Strawberry and Cream Cake
This Strawberry and Cream cake is made with soft vanilla sponge cake layers, lightly sweetened whipped cream and juicy macerated strawberries for a dessert that feels both fresh and elegant. Despite its beautiful bakery-style appearance, this cake is surprisingly simple to make, with sponge layers that is mixed together in just 12 mintures.
Ingredients
MACERATED STRAWBERRIES
- 400 g strawberries
- 2 tablespoon granulated sugar
SPONGES
- 4 large egg separated
- ⅛ teaspoon white vinegar
- 130 g granulated sugar
- ½ teaspoon vanilla bean paste
- 130 g all-purpose flour
- Pinch of salt
- 65 g heavy cream
SWEETEND WHIPPED CREAM
- 500 ml heavy cream
- 55 g powdered sugar
- 1 teaspoon vanilla bean paste
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
MACERATED STRAWBERRIES
- Clean and slice strawberries into thin slices and in a bowl, mix them together with granulated sugar. Set them aside while making the sponge.400 g strawberries, 2 tablespoon granulated sugar
SPONGE
- Preheat the oven to 175ºC /350ºF conventional oven. Prepare a 20 cm (8 inch) pan with parchment paper. Do NOT grease the pans as the batter needs to cling to the sides as it rises, which helps the sponge achieve maximum height and a light texture.
- Separate the egg whites and egg yolks into two clean bowls. Add the egg whites and white vinegar to the bowl of a stand mixer, using the whisk attachment, or a hand mixer, and beat the egg whites until foamy, on medium speed, then in a slow steady stream pour in the sugar while the egg whites continue to whisk. Continue whisking at high speed until stiff peaks.4 large egg, ⅛ teaspoon white vinegar, 130 g granulated sugar
- Stir the egg yolks together and add them to the meringue together with the vanilla bean paste. Mix it together at the lowest speed until just combined.½ teaspoon vanilla bean paste
- Sift the all-purpose flour and salt and add it to the meringue. Mix it together at the lowest speed until just combined, it’s important not to over mix the batter.130 g all-purpose flour, Pinch of salt
- Then finally heat up the heavy cream until it starts to steam and pour it into the batter and again mix until just combined.65 g heavy cream
- Give the batter a final mix with a rubber spatula to make sure everything is combined.
- Add the cake batter into the pan and bake it for 30 minutes.
- Once baked, immediately trace a thin knife along the edge of the pan and flip it upside down, onto a cooling rack. Flip it back around so it faces the right way up.
WHIPPED CREAM
- Add the heavy cream, powdered sugar and vanilla bean paste to a bowl of a stand mixer, using the whisk attachment, or a hand mixer, and whip it until medium stiff peaks.500 ml heavy cream, 55 g powdered sugar, 1 teaspoon vanilla bean paste
ASSEMBLING
- Using a serrated knife, cut the sponge into two layers. Add the first sponge layer onto your serving plate and add half of the juices from the macerated strawberries. Then add half of the whipped cream and top it with half of the macerated strawberries. Do the same one more time and it’s ready to be served. Store it in the refrigerator.
Nutrition
Calories: 302kcalCarbohydrates: 30gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 108mgSodium: 34mgPotassium: 128mgFiber: 1gSugar: 21gVitamin A: 779IUVitamin C: 20mgCalcium: 47mgIron: 1mg
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