Strawberry Cream Cake Recipe
Quickly made up strawberry cream cake, just because I had all of the appropriate ingredients on hand. Made strawberry preserves to sell on my fruitlavash.com, and ended up with too much leftover syrup. Then I also had sponge cake layers from a few days ago, which I baked to do another test. Anyway, all the right ingredients happen to be in one place.
To make a simple cake, all you need is a little imagination and a good appetite for something sweet. I may not be the biggest sweet tooth, but when it comes to making a recipe for cakes or dessert, I’m all in.
This time a simple strawberry preserves made up my mind to come up with strawberry cream cake.
Hope you try and share your feedback on my social media pages: Facebook or instagram.
I am always happy and anxious to hear from you.
Happy baking!
Ingredients
For sponge cake
5 eggs, at room temperature
¾ cup granulated sugar
1 tsp vanilla extract
⅔ cup flour
⅓ cup cornstarch
¼ tsp salt
½ tsp baking powder
For mascarpone whip cream frosting
16 oz ( I had two 8oz /227 grams each packs)
1 cup cup cold heavy whipping cream. 1 cup confectioners sugar
1 tsp vanilla extract
2 tsp wild strawberry compound by Amoretti
Pink food coloring
For syrup
⅔ cup water mixed with ⅓ strawberry preserves syrup
Optionally
You can whip ½ cup whip cream with 2tbs confectioners sugar and decorate the cake
Also you can melt ¼ cup semisweet chocolate chips with 2 tbs milk or cream, to drizzle the cake
Directions
To make the sponge cake
Preheat the oven to 350°F/180°C degrees
Prepare two 9” baking pans or bake one cake and cut through to make it two layers
Line baking pans with parchment paper, do not grease the pans
In a bowl combine dry ingredients: flour, cornstarch and salt, sift and set aside
In a mixing bowl combine eggs, sugar and vanilla extract
Whisk on high speed until fluffy and pale color, almost tripled in size
Start adding the dry ingredients by sifting a little bit at a time and folding with spatula
Take time with mixing and folding to make sure no flour lumps are left
Pour the batter on prepared baking pans, spread out evenly
Bake 25-30 minutes or until light golden color
Use a knife to slide around the sides, that will help to release the cake from the pan easier
Allow the sponge cake to cool down completely
Cut and remove the sides , and crust
Refer to YouTube tutorial for more details
To make the cream
In a mixing bowl combine mascarpone cheese, confectioners sugar and vanilla extract, beat on medium speed 1-2 minutes
Start adding heavy whipping cream, berry compound and beat on medium to high speed until the cream thickens, *do not over mix the cream!
Assembling the cake
Place one of the layers in 9”springform baking pan
(It’s a good idea to line the side of the pan with wax or parchment paper , refer to YouTube tutorial)
Using a pastry brush, wet the cake (use ½ cup syrup)
Frost the cake with half of the cream, optionally you can use strawberries from preserves, or fresh berries
Place the second layer on top and repeat
Decorate with heavy whipping cream, drizzle with ganache
Set the cake in the fridge for 2-3 hours
Enjoy!
Բարի Ախորժակ!
