MOUTHWATERING Fresh Strawberry Cake Recipe

How to Make Fresh Strawberry Cake

Fresh Strawberry Cake

➡️ When it comes to desserts, one of my absolute favorites is fresh strawberry cake. Using ripe, juicy strawberries in baking adds such a wonderful burst of sweetness. Throughout this blog, I’ll share one of my favorite recipe. So, join me as we explore the delicious world of strawberry-infused treats together!

➡️ Ingredients for the Fresh Strawberry Cake:
For the Sponge Cake:
250g (2 cups) all-purpose flour
200g (1 cup) granulated sugar
4 large eggs
120ml (1/2 cup) whole milk
120ml (1/2 cup) vegetable oil
2 teaspoons baking powder
1 teaspoon vanilla extract
A pinch of salt
For the Strawberry Cream:
400g (2 cups) fresh strawberries, hulled and halved
500ml (2 cups) heavy cream
100g (1/2 cup) powdered sugar
Pink food coloring (optional)
For Garnish:
Fresh strawberry halves

➡️ Instructions:
Prepare the Sponge Cake:
Preheat your oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.
Add the milk, vegetable oil, and vanilla extract, and mix until well combined.
Gradually add the flour, baking powder, and salt, and mix until smooth and incorporated.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Strawberry Cream:
In a blender or food processor, puree all of the fresh strawberries until smooth.
In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
Gently fold in the strawberry puree until well combined.
Add pink food coloring to the cream until you reach your desired shade of pink.
Assemble the Cake:
Place one of the cooled sponge cakes on a serving plate.
Spread a layer of the strawberry cream over the top of the cake.
Arrange the remaining fresh strawberry halves over the cream layer.
Place the second sponge cake on top.
Coat the entire cake with the remaining strawberry cream, spreading it evenly over the top and sides.
Garnish and Serve:
Garnish the top of the cake with fresh strawberry halves.
Refrigerate the cake for at least 1 hour before serving to allow the cream to set.
Slice and serve your delicious Fresh Strawberry Cake, and enjoy the burst of strawberry flavor in every bite!

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