A sumptuous slice of Strawberry Cream Cake is always a good time of the day. With its luscious layers of sponge cake adorned with a velvety blanket of strawberry-flavoured cream, this indulgent confection is a quintessential delight that captures the essence of British culinary craftsmanship.
At the heart of this decadent dessert lies the sponge cake base, a testament to the artistry of British baking. Light, airy and delicately moist, the sponge cake serves as the perfect base for the flavours that are to follow. Baked to golden perfection, its subtle sweetness provides a harmonious contrast to the rich creaminess that awaits.
Ah, the gorgeous cream, a essential of a British summer. In this recipe the luscious cream is infused with the vibrant sweetness of ripe strawberries. With each bite, one is transported to sun-drenched strawberry fields, where the fruit is plump, juicy, and bursting with flavour. The cream, thick and indulgent, envelops the senses in a velvety embrace, leaving a lingering sweetness on the palate.
But the magic lies not only in the layers but also in the meticulous assembly of this culinary masterpiece. Each slice is generously adorned with a thick layer of strawberry-flavoured cream. Thus ensuring that every bite is a blend of textures and tastes. The cream, with its delicate pink hue, is a visual delight, reminiscent of the blush of a summer sunset.
Moreover, the Strawberry Cream Cake is more than just a dessert—it is a celebration of tradition, a testament to the timeless allure of British baking. Whether enjoyed as an afternoon treat or served as the pièce de résistance at a special occasion, this delectable delight never fails to captivate hearts and tantalize taste buds.
In conclusion, the Strawberry Cream Cake is a tantalizing temptation that embodies the very essence of British culinary excellence. With its exquisite blend of sponge cake and strawberry-infused cream, it is a dessert that delights the senses and leaves a lasting impression. If you are looking to indulge your sweet tooth, look no further than this timeless classic. This simple recipe is a slice of pure indulgence that is sure to leave you craving for more.
Strawberry Cream Cake
This Strawberry Cream Cake is a delightful and refreshing dessert, perfect for enjoying on warm summer days. The creamy texture combined with the juicy sweetness of fresh strawberries creates a truly irresistible treat that will leave you feeling rejuvenated and satisfied.
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Servings: 10 Slices
Calories: 473kcal
Ingredients
For the sponge cake:
- 200 g self-raising flour
- 200 g caster sugar
- 200 g unsalted butter softened
- 4 large eggs free range
- 1 tsp vanilla extract
For the strawberry cream:
- 300 g fresh strawberries hulled and chopped +extra to garnish
- 300 ml double cream
- 100 g icing sugar
Instructions
- Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins with parchment paper.
- In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.200 g caster sugar, 200 g unsalted butter
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.4 large eggs, 1 tsp vanilla extract
- Sift in the self-raising flour and gently fold into the mixture until just combined.200 g self-raising flour
- Divide the cake batter evenly between the prepared cake tins. Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes or until the cakes are golden brown and spring back when lightly touched.
- Remove the cakes from the oven and allow them to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
- Meanwhile, prepare the strawberry cream by blending the chopped strawberries until smooth. In a separate bowl, whip the double cream and icing sugar until soft peaks form. Gently fold in the strawberry puree until well combined.300 g fresh strawberries, 300 ml double cream, 100 g icing sugar
- Once the cakes have cooled, place one layer on a serving plate or cake stand. Spread a generous layer of the strawberry cream over the top.
- Carefully place the second cake layer on top and cover the entire cake with the remaining strawberry cream.
- Chill the cake in the refrigerator for at least 2 hours before serving.
- Just before serving, decorate the cake with extra fresh strawberries if desired.
Nutrition
Calories: 473kcal | Carbohydrates: 48g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 40mg | Potassium: 128mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1055IU | Vitamin C: 18mg | Calcium: 44mg | Iron: 1mg
11 comments
It’ fresh strawberry season and this cake is an appropiate recipe that’s full of lfavour and never lasts long.
Who doesn’t like a cake with cream and strawberries?
Strawberries and cream in any format is heaven.
Definitely a crowd-pleaser. The table was quiet while everybody dug in.
Made these with my daughter after school and they
The combination of flavors and textures was simply divine. I loved how the sweetness of the cake was balanced by the tartness of the strawberries in the cream filling.
The recipe was easy to follow, and the end result was a deliciously nostalgic treat that I will cherish forever.
While the flavor of the Strawberry Cream Cake was delightful, I found that the cake layers were a bit dense for my taste. Perhaps incorporating a bit more air into the batter or using cake flour instead of all-purpose flour could lighten it up.
Trying out new dessert recipes is always a bit of a gamble for me, but this Strawberry Cream Cake was a risk worth taking
This Strawberry Cream Cake recipe brought back so many fond memories of baking with my grandmother. The aroma of fresh strawberries filling the kitchen and the anticipation of indulging in a slice of homemade goodness made this experience truly special.
Absolutely loved this recipe! The cake turned out moist and flavorful, and the strawberry cream filling was to die for.
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