Strawberry and cream cake is a little basic…but also not basic at all I LOVE STRAWBERRY AND CREAM CAKE.
I don’t even enjoy fruit in my desserts that much, but I will always eat a strawberry and cream cake. So I wanted to make one.
I made this cake with chiffon cake layers which WERE SO SOFT AND FLUFFY, the whipped cream was light and not overly sweet and the strawberries added nice texture and flavour. If you like strawberry and cream, you need to try this!
The cake layers
This cake has 3 different parts to it, the cake layers, a sweet milk that we’re going to pour over the cake layers, and the whipped cream.
And then you also got the strawberries, which I guess is a 4th part.
The first thing we are going to make is the cake layers, because these need time to cool.
Like I mentioned, we’re making chiffon cake layers for this cake because I wanted a light fluffy cake and I feel like chiffon cake is always the lightest and fluffiest.
These are the ingredients you will need to make the cake layers:
- Eggs – we’re going to whip the egg whites and yolks separately. This is what’s going to make the cake super fluffy.
- Cream of tartar – all this does is stabilise your egg whites, which helps with the final texture of your cake layers. You can leave it out if you wanted too, but I really do recommend using it.
- Granulated sugar – caster sugar works too. In the recipe card below, you will see that ‘125g granulated sugar’ is wrote twice. This isn’t a mistake, we’re just going to whip 125g of sugar with the egg whites and 125g with the yolks.
- Oil – for moisture. Any flavourless oil works but I like to use vegetable oil.
- Plain flour – also known as all purpose flour.
- Baking powder
- Salt – a small amount to help enhance the flavours.
A few tips when making the cake layers
Fold the eggs whites in gently
The last step in making the cake batter is to fold in your whipped egg whites into the rest of the batter.
When doing this, make sure to fold the egg whites in gently.
Most of the fluffiness and structure of this cake is coming from these whipped egg whites, so we don’t want to deflate them.
So fold them in gently!
Don’t grease your cake tins
When making chiffon cake, it’s important not to grease your cake tins.
As chiffon cakes bake, the batter grips to the sides of the tin, this is how the cakes rise.
If you grease your tins, the batter won’t be able to grip to the sides of the tin, which will make it difficult for them to rise in the oven..
So it’s best not to grease them. Instead, just add a circle piece of baking paper to the bottom of your tins.
Once the cakes have baked and cooled, all you need to do is run a knife around the edge of the tin, then flip them over and they will still come out easily.
Cool your cakes upside down
Chiffon cakes can deflate once they come out of the oven, we don’t want this to happen.
Cooling the cakes upside down helps prevent this.
So once your cakes come out of the oven, flip them upside down on a wire rack. DON’T take them out of the tin, just leave them upside down to cool for about 20 minutes.
Then you can flip them over and let them cool completely.
With that being said, if you see that your cakes delated a little, don’t worry about it. They will naturally deflate a little. We are just doing this to prevent them from deflating too much.
The sweet milk
The next thing we are going to make is a sweet milk.
If you’ve seen any of my other cakes recipes, you might have noticed that I make a sweet milk for a lot of them.
Essentially, all I do is heat some milk, sugar and vanilla together.
Then whiles the cakes are still warm, I pour this over them, then leave them to soak up the milk.
It’s kind of like tres leches cake but with only one kind of milk, and also way less milk.
So I guess it’s not like tres leches cake at all, that was bad comparison ignore that.
The reason why I do it is because it adds moisture and also a lot of flavour.
I swear by this, pouring sweet milk onto your cakes makes them so much better. Just trust me, it is an extra step, but it’s an easy step and it’s so worth it.
The whipped cream
The last thing we are going to make is the whipped cream.
For this all you need is:
- Double cream – also known as heavy cream. But whipping cream will work too.
- Icing sugar – also known as powdered sugar.
- Vanilla extract
All you need to do is whip these ingredients together until you get a smooth spreadable cream that has firm peaks.
Also I wanted to mention, in the recipe card below I’ve said to use 150g of icing sugar.
I made this whipped cream to taste, if you want a sweeter whipped cream, you can add more sugar, or if you want a less sweet cream, add less sugar. It is totally up to you.
But make sure to still add some, don’t leave the sugar out completely. The sugar helps stabilise the whipped cream, so it does need it.
How to fix over whipped cream
If you feel like your whipped cream is too thick, and not smooth…YOU HAVE OVER WHIPPED IT.
But don’t worry, we can fix this.
All you need to do is pour in some more un-whipped cream into it and mix this in. Keep repeating this until your whipped cream goes back to being smooth and spreadable.
The only time where this won’t work is if you have over whipped the cream to a point where it has turned into butter.
So try not to let it come to this point.
Decorating the cake
When it comes to putting the cake together, you just want to fill the with some of your whipped cream and also strawberries of course.
Unless you don’t want to add strawberries, you don’t really have to. But then it’s not a strawberry and cream cake. And I would be a little confused why you clicked on this blog post if you didn’t want strawberries in your cake.
I digress, after that you can decorate the cake however you want.
I just iced it, added chocolate sprinkles to the sides and then some strawberries on top.
But again, decorate this cake however you want…and then it is done!