Cooking is a delight but nothing brings one more joy than baking. Baking is a very enjoyable activity, whether you are alone or with loved ones. Baking is something that creates precious and blissful memories-listening to music as you waltz around the kitchen happily while measuring ingredients, catching up with friends or family as you prepare the batter or even secretly licking the sweet leftover batter from the bowl while cleaning up.
A beautifully made cake when served at dinner, tea time or even grand parties can be fabulous.
This delicious cake is guaranteed to delight your family and friends, whether served at special events or just as a casual treat.
Baking is my favorite hobby I really love it. Birthdays are a special opportunity for me to get to bake. I baked this delicious cake on my husband’s birthday and my family liked it a lot.
First, I prepared a classic sponge cake and divided it evenly into two layers. Then I spread whipped cream frosting and fresh strawberry pieces between the layers. To finish, I covered the cake completely with whipped cream frosting and topped with a few fresh strawberries.
This beautiful and tasty cake can be served at dinner parties, birthday celebrations or even as a treat with your afternoon tea. Surely this cake will put a huge smile on everyone’s face.
Strawberry Cream Gâteau Recipe
A beautiful and tasty cake, with fresh strawberries and cream, that can be served for parties or even as a treat with your afternoon tea.
PREPARATION TIME : 15 MINUTES
BAKING TIME : 43 TO 45 MINUTES
TO MAKE THE FROSTING & TO FROST : 20 MINUTES
CAN BE SERVED TO 6 TO 8 PEOPLE
INGREDIENTS
All the ingredients are measured in a 250 ml cup
FOR THE CAKE
- 3/4 cup of sugar
- 6 eggs separated
- 1&1/2 cup of all purpose flour
- 3/4 teaspoon of baking powder
- 1/2 teaspoon of vanilla extract
FOR THE FROSTING
- 3 cups of whipping cream
- 2 teaspoons of vanilla essence
- 6 tablespoons of powdered sugar
- 10 to 15 strawberries
FOR THE SUGAR SYRUP
- 1/2 cup of sugar
- 1/2 cup of water
METHOD
- Pre heat the oven to 165 °C
- Butter and flour an 8 inch pan (only at the bottom)
- Sieve together the flour and baking powder and keep the mixture aside
- In a mixing bowl beat the egg yolks. Into it add the sugar and vanilla and beat for approximately 1 minute
- Add the flour into this mixture and beat with a low speed until combined
- In another bowl beat the egg whites until soft peaks are formed
- Fold the whipped egg whites into the flour mixture
- Pour it into the prepared pan
- Bake it until a toothpick inserted in the center of the cake comes out clean
- Cool it on a wire rack
TO PREPARE THE SUGAR SYRUP
In a thick bottomed pan, heat 1/2 cup of sugar and 1/2 cup of water over a high heat. Keep stirring it until the sugar dissolves and it reaches a rolling boil.
Immediately remove from the heat and cool to room temperature.
FROSTING
- Into a mixing bowl add the whipping cream and the vanilla essence and beat for a few minutes. Then add the sugar and whip until stiff peaks are formed.
TO ASSEMBLE THE CAKE
- Cool the cake completely
- Level the cake with a cake leveler and divide horizontally into two halves
- Sprinkle the cake with 2-3 tablespoons of sugar syrup on one side of each half
- Place one half of the cake on the base you want to serve it on. Place it on a turntable to decorate with the syrupy side facing upwards
- Spread half of the frosting on the cake
- Reserve a few strawberries for the topping, cut the rest of them into small pieces
- Place the chopped strawberries on the frosting
- Place the second half of the cake over the strawberries, the syrupy side facing down
- Cover the entire cake with the remaining frosting
- Cut the reserved strawberries into halves and place them on the top of the cake
- Refrigerate the cake for 30 minutes and serve
NOTES
You can prepare half the amount of frosting if you do not want to cover the cake fully. In that case prepare half the amount of frosting, do the filling and frost it only on the top.
Refrigerate the cake until you serve
You can store the cake in the fridge for up to 3 days
If you are staying in a warm place, keep the bowl in a pan filled with ice cubes while whipping the cream. This will prevent the cream from curdling.
STEP BY STEP PICTURES
Beat the egg yolks
Add the sugar and vanilla
Beat well
Sieve together the flour and baking powder. Add the flour into the egg mixture and beat with a low speed until combined
Beat the egg whites until soft peaks are formed
Fold the egg white into the flour mixture
Pour it into the prepared pan
Bake it until a toothpick inserted in the center of the cake comes out clean. Cool it over a wire rack and level it.
Divide horizontally into two halves
Sprinkle the cake with 2 to 3 tablespoons of sugar syrup on one side of each half
Into a mixing bowl add the whipping cream and the vanilla essence and beat it for a few minutes. Then add the sugar and whip until stiff peaks are formed.
Place one half of the cake on the base you want to serve it on. Place it on a turntable to decorate with the syrupy side facing upwards. Spread half of the frosting on the cake place the chopped strawberries over the frosting.
Place the second half of the cake over the strawberries, the syrupy side facing down
Cover the entire cake with the remaining frosting.
Cut the reserved strawberries into halves and top them over the cake. Refrigerate the cake for 30 minutes and serve
