Heavenly Strawberry Cream Cake: A Sumptuous Dessert That Melts In Your Mouth

Enter a delicious realm of sweetness with this heavenly gobbled strawberry cream cake. This cake masterfully combines the richness of creamy cream with the freshness of juicy strawberries, all nestled in a soft, buttery cake. Each slice offers a visually stunning profile with bursts of red from the strawberries and swirls of creamy custard, making it as beautiful as it is delicious.

Why you'll love it:
This cake is a treat for the senses! The combination of moist cake, creamy custard and fresh strawberries provides the perfect balance of texture and flavor. It's not too sweet, letting the natural sweetness of the strawberries shine through, complemented by the subtle vanilla note of the custard. This dessert is ideal for those who appreciate a sophisticated twist on classic flavors.

Perfect occasion:
This Sunken Strawberry Cream Cake is perfect for spring and summer gatherings, brunches, or any festive occasion that calls for a special dessert. It's also a great choice for afternoon tea or as a celebratory dessert at family dinners. Whether it's a birthday, celebration, or just a casual night out, this cake will be a hit!

Decorating Tips:
replaces the word nice with empty enhance the appearance of the cake, place extra fresh strawberry halves on top before serving. A dusting of powdered sugar not only adds a touch of elegance but also complements the tartness of the strawberries. Consider placing a few mint leaves among the strawberries for a pop of color and refreshing contrast.

Ingredients:

• Cake:
  • 150 grams of softened butter
  • 150 grams of sugar
  • 3 eggs
  • 200 grams of flour
  • 2 teaspoons of baking powder
  • A pinch of salt
  • 100 ml of milk
  • 250 grams of fresh strawberries, washed and cut in half
• Cream:
  • 250 ml of milk
  • 1 teaspoon of vanilla extract
  • 40 grams of sugar
  • 20 grams of cornstarch
  • 2 egg yolks

Instructions:

1. Preheat your oven to 180°C (356°F). Prepare a 20 cm (8 inch) springform pan by lining it with baking paper or greasing and flouring it.
2. For the custard, heat the milk in a saucepan until hot but not boiling. In another bowl, mix cornstarch, sugar and egg yolks until smooth. Gradually add the lukewarm milk, then return the mixture to the saucepan. Add the vanilla and stir over low heat until it thickens. Leave to cool, stirring occasionally.
3. In a mixing bowl, beat together the butter and sugar until light and fluffy. Beat the eggs, incorporating them one at a time.
4. Mix the flour, baking powder and salt. Alternately add dry ingredients and milk to butter mixture, mixing until smooth.
5. Pour the batter into the prepared pan. Use a piping bag with a large round tip to pipe the cooled custard onto the dough.
6. Arrange the strawberry halves between the custard swirls and around the edges of the pan.
7. Pour the rest of the custard over the dough.
8. Bake for 40 to 45 minutes or until golden brown and a toothpick comes out clean. Cover with foil if the top browns too quickly.
9. Let the cake cool in the pan on a wire rack for at least two hours before removing it.
10. Sprinkle with powdered sugar before serving if desired.

Savor this heavenly dessert that promises a delicious combination of textures and flavors that are sure to delight your taste buds!