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January 31, 2018 Cakes & Brownies

STRAWBERRY CREAM CAKE

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If I had to pick one ingredient that I could bake with everyday, it’d be strawberries. They’re so beautiful as it is but once they’re baked in a dessert, I feel they get even better. I love the tartness berries bring to a dessert and of course the pop of color. I’ve made so many desserts using strawberries but this strawberry cream cake continues to be my favorite.

I remember this strawberry cream cake was one of the first recipes I posted on my blog- right after I started. There is something so pleasing about it’s simplicity. A basic sponge with strawberries, topped with a wonderful vanilla flavored cream whipped to perfection and fresh slices sitting on top- that’s my idea of a comforting dessert.

Besides this strawberry cream cake, some other favorite strawberry desserts from the blog are-

  • lemon-strawberry cake
  • strawberry granita
  • strawberry jam thumbprint cookies
  • strawberry jam baked donuts

strawberry cream cake styling

INGREDIENTS-

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cardamon powder
  • 1/4 teaspoon salt
  • 3/4 cup vegetable oil
  • 1 cup castor sugar
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 1/4 cup milk
  • 10-15 strawberries, thinly sliced

FOR THE CHANTILLY CREAM-

  • 1 cup whipping cream
  • 1/4 cup icing sugar
  • seeds from one vanilla pod

Fresh strawberries, to top

 

PROCEDURE-

  • Pre-heat the oven to 180C. Line an 8″ round cake pan with parchment paper
  • In a bowl, whisk together flour, baking powder, cardamon powder and salt
  • In a separate bowl, beat vegetable oil and castor sugar. Beat in the vanilla.
  • Add eggs, one at a time and beat well after each addition. Mix in the milk.
  • Using a spatula, gently fold in the dry ingredients into the wet ingredients. Mix only unil well combined. Fold in the sliced strawberries
  • Pour the batter into the prepared cake pan. Bake at 180C for 40-45 minutes or until a skewer inserted into the center comes out clean.
  • To make the chantilly, beat the whipping cream with vanilla on high speed.
  • Add the sugar, one tablespoon at a time, with the mixer running.
  • Keep beating until the cream gains volume and forms firm peaks.
  • Once the cake has cooled completely, top with with chantilly and fresh strawberries.

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Hello. I'm Shivesh Bhatia, a food blogger, author and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes. Read More

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Hello. I'm Shivesh Bhatia, a food blogger and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes.

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