Strawberry Cream Cake

Strawberry Cream Cake

By Harshada
  • Serves: 1
  • Prep Time: 15 Minute
  • Cooking: 20 Minute
  • Calories:




Everyone I know loves Strawberries with Cream. And the version made at home with a layer each of the tangy fresh fruit and a cream based strawberry mixture, its a guilt laden dessert that’s hard to resist. My Mom In Law had this Bhishi Party( Bhishi is the marathi version for KittyParty) and I was requested to make something niche. Her speciality snack a spicy Misal Pav was ready. It was time for me take stage. With fresh strawberries abundant, this Strawberry Cream Cake was an obvious choice. I have used a Pound Cake recipe for the base sponge, but a lighter chiffon version can also be used. Personally I find pound cake to be  firm textured and robust and easy to layer. For the filling I used chopped strawberries, fresh cream and some cool whip or diary free whip topping. The Strawberry Cream Cake is fresh and moist. Mixed fruits like kiwi,pineapple,mangoes can also be  used.

Ingredients

Directions

  1. For the cake, preheat oven at 180 deg C Beat the butter and sugar till pale and fluffy for 10 mins.
  2. Add vanilla essence, and eggs one at a time and beat.
  3. Fold in the self raising flour to a smooth batter. Tip into a greased and dusted baking tin.
  4. Bake in the preheated oven for 20-25 mins or till the cake top springs back when pressed .
  5. Cool the cake on a cooling rack. Cover the cake with a damp kitchen towel to prevent the cake from getting dry
  6. Slice the cake horizontally, keeping the bottom layer slightly larger than the top. The bottom compresses under the weight of the filling and icing, so keeping it slightly larger keeps a margin.
  7. Whip the cream to stiff peaks and refrigerate till further use. Beat the heavy cream and set aside.
  8. Clean and stem the strawberries. Reserve 3-4 for garnish. Chop 3/4 th of the remaining strawberries and puree the remaining.
  9. In a bowl, fold the whipped heavy cream, pureed strawberries, 1.4 th of the whipped topping. Cool in refrigerator to set for 10-15 mins. Spread this over the base layer.
  10. Spread the chopped strawberries over the cream filling. Refrigerate the cake for some time if the filling is still runny. Cover with the top layer
  11. Drizzle sugar syrup over the top layer and spread the jam.
  12. Frost the entire cake with the remaining whipped topping with an icing spatula. Pipe shells and rosettes and garnish with strawberries.
  13. Arranging strawberry slices in circles over the cake makes a beautiful flower decoration for the cake.
  14. Refrigerate to set for 5 mins before serving.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







@namakshamak