Fluffy Strawberry Cake

Name: Fluffy Strawberry Cake - Florina D.
Ingredients: I used for the base: 8 eggs; 8 tablespoons of oil; 8 tablespoons of milk; 2 packets of vanilla sugar; 5 tablespoons of sugar; 9 tablespoons of flour; 1 teaspoon of ground anise; mint essence; 2 packets of baking powder. For the cream: 600 g of fresh strawberries; 30 g of sugar; 150 ml of vegetable cream; 250 ml of natural cream; 10 g of gelatin sheets.

Dessert - Fluffy Strawberry Cake by Florina D. - Recipia

Last Saturday, I found some very fresh strawberries at the market, so I decided to try a refreshing strawberry cake. I didn't have a fixed recipe from the start, but I started with the basic ingredients and adapted based on what I had at home. The base is simple, and the cream isn't complicated, just strawberries, whipped cream, and a little gelatin. The result is a light cake, perfect for keeping in the fridge on warm days. Quick Info Total time: about 3 and a half hours (including cooling) Preparation time: 50-60 minutes Baking time: 20-25 minutes Servings: 10-12 pieces, depending on how you cut it Difficulty: medium Recipe type: fruit cake, refreshing dessert Ingredients For the base: 8 eggs 8 tablespoons oil 8 tablespoons milk 2 packets vanilla sugar 5 tablespoons sugar 9 tablespoons flour 1 teaspoon ground anise mint essence (to taste) 2 packets baking powder For the cream: 600 g fresh strawberries 30 g sugar 150 ml vegetable whipped cream 250 ml natural whipped cream 10 g gelatin sheets For decoration: whipped cream reserved from the cream diced strawberries fresh mint leaves Preparation method 1. Prepare the base: Separate the eggs. Beat the yolks with the sugar until creamy and increased in volume. Add the oil, milk, vanilla sugar, mint essence, anise, and baking powder. Add the flour and mix until you have a homogeneous mixture. Beat the egg whites until stiff with a pinch of salt. Gently fold them in, in 2-3 batches, into the yolk mixture. Pour everything into a baking tray lined with parchment paper (I use a classic rectangular tray, the exact size doesn't matter if you want thicker or thinner layers). Put in the preheated oven at 180°C and bake for 20-25 minutes. Check with a toothpick; if it comes out clean, it's done. 2. Prepare the cream: Wash and chop 600 g of strawberries into small pieces. Put them in a small pot with 30 g of sugar. Let them simmer over medium heat until they soften and the juice reduces. Blend until you get a fine sauce. Soak the gelatin in cold water according to the instructions on the package (usually 5-10 minutes). Drain the excess water and add the gelatin to the hot strawberry sauce, mixing well to dissolve completely. Let it cool until it reaches room temperature. Whip the vegetable cream together with the natural cream until stiff. Reserve a small bowl of cream (enough to decorate each portion). Slowly mix the remaining cream with the cooled strawberry sauce until the cream is homogeneous. 3. Assembly: Cut the cooled base horizontally to obtain two layers. Place the first layer on a serving platter. Spread a little strawberry sauce (from the cream, not the one mixed with cream) on the bottom layer. Just enough to moisten. On top of the base, arrange a thin layer of sliced strawberries, then pour the strawberry and whipped cream mixture, leveling it well. Place the second layer of base on top. Press gently. With a knife, lightly score the top layer so that it's easier to cut later. Decorate each marked piece with a dollop of reserved whipped cream, a cube of strawberry, and a mint leaf. Refrigerate the cake for at least 2-3 hours so that the cream sets and can be cut properly. Why I make this recipe often This cake is not heavy at all and not very sweet. The base rises nicely, the cream is simple to make with fresh strawberries, and the appearance is pleasant. I find it suitable when I find good strawberries, but also because it holds up decently in the fridge if I want to keep it for guests or for the next day. Tips and variations Tips Whipped cream whips easier if it's very cold. If the strawberry sauce is too runny, simmer it for a few more minutes. Gelatin must be completely dissolved, otherwise, there will be visible granules in the cream. Wait for the base to cool completely before cutting it. Substitutions Vegetable cream can be completely replaced with natural cream or vice versa, depending on preferences or what you have on hand. If you don't have anise, you can omit it or use a neutral flavor. Mint essence can be swapped with vanilla essence. Variations You can add other seasonal fruits: raspberries, blueberries, diced peaches. You can skip the mint decoration or add grated chocolate on top. The cream can be made less sweet by adjusting the sugar. Serving ideas It cuts best with a knife heated in hot water and wiped. It works well as a dessert for festive meals or for an afternoon snack. You can serve it alongside a simple fresh fruit sauce if you want more freshness. Frequently asked questions 1. The base didn't rise enough. What did I do wrong? Most likely, the egg whites weren't beaten well or weren't incorporated carefully. The flour should be added gradually, and you shouldn't overbeat the mixture after adding it. 2. Can I use frozen strawberries? Yes, but they need to be completely thawed and drained well. The sauce may be more liquid, so keep it on the heat longer to thicken. 3. I don't have gelatin sheets; can I use powdered gelatin? Yes, use 10 g of powdered gelatin hydrated according to the instructions. Mix directly into the hot strawberry sauce. 4. How long does the cake last in the fridge? It keeps well for 2-3 days in a closed container. The base stays fluffy, and the cream doesn't get soggy. 5. Can I make the cake without anise? Yes, you can skip the anise; it doesn't change the consistency. You will get a base with a more neutral flavor. Nutritional values Estimate per serving (1/12 of the cake): approximately 220-250 kcal. Carbohydrates: 25-28 g, fats: 12-14 g, proteins: 5-6 g. The sugar mainly comes from the base, cream, and fruits. Values are estimates and depend on how large you portion and what cream you use. Storage and reheating The cake should be kept in the fridge, covered, for up to 3 days. I do not recommend freezing or reheating. If left too long, the base may become soggy from the cream, but it doesn't degrade quickly. It is served cold, directly from the fridge.

Fluffy Strawberry Cake

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