Strawberry Cream Cake
How to Make a Homemade Strawberry Cream Cake
The most basic yet essential cake! Let’s make a delicious strawberry shortcake when strawberries are in season. This cake is perfect for enjoying the fresh, sweet flavor of strawberries.
Cake Sheet Ingredients (for a 15cm round pan)- Eggs 100g (approx. 2 large eggs)
- Sugar 57g
- Honey 5g
- Corn syrup 5g
- Cake flour 57g
- Unsalted butter 8g
- Milk 13g
Whipped Cream Frosting- Cold heavy cream (at least 35% fat) 400g
- Sugar 40g (10% of the cream’s weight)
- Cold heavy cream (at least 35% fat) 400g
- Sugar 40g (10% of the cream’s weight)
Cooking Instructions
Step 1
Gently warm the eggs for better foam! In a bowl, combine the eggs, sugar, corn syrup, and honey. Whisk them together over a double boiler (bain-marie) until lukewarm to the touch (around 40°C or 104°F). This step helps to remove any eggy smell and create a stable foam. While the egg mixture is warming, gently melt the butter and milk together in a separate small bowl over the same double boiler or in the microwave (in short 10-20 second bursts, shaking in between).
Step 2
Create a sturdy egg foam using the ‘all-in-one’ method! Use a hand mixer or a whisk to whip the egg mixture until it becomes pale ivory in color and thickens considerably. Continue whipping until you achieve a ‘ribbon stage,’ where the batter falls from the whisk in thick ribbons that hold their shape for a few seconds. This is crucial for a light and airy cake sponge.
Step 3
Check the foam consistency with the ‘ribbon test’! To confirm your egg foam is ready, lift the whisk. If the batter falls in thick ribbons that slowly disappear, it’s perfect. The quality of this egg foam is the secret to a wonderfully fluffy cake sponge, so don’t skimp on this whipping step!
Step 4
Gently fold in dry ingredients and emulsify. Sift the cake flour over the whipped egg mixture. Using a spatula, gently fold it in using an ‘over-and-over’ motion until just combined, ensuring no dry streaks remain. Then, gently fold in the melted butter and milk mixture. Tip: For a smoother emulsion, take a small amount of the egg batter and mix it thoroughly with the melted butter and milk first, then fold this back into the main batter. Mix just until combined to avoid deflating the foam.
Step 5
Pour into the pan and remove air bubbles. Line a 15cm round cake pan with parchment paper and pour the batter in, filling it about 80% full. Gently tap the pan on the counter two or three times to release any large air bubbles. This ensures an even texture and smooth top.
Step 6
Bake at 180°C (350°F) for 20-25 minutes! Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until a skewer inserted into the center comes out clean.
Step 7
Cool completely and unmold. Let the cake cool completely in the pan before carefully inverting it onto a wire rack to remove the parchment paper. Cooling is essential to prevent the cake from breaking when unmolding.
Step 8
Slice the cake into three layers. Once the cake is completely cool, use a long serrated knife to carefully slice it horizontally into three even layers. Hold the cake steady with one hand and slowly saw through with the knife, keeping it parallel to the cake surface.
Step 9
Whip the cream to perfection! Pour the cold heavy cream into a chilled bowl. Add the sugar and whip using a hand mixer on medium-high speed until medium-stiff peaks form. The cream should hold its shape but still be soft and luscious. (This usually takes about 1 minute 40 seconds). If using unsweetened cream, add about 10% sugar by weight. For a less sweet cake, you can reduce the sugar to 8%.
Step 10
Prepare the strawberries. Gently wash the fresh strawberries and pat them completely dry with paper towels. Excess moisture can make the cream watery or cause the cake to spoil faster.
Step 11
Soak with syrup and layer with cream! Prepare a simple syrup by boiling equal parts water and sugar for 1 minute, then let it cool completely. Lightly brush the cake layers with the cooled syrup for extra moisture. Spread a generous layer of whipped cream on the first layer, then arrange thinly sliced strawberries on top.
Step 12
Ice the cake and prepare the top layer. Place the second cake layer on top, and then the third layer (inverted for a flat surface). Use an offset spatula to apply a thin, even layer of whipped cream all over the sides and top of the cake (crumb coat). Chill the cake briefly if desired before applying the final frosting layer.
Step 13
Decorate with strawberries and cream! Finish by smoothing the sides with an offset spatula. Decorate the top with piped whipped cream and arrange fresh strawberries attractively. You can also add a dusting of powdered sugar for an elegant finish.
