Embrace the essence of summer with this homemade Strawberries and Cream Cake, a delightful treat that's both light and bursting with the fresh taste of ripe strawberries. This recipe ingeniously uses soda water to create an incredibly airy and light sponge cake texture, ensuring a dessert that's refreshing rather than overwhelming. Completely free from eggs and dairy, this cake is a perfect choice for those seeking a vegan-friendly option without compromising on flavor or texture.
Why You'll Love This
This cake is a perfect blend of freshness and lightness, making it a standout dessert for warm weather. The airy texture of the sponge, combined with the vibrant, juicy strawberries, creates a harmonious balance that's not overly sweet but perfectly satisfying. The use of soda water as a rising agent is a unique twist that enhances the fluffiness of the cake, making each bite melt in your mouth. It's a beautiful, guilt-free indulgence that will appeal to everyone, not just vegans.
Perfect Occasion
Ideal for summer picnics, backyard barbecues, or any festive gathering during the warmer months, this cake shines as a centerpiece dessert. It's also a fantastic choice for celebrations like birthdays, Mother's Day, or even a casual weekend brunch. The elegant appearance and refreshing taste make it a versatile option that's sure to impress at both formal and informal events.
Decoration Tips
For an exquisite presentation, top the cake with freshly sliced strawberries arranged in a decorative pattern. Lightly dust the berries with powdered sugar to enhance their natural brightness and add a hint of sweetness. Edible flowers or mint leaves can also be included for a touch of greenery, providing a fresh, garden-inspired look. The key is to keep the decorations simple to let the natural beauty of the strawberries shine.
Sponge Cake Ingredients:
- 470ml Soda Water (unsweetened seltzer water)
- 1 tablespoon Apple Cider Vinegar
- 270g Granulated Sugar
- 155ml Oil (such as sunflower or grapeseed)
- 2 teaspoons Vanilla Extract
- 10g (1 tablespoon) Corn Starch
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 350g All-Purpose Flour
- 1/8 teaspoon Salt
Method for Sponge Cake:
- Preheat the oven to 350°F (175°C) and prepare two 8-inch round cake tins by greasing them and lining with baking paper.
- Whisk together all dry ingredients in a bowl. Add oil and vanilla extract, stirring to combine. Gradually mix in soda water combined with vinegar in 2-3 additions using an electric whisk until the batter is light. Divide evenly among tins and bake for 25-30 minutes. Allow to cool, then freeze briefly to firm up before slicing each cake horizontally into two layers.
Strawberry Filling Ingredients:
- 450g Fresh Strawberries, diced
- 100g Sugar
- 3 tablespoons Corn Starch
- 2 tablespoons Water
- 1 tablespoon Lemon Juice
Method for Strawberry Filling:
- In a saucepan, mix strawberries, sugar, and lemon juice. Dissolve cornstarch in water and add to the pan. Bring to a low-medium heat boil, stirring occasionally. Once boiling, cook for one minute then remove from heat. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill thoroughly.
Whipped Cream Frosting Ingredients:
- 400ml Whipping Cream (non-dairy)
- 45g Powdered Sugar, sifted
- 2 teaspoons Vanilla Extract
Method for Whipped Cream Frosting:
- Whip cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
Cake Assembly:
- Start with a sponge layer on your serving plate. Smoothly spread whipped cream and pipe a cream border. Fill center with strawberry filling. Repeat with remaining layers, ending with sponge. Crumb coat with whipped cream, then frost. Garnish with sugared fresh strawberries.
Keep this delightful cake chilled until ready to serve. Enjoy the lush flavors of summer with each slice!
Enjoy!