The pink strawberry cake is the perfect dessert for spring, to celebrate a birthday, Women’s Day, or Mother’s Day. With its vibrant color and irresistible taste, it is also great for a special snack or to conclude a meal beautifully. An easy and quick recipe that has won over Grandma Benedetta.
STRAWBERRY SEASON – from mid-February to October, the peak of production is in May and June.
RECIPES with strawberries
- Difficulty: Medium
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 10 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 218.81 (Kcal)
- Carbohydrates 40.35 (g) of which sugars 22.48 (g)
- Proteins 6.26 (g)
- Fat 3.82 (g) of which saturated 1.55 (g)of which unsaturated 1.58 (g)
- Fibers 1.34 (g)
- Sodium 36.42 (mg)
Indicative values for a portion of 144 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
Pink Strawberry Cake
Below are the doses for 5 eggs (24 cm pan), to adjust the doses with:
– 4 eggs (18-20 cm pan) –> reduce the servings above to 8 people
– 5 eggs (24 cm pan) –> keep the servings at 10 people
– 6 eggs (26 cm pan) –> increase the servings above to 12 people
– 8 eggs (28 cm pan) –> increase the servings above to 16 people
- 5 eggs (at room temperature)
- 3/4 cup sugar (or more to taste)
- 1 1/3 cup all-purpose flour
- 1/3 cup potato starch (or corn starch, rice starch, rice flour, flour, cornstarch)
- 1 tsp baking powder
- 1/2 cup milk (use more if necessary)
- 60 g Dolceneve Paneangeli
- 1/4 cup alchermes
- 2/3 cup milk (plant-based or dairy)
- 1 lb strawberries (partially marinated with lemon juice and sugar)
Tools
- Electric Whisk
- Springform Pan d.24
COOKING: in a static oven at 340°F for about 45 minutes.
Pink Strawberry Cake
First, line the bottom of the cake pan with parchment paper, and grease the sides with oil (or butter).
PREPARE THE CAKE
Separate the egg whites from the yolks. Add the sugar to the egg whites.
Then whip the egg whites with the sugar to stiff peaks using an electric whisk (or stand mixer) at maximum speed.
Then gently add the yolks with a spatula.
Add, in several stages, the sifted flours and baking powder.
Mix gently, from top to bottom.
Until you get a uniform batter.
COOKING
Bake in a preheated static oven at 340°F for about 45 minutes.
When done, turn off the oven and leave the cake inside for another 10 minutes.
Meanwhile
PREPARE THE STRAWBERRIES
Wash the strawberries, keeping the best ones to decorate the cake. Cut the others into uniform pieces and season with lemon juice and a little sugar. Let them rest, stirring occasionally.
WHIP THE PINK CREAM (dolceneve)
Pour milk and alchermes into a bowl and refrigerate to cool. Once cold, add the Dolceneve powder.
Whip with an electric whisk at maximum speed for 5 minutes, or until the desired consistency is achieved.
Take the cake out of the oven and use it upside down (bottom part on top). With a long, sharp knife, make a horizontal cut.
With a spoon, soak the first layer of the cake with plain milk or the liquid from lemon strawberries.
Then, fill with the pink cream.
Add the strawberries in pieces, flavored with sugar and lemon or left natural.
Place the other cake disk on top, soak the surface with more soaking.
Cover with the remaining pink cream.
And finally decorate with natural strawberries.
Let the pink strawberry cake sit in the refrigerator for a few hours before serving.
STORE the pink strawberry cake
To store the cake, place it in an airtight container. Keep it in the fridge and consume it within 2 days to maintain freshness and texture. Avoid leaving it at room temperature for too long, especially if it is hot.
