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strawberry cream cake recipe
Author:
EasyRecipes .
Recipe type: kids
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
strawberry cream cake gateau – eggless version of a gateau sandwiched with macerated strawberries, whipped cream and finally frosted with whipped cream.
Ingredients
- for the basic vanilla cake:
- 1.5 cups all purpose flour/maida
- 1 tsp baking powder
- a pinch of salt
- ½ cup water
- ½ cup melted butter or oil
- ¾ cup organic unrefined cane sugar or regular sugar – add as required * check notes
- 3 tbsp yogurt/curd (dairy or vegan) + 1 tbsp water
- 1 tbsp apple cider vinegar or white vinegar
- ½ tsp baking soda
- 1 tsp vanilla extract or vanilla powder or half of a vanilla bean, scraped
- for the cream frosting and filling:
- 200 ml whipping cream – use cream which has at least 30% fat
- 4-5 tbsp icing sugar or as required
- ½ tsp vanilla extract
- 175 to 200 grams fresh strawberries
- 3 to 4 tbsp organic unrefined cane sugar or regular sugar or as required
Instructions
- preparing the eggless vanilla cake:
- first sift the all purposed flour/maida with the baking powder and a pinch of salt in a mixing bowl or pan.
- just keep everything ready as you have to be quick enough to mix the batter.
- preheat the oven to 180 degrees C.
- grease a 6 or 7 inches pan with butter or oil. you can also line the pan with butter paper and then grease the butter paper with oil or butter.
- now take some butter and melt it in a small pan or microwave.
- you need to get about ½ cup of melted butter. just melt the butter. no need to heat it.
- when the butter is still warm or a bit hot, add the sugar to the melted butter.
- stir and mix well. keep aside.
- now in a measuring cup or in a small bowl, whisk the 3 tbsp yogurt + 1 tbsp water till smooth.
- add 1 tbsp vinegar. then add the baking soda and stir.
- pour the butter+sugar mixture, ½ cup water and the frothing yogurt+vinegar+baking soda into the sieved flour.
- add vanilla extract.
- be quick enough to fold and make a lump free batter. don’t over do the folding.
- pour the batter in the greased baking pan.
- shake and tap the sides of the pan so that air bubbles are released.
- place the pan in the preheated oven in the center rack.
- keep the heating in both the bottom and top elements of the oven on.
- bake at 180 degrees C for 30-35 minutes or more till a tooth pick inserted in the cake comes out clean.
- if the vanilla cake browns too quickly on the top, then cover the top with an aluminium foil or butter paper.
- once done let the vanilla cake stand at room temperature for 7-8 minutes.
- then with the help of oven mitts, gently remove the vanilla cake on a wired tray or rack.
- once the vanilla cake cools, you can serve the eggless vanilla cake as it is or use the vanilla cake to make pastries or gateau.
- let the cake cool completely before you prepare the icing.
- preparing the icing and filling:
- rinse the strawberries well and then dry them with kitchen napkin.
- reserve about 5-6 small to medium strawberries for the decoration and keep them in the fridge.
- hull and chop the rest of the strawberries.
- take the chopped strawberries and about 3 to 4 tbsp sugar in a bowl.
- the proportion of sugar here depends on the sweetness of the strawberries.
- mix the sugar with the strawberries and keep aside for at least 30-40 mins to macerate in the fridge. you can also keep them overnight.
- in a stand mixer fitted with the wired whip blade, whip the cream and icing sugar along with vanilla extract, at high speed till you get stiff peaks in the cream.
- taste the cream and add more sugar if required.
- you can also use a hand held electric beater to whip the cream.
- the cream should have stiff peaks – meaning on turning the bowl the cream should not fall down.
- assembling the cake:
- slice the cake with a serrated knife from the center carefully into two equal halves.
- brush the syrup from the chilled macerated strawberries lightly on one half of the cake.
- spread the chopped strawberries evenly on the cake.
- spread another layer of the whipped cream evenly on the cake.
- keep the other cake slice over.
- now spread the remaining whipped cream all over the cake with a palette knife or spatula evenly.
- keep the cake in the refrigerator for 2 to 3 hours so that the cream icing sets.
- slice the strawberries which we had chilled for decorating the cake and keep them aside.
- remove the cake and decorate the cake with the fresh strawberry slices.
- serve the strawberry cream cake immediately.
- or you can keep it covered in the fridge and then serve later.
- its advisable to finish this strawberry cream cake in a day or two.
Notes
you can even cook the chopped strawberries with sugar instead of macerating them. the quantity of sugar can be adjusted depending on the sweetness of the strawberries.
