- Energy Kcal 488
- Carbohydrates g 72.8
- of which sugars g 44.1
- Protein g 7.8
- Fats g 18.4
- of which saturated fat g 10.27
- Fiber g 2.9
- Cholesterol mg 103
- Sodium mg 36
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 55 min
- Serving: 8 people
- Cost: Low
Strawberries, the summer fruit par excellence, so juicy and fresh! How about using this delicacy to make a dessert? In the recipe of the strawberry cake, however, they will be used not only fresh in the filling or as a garnish, but also blended with the other ingredients of the mixture. You will obtain a soft cake with a delicate taste and pinkish color, which you can enrich with whipped cream and slices of fresh strawberries! A real treat to serve as dessert at the end of a meal or as a tasty snack, but also a perfect birthday cake, like its "cousin" mascarpone cheese and strawberry cake. Did you like the idea of adding blended fruit to the cake mix? Try also the peach loaf and discover a sweeter summer!
- Ingredients for a 9-inches (23cm) cake mold
- Strawberries 8 ½ oz (240 g)
- Eggs 2 (110 g) - (2 medium)
- Flour 00 2 ⅔ cups (300 g)
- Butter ½ cup (100 g) - melted, lukewarm
- Sugar 1 cup (180 g)
- Lemon juice 1
- Baking powder 1 ½ tbsp (16 g)
How to prepare Strawberry cake
To prepare the strawberry cake, start by melting the butter over gentle heat, then let it cool down. Separate the egg whites from the yolks of the 2 eggs required for the recipe. Beat the egg whites with an electric mixer 1 until stiff 2. Wash and hull the 9oz (240g) of strawberries and place them in a food processor 3.
Pour in the 2 yolks 4, the sugar 5 and the juice of half a lemon 6.
Add the flour 7 and yeast 8. Blend it all together until a homogeneous mixture is obtained. Then pour in the melted butter.
Blend again to mix the butter with the rest of the ingredients 10. Now you can add the mixture to the strawberries and egg whites, gently folding with a rubber spatula from top to bottom 11 to keep the mixture as airy as possible. Butter and flour a 9-inch (23 cm) round mold 12.
Pour the mixture into the mold 13, then bake the cake at 350°F (180°C) for about 55 minutes in a preheated static oven. Once ready 14, take your cake out of the oven and let it cool down. Unmold it. Prepare the filling: wash and hull the strawberries and cut them into slices 15.
Whip the fresh cream with a mixer, using refrigerated beaters and bowl if possible 16. Now that the cake is cold, you can cut it in half 17 18.
Cover the base with strawberry jam 19, whipped cream 20 and strawberry slices 21.
Then place the other disc of cake over the filling 22, decorate the surface 23 with icing sugar and garnish with fresh strawberries 24. Your strawberry cake is ready to be enjoyed!
Once filled, the strawberry cake can be covered well and stored for a couple of days in the fridge. The base itself will keep for 3-4 days under a glass cloche. It can be frozen without filling, once cooked and cooled.
Add white chocolate chips to the dough to make it even more delicious. You can serve your strawberry cake with a scoop of vanilla ice cream or slightly sweetened whipped cream. You can also decorate the surface with more whipped cream and fresh strawberries!