Strawberry Cake Recipe

Name: Strawberry Cake
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 10
Cuisine: Korean
Ingredients: 220g Egg; 110g Sugar; 3g Vanilla extract; 35g Unsalted butter; 45g Milk; 120g Cake flour; 250g Frozen strawberry; 50g Sugar; 7g Lemon juice; 250g Cold heavy cream; 25g Sugar; Whipped heavy cream (200g heavy cream + 20g sugar)

White Strawberry Cream Cake

by Cooking Tree 2021-12-02

written by Cooking Tree Published: 2021-12-02Last Updated on 2022-05-29

Jump to Recipe Print Recipe

Strawberry Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a pretty fresh cream cake with strawberries on top~
I made a space with a little cream on the top, and filled it with strawberries. I think it turned out to be a neat and tidy cake.

When making a cake topped with strawberries, use small strawberries to make it look full and pretty.
Inside, I was able to taste a really fragrant strawberry cake by using 5 thin sheets and adding plenty of puree without being too sweet.

I made a shape by bending only the top of the dome scraper, but it was more difficult to match the angle than I thought.
Now that strawberries are starting to come out, I think it’s good that you can do a lot of pretty baking with strawberries.
Enjoy watching~♬

Follow along with the 📝 recipes below👇🏾👇🏾

Strawberry Cake
Pin Print

Rating: 5.0/5
( 2 voted )

Serves: 10 Prep Time: 45 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

220g Egg
110g Sugar
3g Vanilla extract
35g Unsalted butter
45g Milk
120g Cake flour

250g Frozen strawberry
50g Sugar
7g Lemon juice

250g Cold heavy cream
25g Sugar

Whipped heavy cream (200g heavy cream + 20g sugar)

Instructions

Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, mix, and raise the temperature to about 40 degrees.
Remove the bowl from the pot, and melt the bowl with unsalted butter and milk.
Whip the egg mixture to make fine and rich foam, sift the soft flour and mix, then add a little of the dough to the melted unsalted butter mixture and mix.
Add the mixture to the main dough, mix, pour the dough into an 18cm mold, bake in an oven preheated to 170 degrees for 40 minutes, take it out of the mold and cool.
Cut the top and bottom of the cooled sheet, then slice into 5 pieces and cut into 15cm pieces.
Put the frozen strawberries and sugar in a pot, stir until the strawberries are soft and thick, add lemon juice, boil a little more, and cool.
7 . Add sugar to cold whipped cream and whip it to make cream.
Place 1 sheet on the rotating board, apply whipped cream, pour strawberry puree into a piping bag and put another sheet on top.
Stack repeatedly, arrange the cream on the top and the top, and harden in the refrigerator for about 30 minutes.
Smooth the freshly whipped cream over the entire cake, put the remaining cream in a piping bag and squeeze the top edge of the cake, then use a dome scraper to smooth the sides.
Put strawberries on top and sprinkle with sugar powder to finish.

Did You Make This Recipe?
Tag us on Instagram at @Cooking Tree.