6 egg whites
- 6 egg yolks
- 180g sugar
- 180g cake flour
- 44g corn oil
- 60g milk
- 1 tablespoon vanilla extract
For the Cream:
- 500ml (5 dl, about 2 1/2 cups) heavy cream
- 1/2 teaspoon cardamom
- 1 teaspoon vanilla extract
For Assembly:
- Simple syrup (to brush the cake layers)
- Lots of fresh strawberries, for filling and decorating
Instructions:
- Prepare the Cake:
- Preheat your oven to 150°C (302°F). Grease and line a 16cm diameter round cake pan.
- In a clean, dry bowl, beat the egg whites and half the sugar until stiff peaks form.
- In another bowl, whisk the egg yolks with the remaining sugar until pale and fluffy.
- Gently fold the egg yolk mixture, cake flour, corn oil, milk, and vanilla extract into the beaten egg whites until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 1 to 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool completely on a wire rack.
- Prepare the Whipped Cream:
- In a large bowl, whip the heavy cream with cardamom and vanilla extract until it forms soft peaks. Be careful not to over-whip.
- Assemble the Cake:
- Slice the cooled cake horizontally into layers.
- Brush each layer with simple syrup.
- Spread a layer of whipped cream on each cake layer, then add a layer of sliced strawberries.
- Repeat the layering process, finishing with a layer of whipped cream on top.
- Decorate the top with whole and halved strawberries as desired.
- Finishing Touches:
- Chill the cake in the refrigerator for at least an hour to set before serving.
- Optionally, dust with powdered sugar or drizzle with strawberry syrup just before serving.
Enjoy this Strawberry Cream Cake as a refreshing, creamy dessert that beautifully showcases the delightful compatibility of strawberries and cream.
