Strawberry Cream Cake

Bought a whole bunch of deeeelicious strawberries from Pune & thinking it’s time to whip up one

of these again ! It’s easier than it looks!


You need:

1/2 cup unsalted butter at room temperature +a little for the baking tin

1 1/2 cups all-purpose flour+ a little for the baking tin

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

2 eggs plus 2 egg yolks

1/2 teaspoon vanilla extract

1/2 cup milk

450 g strawberries, hulled and thinly sliced

1 teaspoon gelatin

1 1/2 cups heavy cream

You gotta:

.                 Preheat oven to 180 degrees Celsius. Butter bottom of an 8-inch round cake pan, and line with butter paper. Butter and flour paper and sides. In a medium sized bowl, whisk together flour, baking powder, and salt-set aside.

.                 Beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix gently just until combined. Spread batter in prepared pan.

.                 Bake until 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.

.                 Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.

.                 Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.

.                 Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour. Just before serving, spoon strawberries over cake.


2 Comments Add yours

  1. Bels says:

    Looks yummy!

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