Strawberry Cream Dream Cake: A Heavenly Layered Delight with Fresh Strawberries and Jam-Infused Whipped Cream

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:
  1. 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.
  2. Preheat the oven to 180°C (356°F).
  3. Add vanilla extract to the egg mixture and continue to whisk with a hand mixer until it becomes light in color, fluffy, and creamy.
  4. Sift in the cake flour and fold gently with a spatula.
  5. 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.
  6. Combine the tempered butter mixture back into the main batter smoothly, then pour into a 6-inch cake pan.
  7. Bake for 30 minutes and allow the cake to cool completely.
  8. Trim the browned edges and slice the cake horizontally into three layers.
  9. 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.
  10. 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.
  11. 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!