A box of strawberry cake

A box of strawberry cake.00 00 59 42.Still006 结果 pinit View Gallery 3 photos
A box of strawberry cake.00 00 59 42.Still006 结果 pinit
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A box of strawberry cake

Difficulty: Beginner Prep Time 20 mins Cook Time 32 mins Total Time 52 mins
Cooking Temp: 302  °F Servings: 6
Best Season: Suitable throughout the year

Description

A Box of Strawberry Cake is a delightful and elegant dessert that features layers of light and fluffy sponge cake filled with fresh strawberries and whipped cream. This cake is perfect for any celebration, offering a beautiful and delicious treat that is sure to impress.

The sponge cake layers are made from a mixture of flour, sugar, eggs, and butter, whipped to create a light and airy texture. Once baked and cooled, the cake layers are sliced and filled with a generous layer of fresh strawberries and whipped cream.

The cake is then assembled and frosted with more whipped cream, creating a beautiful and elegant presentation. For added elegance, the cake can be garnished with whole strawberries, mint leaves, or a dusting of powdered sugar.

A Box of Strawberry Cake is perfect for birthdays, anniversaries, or any celebration where you want to offer a stunning and delicious dessert. The combination of light sponge cake, fresh strawberries, and whipped cream provides a delightful and satisfying experience.

This cake is loved for its beautiful presentation and delicious flavor, making it a favorite among dessert lovers.

Ingredients

Cooking Mode Disabled

Cake Base

Strawberry Sauce

Whipped Cream

Topping

Instructions

Cake base

  1. In a clean bowl, separate the eggs. Keep the egg white cool in the fridge.
  2. In another bowl, mix well vegetable oil and milk. Sift in cake flour and mix well. Add in 5 egg yolks, mix well and set aside.
  3. Line the baking tray with parchment paper and baking mat. Preheat the oven to 302℉(150℃).
  4. Add lemon juice, vanilla extract and sugar into the egg white. Use a hand mixer to beat until soft peaks form. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Pour all the batter back into the whipped egg white and gently fold it in until just combined.
  5. Pour all the batter into the baking tray, smooth it out and give it a tap or two. Send into the oven and let bake for 32 minutes or until golden brown.
  6. 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. Slice and shape out two pieces of cake base according to the size of the container you use.

Strawberry sauce

  1. Wash and chop the fresh strawberries into cubes. Mix well with sugar and lemon juice and let set in the fridge for 30 minutes. 
  2. Pour the strawberries into a pot, mix and stir over medium-low heat until softened and thickened. 

  3. Transfer into a clean bowl; cover it with plastic wrap and let set in the fridge to cool.

Whipped cream

  1. In another bowl, put together heavy cream and sugar, and use a hand mixer to beat until it forms stiff peaks. Keep the whipped cream cool in the fridge.

Assemble the cake

  1. Put in a layer of cake base, a circle of whipped cream on the sides, a scoop of strawberry sauce in the middle, smooth it out and spread on more whipped cream, cover with another slice of cake base.
  2. Pipe out whipped cream flower on the sides and a scoop of strawberry sauce in the middle. Smooth it out and top with fresh strawberries.

  3. Let the cake cool in the fridge for 30 minutes. Slice and serve.

Note

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