This Strawberry Cream Cake is a light and airy delight, featuring soft sponge layers interlaced with fresh strawberries and a luscious strawberry jam whipped cream. The use of freeze-dried strawberries intensifies the berry flavor, making this cake a fragrant and flavorful treat for all occasions.
Why You'll Love This:
The combination of a fluffy sponge, enhanced with the natural sweetness of honey and vanilla, paired with the creamy texture of the strawberry whipped cream, offers a perfect balance of flavors. This cake is not overly sweet, allowing the fresh, fruity notes to shine through, making it a refreshing dessert option.
Perfect Occasion:
Ideal for spring and summer celebrations such as birthdays, Mother's Day, or any gathering that calls for a light and elegant dessert. It's also perfect for afternoon tea or as a sweet finish to a lovely meal with family and friends.
Decoration Tips:
Garnish the top of the cake with whole or halved fresh strawberries for a burst of color. A dusting of powdered sugar or additional sprinkle of freeze-dried strawberry powder can add an extra touch of glamour. Consider piping rosettes or dollops of whipped cream around the edges for a more decorative finish.
- Ingredients:
- 3 eggs
- 90 grams granulated sugar
- 9 grams honey
- 3 grams vanilla extract
- 90 grams cake flour
- 40 grams milk
- 25 grams melted butter
- Fresh strawberries, sliced (as needed)
- For the Strawberry Cream:
- 300 grams heavy whipping cream
- 120 grams strawberry jam
- 1/4 cup freeze-dried strawberries, blended into a powder
- Instructions:
- Set up a double boiler by bringing water to a boil in a saucepan and then placing a glass bowl over it. In the glass bowl, whisk together eggs, sugar, and honey until the mixture reaches 30°C.
- Preheat the oven to 180°C (356°F).
- Add vanilla extract to the egg mixture and continue to whisk with a hand mixer until it becomes light in color, fluffy, and creamy.
- Sift in the cake flour and fold gently with a spatula.
- In a separate small bowl, melt the butter and then mix in the milk. Incorporate a small amount of the batter into this butter mixture to temper it.
- Combine the tempered butter mixture back into the main batter smoothly, then pour into a 6-inch cake pan.
- Bake for 30 minutes and allow the cake to cool completely.
- Trim the browned edges and slice the cake horizontally into three layers.
- For the cream, whip the heavy cream until slightly frothy, then mix in the strawberry jam and freeze-dried strawberry powder until soft peaks form.
- To assemble, spread a layer of strawberry cream on the first cake layer, add sliced strawberries, then top with the next cake layer. Repeat for all layers.
- Optionally, spread cream around the sides of the assembled cake.
Enjoy this exquisite Strawberry Cream Cake, a delightful dessert that's sure to impress with its fresh and airy taste!