Strawberry Cream Dream Cake: A divine treat layered with fresh strawberries and jam-infused whipped cream

This strawberry cream cake is a light and airy delight, made with layers of fluffy sponge cake intertwined with fresh strawberries and luscious whipped cream with strawberry jam. Using freeze-dried strawberries intensifies the flavor of the berries, making this cake a fragrant and tasty treat for any occasion.

Why you'll love it:
The combination of a soft sponge cake, enhanced with the natural sweetness of honey and vanilla, combined with the creamy texture of strawberry whipped cream, offers a perfect balance of flavors. This cake isn't too sweet, letting the fresh, fruity notes shine through, making it a refreshing dessert option.

Perfect occasion:
Ideal for spring and summer celebrations such as birthdays, Mother's Day or any gathering requiring a light and elegant dessert. It is also perfect for afternoon tea or to gently end a nice meal with family or friends.

Decorating Tips:
Garnish the top of the cake with whole or halved fresh strawberries for a burst of color. A dusting of powdered sugar or an extra sprinkle of freeze-dried strawberry powder can add an extra touch of glamour. Consider placing rosettes or dollops of whipped cream around the edges for a more decorative finish.

• Ingredients:
  • 3 eggs
  • 90 grams of caster sugar
  • 9 grams of honey
  • 3 grams of vanilla extract
  • 90 grams of cake flour
  • 40 grams of milk
  • 25 grams of melted butter
  • Fresh strawberries, sliced ​​(if needed)
  • For the strawberry cream:
    • 300 grams of thick whipped cream
    • 120 grams of strawberry jam
    • 1/4 cup freeze-dried strawberries, blended into powder

• Instructions:
  1. Prepare a double boiler by bringing water to a boil in a saucepan, then placing a glass bowl on top. In the glass bowl, whisk together the eggs, sugar and honey until the mixture reaches 30°C.
  2. Preheat the oven to 180°C (356°F).
  3. Add the vanilla extract to the egg mixture and continue to beat with a hand mixer until it becomes light in color, fluffy and creamy.
  4. Sift in the cake flour and gently fold in with a spatula.
  5. In another small bowl, melt the butter then add the milk. Incorporate a small amount of dough into this butter mixture to temper it.
  6. Gently mix the tempered butter mixture into the main batter, then pour it into a 6-inch cake pan.
  7. Bake for 30 minutes and let the cake cool completely.
  8. Trim the browned edges and cut the cake horizontally into three layers.
  9. For the cream, whip the heavy cream until slightly foamy, then stir in the strawberry jam and freeze-dried strawberry powder until soft peaks form.
  10. replaces the word nice with empty assemble, spread a layer of strawberry cream on the first cake layer, add strawberry slices, then top with the next cake layer. Repeat for all layers.
  11. Optionally, spread cream on the sides of the assembled cake.

Enjoy this exquisite strawberry cream cake, a delicious dessert that is sure to impress with its fresh and airy taste!