Introduction
A delicious and moist strawberry cake topped with fluffy whipped cream, perfect for any occasion. This cake highlights fresh strawberries and a light, airy texture that melts in your mouth.
Ingredients
250g fresh strawberries, pureed
200g all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
150g granulated sugar
120ml vegetable oil
2 large eggs
1 tsp vanilla extract
120ml buttermilk
For the whipped cream:
250ml heavy whipping cream
50g powdered sugar
1 tsp vanilla extract
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings
Directions
1. Preheat the oven to 175°C. Grease and flour a round cake pan.
2. In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, whisk the sugar, oil, eggs, and vanilla extract until well combined.
4. Add the pureed strawberries and mix thoroughly.
5. Gradually add the flour mixture, alternating with the buttermilk, and mix until just combined.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely.
8. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Spread the whipped cream over the cooled cake.
10. Garnish with fresh strawberries before serving.
Detailed Directions and Instructions
1. Prepare the Oven and Pan
Preheat the oven to 175°C. Grease and flour a round cake pan to ensure the cake doesn’t stick.
2. Combine Dry Ingredients
In a bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Mix well and set aside for later use.
3. Mix Wet Ingredients
In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is well combined and smooth.
4. Incorporate Strawberry Puree
Add the pureed strawberries to the wet mixture and stir until it is fully incorporated and well blended.
5. Combine Mixtures
Gradually add the reserved flour mixture to the wet ingredients, alternating with the buttermilk. Mix until just combined; do not overmix to keep the cake light and airy.
6. Bake the Cake
Pour the batter into the prepared cake pan, smoothing the top with a spatula if necessary. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake
Once baked, take the cake out of the oven and allow it to cool completely in the pan on a wire rack.
8. Whip the Cream
For the whipped cream, in a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. This should take about 2-4 minutes of mixing.
9. Frost the Cake
Once the cake has completely cooled, spread the whipped cream evenly over the top of the cake using a spatula.
10. Garnish and Serve
Garnish the cake with fresh strawberries on top of the whipped cream. Slice and serve to enjoy!
Notes
Storage
Store any leftover cake in the refrigerator to keep the whipped cream fresh. Consume within 2-3 days for the best flavor.
Fresh Strawberries
Use ripe and fresh strawberries for the best flavor. You can also add some chopped strawberries on top of the whipped cream for extra decoration.
Buttermilk Substitute
If you don’t have buttermilk, you can create a substitute by mixing 120ml of milk with 1 tbsp of vinegar or lemon juice. Let it sit for 5 minutes before using.
Storage Instructions
Cool Completely
Ensure the cake has cooled completely before storing to prevent excess moisture buildup.
Store at Room Temperature
If you plan to consume the cake within a day or two, store it at room temperature in an airtight container.
Refrigerate for Longer Freshness
For longer storage, refrigerate the cake. Cover it with plastic wrap or store it in an airtight container to maintain its moisture.
Whipped Cream Storage
The whipped cream can be stored in the refrigerator for up to 2 days in an airtight container. It may need to be re-whipped slightly before serving if it separates.
Serving Suggestions
Garnish with Fresh Fruit
For an appealing presentation, garnish each slice of the cake with additional fresh strawberries or other berries.
Pair with Ice Cream
Serve the cake alongside vanilla or strawberry ice cream for an extra indulgent dessert experience.
Complement with a Fruit Sauce
Drizzle a strawberry or raspberry sauce over the cake or plate for added flavor and decoration.
Add Fresh Mint
Top each slice with a sprig of fresh mint for a pop of color and a refreshing taste.
Nutritional Information
Calories
Approximately 280 calories per serving.
Carbohydrates
About 38g of carbohydrates per serving.
Protein
Contains approximately 3g of protein per serving.
Fat
Around 14g of fat per serving, primarily from the whipped cream and oil.
Sugar
Includes approximately 20g of sugar per serving.
Ingredient Substitutions
Flour
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
Vegetable Oil
Replace vegetable oil with melted coconut oil or unsweetened applesauce for a healthier alternative.
Buttermilk
If you don’t have buttermilk, you can make a substitute by mixing milk with a teaspoon of vinegar or lemon juice, allowing it to sit for 5 minutes.
Heavy Cream
Whipped topping or coconut cream can be used in place of heavy whipping cream for a lighter or dairy-free version.
Cook techniques
Measuring Ingredients Accurately
Use a kitchen scale for precise measurements, especially for flour and sugar. This ensures consistent results and a perfect cake texture.
Sifting Dry Ingredients
Sift the flour, baking powder, baking soda, and salt together to aerate them. This helps prevent clumps and creates a lighter cake.
Whisking Wet Ingredients
Whisk together the sugar, oil, eggs, and vanilla until well combined. This incorporates air, giving the cake a fluffy texture.
Pureeing Strawberries
Blend fresh strawberries until smooth for a uniform distribution of flavor and moisture in the cake.
Combining Ingredients
Alternate adding the dry ingredients and buttermilk to the wet mixture. Mix until just combined to avoid overmixing, which can make the cake dense.
Baking the Cake
Bake the cake in a preheated oven. Check for doneness using a toothpick; it should come out clean when inserted into the center.
Cooling Completely
Allow the cake to cool completely before frosting. This prevents the whipped cream from melting and sliding off.
Making Whipped Cream
Beat heavy cream with powdered sugar and vanilla until stiff peaks form. This creates a stable whipped cream that holds its shape when spread.
Garnishing
Top the cake with fresh strawberries right before serving for added flavor and a beautiful presentation.
FAQ
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but thaw and drain them first to remove excess moisture.
How should I store the leftover cake?
Store the cake in the refrigerator in an airtight container for up to 3 days.
Can I make the cake ahead of time?
Yes, you can bake the cake in advance. Just keep it covered at room temperature for up to 2 days or refrigerate for longer storage.
What can I substitute for buttermilk?
You can substitute buttermilk with a mixture of milk and vinegar or lemon juice; use 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Can I make this cake gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend. Ensure it has a good binding agent for the best results.
How can I make the whipped cream sweeter?
You can increase the amount of powdered sugar to taste, but be careful not to overbeat the cream, as it can turn grainy.
Conclusion
The strawberry cake with whipped cream is a delightful dessert that showcases the fresh and vibrant flavor of strawberries, combining a moist texture with a light, airy whipped cream topping. This cake is not only perfect for celebrations but also makes for a wonderful everyday treat that can be enjoyed by all. The balance of sweetness and the texture make it a crowd-pleaser, promising to leave lasting impressions with every bite.
More recipes suggestions and combination
Mixed Berry Cake
Substitute strawberries with an assortment of mixed berries such as blueberries, raspberries, and blackberries to create a vibrant and colorful cake full of flavors.
Chocolate Strawberry Cake
Add cocoa powder to the cake batter for a chocolate twist. Layer with chocolate ganache and top with whipped cream and fresh strawberries for a decadent treat.
Strawberry Lemonade Cake
Incorporate lemon zest and juice into the cake batter for a zesty flavor paired beautifully with the strawberries, creating a refreshing summer dessert.
Vanilla Bean Strawberry Shortcake
Change the cake to a biscuit-style shortcake, layer with whipped cream and sliced strawberries for a classic strawberry shortcake experience.
Strawberry Coconut Cake
Blend coconut milk into the batter and top with whipped cream mixed with shredded coconut for a tropical-inspired strawberry cake.
Almond Strawberry Cake
Add almond extract to the batter, which pairs wonderfully with strawberries, creating a unique flavor profile that enhances the overall cake experience.
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