This cake layered with fresh whipped cream with a touch of rose water and lots of strawberry is a dream…each bite is loaded with soft and cottony cake with a fruity layer of cream.
Since I came with the idea of this cake, I already made this cake 4 times, yes four times and trust me, every time I get compliments of it looks and taste…this will be my potluck favorite dessert to take.
– Why you should make this cake?
Because is super, I repeat super easy and tastes so good.
– Can I make this cake in advance?
Yes, you can make the cake and store in the refrigerator for a couple of days and make the fresh whipped cream with strawberry one day or on the day you are serving.
– What is the secret?
Cake is baked in a tray as for cake roll…it takes less time to bake and literally no mess as there is no need to slice the cake horizontally, which never comes straight…you just need to measure the length of the cake once out of the pan and divide by 3 for the layers.
– Can I use other fruits?
Absolutely, you can use blueberry, kiwi, or a mix of fruits.
– Should we look at the recipe?
- 4 large eggs separated (make sure the bowl with egg white does not contain any trace of grease)
- 60 g vegetable oil (I used sunflower)
- 40 g milk
- 1 teaspoon vanilla extract
- 80 g cake flour
- 1 pinch salt
- 8 g white vinegar
- 80 g sugar
Strawberry Whipped cream
- 300 g heavy whipping cream
- 35 g sugar
- 1 ½ teaspoons rose water (optional)
- 700 g (1 ½ – 2 lb) strawberries or fruit of your preference, feel free to add more.
Preheat oven at 275oF. Line a 9 x 13 inch (23 x 33 cm) jelly pan with parchment paper.
In a small bowl, mix cake flour with salt., and set aside.
In a medium bowl, stir together egg yolks, oil, milk, vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.
In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.
Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.
Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.
Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at for 18-20 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.
Flip the cake to another piece of parchment paper of silicone mat.
Peel the parchment paper from the cake. Cut the cake into 3 equally portions and set aside.
Strawberry Whipped Cream
Cut approximately 500 g (1 lb) of strawberry into small pieces and set aside.
Make the whipped cream by placing the cold heavy cream in a cold bowl. I often put my bowl into an ice water bath. Add the sugar and rose water, if using and whip on medium-high speed until lots of air are incorporated into the cream.
Whip until the cream achieve soft peak to medium peaks, check constantly by stopping the mixer so the cream does not over mix.
Once the cream is whipped, add the strawberry into the cream and mix gently.
Alternate layers of cake and cream and finish by covering the whole cake with the cream.
Use the remaining strawberry do decorate the cake.
Refrigerate the cake for a couple of hours and serve cold.
– Care for more cake recipe? Check these out…
[…] Strawberry Cream Cake Gallery […]
Strawberry season is fast approaching here in Florida and your cake sounds terrific.
Thanks Karen, I hope you get to try this cake.
Strawberries make everything better!
I absolutely love strawberry shortcake with fresh berries and cream. The rosewater puts it over the edge for me as it’s one of my favorites! What a great combination. I would love a slice of this cake
Thanks Judee, I always like to add a hint of rose water when making fresh whipped cream.
Dear Juliana, hope you had a lovely Valentine’s Day, my friend! This cake looks perfect and sounds utterly delicious – what a treat! I love the elegant look and your technique of baking this cake in a tray pan and then cutting it into thirds is brilliant!
Love all about this recipe of yours – I am not at all surprised you made it a few times already!
Thanks Andrea, we had a great time…and yes, baking time is shorter and make the assembly easier.
Such a gorgeous dessert! And one my whole family will fall in love with!
Thanks Liz…I hope you get to try this cake!
That is so brilliant to cook in a tray and cut your layers. I HAVE to try that. Love strawberry cream cakes. And that touch of rose water, perfect.
Yes, it makes so much easy to bake and assemble the cake…Thanks Evelyne!
Oh, Juliana, I love strawberry cake with lots of cream and yours look absolutely gorgeous. The first cake recipe I posted on my blog was a strawberry cake. Now you have reminded me to make it again.
We too love cake with lots of cream and fresh fruits…thanks Balvinder!
Really beautiful cake Juliana I would eat a piece of this lovely cake !! xo
Thanks Gloria, I hope you had a chance to try this cake.
Oh my gosh, Juliana! Your cake looks delicious and I can see why you’ve made it more than once. I have to give this try when strawberries are good and fresh here. Thanks and have a good rest of the week!
Thanks Pam, and I plan to make more…somehow we have fresh strawberries at our local Trader Joe’s year round…
The cake roll alone is fantastic and that strawberry cream makes it even more appealing! A perfect treat for strawberry season 🙂
Thanks Angie, and yes, great for strawberry season.
What a perfect cake for Valentine’s Day! Or Spring! If it ever gets here! Delish, Juliana!