The strawberry cake is a simple and delicious dessert, made with sponge cake, custard, cream, and strawberries. I suggest it as a dessert for after meals, but it can also be served as a snack for your children or simply when you crave something sweet. You can use gluten-free sponge cake ( here the recipe) and lactose-free custard ( here the recipe) or the one with almond milk ( here the recipe). As for the cream, you can choose either lactose-free or plant-based, depending on your needs.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 10 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 5.3 oz eggs
- 1/2 cup sugar
- 2/3 cup all-purpose flour
- 2 tbsp potato starch
- 1 pinch salt
- 1 vanilla bean
- 2 cups whole milk
- 2/3 cup sugar
- 5 egg yolks
- 3 tbsp cornstarch
- 3 tbsp rice starch
- 1 vanilla bean
- 1 pinch salt
- 1 lemon
- 1 1/2 cups strawberries
- 4 tbsp sugar
- 2/3 cup heavy whipping cream
Tools
- 1 Cake Pan
- 3 Bowls
- 1 Electric Mixer
Steps
Split the vanilla bean in half and scrape the seeds with a knife.
Pour the milk into a saucepan with the lemon peel and the vanilla bean, bring to a low heat and heat until it reaches a boil.
Put the vanilla seeds with the egg yolks and sugar in a bowl and mix well with a whisk.
Add the starches and a pinch of salt.
Pour the mixture into the hot milk and stir with a whisk.
Continue cooking while stirring, about 5 minutes on low heat.
Remove from the heat and pour into a cold bowl.
Cover with plastic wrap touching the surface and cool quickly in ice water, then transfer to the refrigerator for at least 3 hours.Beat the eggs in a bowl with an electric mixer along with sugar, salt, and flavorings.
After 15 minutes, gently fold in the sifted flour and starch with a spatula, moving from bottom to top.
Pour the mixture into a 9-inch cake pan previously buttered and floured.
Bake in a preheated static oven at 350°F for 20-25 minutes, do the toothpick test.
Unmold the sponge cake while it’s still hot and let it cool on a wire rack.Wash and dry the strawberries with paper towels.
Cut them into wedges and let them macerate with sugar for 30 minutes, saving 4 or 5 for decoration.
Whip the cold cream with an electric mixer and return to the refrigerator.Cut the sponge cake into three layers.
Place the first layer on a serving plate.
Spread 1/3 of the custard and decorate with strawberries.
Continue the same way until the last layer.
Decorate the last layer of sponge cake with a layer of custard, sliced strawberries, and dollops of whipped cream.Store in the refrigerator for at least 4 hours before serving.
Advice
It keeps for a maximum of 3 days in the refrigerator.
Freezing is not recommended.
FAQ (Questions and Answers)
Can I make the strawberry cake gluten-free and lactose-free?
Of course, you can use gluten-free sponge cake ( here the recipe) and lactose-free custard ( here the recipe) or the one with almond milk ( here the recipe). As for the cream, you can choose either lactose-free or plant-based, depending on your needs.
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