bg header
logo_print

Strawberry cream cake, an idea for Mother’s Day

Tiziana Colombo: per voi, Nonnapaperina

Recipe proposed by
Tiziana Colombo

Recipes for Intolerants, Italian Cuisine, Mother's Day
Gluten-free recipes
Lactose-free recipes
Vegetarian recipes
preparazione
Preparation: 01 ore 00 min
cottura
Cooking: 01 ore 00 min
dosi
Ingredients for: 4 people
Print
Array
5/5 (1 Review)

Strawberry cream cake: a cake for a truly special person!

The strawberry cream cake is a classic cake. It is prepared with sponge cake and enhanced by a rich filling of cream and strawberries. While clearly labour-intensive, the recipe is not at all difficult. This cake is great for any occasion, but I especially suggest it for Mother’s Day, which is on the second Sunday in May, to honour a very special person who deserves a wonderful and elegant dessert.

This cake is a way to make people appreciate good food with sweetness and extreme elegance. It’s a cake that has history behind it. The first time we hear of the strawberry cake recipe dates back to a recipe book published in the United States in 1847, Miss Leslie’s Ladies New Receipt Book. Then it evolved and made its way into our era in a variety of forms.

Recipe strawberry cream cake

Preparation strawberry cream cake

  • For the strawberry cream cake, you will first have to make the sponge cake and let it cool. When it is lukewarm, remove the crust on the surface and turn it over.
  • Now it is time for the cream. Pour the cream cheese, cream, and vanilla into a bowl.
  • Mix and whip everything, then cover the bowl with cling film and let it cool, first at room temperature and then in the fridge for 3 hours.
  • Meanwhile, cut the sponge cake horizontally to obtain two layers.
  • Now prepare the syrup by boiling a solution of water and sugar, then let it cool and add the liqueur. Moisten a layer of sponge cake with the syrup using a pastry brush.
  • It is now time for the filling. In a large bowl, whip the cream (fresh from the fridge) with an electric mixer (or better yet, in a planetary mixer).
  • Spread the cream to create a sort of crown around the border of the first sponge cake layer. You can use a piping bag to do this.
  • Place the cream cheese in the centre, levelling it with a spoon or spatula. Proceed to wash, pat dry, and chop the strawberries into cubes.
  • Spread the strawberries over the cream cheese. Then moisten the central part of the second layer of sponge cake and place it on the filling.
  • Lastly, add some moisture to the surface. Using the piping bag, distribute the cream onto the outside edges of the surface as well as the centre, levelling everything with a spatula.
  • How to decorate the strawberry cake? The goal is to apply a creamy layer throughout the entire surface. As demonstrated in the image, pipe designs down the cake’s sides using a piping bag fitted with a ribbed nozzle.
    combined with the cleaned, dried, and cut strawberries in half.
  • Starting from the outside and working your way towards the centre, arrange the strawberries with their tops facing up.
  • Allow the cake to rest for two hours in the refrigerator. I suggest spreading some jelly over the strawberries if you aren’t going to consume the cake that day.
  • You can prepare the jelly by heating 2-3 tablespoons of apricot jam with 2-3 tablespoons of water.
  • The strawberry and cream cake lasts in the fridge for up to three days.

For the cake:

  • 2 discs of sponge cake,

For the cream cheese:

  • 200 gr. of lactose-free Exquisa Fresh creamy cheese,
  • 100 ml. of cream,
  • 1 teaspoon vanilla essence,

For the bath:

  • 300 gr. of natural water,
  • 180–200 gr. of granulated sugar,
  • 20 gr. of maraschino liqueur,

For the decoration and filling:

  • 500–600 ml of whipped cream,
  • 8 fresh strawberries, cut into cubes.

A very tasty cream cheese

The only element of difficulty, if you can call it that, consists in the preparation of the sponge cake. Making it requires little effort; however, preparing a good sponge cake deserves attention and some special precautions. The cake is not designed exclusively for those suffering from food intolerances and absorption disorders. Still, it doesn’t take much to adjust. Simply use lactose-free goods, and while making the sponge cake, use gluten-free flour instead of the traditional flour. You might incorporate it into your mother’s gift suggestions. It would be much appreciated! Mother’s Day is observed annually on the second Sunday in May in Italy.

The strawberry cream cake’s filling, which consists of cream cheese and whipped cream, is one of its best features. For the latter, just combine the cream cheese, sugar, and vanilla extract. Much of the flavour is based on this last ingredient, so choose it carefully. In this regard, I recommend using one of Exquisa’s spreadable cheeses, and in particular the Lactose-Free Fresco Cremoso, to make the cake allergy-proof.

Torta fragole e panna

Exquisa adheres as closely as possible to traditional methods in the selection of raw materials and production processes while maintaining the same flavour and nutritional qualities as regular spreadable cheese. The cream cheese should be placed in the center, while the cream should be distributed at the edges, almost forming a crown. The decoration is instead made with cream and enhanced by strawberries cut in two and placed in the center of the cake.

How to prepare a good sponge cake?

As already mentioned, preparing a sponge cake is simple, but preparing an excellent sponge cake is a little more complex. To make a strawberry cream cake with a perfect sponge cake, I recommend you consult the sponge cake recipe published here on the site, but I still want to give you some advice. For example, when whisking eggs and sugar, you should do so at a moderate speed. In fact, if the whipping is too hasty, the mixture will be excessively soft and therefore unstable. Another precaution concerns the addition of flours and starches, which must be sieved so as to be as fine as possible.

Then it should be added slowly to the mixture to encourage blending and prevent the mixture from falling apart. Also, pay attention to cooking. It is probably the simplest phase, but some precautions are necessary in this case too. First of all, the oven must already be preheated in order to balance the humidity inside the cooking chamber. The exact temperature is 180 degrees, while the cooking time should be 10–15 minutes. Finally, pay attention to the thickness. Basically, it is not necessary, but only if the sponge cake is moderately small, i.e., prepared with a pan with a diameter of 20 centimetres. If the pan exceeds this measurement, you can add a little starch or, better yet, guar seed flour; one gramme for every 400 grammes of eggs is ideal.

5/5 (1 Review)
All rights reserved
Content in collaboration with Exquisa

Add a comment

Your email address will not be published. Required fields are marked *

You can use HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

COULD IT BE INTERESTING FOR YOU