Here's the cake that will appeal to all its, young and old: soft cake strawberries and cream. The strawberry cake is a sweet spring oven that can not miss among your favorite for breakfast or snack and is a classic of Italian pastry. A sweet fluffy born for the greedy, because it is not only covered with strawberries and cream, but it's stuffed with cream and even within, in the dough, There are lots of fresh strawberries. A tasty alternative to traditional TART PASTRY CREAM AND STRAWBERRIES.
Very easy to do, soft strawberries and cream cake has a soft dough, full of strawberries and fragrant lemon and vanilla. Rather than split the cake in half and stuff with cream, as usual, I used the technique of 'poke cake', ie the filling made by practicing deep holes in the cake, which are then filled with the stuffing: cream in my case, but you can use the same method for cakes stuffed with custard, chocolate cream, jam.
To make the holes I recommend using a sharp boxcutter: do not be afraid to remove part of the pie, because more will be stuffed and will be good. I recommend, used only when strawberries are in season! You can prepare this cream cake and strawberries as an alternative to the usual layer cakes for birthdays: It is much easier and the result is just as good, if not more. And if you like desserts with strawberries, have a look at SPECIAL RECIPES WITH STRAWBERRIES, I'm sure you'll find some recipes to your taste. Have a good day!
STRAWBERRIES AND CREAM CAKE SOFT (easy recipe)Print This
- DOSES FOR A PIE FROM ABOUT 24 CENTIMETERS
- 250 grams of flour 00
- 200 grams of fresh strawberries
- 150 grams of caster sugar
- 2 whole eggs
- 100 grams of butter
- a pinch of fine salt
- grated rind of one lemon organic
- Bourbon vanilla extract or powder, to taste
- a sachet of baking powder
- whole milk, to taste
- butter and flour for the cake Pan, to taste
- AND STILL
- 300 ml cream
- Bourbon vanilla extract or powder, to taste
- icing sugar, to taste
- fresh strawberries, to taste
- fresh mint, to taste
For soft strawberry cake, Preheat the oven at 180 degrees. Grease a cake tin (better if openable) and sprinkle evenly with flour. Melt in a double boiler or in the microwave the butter. Wash strawberries and dry them carefully, then make them into small pieces.
In a bowl fitted with electric whisk the eggs with the sugar and a pinch of salt: to obtain a compound white and fluffy, tripled in volume compared to the initial, need about 15 minutes. It is important not to neglect this step because the more air will be incorporated into the egg mixture and sugar, the cake will be soft. Add to the mix the vanilla and lemon zest, then add the sifted flour and baking powder, diluting the mixture with a little milk if a little proves’ too hard. When you have added all the flour, add the melted butter now lukewarm, incorporating it into the mixture with a spatula until completely absorbed. The compound for the soft strawberry cake should be soft, creamy and without lumps. Combine the cake prepared for even the strawberries into small pieces and mix thoroughly. Pour the mixture into the Pan, level it with a spatula and bake in a preheated oven at 180 degrees for 40 minutes or until the cake will not be puffed and golden brown. Remember always worth the toothpick test: strung a stick of wood or metal in the middle of the sweet and, if it comes out clean, the cake is ready, otherwise it will have to cook another few minutes.
Remove from the oven cake, turn them and let cool completely on a wire rack. When the soft strawberry cake is cold, whip the cream with the icing sugar and vanilla.
At this point, you can simply hold the soft strawberry pie with whipped cream and decorate with fresh strawberries and mint. Or, if you want to achieve the effect 'poke cake', you have to drill holes in the cake with a sharp boxcutter, remove a little’ of dough and fill the holes that you have created with the cream, obviously using a pastry bag. Like this, while you are cutting the cake, you will see that it will be stuffed with the cream also internally. Completed the internal filling, Cover the cake with the whipped cream with a spatula, garnish with fresh strawberries and a little’ mint and serve immediately. If not consume soft cake strawberries and cream immediately, You can store it in the refrigerator. But remember to pull out the cake from the refrigerator at least 30 minutes before tasting. Bon appétit!
You can use the same method I used in this 'poke cake' to stuff the soft cakes with custard, chocolate cream or jam.