Strawberry, the spring fruit par excellence with its juicy and fresh pulp! How about using this delicacy to prepare a dessert? In the recipe for strawberry cake, however, you will not only have to use them fresh to fill or garnish, they will be blended together with the other ingredients of the dough.
In this way you will get a soft cake, with a delicate taste and a pink color, which you can enrich with whipped cream and slices of fresh strawberries! A true delight to be served at the end of a meal or for a delicious snack, but also a perfect birthday cake.
Please note that this recipe is inspired by Pioneer Woman’s strawberry cake recipe with little variations.
Ingredients for a pan of 23 cm in diameter
Strawberries 240 g
Eggs (2 medium) 110 g
Flour 300 g
Melted butter warmed 100 g
Sugar 180 g
½ lemon juice
Powdered yeast for cakes 16 g
To stuff
Strawberries 250 g
Strawberry jam 160 g
Fresh liquid cream 250 g
To decorate
20 g powdered sugar
Strawberries 50 g
How to make strawberry cake
To prepare the strawberry cake, start by melting the butter over low heat, then let it cool. Divide the egg whites from the yolks of the 2 eggs required for the recipe. Beat the egg whites with an electric mixer until the snow is firm. Wash and remove the 240 g strawberry leaves, then place them in the mixer.
Pour in the 2 egg yolks as well, sugar and the juice of half a lemon.
Add the flour and yeast. Blend everything until you get a homogeneous mixture. Then pour the warmed melted butter.
Blend again to mix the butter with the rest of the ingredients. At this point you can combine the strawberry mixture with the egg whites, mixing from top to bottom so as not to dismantle the whipped egg whites. Grease and flour a 23 cm diameter mold.
Pour the mixture into the mold, and then bake the cake at 180 ° for about 55 minutes in a preheated static oven. Once ready, take out your cake and let it cool, then you can turn it out. Prepare the filling: wash and remove the leaves from the strawberries, then cut them into slices.
Whip the fresh cream if possible with very cold whips and bowl. Now that the cake is cold, you can divide it in half.
Fill the base with the strawberry jam, whipped cream and the slices of strawberries.
Then place the other disc of cake on the filling, decorate the surface with powdered sugar and garnish with fresh strawberries. Your strawberry cake is ready to be enjoyed!
Storage
The stuffed strawberry cake can be kept for a couple of days in the refrigerator, well covered. The base alone can be kept under a glass bell for 3-4 days. It can be frozen without topping once cooked and cooled.
Notes
Add white chocolate flakes to the dough to make it even more delicious. You can serve your strawberry cake with a scoop of vanilla ice cream or other lightly sweetened whipped cream. You can also decide to decorate the surface with more whipped cream and fresh strawberries.
Pioneer Woman Strawberry Cake
Equipment
- Oven
Ingredients
- Strawberries 240 g
- Eggs (2 medium) 110 g
- flour 300 g
- Melted butter warmed 100 g
- Sugar 180 g
- ½ lemon juice
- Powdered yeast for cakes 16 g
To stuff
- Strawberries 250 g
- Strawberry jam 160 g
- Fresh liquid cream 250 g
To decorate
- 20 g powdered sugar
- Strawberries 50 g
Instructions
- To prepare the strawberry cake, start by melting the butterover low heat, then let it cool. Divide the egg whites from the yolks of the 2eggs required for the recipe. Beat the egg whites with an electric mixer untilthe snow is firm. Wash and remove the 240 g strawberry leaves, then place themin the mixer.
- Pour in the 2 egg yolks as well, sugar and the juice of half a lemon.
- Add the flour and yeast. Blend everything until you get a homogeneous mixture. Then pour the warmed melted butter.
- Blend again to mix the butter with the rest of the ingredients. At this point you can combine the strawberry mixture with the eggwhites, mixing from top to bottom so as not to dismantle the whipped eggwhites. Grease and flour a 23 cm diameter mold.
- Pour the mixture into the mold, and then bake the cake at 180 ° for about 55 minutes in a preheated static oven. Once ready, take outyour cake and let it cool, then you can turn it out. Prepare the filling: wash and remove the leaves from the strawberries, then cut them into slices.
- Whip the fresh cream if possible with very cold whips and bowl. Now that the cake is cold, you can divide it in half.
- Fill the base with the strawberry jam, whipped cream and the slices of strawberries.
- Then place the other disc of cake on the filling, decorate thesurface with powdered sugar and garnish with fresh strawberries. Your strawberry cake is ready to be enjoyed!
