Strawberry cake with strawberry cream

Strawberry Cake with Strawberry Cream

A strawberry cake with strawberry cream is a perfect choice for any occasion, whether you are celebrating a special event or simply want to indulge in a delicious dessert. The intense flavor of strawberries, combined with the smooth texture of the cream, makes this cake a true delicacy. Additionally, it is a no-bake dessert, making it easy to prepare.

Preparation time: 30 minutes
Refrigeration time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 8

Ingredients:

For the cake base:
- 200 g biscuits (choose plain biscuits, such as digestive biscuits)
- 1 tablespoon cocoa powder
- 2 tablespoons powdered sugar
- 100 g margarine

For the sponge:
- 6 eggs
- 6 tablespoons sugar
- 6 tablespoons flour
- 1 packet baking powder

For the strawberry cream:
- 500 g fresh strawberries
- 500 ml whipped cream
- 1 packet cream stabilizer

For decoration:
- Whipped cream
- Strawberries (a few for decoration)
- Melted chocolate

Preparation:

1. Preparing the cake base:
Start by melting the margarine over low heat. Make sure not to leave it on the heat for too long, just enough to melt completely. Meanwhile, in a bowl, crumble the biscuits using a food processor or a rolling pin until you get a fine mixture. Add cocoa powder and powdered sugar to the biscuits and mix well.

Once the margarine has melted, add it to the biscuit mixture and mix until everything is well combined. Place the mixture in a springform pan, pressing down firmly to form the base. Put the pan in the refrigerator for about 30 minutes to harden.

2. Preparing the sponge:
Start by separating the eggs. In a large bowl, beat the egg yolks with the sugar until the mixture becomes frothy and doubles in volume. This is a crucial step; the air incorporated into the mixture will help the sponge be fluffy.

Add the beaten egg whites, gently folding from the bottom up to avoid losing air. Then, add the flour and baking powder, alternating with a tablespoon, continuing to mix gently.

Pour the mixture into a baking tray lined with parchment paper and bake in a preheated oven at 180 degrees Celsius for 25-30 minutes or until the sponge is golden and passes the toothpick test. Once baked, turn the sponge onto a damp cloth, peel off the parchment paper, and let it cool completely.

3. Preparing the strawberry cream:
Wash the strawberries and puree them until you get a smooth mixture. In a separate bowl, whip the cream with the cream stabilizer until it becomes firm. Add half of the whipped cream to the strawberry puree and gently mix so that the cream remains airy.

4. Assembling the cake:
Once the sponge has cooled, cut it into wide strips, each the height of the cake pan. Start by lining the walls of the cake pan with a strip of sponge, followed by a layer of strawberry cream. Repeat this process, adding strips of sponge and cream in concentric circles until you reach the center of the pan, where you will add the remaining cream.

5. Refrigerating and decorating:
Let the cake chill for at least an hour so that it sets. After it has cooled, decorate with whipped cream, fresh strawberries, and melted chocolate for a refined and tempting appearance.

Personal note:
This cake is served cold, and the combination of fresh strawberries with whipped cream and melted chocolate is simply irresistible. If you want to add a touch of flavor, try drizzling each layer of sponge with a syrup made from water and sugar, enriched with a little vanilla or rum essence.

Nutritional benefits:
Strawberries are rich in vitamin C and antioxidants, contributing to skin health and the immune system. Additionally, the whipped cream adds a creamy note, but it is important to use it in moderation, considering the calorie content. In total, a slice of cake contains approximately 300 calories, but it will provide an explosion of flavors and textures worth every calorie.

Frequently asked questions:
- Can I use other fruits for the cream? Yes, raspberry or blackberry purees can be just as delicious.
- How can I store the cake? It is recommended to keep it covered in the refrigerator, where it can stay fresh for 2-3 days.
- Is it possible to use gluten-free biscuits? Sure, try gluten-free biscuits for an adapted version.

Recommended pairings:
The strawberry cake pairs perfectly with a fruit tea or a sweet white wine, and a scoop of vanilla ice cream on the side will complete the culinary experience.

Try this recipe and let yourself be inspired by the fresh taste of strawberries! You will notice that each slice will bring smiles to the faces of your loved ones, and the cake will surely become a favorite among summer desserts. Enjoy!