Want to prepare a simple cake for a special occasion? Try this delicious strawberry cream cake. Has excellent presentation and is quite tasty. Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Eggs - Makes the cake more soft and fluffy.
- All-purpose flour - Gives consistency and is the base of the dough.
- Milk - Makes the cake more soft and fluffy.
- Light brown sugar - Sweetness and flavor.
- Lemon zest - Adds a very nice fresh flavor.
- Vanilla extract - Adds flavor.
- Baking powder - Rising agent.
- Strawberries - Sliced strawberries.
- Heavy whipping cream and powdered sugar - For the cream.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE STRAWBERRY CREAM CAKE
Step 1:
For the cake:
Preheat the oven to 150ºC (300ºF). Grease a round cake pan with margarine or butter and line with parchment paper.
Step 2: Beat the brown sugar, eggs and the lemon zest until a homogeneous mixture. Pour the milk, vanilla extract and beat for 1 minute. Add the flour and the baking powder and beat until obtain a homogeneous and creamy mixture.
Step 3: Pour the mixture into the prepared pan and bake for about 35 minutes.
Step 4: Remove the cake from oven, unmold onto a plate and let cool completely.
Step 5:
For the filling: Wash and remove the stem from the strawberries. Slice the strawberries and set aside.
Step 6: Beat the cream with the powdered sugar until stiff peaks form.
Step 7: Slice the cake in half with a long sharp knife. Place the bottom slice of the cake on a plate, spread with some cream and garnish with some strawberries. Cover with the top slice of the cake and spread with the remaining cream. Garnish the top of the cake with the remaining strawberries and serve. Store the cake in the fridge.
TIPS FOR STRAWBERRY CREAM CAKE
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the dough, resulting in even cooking.
3. When placing the cake dough in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
RECIPE VIDEO:
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Strawberry cream cake
Want to prepare a simple cake for a special occasion? Try this delicious strawberry cream cake. Has excellent presentation and is quite tasty. Bon appetit!!!
5.00 from 2 reviews
- 4 medium eggs
- 200 grams (1 1/2 cups) all-purpose flour
- 100 ml (1/2 cup) milk
- 150 grams (about 1 cup) light brown sugar
- Zest of one lemon
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 300 grams (10 1/2 ounces) strawberries
- 200 ml (1/2 pint (236 ml)) heavy whipping cream
- 1 tablespoon powdered sugar to beat the cream
- For the cake:
Preheat the oven to 150ºC (300ºF). Grease a round cake pan (20 x 7 centimeters (8 x 2 3/4 inches)) with margarine or butter and line with parchment paper. - In an electric mixer, beat on medium speed the brown sugar, eggs and the lemon zest until a homogeneous mixture. Pour the milk, vanilla extract and beat for 1 minute. Add the flour and the baking powder and beat until obtain a homogeneous and creamy mixture.
- Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).
- Remove the cake from oven, unmold onto a plate and let cool completely.
- For the filling:
Wash and remove the stem from the strawberries. Slice the strawberries and set aside. - Beat the cream with the powdered sugar until stiff peaks form.
- Slice the cake in half with a long sharp knife. Place the bottom slice of the cake on a plate, spread with some cream and garnish with some strawberries. Cover with the top slice of the cake and spread with the remaining cream. Garnish the top of the cake with the remaining strawberries and serve. Store the cake in the fridge.
Ingredients
For the cake:
For the filling:
