I keep seeing pictures of strawberry and cream cakes on Pinterest. ALL OF THEM ALWAYS LOOK SO SOFT AND FLUFFY. I’ve been wanting to try them so badly so here we are!
This is the best tasting cake I have ever made. On a regular day I usually don’t even like fruit in cakes because it makes them too healthy for my liking but every single element of this cake works so well together. I am in love with it.
How to prevent the cakes from deflating:
When making anything with whipped eggs, there is a risk of it deflating. There are a few ways to prevent this.
One way is by not greasing your cake tins. This cake doesn’t have any baking powder/soda in it. So not greasing the tins will help the cake rise because the batter will be able to grip to the sides of the tin.
Just add some baking paper to the bottom and you’re good to go.
Underbaking it will also cause it to deflate. Make sure to not open your oven door for at least 40 minutes and also don’t take the cake out too early.
With that being said, even if it does deflate, it will still taste good, so don’t be too worried about this.
Video Tutorial
Why did I add sweet milk?
Whiles the cakes were warm, I brushed them with a sweet milk….I don’t know what to call it, so I’m just going with sweet milk.
It was just milk, sugar, and vanilla mixed together. I’ve been liking adding this to a lot of cakes recently.
It creates a moister cake and helps with the flavour. It is optional, the cake will still be great without it but I recommend adding it!
Strawberry and Cream Cake
Ingredients
- For the cake:
6 egg whites
75g granulated sugar
6 egg yolks
75g granulated sugar
50ml any flavourless oil (I use vegetable)
50ml milk
2 teaspoons lemon juice
2 teaspoons vanilla extract
120g plain flour
- For the sweet milk:
60ml milk
1/2 tablespoon granulated sugar
1 teaspoon vanilla extract
- For the whipped cream:
500ml double cream
150g icing sugar
2 teaspoons vanilla extract
Plus a packet of strawberries
Directions
- To make the cake:
- Start by pre-heating your oven to 180c/350f. Also line the bottom of two square 8 inch cake tins with baking paper. Make sure not to grease your tins, just add a square of baking paper onto the bottom.
- In a clean bowl, add your egg whites. With an electric mixer, whip these on high speed. Once the egg whites start to become foamy, slowly pour in the first 75g of sugar, whiles still mixing. Whip this until stiff peaks form then leave this aside.
- In a separate bowl, add the egg yolks and the second 75g of sugar. Whip these just until they lighten in colour slightly. Then mix in the oil, milk, lemon juice and vanilla. Now mix in the flour.
- Add half of your whipped egg whites into this and fold them in gently. Then add in the rest and fold these in gently too, just until you can no longer see any egg whites.
- Divide this between your two cake tins and bake them for around 40 minutes.
- As soon as they come out of the oven, run a knife around the edges of the tin to separate the cakes from the side. Leave these too cool for 10 minutes, then take them out of the tins and leave to cool completely.
- Making the sweet milk:
- Mix together the milk, sugar and vanilla, then heat this in your microwave for around 30 seconds. You just want the sugar to dissolve.
- Brush this onto the cakes whiles they're still warm.
- Making the whipped cream:
- Once the cakes have cooled completely, you can make the whipped cream. Add the cream, sugar and vanilla into a bowl and whip this until soft peak forms. Try not to over whip this, it will be hard to spread onto the cake if it's too thick
- To assemble:
- I cut the tops of the cakes off, just because I wanted them to be one even colour but you don't have too.
- Add some of the cream onto one layer of the cake, spread this out then place slices of your strawberries on top of this. Make sure that the whole layer of cake is covered in strawberries.
- Add some more whipped cream on top of these strawberries, spread this out and then add the second layer of cake on top. Add the rest of the cream and spread this out.
- Leave this in the fridge for 30 minutes to 1 hour just so that everything can set a little.
- Once it has chilled you can cut into it. I cut the edges off, just so that the sides look a little prettier but you also don't need to do this, anyway enjoy!
Notes
- The lemon juice in this doesn't give the cake a lemon flavour. Sometimes with cakes that have whipped eggs in them, the can end up tasting eggy. The lemon juice helps prevent this, but it is optional!
I LOOOVE THIS !!! Once we get some strawberries i’ll definitely try this out 🙂 love the details and the information you add, it’s rlly helpful 💞
Ahh I hope you like it!!
I’n awful at sperating eggs so lots of eggs died making this 😭 ngl totally worth it tho 😌
separating* oml
ahaha i’m glad you liked it tho!
how long can you leave it out before it starts to melt?
it won’t necessarily start melting but i will say don’t leave it out of the fridge for more then 1 or 2 hours
Update: I did it, it was delicious, thanks for the recipe! In the middle of doing it I realised I only had a tiny bit of flour left but I measured it and it was 118g, just enough to finish the cake : o I wanted to share this miracle, that’s all.. have a nice day!
Hello, I was wondering if I could use butter instead of oil? I don’t have a flavorless oil.
yesss butter will work too, just melt 50g of it!
I just finished this recipe and it looks amazing, cant wait to taste it! i baked it for tomorrow but how should i store it? and for how long before it goes bad? i know cream goes weird after some time.
Store it in the fridge, it’ll last about a week in there!!
Can I use all purpose flour?
Author
Yesss, they’re the same thing. We just call it plain flour in the UK!
Hi, just required you to know I he added your site to my Google bookmarks due to your layout. But seriously, I believe your internet site has 1 in the freshest theme I??ve came across. It extremely helps make reading your blog significantly easier.
Author
Waittt thank you so much!! I’m so glad you like it
Looks amazing! do you know what size tin you used?
Author
Yesss, two 8 inch square tins!