The strawberry cake is a simple and delicious dessert, made with sponge cake, custard, cream, and strawberries. I suggest it as a dessert to end a meal, but it can also be served as a snack for your children or simply when you crave something sweet.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 10 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 5 eggs
- 1/2 cup sugar
- 2/3 cup all-purpose flour
- 2 1/2 tbsp potato starch
- 1 pinch salt
- 1 vanilla bean
- 2 cups whole milk
- 2/3 cup sugar
- 5 egg yolks
- 1/4 cup cornstarch
- 1/4 cup rice starch
- 1 vanilla bean
- 1 pinch salt
- 1 lemon
- 9 oz strawberries
- 4 tbsp sugar
- 2/3 cup fresh whipping cream
Tools
- 1 Cake pan
- 3 Bowls
- 1 Mixer
Steps
Split the vanilla bean in half and scrape out the seeds with a knife.
Pour the milk into a pot with the lemon peel and vanilla pod, bring to a low heat until it boils.
Put the vanilla seeds, 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.
Cook for about 5 minutes on low heat, always stirring.
Remove from heat and pour into a cold bowl.
Cover with cling film and cool quickly in ice water, then refrigerate for at least 3 hours.Beat the eggs in a bowl with an electric mixer along with the sugar, salt, and aromas.
After 15 minutes, gently fold in the sifted flour with potato starch a little at a time using a spatula.
Pour the mixture into a 9-inch cake pan previously greased and floured.
Bake in a preheated static oven at 350°F for 20-25 minutes, check with a toothpick.
Turn out the sponge cake while still warm and let it cool on a wire rack.Wash and dry the strawberries with paper towels.
Cut them into wedges and let them marinate with the sugar for 30 minutes, reserving 4 or 5 for decoration.
Whip the cold cream with an electric mixer and put back in the fridge.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 in the same way until you reach the last layer.
Decorate the last sponge cake layer with a layer of custard, sliced strawberries, and dollops of whipped cream.Refrigerate for at least 4 hours before serving.
Tips
It keeps for up to 3 days in the fridge.
Freezing is not recommended.
FAQ (Frequently Asked Questions)
Can I make the strawberry cake gluten-free and lactose-free?
Of course, you can use gluten-free sponge cake (here’s the recipe) and lactose-free custard ( here’s the recipe) or the one with almond milk (here’s the recipe). As for the cream, you can choose lactose-free or plant-based according to your needs.
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