Strawberry cake

Strawberry Cake - A Fresh and Simple Delight, Perfect for Any Sweet Moment of the Day

Who can resist a delicious cake filled with fresh strawberries and a smooth cream? This strawberry cake recipe is not only simple but also quick, allowing you to enjoy a tasty dessert without spending hours in the kitchen. Whether you're preparing it for an anniversary, a party, or simply to treat your family, this cake is sure to impress.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 8-10

Ingredients

For the base:
- 6 eggs
- 6 tablespoons of flour
- 6 tablespoons of sugar

For the cream:
- 250 g sugar
- 250 g butter (at room temperature)
- 1 egg
- 250 g fresh strawberries (washed and chopped)
- 2 packets of vanilla sugar
- 50 ml water
- A splash of vinegar (about 1-2 tablespoons)

Recipe History

Strawberry cake is a classic recipe cherished by many generations. Its origins can be traced back to the traditions of combining fresh fruits with rich creams, resulting in a dessert that blends sweetness with freshness. Strawberries, with their unmistakable flavor, have become a staple ingredient in numerous desserts, and the combination with butter and sugar cream is simply irresistible.

Preparing the Base

1. Separate the eggs: Start by separating the egg whites from the yolks. Make sure the bowl in which you will beat the egg whites is completely clean, with no trace of grease, to achieve a perfect meringue.

2. Beat the egg whites: Use an electric mixer to beat the egg whites until they become frothy. Gradually add the 6 tablespoons of sugar, continuing to mix until you achieve a firm and glossy meringue.

3. Add the yolks: Add the yolks one at a time, gently folding them in with a spatula or mixing at low speed to avoid losing air in the mixture.

4. Incorporate the flour: Sift the flour over the egg mixture and gently fold it in with upward motions to maintain the airy texture of the base.

5. Bake the base: Pour the mixture into a greased and floured cake pan. Bake in a preheated oven at 180°C for 30 minutes or until the base is golden and a toothpick inserted in the center comes out clean.

6. Cool the base: After baking, remove the base from the oven and let it cool on a wire rack. It is essential to let it cool completely before cutting.

Preparing the Cream

1. Make the syrup: In a saucepan, add 250 g of sugar, 50 ml of water, and a few drops of vinegar. Simmer on low heat, stirring constantly, until the sugar completely dissolves and the mixture reaches a syrupy consistency. Let it cool slightly.

2. Beat the butter: In another bowl, beat the butter with the 2 packets of vanilla sugar until it becomes creamy and fluffy. Ensure the butter is at room temperature for better incorporation.

3. Add the syrup: Once the syrup has cooled, gradually pour it over the beaten butter, continuing to mix until the cream is smooth.

4. Incorporate the egg: Add the beaten egg and mix again until everything is well combined.

5. Add the strawberries: Gently fold the chopped strawberries into the cream, reserving some plain cream for decoration.

Assembling the Cake

1. Cut the base: Once the base has cooled, cut it into two equal halves using a serrated knife for clean cuts.

2. Fill the cake: Place the first half of the base on a serving platter and spread the strawberry cream evenly over it.

3. Add the second base: Place the second half of the base on top and cover the cake with the remaining cream, smoothing the surface for a uniform appearance.

4. Decorate: Use whole strawberries for decoration, adding a drizzle of melted chocolate for extra flavor and an elegant look.

Helpful Tips

- Choose fresh strawberries: Try to use fresh, in-season strawberries for optimal flavor. If fresh strawberries are unavailable, you can use frozen strawberries, but make sure to thaw and drain them well before use.

- Test the base: Every oven is different, so it's important to check the base with a toothpick to ensure it's perfectly baked.

- Gluten-free option: You can substitute the flour with a gluten-free alternative to make this recipe accessible for those with gluten intolerance.

Calories and Nutritional Benefits

Each serving of strawberry cake contains approximately 350-400 calories, depending on the portion sizes and the amount of sugar used. Strawberries are rich in vitamin C, fiber, and antioxidants, making this dessert not only delicious but also beneficial for health.

Frequently Asked Questions

- Can I use other fruits?
Yes! This recipe is very versatile. You can replace the strawberries with raspberries, blueberries, or even peaches, depending on your preferences.

- How can I store the cake?
The cake stores well, covered with plastic wrap in the refrigerator, for 2-3 days. The flavors will intensify, making it even more delicious the next day.

- Is this dessert suitable for vegans?
You can adapt the recipe using plant-based butter and flaxseed or chia eggs instead of regular eggs.

Serving Suggestions

Serve the strawberry cake alongside a scoop of vanilla ice cream or with warm chocolate sauce for an unforgettable culinary experience. A cup of green tea or fresh lemonade would perfectly complement this delicious dessert.

This strawberry cake is more than just a dessert; it's a celebration of flavors and aromas, a joy you can share with your loved ones. So, don't hesitate to get cooking and enjoy every bite! Bon appétit!