Let yourself be won over by the strawberry cake with cream and whipped topping, a timeless classic: a soft sponge cake encloses a generous heart of custard and strawberries, a truly perfect combination. The entire sweetness of this cake is achieved with a Stevia leaf-based sweetener, for a guilt-free indulgence. To top it all off, a decoration of juicy strawberries and white tufts of non-dairy whipped topping. This dessert is perfect for celebrating a special occasion or for a memorable end to a meal, it’s the indulgent treat you can enjoy without guilt.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 2 Hours
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 155.24 (Kcal)
- Carbohydrates 29.39 (g) of which sugars 5.31 (g)
- Proteins 4.98 (g)
- Fat 8.40 (g) of which saturated 2.04 (g)of which unsaturated 2.25 (g)
- Fibers 1.19 (g)
- Sodium 60.57 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Strawberry Cake Ingredients
- 6 eggs
- 3/4 cup all-purpose flour
- 3/4 cup potato starch
- 1 pinch salt
- 1 lemon zest (grated)
- 2.25 oz stevia (powdered)
- 120 g egg yolks (about 6 /7)
- 3 tbsps cornstarch
- 2 cups milk
- 1.75 oz stevia (powdered)
- 1 pod vanilla
- 1 lemon zest (grated)
- 1.25 cups non-dairy whipped topping
- 600 strawberries (fresh)
- 0.75 oz stevia (powdered)
- 1 lemon (juice)
- to taste alchermes (sponge cake soak)
Tools
- 1 Electric Whisk
- 1 Hand Whisk
- 1 Pan
- 1 Bowl
- 1 Lemon Zester
Strawberry Cake Steps
To start, wash the strawberries and cut them into small pieces, let them macerate with the lemon juice and 20 g of stevia. Leave whole the strawberries that will go into wedges on the cake, for the final decoration.
Place the whole eggs at room temperature in a bowl with the sweetener, a pinch of salt, and the grated zest of an untreated lemon.
Beat with an electric whisk at medium speed for about 15/20 minutes, the eggs should triple in volume, resulting in a light and fluffy batter. It will seem like you have a nice dense cream.
At this point, turn off the whisk and add the sifted flour and starch in small doses. Work the mixture with a wooden spoon or a hand whisk, with light movements from bottom to top to prevent deflating the mixture, until the flours are finished.
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Pour the mixture into a 9/10-inch greased and floured mold, or just line it with parchment paper. Place in a preheated oven at 320°F, on the penultimate shelf of the oven for about 40/50 minutes, but it always depends on your oven, do not open the oven before 30/35 minutes, otherwise the sponge cake will deflate.
After the time has elapsed, do the toothpick test and leave the sponge cake in the turned-off oven with the door ajar for another 15 minutes,
After the time has elapsed, take it out and let it cool on a rack.
Cut the vanilla pod and extract the seeds, place everything in a pan with the grated lemon zest and the milk. Place on the stove over moderate heat and, stirring, bring to a boil. In another pan, prepare the egg yolks, stevia, and cornstarch, mix well with a whisk creating a creamy consistency without lumps, then also pour the milk that has come to a boil. Mix with the whisk and place again on the stove, always stirring to thicken the cream.
Once ready, remove from the heat and let it cool; in the meantime, whip the cream.
Now let’s assemble the cake:
Cut the sponge cake into two discs and remove the crust that forms with cooking, place a disc on a serving plate and brush with alchermes. Cover with custard and pieces of strawberries. Take the second sponge cake disc and cut it into pieces, now place the pieces of sponge cake and the strawberries that we macerated with the lemon over the layer of cream. Pour the whipped topping into the pastry bag and create many tufts around the circumference, finally decorate with strawberry wedges and enjoy!
Strawberry Cake Storage
Before serving the strawberry cake, it is preferable to let it rest in the fridge for at least 2 hours. If you wish, the whipped topping or cream can be replaced with white chocolate cream.
The cake can be stored in the fridge for a couple of days.
The cake can be stored in the fridge for a couple of days.
