The soft and creamy strawberry cake is one of the most loved spring desserts: fresh, elegant and incredibly easy to prepare.
The secret? Simple ingredients and a perfect balance of sweetness and freshness.
The strawberry cake is a simple and indulgent dessert, prepared with a soft sponge cake, a velvety pastry cream, whipped cream and fresh strawberries.
I suggest it as an after-dinner dessert, but it can also be served as an afternoon snack for your children or simply whenever you crave something sweet.
You can use the gluten-free sponge cake (recipe here) and the lactose-free pastry cream ( recipe here) or the one made with almond milk (recipe here). For the cream you can choose lactose-reduced or plant-based whipped cream according to your needs.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Cooking time: 30 Minutes
- Portions: 10 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 large eggs
- 1/2 cup granulated sugar
- 2/3 cup all-purpose flour (tipo 00)
- 2 1/2 tbsp potato starch
- 1 pinch salt
- 1 vanilla pod
- 2 cups whole milk
- 2/3 cup granulated sugar
- 5 egg yolks
- 3 tbsp cornstarch
- 3 tbsp rice starch
- 1 vanilla pod
- 1 pinch salt
- 1 lemon (peel)
- 2 cups strawberries (about 9 oz)
- 4 tbsp granulated sugar
- 2/3 cup heavy cream (for whipping)
Tools
- 1 Cake pan
- 3 Bowls
- 1 Mixer
Steps
Split the vanilla pod lengthwise and scrape out the seeds with a small knife.
Pour the milk into a saucepan with the lemon peel and the vanilla pod, place over low heat and warm until it reaches a simmer.
Place the vanilla seeds with the egg yolks and sugar in a bowl and whisk well.
Add the starches and the pinch of salt.
Pour the egg mixture into the hot milk and whisk.
Cook, stirring constantly, for about 5 minutes over low heat until thickened.
Remove from heat and transfer to a cold bowl.
Cover with plastic wrap directly on the surface and cool quickly in an ice bath, then refrigerate for at least 3 hours.Whip the eggs in a bowl with an electric mixer together with the sugar, salt and flavorings.
After 15 minutes fold in the sifted flour mixed with the potato starch little by little using a spatula with gentle upward motions.
Pour the batter into a 9-inch pan previously buttered and floured.
Bake in a preheated static oven at 356°F for 20-25 minutes, do the toothpick test.
Remove the sponge cake from the pan while still warm and let cool on a wire rack.Wash and dry the strawberries with paper towels.
Slice them and let them macerate with the sugar for 30 minutes, reserving 4 or 5 whole berries for decoration.
Whip the very cold cream with an electric mixer and return it to the refrigerator.Cut the sponge cake into three layers.
Place the first layer on a serving plate.
Spread 1/3 of the pastry cream and decorate with strawberries.
Continue in the same way until you reach the top layer.
Decorate the top layer with a layer of cream, sliced strawberries and piped dollops of whipped cream.Refrigerate for at least 4 hours before serving.
Tips
Use ripe but firm strawberries to avoid releasing too much juice.
Let the cake rest: it will be firmer and more flavorful.
You can add a thin layer of strawberry jam to intensify the flavor.
Also perfect with diplomatic cream for a richer version.
Keeps for 3 days in the refrigerator.
Viral Variations
Add dark or white chocolate chips to the cooled pastry cream.
Lactose-free version: you can prepare the lactose-free pastry cream ( recipe here) or the one with almond milk (recipe here). Whipped cream can be substituted with lactose-free or plant-based versions.
Gluten-free version: you can use the gluten-free sponge cake (recipe here). For the pastry cream you can use the flourless recipe or lactose-free versions which are also gluten-free.
FAQ (Questions and Answers)
Can I make the strawberry cake gluten-free and lactose-free?
Yes, you can use the gluten-free sponge cake (recipe here) and the lactose-free pastry cream ( recipe here) or the one made with almond milk (recipe here). For the whipped cream you can choose lactose-free or plant-based alternatives.
Can I prepare the strawberry cake the day before?
Yes, in fact it is recommended to allow the flavors to meld well.
Can the strawberry cake be frozen?
No, it is not recommended because the strawberries lose their texture.
The soft and creamy strawberry cake is the perfect dessert to bring spring to the table: simple, elegant and always appreciated by everyone. A dessert that unites freshness and indulgence in every slice.
