Classic Strawberry Cream Cake
This delightful Strawberry Cake features layers of fluffy vanilla sponge cake filled with fresh strawberries and whipped cream. Topped with grated milk and dark chocolate, it offers a perfect balance of sweetness and texture. The cake is garnished with rosettes of cream and glazed strawberries for an elegant finish. It’s a light and airy dessert perfect for celebrations or afternoon tea. A classic combination of fruit and cream that everyone will love.
Ingredients for 12 slices
Instructions
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1
In a large bowl, mix 6 eggs and 1 tsp vanilla sugar for 5 minutes. Gradually add 1 cup sugar and beat for 10 minutes until creamy and pale.
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2
Sift in 1 cup of flour and 2 tbsp vanilla sugar, folding gently. Sift in the remaining 1/3 cup flour and fold until smooth.
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3
Grease a cake tin with melted butter and line with parchment paper. Pour in the batter and bake at 350°F (175°C) for 20-25 minutes.
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4
Let the cake cool completely, then slice it horizontally into three even layers.
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5
Whip 3 cups of whipping cream for 3 minutes. Add 1 cup powdered sugar and mix until fluffy. Refrigerate until ready to use.
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6
Slice the strawberries and toss them with strawberry syrup. Grate the milk chocolate and chop the dark chocolate.
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7
Assemble the cake by spreading cream on the first layer, topping with strawberries, and repeating for the second layer. Place the final sponge layer on top.
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8
Cover the entire cake with the remaining cream. Decorate the sides with grated chocolate and top with cream rosettes, dark chocolate shavings, and glazed strawberries.
