The strawberry and cream cake is delicious, fresh, and very simple to make. A classic and genuine sponge cake stuffed with plenty of cream and lots of fragrant strawberries.
Scenic and super easy, with a taste that brings back memories of the strawberries and cream cups our grandparents used to give us for a snack, it is perfect for any occasion, for birthday parties or simply for a tasty after-dinner dessert.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 6 people
- Cuisine: Italian
STRAWBERRY AND CREAM CAKE
- 1/3 cup all-purpose flour
- 1/3 cup potato starch
- 7 tbsp sugar
- 3 eggs
- 2 cups heavy whipping cream
- 14 oz strawberries (+ 1 tbsp granulated sugar)
- 7 tbsp powdered sugar
- to taste strawberry syrup
- to taste limoncello
STRAWBERRY AND CREAM CAKE
To make this delicious strawberry and cream cake, we start with the preparation of the sponge cake.
In a bowl, place the eggs and sugar, whisk with an electric mixer until you get a light and fluffy mixture, it will take about 10/15 minutes.
At this point, you can add the previously sifted flour and potato starch. Mix them into the mixture with the help of a spatula, using upward movements to avoid deflating it.
Add the lemon zest and pour the mixture into a 8-inch mold previously buttered and floured.
Bake in a preheated static oven at 350°F for about 30 minutes. Check the cooking with a toothpick.
Remove from the oven and let it cool completely.
In the meantime, cut the strawberries in a bowl, add the juice of one lemon, sugar, and limoncello (decide if you want it more or less alcoholic). Let it macerate a bit until the strawberries release some of their juice. This liquid will be our soak.
In a separate bowl, whip the heavy cream with the powdered sugar until stiff peaks form. Divide it into two bowls because one part will be completely white for decoration, while in the other bowl of whipped cream, add the strawberries.
Cut the sponge cake with a serrated knife to get three discs.
Place the first disc on a plate or tray and soak it with the prepared strawberry and limoncello soak.
Add the whipped cream with strawberries.
Add the next disc of sponge cake on the filling, repeat the previous operation: soak and fill with cream and strawberries.
Cover with the last disc of sponge cake, soak it with the soak and start decorating the cake with the reserved cream using a pastry bag to make cream tufts. Finish with more strawberries cut into wedges.
