Strawberries Cream Dream A Light Airy Sponge Cake
Strawberries Cream Dream A Light Airy Sponge Cak
Ingredients:
Instructions:
Nutrition Facts
Recipe Introduction
Ever crave something that screams British summer? Something light, fluffy, and utterly delicious? Well, have I got a treat for you! Get ready for Strawberries and cream sponge cake .
This is the cake you'll want to bake.
Why This Cake Is Simply The Best
Honestly, this cake is so much more than just dessert. It's a taste of sunshine. The Strawberry and Cream Cake Aesthetic is utterly irresistible.
It's sweet, creamy, and the sponge is perfectly light.
This classic cake is like a hug in every bite. It has such a cultural significance! Think of it as a cousin to the classic Victoria Sponge.
It is the perfect cake for Afternoon Tea Cake Recipes. Making this one is a doddle, honestly. It's medium difficulty and takes about an hour.
This Strawberries and Cream Cake On Tray is going to serve about 8 people.
What's So Great About It?
Apart from being a total crowd-pleaser? The strawberries are packed with antioxidants. This Summer Berry Sponge Cake brings sunshine to any day.
This is Easy Strawberry Cake Recipe that feels fancy, you know?
Ready to get baking this homemade sponge cake with strawberries? This recipe uses simple ingredients.
Ingredients & Equipment for Your Strawberries and Cream Sponge Cake
Let's get down to brass tacks, shall we? Here's what you'll need to make a Strawberries and Cream Sponge Cake that'll have everyone singing your praises.
I remember the first time I made a sponge cake, it was a DISASTER! So trust me, nailing the ingredients is half the battle.
Main Ingredients for a Summer Berry Sponge Cake
- Cake Flour: 1 cup (125g) , sifted. Honestly, sifting makes a difference, alright? It keeps the Strawberries And Cream Sponge Cake from getting too dense. Look for a flour that feels light.
- Baking Powder: 1 teaspoon (5g) .
- Salt: 1/4 teaspoon (1.5g) .
- Eggs: 5 Large , separated. Fresh eggs are key, you know? It affects the height of our Homemade Sponge Cake with Strawberries
- Granulated Sugar: 3/4 cup (150g) , divided. Use regular white sugar.
- Whole Milk: 1/4 cup (60ml) .
- Vanilla Extract: 2 teaspoons (10ml) . Pure vanilla extract is best.
- Vegetable Oil: 1/4 cup (60ml) . Any neutral oil will do.
- Fresh Strawberries: 1 pound (450g) , hulled and sliced. Pick bright red, fragrant berries for the best flavor in our Strawberry Sponge Cake With Fresh Strawberries . Seriously, the better the strawberries, the better the cake!
- Granulated Sugar (for strawberries): 2 tablespoons (30g) .
- Heavy Cream: 2 cups (480ml) , chilled. It MUST be properly chilled to whip well for our Whipped Cream Strawberry Cake .
- Powdered Sugar: 1/4 cup (30g) , sifted. Sifting prevents lumps.
- Vanilla Extract (for cream): 1 teaspoon (5ml) .
Seasoning Notes: Aromatics and Enhancers for your Strawberry Cream Cake On Tray
Vanilla is the main flavour here, right? A good splash of it really brings out the sweetness of the strawberries. Don't skip the salt; it enhances all the other flavors.
If you fancy a twist, a little lemon zest in the sponge batter adds a lovely zing. And honestly, a drizzle of balsamic glaze over the finished cake? Chef's kiss .
It elevates the whole Strawberry And Cream Cake Aesthetic .
Essential Equipment: Keep it Simple
- 9-inch Springform Pan: This is crucial for easy cake removal.
- Electric Mixer: Stand or hand mixer, your call. Elbow grease just won't cut it for the egg whites!
- Spatula: For gentle folding. It helps to maintain air on your Easy Strawberry Cake Recipe .
- Sifter: Optional, but recommended for the cake flour.
- Parchment Paper: Makes removing the cake a breeze.
- Two Large Mixing Bowls: You'll need separate bowls for the egg yolks and whites.
That's all there is to it, mate!. Now you're prepped to get your bake on. Next up, the method!
Cooking Method: Bake Your Dream Strawberries and Cream Sponge Cake
Strawberries and cream sponge cake . Oh my gosh, who doesn’t love it? It's like a slice of summer on a plate.
Think garden parties and afternoon tea cake recipes . I’m going to walk you through my favorite way to make this classic.
Prep Steps: Mise en Place, Mate!
First, gather your ingredients. This is the essential mise en place . It will save you so much stress later, trust me.
Sift together 1 cup (125g) of cake flour, 1 teaspoon (5g) of baking powder, and 1/4 teaspoon (1.5g) of salt.
Separate 5 large eggs . Set aside 3/4 cup (150g) of granulated sugar, 1/4 cup (60ml) of milk, 2 teaspoons (10ml) of vanilla extract, and 1/4 cup (60ml) of vegetable oil.
For the strawberry cream cake on tray , get 1 pound (450g) of strawberries, 2 tablespoons (30g) of granulated sugar, 2 cups (480ml) of heavy cream, 1/4 cup (30g) of powdered sugar, and 1 teaspoon (5ml) of vanilla extract ready too! Oh and remember, preheating your oven is super important too! Crank that oven up to 350° F ( 175° C) .
Step-by-Step Process: Let's Bake!
- Grease and flour (or line with parchment) your springform pan (9-inch).
- Whisk dry ingredients together.
- Beat egg yolks with half the sugar until pale and thick.
- Whisk in milk, vanilla, and oil.
