Strawberries and Cream Cake Recipe

Sugar: Adds sweetness to the cake and helps with the creaming process.

Butter: Provides richness and moisture to the cake.

Eggs: Act as a binding agent and add structure to the cake.

All-purpose flour: The main structure of the cake, giving it its form and texture.

Baking powder: Helps the cake rise and become fluffy.

Milk: Adds moisture and helps to create a smooth batter.

Heavy cream: Whipped to create a light and airy topping for the cake.

Strawberries: Fresh and sliced, they add a burst of flavor and color to the cake.

When whipping heavy cream, ensure that both the cream and the mixing bowl are well-chilled. This helps the cream to whip more quickly and achieve stiff peaks. Additionally, when folding in the flour mixture into the creamed mixture, use a gentle hand to avoid over-mixing, which can result in a dense cake.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds a slight floral note to the cake.

• softened butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and moisture, with a subtle coconut flavor.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a great vegan alternative that helps bind the ingredients.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used to make the cake suitable for those with gluten intolerance.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for each teaspoon of baking powder needed.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can provide a similar texture and moisture.

• whipped heavy cream - Substitute with coconut whipped cream: Coconut whipped cream is a dairy-free alternative that offers a similar light and fluffy texture.

• sugar - Substitute with maple syrup: Maple syrup can add a natural sweetness and a hint of maple flavor.

• sliced strawberries - Substitute with sliced raspberries: Raspberries provide a similar tartness and color, making them a good alternative to strawberries.

• To keep your strawberries and cream cake fresh, store it in an airtight container. This prevents the whipped cream from absorbing any unwanted odors from the fridge.
• Place the cake in the refrigerator if you plan to enjoy it within 2-3 days. The cool temperature will help maintain the whipped cream's texture and keep the strawberries fresh.
• If you need to store the cake for a longer period, consider freezing it. First, place the cake in the freezer for about an hour to firm up the whipped cream and strawberries.
• Once the cake is firm, wrap it tightly in plastic wrap, ensuring there are no air pockets. Follow this with a layer of aluminum foil to provide extra protection against freezer burn.
• Label the wrapped cake with the date and contents, so you remember what it is and when you stored it.
• When you're ready to enjoy the cake, remove it from the freezer and let it thaw in the refrigerator for several hours or overnight. This gradual thawing process helps maintain the cake's texture and flavor.
• For the best taste and texture, consume the thawed cake within a week. The whipped cream and strawberries may not hold up well beyond this period.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover cake on a baking sheet.
  3. Cover the cake with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Let it cool slightly before serving to enjoy the whipped cream and strawberries at their best.

• Microwave Method:

  1. Place a slice of the cake on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to keep the moisture in.
  3. Microwave on medium power for 20-30 seconds.
  4. Check if it's warm enough; if not, continue in 10-second intervals.
  5. Be cautious not to overheat, as the whipped cream can melt too much.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming rack.
  2. Place the cake on a heatproof plate and put it in the steamer.
  3. Steam for about 5-7 minutes, checking occasionally.
  4. This method helps retain moisture and keeps the cake soft.

• Room Temperature Method:

  1. Remove the cake from the refrigerator.
  2. Let it sit at room temperature for about 30 minutes to an hour.
  3. This method is ideal if you prefer the whipped cream and strawberries to remain cool and fresh.

• Oven: Preheat to 350°F (175°C) to bake the cake.

• 9-inch round cake pan: Grease and flour this to prevent the cake from sticking.

• Mixing bowl: Use this to cream together the sugar and butter, and to mix the batter.

• Electric mixer: Helpful for creaming the sugar and butter, and for beating in the eggs.

• Measuring cups: Measure out the sugar, flour, and milk accurately.

• Measuring spoons: Measure out the baking powder and sugar for the whipped cream.

• Spatula: Useful for scraping down the sides of the mixing bowl and for spreading the batter into the cake pan.

• Whisk: Use this to whip the heavy cream with sugar until stiff peaks form.

• Cooling rack: Place the cake on this to cool completely before adding the whipped cream and strawberries.

• Knife: Slice the strawberries for the topping.

• Cutting board: Use this as a surface to slice the strawberries.

• Sifter: Optional, but useful for sifting the flour to ensure there are no lumps.

• Pastry brush: Optional, for greasing the cake pan with butter or oil.

Pre-measure ingredients: Measure out all ingredients before you start. This will streamline the baking process.

Use a stand mixer: A stand mixer can save time when creaming butter and sugar and whipping cream.

Cool cake quickly: Place the cake in the fridge to cool faster before adding the whipped cream and strawberries.

Prep strawberries ahead: Slice the strawberries while the cake is baking to save time later.

Use parchment paper: Line the cake pan with parchment paper for easier removal and less cleanup.