Cake with strawberries and cream

Cookinero 31 December 2022

Pay special attention to our cake with strawberries and cream, especially if summer and the berry season are in full swing outside the window: it would be simply an unforgivable mistake not to prepare such a dessert now. Moreover, even novice cooks can handle it! The cake turns out really great: the classic duet of strawberries and cream, combined with the most delicate butter biscuit, fascinates and makes you forget about diets. By the way, there is no sugar in the filling of this delicacy - a small amount of jam or jam is responsible for the sweetness. As a result, there is no hint of cloying in the taste of a cake with strawberries and cream, only a slight sourness and pleasant freshness. Try it!

How to cook Cake with strawberries and cream

Step 1

Cake with strawberries and cream

Prepare biscuit cake layers with strawberries and cream. Cut the butter into small cubes and leave for 30 minutes at room temperature.

Step 2

Cake with strawberries and cream

Heat the oven to 180°C. Beat soft butter with a mixer with powdered sugar until the consistency of a light cream. Add the eggs one at a time, beating thoroughly after each.

Step 3

Cake with strawberries and cream

Wash the lemon and pat dry. Remove the zest with a fine grater and add to the dough for cake layers. Leftover lemon can be used for other recipes or simply added to tea. Sift the flour through a fine sieve. Add to batter and mix quickly.

Step 4

Cake with strawberries and cream

Divide the resulting dough in half. Put the first part in a 22-24 cm diameter mold lined with baking paper. Bake for about 20 minutes until golden brown. Bake the second cake layer in the same way.

Step 5

Cake with strawberries and cream

Wash the strawberries for the cake and pat dry on a paper towel. Cut the berries into halves or quarters. Lightly heat the jam or jam and stir in the strawberries.

Step 6

Cake with strawberries and cream

Whip cream with vanilla extract to soft peaks. Place one cake on a large plate. Cover it with the strawberry filling and then with a layer of cream, without reaching the edges. Lay the second cake, press lightly and sprinkle with powdered sugar.

Cake with strawberries and cream - FAQ About Ingredients, Baking Time and Storage

Yes, you can use frozen strawberries, but thaw and drain them well to avoid excess moisture in the filling. Pat them dry gently before mixing with jam.
Store the cake in an airtight container in the refrigerator for up to 3 days. For best texture, add whipped cream and strawberries just before serving.
Yes! Substitute the all-purpose flour with a gluten-free flour blend. Ensure it contains binding agents like xanthan gum for best results.
Use dairy-free butter and coconut cream (chilled overnight) instead of regular butter and whipped cream. Check jam labels for dairy-free compliance.
Absolutely! Bake the cake layers ahead, let them cool, wrap tightly in plastic, and freeze for up to 1 month. Thaw before assembling.
Whip chilled cream in a cold bowl at medium speed until soft peaks form. Avoid overmixing, and stabilize with 1 tsp cornstarch if needed.
Orange zest adds a lovely citrus note, or use 1/2 tsp vanilla or almond extract for a different flavor profile.
Yes! Raspberries, peaches, or mixed berries work well. Adjust jam sweetness based on fruit tartness.
This makes 8–10 slices. For smaller portions, halve the recipe and use 15 cm (6-inch) pans, reducing bake time by 5 minutes.
Freezing is not recommended after adding whipped cream and fresh strawberries. Freeze cake layers separately and assemble with fresh toppings when serving.

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