Strawberries and Cream Cake

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This strawberries and cream cake is a dreamy, light dessert layered with homemade strawberry compote and fluffy whipped cream. It’s the perfect balance of sweet, tart, and airy - ideal for spring or summer gatherings.

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Ingredients: Cake Base

• 4 eggs (at room temperature)

• 120g sugar

• 1tsp vanilla extract or paste

• 120g all purpose flour

• 1tsp (4g) baking powder

• Pinch of salt

• 2tbsp neutral vegetable oil (canola, olive..)

• 1.5tbsp milk

• 1tbsp lemon zest

• 2tbsp freeze dried strawberry (pulse into a powder like consistency)

Ingredients: Strawberry Compote

• 3-4 cups fresh strawberries (chopped)

• 1-2tbsp lemon juice

• 3tbsp sugar

Ingredients: Whipped Cream

• 1 cup heavy cream

• 2tbsp powdered sugar

• 1/2tsp vanilla extract or paste

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Process: Cake Base

1.

Preheat oven to 350°F (175C). Grease an 8” pan. Set aside.

2.

In a mixing bowl, beat eggs with sugars until pale, creamy, and

doubled in volume; 5-8 minutes. Lift your whisk and let the batter fall in figure 8 shape - if the 8 holds its shape for a moment before sinking in, you have the right consistency.

3.

Sift in flour, salt, baking powder and freeze dried strawberry powder. Mix shortly until the dry ingredients are almost fully incorporated.

4.

Add the oil and milk and mix gently 10-15 seconds.

5.

Bake for 25-30 minutes. Cool in pan for 10 minutes before flipping out. Rest on a rack until completely cooled down. Slice ones to create two layers.

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Process: Strawberry Compote

1.

Cook strawberries, sugar and lemon for 5-8 minutes over medium heat until bubbly and nicely softened.

2.

Cool down before layering the cake with it.

Process: Whipped Cream

1.

Whisk heavy cream on medium speed for 15 seconds then add in the powdered sugar and vanilla. Keep whisking on medium until medium-stiff peaks form. Chill the cream in the fridge 10-15 minutes.

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Service

Layer the cake with strawberry compote in the center and whipped cream on the top. Use crushed freeze dried strawberries or fresh strawberries as decoration. This cake will last 3 days in the refridgerator.