Strawberry and Cream Cake

The strawberry and cream cake is a classic spring dessert combining the sweetness of whipped cream with the acidity of fresh strawberries. Here’s the recipe with an Italian twist:

Ingredients

• 4 eggs
• 200g of sugar
• 200g of 00 flour
• 1 packet of baking powder for desserts
• 300ml of fresh cream to whip
• 300g of strawberries
• Icing sugar (to taste)
• Vanillin or vanilla extract (to taste)
• A pinch of salt

Preparation

1. Start by preheating the oven to 180°C.
2. Whip the egg whites until stiff with a pinch of salt.
3. In another bowl, beat the yolks with sugar until you get a light and frothy mixture. If desired, add vanillin or vanilla extract.
4. Gently fold the sifted flour with the baking powder into the yolk and sugar mixture, alternately with the whipped egg whites, to not deflate the mixture.
5. Pour the batter into a previously buttered and floured pan (or lined with parchment paper) and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
6. Meanwhile, wash and slice the strawberries. Whip the cold cream from the refrigerator until it is firm.
7. Once cooled, horizontally cut the base of the cake to get two discs. If you prefer, you can moisten the discs with a little liquor, such as Maraschino.
8. Fill the first disk with a generous amount of whipped cream and strawberries, then cover with the second disk and decorate with remaining whipped cream and strawberries.
9. Dust with icing sugar before serving, if desired.

Curiosity

The strawberry and cream cake in Italy is often associated with spring picnics and birthday parties. The simplicity of the ingredients blends with the freshness of the strawberries, creating a perfect balance between sweetness and acidity. For an extra touch, some variations include the addition of white or dark chocolate shavings inside the filling.