Dive into the world of baking with this exquisite Strawberry Delight Cake, a masterpiece that beautifully combines the airy lightness of sponge cake with the rich, creamy texture of mascarpone cream and the freshness of strawberries. Every layer of this cake promises a symphony of flavors, making it a perfect treat for those who appreciate the delicate balance of sweet and tangy.
Why You’ll Love This:
This Strawberry Delight Cake stands out for its perfect blend of flavors and textures. From the fluffy sponge cake base to the creamy mascarpone layer, topped with a vibrant strawberry layer, this cake is a feast for the senses. Its freshness makes it ideal for any season, and its elegance is sure to impress. The recipe is straightforward, requiring no professional baking skills but delivering professional results.
Perfect Occasion:
This cake is a versatile choice for various occasions. Whether it’s a family gathering, a summer picnic, a festive celebration, or simply a moment of indulgence at home, it’s sure to be a hit. Its visually appealing layers make it a centerpiece for any dessert table, adding a touch of elegance to your gathering.
Decoration Tips:
To elevate the presentation, consider adding fresh strawberry slices on top or around the base for a natural and appealing look. Edible flowers or mint leaves can add a pop of color and a fresh aroma. For a more decadent finish, drizzle some strawberry syrup over the cake just before serving.
For the Sponge Cake:
- Preheat your oven to 356°F (180°C) and line a 9.25×9.25 inch square baking pan with parchment paper.
- Separate 3 eggs. Whip the egg whites, gradually adding 3 tablespoons of sugar until stiff peaks form.
- Lightly beat the yolks and fold them into the egg whites. Sift in 3 tablespoons of all-purpose flour and gently mix. Lastly, blend in 1 tablespoon of oil.
- Spread the batter evenly in the pan and bake until a toothpick comes out clean, approximately 20 minutes. Allow the sponge to cool.
For the Strawberry Layer:
- Heat around 700g of strawberries (frozen works well) in a pan over low heat until the juice evaporates.
- Puree the strawberries, add strawberry jelly mix, stir until dissolved, and leave it to thicken slightly before spreading over the cooled sponge. Refrigerate.
For the Cream:
- Mix 300ml of heavy cream (36% fat) with 3 tablespoons of powdered sugar. Incorporate 250g of mascarpone and a cream stabilizer, whipping until firm.
- Spread this cream over the strawberry layer.
For the Topping:
- Prepare more strawberry jelly according to the package instructions and let it start to set. Pour this over the cream layer.
- Refrigerate, ideally overnight, to allow the cake to set properly.
Enjoy your baking adventure with this Strawberry Delight Cake, a treat that’s as delightful to make as it is to eat! Enjoy!