- Combine wet and dry, mixing until just combined. Don't overmix!
- Beat egg whites until soft peaks form, gradually adding the rest of the sugar. Continue until stiff, glossy peaks.
- Gently fold egg whites into yolk mixture.
- Bake for 30- 35 minutes , or until a toothpick comes out clean. Critical temperature is 175° C.
Pro Tips for a Perfect Sponge
Want that bake-off worthy cake? Here’s a secret! Always bring your eggs to room temperature before baking. Strawberries And Cream Sponge Cake loves this! Another tip is don't overbake.
Overbaking will result in a dry cake. No one wants that! To avoid this, start checking for doneness at 30 minutes .
Chilling the cake also allows the flavors to meld. After you assemble your homemade sponge cake with strawberries , pop it in the fridge for at least 30 minutes .
This summer berry sponge cake is a total winner. Easy strawberry cake recipe . The strawberry and cream cake aesthetic are sure to impress.
This recipe will quickly become your go-to cake! Enjoy it with a cup of tea. Victoria sponge and English Breakfast tea are a match made in heaven.
I hope you make it and let me know how it turns out.
Recipe Notes: Cracking the Strawberries and Cream Sponge Cake Code!
So, you're ready to bake a Strawberries and Cream Sponge Cake ? Awesome! This section is like my little cheat sheet.
It's all about those extra details. I've learned these things from lots of baking. Honestly, sometimes things go wrong! But, that's how we learn.
Making It Look Fab: Plating Like a Pro!
How you serve your Strawberry Cream Cake On Tray matters! Think presentation. Dust the cake with powdered sugar. Place it on a pretty cake stand.
Arrange extra Strawberry Sponge Cake With Fresh Strawberries around it. Serve each slice with a sprig of mint. A simple glass of lemonade pairs perfectly.
Or, go full-on British with Afternoon Tea Cake Recipes and a pot of Earl Grey!
Storage Secrets: Keepin' It Fresh
Nobody wants a soggy cake! For the best Strawberry And Cream Cake Aesthetic , store it right. Keep the cake in the fridge.
An airtight container is best. It'll stay fresh for 2-3 days . You can even freeze slices. Wrap them individually in plastic wrap.
Then, pop them in a freezer bag. Thaw in the fridge overnight. When reheating, warm gently. A few seconds in the microwave works wonders.
Remixing the Classics: Variations on a Theme
Feeling adventurous? Let's tweak this Homemade Sponge Cake with Strawberries ! Want a dairy-free version? Use coconut cream for the Whipped Cream Strawberry Cake .
Swap the strawberries for raspberries. Add lemon zest to the batter. Boom! Lemon and raspberry sponge. For a festive Summer Berry Sponge Cake , use mixed berries.
Blueberries, raspberries, and blackberries all work beautifully.
Nutrition Nuggets: Goodness in Every Slice
Okay, let's be real: it's cake. But, it's got fruit! Each slice of this Strawberries and cream sponge cake has about 350-400 calories.
It's a rough estimate! There's also about 6g of protein, and 20g of fat. Plus, 40g of carbs, and 25g of sugar.
The strawberries give you a little vitamin C. And, a whole lot of happiness.
Give this Easy Strawberry Cake Recipe a go. Don't be afraid to experiment! Baking is all about having fun. And, eating delicious cake.
So, get in the kitchen and create something amazing. Even if it's not perfect, it will be amazing!
Frequently Asked Questions
Why did my Strawberries and cream sponge cake sink in the middle?
A sunken sponge cake is a classic baking conundrum! It's usually due to one of three things: either the oven temperature was too low, the egg whites weren't beaten to stiff enough peaks, or the batter was overmixed after folding in the egg whites, causing them to deflate. Make sure your oven is properly preheated, whip those egg whites like you mean it, and fold gently, like you're tucking in a sleeping baby.
Can I make the Strawberries and cream sponge cake ahead of time?
You can definitely get a head start! The sponge cake itself can be baked a day in advance, wrapped tightly in plastic wrap, and stored at room temperature. I'd recommend waiting to prepare the strawberries and cream until just before serving, as the strawberries can get a bit soggy and the cream is best freshly whipped. Nobody wants a droopy cake!
Is there a substitute for fresh strawberries in this recipe?
While fresh strawberries are the stars of the show, you can substitute with a high-quality strawberry jam if they're not in season or readily available. Just spread a thin layer of jam over the whipped cream filling. Alternatively, other berries like raspberries or blueberries would also work beautifully, giving the cake a slightly different, but equally delicious, twist.
How should I store leftover Strawberries and cream sponge cake?
Leftover Strawberries and cream sponge cake is best stored in the refrigerator due to the fresh cream. Cover it loosely with plastic wrap or place it in an airtight container. It will stay fresh for up to 2-3 days, though the texture might soften a bit over time. Think of it like leftover trifle – still delicious, but best enjoyed sooner rather than later!
Can I make this sponge cake gluten-free?
Yes, you can! Substitute the cake flour with a gluten-free all-purpose baking flour blend. Be sure to choose a blend that contains xanthan gum or add a teaspoon of xanthan gum yourself, as this helps to provide structure and prevent the cake from becoming crumbly. Remember that gluten-free baking can be a bit different, so keep a close eye on the cake while it's baking.
What's the best way to prevent the bottom of my sponge cake from being soggy?
A soggy bottom is a baker's worst nightmare! Make sure to grease and flour your springform pan thoroughly, or line it with parchment paper. Also, letting the cake cool in the pan for a bit before transferring it to a wire rack allows it to firm up, preventing sogginess. Nobody wants a "soggy biscuit" situation – or cake in this case!
