Strawberry Cake

Strawberry Cake with Delicious Cream - An Unforgettable Experience in the Kitchen

Preparation time: 30 minutes
Baking time: 35-40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 8-10

In a world full of sophisticated desserts, some recipes manage to remind us of the simplicity and joy of home flavors. The strawberry cake with cream is one of those recipes that not only delights the taste buds but also brings a smile to the face of everyone who enjoys it. Inspired by the tradition of homemade cakes, this recipe is a true tribute to authentic taste and quality ingredients. So, let’s embark together on the preparation of this irresistible dessert!

Ingredients

For the Crispy Base:
- 200 g flour
- 1/2 packet Dr. Oetker baking powder
- 60 g sugar
- 1 packet Dr. Oetker Bourbon vanilla sugar
- 130 g soft butter/margarine

For the Choux Pastry:
- 330 ml water
- 70 g butter/margarine
- 200 g flour
- A pinch of salt
- 40 g Dr. Oetker Gustin starch
- 4 eggs
- 1/2 teaspoon Dr. Oetker baking powder

For the Cream:
- 400 ml cold liquid cream
- 400 ml cold milk
- 2 packets of Dr. Oetker vanilla Creme Ole powder
- 1 packet of Dr. Oetker Bourbon vanilla

For Decoration:
- 4 tablespoons strawberry jam
- 300 g fresh strawberries
- 1 cube of white chocolate

Step by Step

1. Preparing the Crispy Base:
Start by preheating the oven to 180°C. In a large bowl, combine the sifted flour, baking powder, sugar, and vanilla sugar. Mix the dry ingredients well. Add the soft butter or margarine and mix everything with a spatula or your hands until you get a smooth dough. Spread this dough in a rectangular baking dish of 25/35 cm lined with parchment paper (or you can use two smaller round pans if you prefer). Bake in the oven for about 15 minutes, until it turns slightly golden.

2. Preparing the Choux Pastry:
While the base is baking, prepare the choux pastry. Bring the water to a boil in a large saucepan, adding a pinch of salt and 70 g of butter/margarine. Once the butter has melted, add the sifted flour mixed with the baking powder and starch. Mix vigorously with a spatula until you obtain a ball of dough that no longer sticks to the saucepan. Allow the dough to cool slightly, then incorporate the eggs one by one, mixing very well after each addition.

3. Baking the Choux Pastry:
Divide the choux pastry into 3 equal parts for the rectangular cake or into 6 parts for the two small cakes. If you opt for the small cakes, form balls from the dough and place them on a baking sheet lined with parchment paper. Bake the choux pastry for 20-25 minutes, until golden and slightly elastic. Remove from the oven and let cool.

4. Preparing the Cream:
To make the delicious cream, mix the cold milk, liquid cream, cream powder, and vanilla essence. If you want a softer cream, you can add a little more milk, and for a firmer consistency, a bit more liquid cream. Divide the cream into two parts for the rectangular version and into four for the small cakes.

5. Assembling:
For the two small cakes, follow these steps:
- Place a crispy base on a platter and spread it with two tablespoons of strawberry jam.
- Add a layer of choux pastry, followed by half of the prepared cream. Sprinkle fresh strawberry cubes on top.
- Repeat with another layer of choux pastry and the other half of the cream.
- Decorate with balls of dough, strawberries, and grated white chocolate.

6. Final Cooling:
Let the cake cool for at least 24 hours before cutting and serving. This will allow the flavors to blend perfectly, offering a delightful taste.

Practical Tips:
- Flour: Make sure to use good quality sifted flour to achieve a light and airy dough.
- Eggs: It is important that the eggs are at room temperature to incorporate better into the choux pastry.
- Strawberries: Choose fresh and aromatic strawberries to maximize the dessert's flavor. You can experiment with other fruits like raspberries or blueberries for a different note.
- Serving: This cake pairs wonderfully with a scoop of vanilla ice cream or a glass of champagne, adding elegance to the table.

Nutritional Values (per serving, estimated):
- Calories: 350
- Fat: 22 g
- Carbohydrates: 30 g
- Protein: 4 g

Frequently Asked Questions:
1. Can I use margarine instead of butter?
Yes, you can use margarine, but make sure it is of good quality to not compromise the cake's taste.

2. What other fruits can I use?
You can experiment with peaches, nectarines, or even bananas to add a personal touch to the recipe.

3. How can I store the cake?
Cover the cake with plastic wrap and store it in the refrigerator to keep it fresh.

Now that you have all the details, it’s time to put on your apron and let’s start the culinary adventure! Try this strawberry cake and let yourself be carried away by its wonderful taste. Enjoy your meal!