Strawberry Cake

Strawberry Cake

Ingredients

Sheet Cake

5 eggs (about 55g each)

55g cake flour (1/2 cup &1 tbsp)

50g vegetable oil (1/3 cup)

50g milk (1/3 cup)

50g sugar (1/4 cup)

1 tbsp lemon juice

1 tbsp vanilla extract

 

Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

 

Whipped Cream

100g softened cream cheese

210g heavy cream

1 tbsp vanilla extract

40g sugar

 

Strawberry Sauce

300g fresh strawberries chopped

50g sugar

1 tbsp lemon juice

 

Topping

10 fresh strawberries

 

Steps:

Sheet Cake

  1. Preheat the oven to 311℉(155℃).
  2. Separate the eggs. Be careful not to break the egg yolks. Store the egg white in another bowl, and keep it cool in the fridge.
  3. Mix vegetable oil and milk until well combined. Add in cake flour, mix until smooth. Add in egg yolks, mix until smooth. Set aside.
  4. Take the egg white bowl out of the fridge, add in lemon juice, granulated sugar and vanilla extract, and use a hand mixer to beat until it forms soft peaks.
  5. Take a scoop of whipped egg white to mix with batter until JUST combined. Pour the whipped egg white into the batter, and gently fold the egg white into the batter.
  6. Line the cake pan (28*28*2.6 cm) with parchment paper or with baking mat. Pour the batter into the baking pan. Smooth its surface. Give it a few taps, then send it into the oven, and bake for 32 minutes.
  7. Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat.

 

Whipped Cream

  1. Softened the cream cheese. Bring together heavy cream, vanilla extract and sugar. Use a hand mixer to beat until thickened. Add in cream cheese and keep beating until stiff peaks form. Keep it cool in the fridge.

 

Strawberry Sauce

  1. Wash and chop the strawberries into small cubes. Grab a pot, bring together strawberry cubes, sugar and lemon juice, mix well and keep stirring over medium heat until thickened. Transfer into a clean bowl, wrap it with plastic wrap and let it set in the fridge to cool down.

 

Assemble the Cake

  1. Slice the cake in half into two equal size rectangle. Spread the whipped cream onto one side of the cake, top with a layer of strawberry sauce, and cover it with another slice of cake. Spread on rest of the strawberry sauce. Pipe out frosting swirl along the sides with rest of the whipped cream and garnish the cake with fresh strawberries.
  2. Let the cake set in the fridge to cool for 30 minutes. Slice and serve.
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