Strawberry Cake Recipe

Strawberry cake is a delightful dessert that brings the freshness of strawberries to every bite. This recipe combines almond biscuit layers with fruity purees and a luscious chocolate cream. Perfect for any occasion, this cake is sure to impress your family and friends.

Why Make This Recipe

Making strawberry cake is a great way to celebrate the flavors of summer. It’s light, refreshing, and contains wholesome ingredients like strawberries and raspberries. The combination of textures, from the soft biscuit to the creamy layers, makes it a scrumptious treat. Plus, it’s visually stunning, making it a perfect centerpiece for any gathering.

How to Make Strawberry Cake

Ingredients:

75 grams almond flour
75 grams powdered sugar
1 egg
40 grams egg yolks
60 grams flour
140 grams egg whites
50 grams sugar (for the biscuit)
25 grams strawberry puree
50 grams sugar (for the syrup)
50 grams water
200 grams raspberry puree
100 grams strawberry puree (for the layer)
40 grams sugar (for the berry layer)
8 grams pectin
120 grams milk
6 grams agar
200 grams white chocolate
240 grams cold fresh cream

Directions:

Prepare the Freezer and Mold: Place a 30×40 cm mold in the freezer to chill.
Make the Almond Biscuit: Preheat the oven to 190°C. Whip the egg yolks and egg with powdered sugar. Then, fold in the almond flour and flour. In another bowl, whip the egg whites with sugar until stiff peaks form. Fold this mixture into the yolk mixture. Spread the batter on a baking sheet and bake until golden. Cool and return it to the freezer.
Prepare the Strawberry Layer: Boil water and sugar until it dissolves. Mix in the strawberry puree and let it cool. Brush this over the frozen biscuit and return it to the freezer.
Make the Strawberry-Raspberry Layer: Combine raspberry and strawberry purees with sugar and pectin. Heat this mixture and let it cool completely. Spread it over the frozen biscuit and return to the freezer.
Prepare the Chocolate Cream: Soak agar in water. Boil the milk and stir in the white chocolate. Add the soaked agar, blend, and let it cool. Whip the cream and fold it into the chocolate mixture.
Assemble the Cake: Cut the biscuit into strips and roll them into spirals, sealing them with the reserved cream. Press the spirals together and freeze until solid.
Serve: Transfer the cake to a platter, decorate with fresh strawberries, and refrigerate until ready to serve. Enjoy!

How to Serve Strawberry Cake

Serve your strawberry cake chilled. You can slice it into portions and set each piece on individual plates. A garnish of fresh strawberries or a drizzle of chocolate will enhance its presentation and flavor.

How to Store Strawberry Cake

Store the strawberry cake in the refrigerator if you plan to eat it within a few days. If you want to keep it for a longer time, you can wrap it well with plastic wrap and place it in the freezer. Just remember to allow it to thaw in the refrigerator before serving.

Tips to Make Strawberry Cake

Ensure all your ingredients are measured accurately for the best results.
Soak the agar well to avoid any lumps in your chocolate cream.
Use fresh strawberries for the best flavor and appearance.
Allow the layers to set properly in the freezer to make assembly easier.

Variation

You can experiment by adding different fruits like blueberries or mango to the layers. For a lighter version, try substituting Greek yogurt for some of the cream.

FAQs

1. Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but make sure to thaw and drain them before using.

2. How long can I keep the strawberry cake in the fridge?
The cake can be stored in the fridge for about 3 to 4 days.

3. Can I make this cake ahead of time?
Absolutely! You can prepare the cake a day or two in advance. Just keep it refrigerated until you are ready to serve.

Strawberry Cake

Author: olivia
Total Time: 60 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful dessert that combines almond biscuit layers with fruity purees and a luscious chocolate cream, perfect for any occasion.

Instructions

Prepare the Freezer and Mold: Place a 30×40 cm mold in the freezer to chill.
Make the Almond Biscuit: Preheat the oven to 190°C. Whip the egg yolks and egg with powdered sugar, then fold in the almond flour and flour. In another bowl, whip the egg whites with sugar until stiff peaks form, then fold into the yolk mixture. Spread the batter on a baking sheet and bake until golden. Cool and return it to the freezer.
Prepare the Strawberry Layer: Boil water and sugar until it dissolves. Mix in the strawberry puree and let it cool. Brush this over the frozen biscuit and return it to the freezer.
Make the Strawberry-Raspberry Layer: Combine raspberry and strawberry purees with sugar and pectin. Heat this mixture and let cool completely. Spread it over the frozen biscuit and return to the freezer.
Prepare the Chocolate Cream: Soak agar in water. Boil the milk and stir in the white chocolate. Add the soaked agar, blend, and let it cool. Whip the cream and fold it into the chocolate mixture.
Assemble the Cake: Cut the biscuit into strips and roll them into spirals, sealing them with the reserved cream. Press the spirals together and freeze until solid.
Serve: Transfer the cake to a platter, decorate with fresh strawberries, and refrigerate until ready to serve. Enjoy!

Notes

Store in the refrigerator for a few days or wrap well and freeze for longer storage. Allow to thaw in the refrigerator before serving.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Chilling, Baking
Cuisine: Bakery

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 25g
Sodium: 50mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 6g
Cholesterol: 80mg

Keywords: strawberry cake, dessert, summer dessert, cake recipe, fruit cake

Strawberry Cake Recipe