The strawberry Baba cake is a soft, aromatic leavened cake, soaked in a delicious rum and strawberry syrup, and decorated with whipped cream and fresh fruit. An irresistible dessert that conquers everyone with its extraordinary goodness and softness, so spectacular that it is perfect for surprising guests on a special occasion. In fact, this cake from Neapolitan pastry has a majestic appearance but, at the same time, is not difficult to prepare.
This spring version of the classic Neapolitan Baba combines the lightness of the leavened dough with the freshness of strawberries, the intense aroma of rum, and the creaminess of whipped cream.
The recipe is divided into four main phases:
1. Prepare the dough with flour, crumbled fresh yeast, beaten eggs added gradually, water, sugar, and diced butter. Let the dough rise until doubled, then pour it into the mold for the second rising. Bake the baba for 30 minutes at 338°F (170°C).
2. Prepare the syrup with water, strawberry jam, lemon zest, and rum.
3. Soak the baba, once cooled, in the alcoholic syrup.
4. Fill the cake with cream and strawberries and decorate it with whipped cream, strawberries, mint, and colored sprinkles.
For a perfect strawberry baba cake, it’s essential to use a strong flour like all-purpose flour, respect the correct rising times to obtain a super soft baba with a melt-in-the-mouth texture, let the baba cool well before soaking it, and don’t be afraid to soak it because the wetter it is, the more irresistible it becomes.
Like the pastiera, the caprese, and the zeppole, this Neapolitan pastry symbol is perfect for many occasions: to enrich the festive table or simply for a sweet moment anytime!
Let’s see in detail all the steps to make this unique dessert!
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- Difficulty: Easy
- Rest time: 3 Hours
- Preparation time: 40 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Campania
- Seasonality: Mother's Day, Spring, Summer
Ingredients for Strawberry Baba Cake
- 2 1/2 cups all-purpose flour
- 5 eggs
- 1/2 cup butter
- 1/4 cup sugar
- 1 tbsp water
- 1 1/2 tbsp fresh yeast
- 1 tsp salt
- 2 cups water
- 7 oz strawberry jam
- 3/4 cup rum
- lemon zest
- 1 3/4 cups heavy whipping cream
- 2 cups strawberries
- to taste strawberry jam
- mint
- colored sprinkles
Tools for Strawberry Baba Cake
- Stand Mixer
- Bundt Pan
- Oven
- Piping Bag
- Star Tip
- Spatula
- Whisk
- Sieve
How to Prepare Strawberry Baba Cake
Start preparing the strawberry baba cake with the leavened dough: place the flour, crumbled yeast, and beaten eggs in a stand mixer with a hook, adding them gradually. Once well absorbed into the dough, add the rest of the eggs. Continue kneading for about 10 minutes until you get a soft and smooth dough.
Dissolve the sugar in the water and add it to the egg and flour mixture. Once the sugar is well absorbed into the dough, add the salt and mix again.
Add the softened diced butter gradually and continue kneading until you get a smooth dough.
Work it with the spatula for a few minutes, then cover it and let it rise until doubled in volume or for two hours. Ideally, let it rise in the oven turned off with the light on.
At the end of the first rising, place the well-risen dough in a tall, buttered, and floured bundt pan and let it rise again for about an hour, well covered.
Bake the strawberry baba in the preheated oven at 338°F (170°C) and cook it for about 30 minutes.
Take out the baba, remove it from the pan, and let it cool.
Meanwhile, prepare the syrup: heat the water and add the strawberry jam and lemon zest. Mix with a whisk to completely dissolve the jam. Lastly, add the rum.
Strain the syrup if necessary.
Pour the syrup over the baba to soak it completely. We recommend placing the baba in a larger container to soak it evenly. Then transfer it to a serving plate.
For the decoration, whip the cream until stiff and clean the strawberries by washing them, removing the stems, and cutting them into cubes. Set aside some for decoration.
Gently mix the strawberries into half of the whipped cream and fill the center of the bundt.
Transfer the remaining whipped cream into a piping bag with a star tip and decorate the surface of the strawberry baba with dollops of cream. Heat the jam to melt it and brush it over the surface of the baba to give it a shine.
Decorate with the remaining strawberries, mint leaves, and colored sprinkles.
Storage
The strawberry baba cake can be stored in the refrigerator for 2-3 days, well covered. The syrup helps keep the cake soft over time.
Freezing is not recommended once decorated.
Variations and Tips
Instead of rum: you can use orange juice for an alcohol-free version, perfect for kids as well.
Vanilla syrup: replace the jam and rum with water, sugar, and vanilla.
Seasonal fruit: try with raspberries, blueberries, or peaches for variety.
Flavored cream: add a teaspoon of powdered sugar or vanilla to the whipped cream.
FAQ
Can I use dry yeast instead of fresh?
Yes, you can use about 5 g of active dry yeast. Dissolve it in a little lukewarm water before adding to the dough.
I don’t have a stand mixer, can I knead by hand?
Sure, but it will require a bit more patience: work the dough vigorously for at least 15 minutes.
Can I prepare it the day before?
Yes, you can prepare it the day before and store it in the refrigerator. We recommend decorating it just before serving to keep the cream fresh.
Can I use vegetable cream?
Yes, for a lactose-free version, vegetable cream is a great alternative. For a completely lactose-free cake, remember to use lactose-free butter.
