Homemade Fresh Strawberry Cream Cake
Easy Homemade Fresh Strawberry Cream Cake Recipe: Perfect Dessert for Birthdays and Special Occasions
Hello everyone! Today, I’m sharing a recipe for a moist and sweet fresh strawberry cream cake that anyone can easily make at home. By adding plenty of fresh strawberries, we enhance their natural flavor, and since you can adjust the sugar content yourself, it’s a healthier option. Specifically, using vanilla oil in the cake batter prevents any eggy smell, resulting in a wonderfully tender cake. If you love cake, make your special occasions even sweeter with this recipe! Shall we start making a delicious strawberry cream cake?
Soft Cake Sheet- 4 fresh eggs
- 140g granulated sugar
- 3g vanilla oil for flavor
- 15g corn syrup (acts as a syrup)
- 130g cake flour (for a tender cake)
- 35g unsalted butter (melted)
- 55g milk (for moisture)
Sweet Syrup for Cake Sheet- 100ml water
- 50g sugar
- 1 Tbsp lemon juice for freshness (optional)
Sweet and Creamy Whipped Cream- 400-500g fresh heavy cream
- 30-40g sugar (adjust to your sweetness preference, 30g recommended)
Beautiful Cake Decoration- Fresh strawberries (as much as you like)
- Chocolate pen for decorating
- Extra whipped cream (for decoration)
- 100ml water
- 50g sugar
- 1 Tbsp lemon juice for freshness (optional)
Sweet and Creamy Whipped Cream- 400-500g fresh heavy cream
- 30-40g sugar (adjust to your sweetness preference, 30g recommended)
Beautiful Cake Decoration- Fresh strawberries (as much as you like)
- Chocolate pen for decorating
- Extra whipped cream (for decoration)
- Fresh strawberries (as much as you like)
- Chocolate pen for decorating
- Extra whipped cream (for decoration)
Cooking Instructions
Step 1
In a large bowl, crack 4 fresh eggs. Add 140g of granulated sugar, 3-4g of vanilla oil for flavor, and 15g of corn syrup. Mix the ingredients together, preparing them for the next step.
Step 2
Prepare a bowl or pot with warm water, around 40°C (104°F). Place the bowl with the eggs over the warm water to create a double boiler. Whisk gently with a balloon whisk while heating. Once the sugar has dissolved and the egg mixture is warm, remove the bowl from the warm water.
Step 3
Now, whip the egg mixture using a hand mixer or whisk. Continue whipping until it forms a thick, voluminous ribbon stage, where the mixture holds its shape for a moment when lifted before slowly falling back. This step is crucial for the cake’s fluffiness.
Step 4
Sift 130g of cake flour into the whipped egg mixture. After sifting, gently fold the flour into the batter using a spatula, scraping from the bottom of the bowl, just until no dry flour is visible. Be careful not to overmix, as this can make the cake tough.
Step 5
Measure out 35g of unsalted butter into a microwave-safe container. Microwave for 10-30 seconds until just melted. Be careful not to overheat the butter.
Step 6
In a small separate bowl, combine 55g of milk with the melted butter. Whisk them together until well emulsified.
Step 7
Take about 1-2 spoonfuls of the cake batter and add it to the butter and milk mixture. Stir gently to combine. This helps prevent the butter mixture from separating when added to the main batter.
Step 8
Pour the butter-milk-batter mixture from step 6 into the main cake batter. Gently fold it in using a spatula, scraping from the bottom, until it’s about 70-80% incorporated. Mix just until streaks of butter mixture are barely visible. Don’t overmix!
Step 9
Line your cake pan with parchment paper, covering the bottom and sides to prevent sticking. Pour all the batter into the prepared pan. Tap the pan on the counter a few times to release any large air bubbles. Bake in a preheated oven at 170°C (338°F) for about 35 minutes, or until a skewer inserted into the center comes out clean.
Step 10
While the cake is baking, wash and hull the fresh strawberries. Slice half of the strawberries for the main cake decoration and cut the remaining strawberries into thirds for layering inside the cake. Pat the sliced strawberries dry with paper towels.
Step 11
Let’s make the syrup to brush onto the cake layers. Combine 100ml of water and 50g of sugar in a saucepan. Bring to a boil over medium heat. As soon as it boils and the sugar dissolves, remove from heat. Let it cool slightly, then stir in 1 Tbsp of lemon juice (optional). Let the syrup cool completely.
Step 12
In a chilled bowl, pour 400ml of cold heavy cream and add 30-40g of sugar. Whip with a hand mixer until stiff peaks form. If you prefer less sweetness, using 30g of sugar is recommended. Aim for a smooth, whipped cream consistency.
Step 13
Once the cake sheet is baked and slightly cooled, carefully remove it from the pan. Peel off the parchment paper and slice the cake horizontally into three even layers.
Step 14
Place one cake layer on your serving plate or cake stand. Brush it generously with the cooled syrup. Spread an even, not-too-thick layer of whipped cream over the syrup. Aim for a consistent thickness to avoid a greasy texture.
Step 15
Arrange the third-cut strawberry slices from step 9 decoratively on top of the cream layer. Then, spread another thin layer of whipped cream over the strawberries, preparing for the next cake layer.
Step 16
Repeat step 13 and 14 with the remaining cake layers, syrup, cream, and strawberries. For the very top layer, spread only cream smoothly, without any strawberry slices showing, as this will be the decorative surface.
Step 17
Finally, decorate the top of the cake with the halved strawberries you set aside in step 9. You can use a chocolate pen to write messages or draw designs, or use cream mixed with food coloring to personalize your cake as you wish. Highlighting the vibrant red of the strawberries is key.
Step 18
Ta-da! Your delicious homemade fresh strawberry cream cake is complete! Enjoy sweet moments with your loved ones.
