strawberry cream cake. Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness. This cake truly lives up to its name!
Rich pound cake cut into three layers, filled with fresh strawberries, whipped cream, and strawberry purée. Strawberry Cream Cake. "I can't tell you how many times I've made everyone 'ooh' and 'aah' when they see this beautiful dessert. It is wonderful for any occasion."—Agnes DeLeon, Melrose, Montana. You can cook strawberry cream cake using 12 ingredients and 16 steps. Here is how you cook that.
Ingredients of strawberry cream cake
- You need of sponge.
- It’s 4 oz of stork or butter.
- You need 8 oz of caster sugar.
- It’s 2 of eggs.
- You need 5 oz of supreme sponge self raising flour.
- Prepare 5 oz of plain flour.
- It’s 1 tbsp of vanilla paste.
- It’s 125 ml of milk.
- It’s of cake filling and topping.
- It’s 1 quart of jar strawberry jam.
- Prepare 1 box of strawberries.
- You need 400 grams of double cream.
This Strawberry and Cream Layer Cake is the perfect creamy dessert for summer! Light, refreshing and sweet enough to satisfy any craving! Strawberry cream cake recipe with step by step photos – egg free version of a delicious creamy sponge cake which is sandwiched with macerated strawberries, whipped cream and frosted with. When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk Spread remaining whipped cream over top; decorate with remaining cut strawberries.
strawberry cream cake instructions
- preheat oven to 160 fan assisted..
- cream stork/butter and sugar until fluffy.
- add one egg beat until smooth and repeat with the second egg..
- Add both self raising and plain flour mix until lumps are gone.
- .
- slowly add the milk mixing until the mixture is smooth but not to runny.
- add the vanilla paste and do not be shy as plain flour can over power the taste of the sponge..
- divide mixture into two 8cm tins.
- place into the oven only when the temperature is at 160 or the sponge will fail. put the tins side by side on the middle shelf for 20 mins check on the sponge by touch and leave for another 5 min. stand by and keep checking the sponge. I cook this long on low heat as it keeps the sponge top pale and golden..
- when the sponge is done you must leave out to cool thoroughly for around 20 mins on wire rack..
- FOR THE TOPPING.
- for the filling beat the cream until smooth and peacky set aside..
- cut up the strawberries into thin slices leaving a few whole for the top of your cake.
- spread some jam in the middle of the sponge. pipe or knife half the cream ontop of the jam then place a layer of strawberries and put the second sponge ontop.
- add a thin layer of jam on the top of the cake missing the edges. then pipe or knife the remains of the cream ontop of the jam covering it completely. place your whole strawberries in the middle of the cake for decoration ..
- tuck in. you can use exact ingredients to make muffin strawberries an cream. just place into 12 cup cake cases and cook at 160 for 15 – 20 mins and top the muffin with jam cream an strawberries.
Strawberry Cream Cake seems to be one of those common denominator desserts around the world. I have yet to find a culture that doesn't make a variation or the other of it. This strawberry cream cake has the best soft texture and is filled with fresh diced strawberries. The secret ingredient (sour cream!) makes the cake extremely moist and adds so much flavor. This strawberry cream cake really tastes sooooo heavenly that I could eat it every day for dessert!
