This creamy whipped cream and strawberry cake is soft, fragrant and irresistible, with a tender batter enriched by pureed strawberries that make it delicate and indulgent.
If you love strawberry desserts, this creamy cake with whipped cream and strawberries will win you over at the very first bite. The pureed strawberries in the batter give a fresh, delicate flavor, while the cream adds a soft, slightly moist texture. It’s a simple cake perfect for breakfast, an afternoon snack, or as a dessert. I took the idea from my strawberry puree cake with cream.
Here are three super-indulgent, ultra-soft strawberry recipes that will never fail to win you over
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
The preparation is quick and easy: in a few steps you’ll get a tall, soft cake with perfect fragrance.
- 3 eggs
- 6 pcs strawberries (medium-sized)
- Half lemon (use whole peel (preferably organic))
- 3/4 cup + 2 tbsp cup granulated sugar
- 2/3 cup heavy cream (whipping cream)
- 1/4 cup sunflower oil
- 2 1/2 cups all-purpose flour
- 1 sachet (about 2 tsp) baking powder
- powdered sugar (for dusting)
Tools
Also try these soft desserts:
tall milk bundt cake
vanilla and cream loaf cake
chocolate and cream bundt cake
Steps
The preparation is quick and easy: in a few steps you’ll get a tall, soft cake with perfect fragrance.
METHOD
PREPARE THE PUREED PART: puree the strawberries with half the lemon (including the peel) and set aside. Beat the eggs very well for at least 7–8 minutes until they are foamy and voluminous.
THIS IS HOW THE BATTER LOOKS AFTER 7–8 MINUTES
perfectly whipped batter
Strawberries and lemon pureed
the batter turns pink:
Add the pureed strawberries and lemon to the batter and mix well; then add the sifted flour with the baking powder and finally fold in the whipped cream using a spatula, lifting from the bottom to the top carefully so as not to deflate the cream. Pour everything into a baking pan about 9.5 in (greased and floured or lined with parchment paper) and bake at 356°F for about 35–40 minutes, but adjust according to your oven and perform the toothpick test. Once baked, dust with powdered sugar and, if you like, decorate with a few small strawberries.
Helpful tips
Always use eggs at room temperature — they will whip more easily. The lemon should be used with the peel, so it’s preferable to use an organic lemon.
