These small and very soft cream-and-strawberry ring cakes are easy to make and retain their soft texture for a few days, ideally under a glass dome. They taste fantastic and are made with seasonal fruit. In this case, with delicious fresh strawberries macerated before being folded into the batter. The rings are mainly made with liquid fresh cream, not whipped and at room temperature, so they contain no butter or oil. For the molds, you can use whichever shapes and types you prefer: from classic ones to Bundt cake pans (mini, dividing the batter among several molds) or a single large pan. Feel free to be creative with the final decoration, garnishing and/or serving your little cakes with glazes, creams, powdered sugar, whipped cream, fresh fruit, etc. Below, let’s see together what you need to prepare these special and soft cream-and-strawberry rings:
Other recipes with strawberries :
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Cooking time: 35 Minutes
- Portions: 4 pieces
- Cooking methods: Oven
- Seasonality: Spring, Summer
Ingredients
- 3 eggs
- 3/4 cup + 2 tbsp (≈7 fl oz) heavy cream (liquid, not whipped)
- 1/2 cup (≈3.5 oz) granulated sugar
- 1/4 cup packed (≈1.8 oz) brown sugar
- a pinch of salt
- 1 2/3 cups (≈7.1 oz) all-purpose flour
- 1/2 cup (≈2 oz) potato starch
- grated lemon zest
- 1 sachet baking powder (for cakes)
- 1 1/4 cups (≈7 oz) fresh strawberries
Steps
Beat the eggs in a bowl with a pinch of salt, the granulated sugar and the brown sugar until you obtain a pale and frothy mixture.
Add the liquid cream and the grated lemon zest, then gradually fold in the sifted flour and potato starch mixed with the baking powder.
Finally, add the strawberries previously washed, cut into pieces and macerated with a tablespoon of sugar and some lemon juice, then well drained from their syrup.
Fold them into the batter by mixing from the bottom up with a spatula. Pour the batter into ring molds (I used mini heart-shaped Bundt molds) about 5 1/2 inches in diameter, or if you prefer, into a single large pan about 9 1/2 inches in diameter.
Level the surface and transfer to a preheated oven at 356°F. Bake for about 30-35 minutes, until golden, always performing the toothpick test.
Remove from the oven and let cool completely. The soft cream-and-strawberry rings are ready to be served, decorated or glazed as you like, or simply dusted with powdered sugar.
Bon appétit and.. see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
