Today I want to pamper you with this delicious Strawberries and Cream Cake without Sponge. It’s a fragrant dessert, with an enveloping taste that will win you over! Filled with lots of fresh strawberries, diced. Topped with soft whipped cream and decorated with strawberries and crushed pistachios. A few days ago, taking advantage of the last strawberries available, I treated myself to a delight! A scenic and delicious strawberries and cream cake in memory of my beloved grandmother. You should know that when strawberry season started, my grandmother Aldina loved to prepare the strawberries and cream cake. She filled it so much that when you cut a slice, strawberries would spill out everywhere! Every occasion was a good time to make it! For a birthday, for the Sunday lunch, for a special occasion! Everyone at home loved it!! This time, though, I wanted to add a special ingredient to make it even more delicious! Thin layers of strawberry jam that I assure you made a difference! In fact, thanks also to the Alchermes-based syrup (at the bottom you’ll find how to substitute it) when cutting you can admire the wonderful color! The original cake of my grandmother had sponge cake. I, however, chose a simpler and quicker version, without sponge. From her recipe book, I chose a simple but very soft cake that suits any type of filling. The result is a beautiful dessert to present, very easy and so delicious! Don’t like strawberries? No problem! This cake can be made with the fruit you like most! Peaches, raspberries, blueberries, kiwis, apricots. My grandmother even made a variant with strawberries and bananas. It was spectacular! But now, enough chatter! Let’s prepare together the simplest and most delicious strawberries and cream cake there is!
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- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Portions: for about 10-12 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 eggs (medium)
- 1 1/3 cups all-purpose flour
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1/2 cup water (or milk)
- 1 packet baking powder
- to taste lemon zest
- 2 cups whipping cream
- 1 lb strawberries (fresh)
- A few tablespoons strawberry jam
- 1/2 oz crushed pistachios (only if desired)
- 2 espresso cups alchermes (Diluted with water. For non-alcoholic syrup read at the end of the article)
Tools
- Bowls
- Mixer
- Spatula
- Cake Pan
- Grater
- Sieve
Steps
Thoroughly wash the strawberries and cut them into small pieces, leaving some whole for decoration.
Place them in a bowl, add a tablespoon of sugar, and set them aside to macerate.
Separate the egg yolks from the whites and place them in two bowls.
In the bowl with the yolks, add the sugar and, using an electric mixer, beat until the mixture is pale and fluffy.
For flavoring, add the grated zest of an organic lemon, if possible.
Then add the vegetable oil and mix for a couple of minutes. Finally, add the water (or milk) and mix.
Incorporate the sifted flour and baking powder, and continue mixing with the electric beaters.
Don’t worry if the mixture seems too dense, once the beaten egg whites are added, you’ll see the magic!
Now, beat the egg whites to stiff peaks, adding a few drops of lemon juice (no salt).
Read here how to perfectly beat egg whites!
Once they are stiff, gradually fold the egg whites into the beaten mixture.
Gently stir using a spatula to avoid deflating, with movements from bottom to top!
Butter and flour (or line with parchment paper) a cake tin (8.5-10 inches).
If you use an 8.5-inch tin, the cake will be narrower and taller. With a 10-inch tin, it will be shorter and wider.
Pour all the batter inside and bake in a preheated oven at 340°F for about 30-40 minutes.
Always perform the toothpick test before removing from the oven, and once ready, allow it to cool completely.
In a bowl, pour all the maceration juice from the strawberries, add the Alchermes, and dilute with some water.
For the non-alcoholic syrup version, read at the end of the article.
Cut the now cold cake into two or three layers, depending on the size obtained.
Place the first layer on a serving plate so you won’t need to move it and risk breaking it.
Moisten the first layer with the help of a spoon. Adjust the syrup so as not to overdo it.
Spread a thin layer of strawberry jam on the first layer and then arrange the strawberries on top.
In a bowl, whip the cream, cold from the fridge, with an electric mixer.
Cover the strawberries with a few ladles of whipped cream and place the second layer on top.
Moisten the cake layer again with the syrup, you can also use a special dispenser.
First spread with jam, then the strawberry pieces and again with cream.
Reserve some cream for decoration. Continue until all the cake layers are finished.
With the remaining cream, cover the edges of the cake in a “naked cake” style or not fully covered.
Decorate the top with dollops of cream and place the whole strawberries in the center.
Finally, if you like, sprinkle with a handful of crushed pistachios.
Et voila! Your strawberries and cream cake without sponge is ready!
In all its splendor and all its goodness, this cake is ready to be enjoyed!
I hope you enjoyed this recipe! Come visit me again soon!
Recipe and Photo Gabry © copyright – all rights reserved
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Proper Storage
The strawberries and cream cake can be kept in the fridge for about three days. To avoid unnecessary waste, we can also freeze it. Follow my advice! Slice the cake. On each slice, place a sheet of parchment paper and place another slice on top. In this way, you will prevent the slices from sticking together and won’t take up much space in the freezer. Store in an airtight container. When needed, just take out the necessary slices, about an hour before. It will seem like enjoying a freshly made cake!
FAQ
What type of cream to use?
You can choose either fresh cream to which I recommend adding a tablespoon of sugar. Or we can use long-life non-dairy sweetened cream (do not add more sugar). In both cases, the cream must be cold. Buy it a couple of days in advance and leave it in the fridge.
How to replace Alchermes for an alcoholic syrup?
It can be replaced with Limoncello, Strega, Rum, or another preferred alcoholic beverage.
How to make a non-alcoholic syrup?
We can opt for a simple lemon juice, water, and sugar boiled for a few minutes in a saucepan and then cooled. Or orange juice or the maceration juice of the strawberries diluted with water.
Is it necessary to use strawberry jam?
No, it is not necessary. It will obviously make the cake even more delicious because it pairs perfectly with the other ingredients, but it is not indispensable. If you want to use it but don’t have strawberry jam, cherry, cherry or raspberry jam will also work.
How to replace the strawberries?
With fresh fruit to our taste! Peaches, raspberries, blueberries, kiwis, apricots, bananas, etc.
