Ingredients:
For the Cake:
· 1 1/2 cups (180g) all-purpose flour (or whole wheat flour for a healthier version)
· 1 1/2 tsp baking powder
· 1/2 tsp baking soda
· 1/4 tsp salt
· 1/2 cup (120g) unsalted butter, softened
· 1 cup (200g) sugar
· 2 large eggs (or 2 flax eggs for eggless version)
· 1/2 cup (120ml) milk (dairy or plant-based)
· 1 tsp vanilla extract
· 1/2 cup (120g) pureed fresh strawberries (about 1/2 cup chopped strawberries)
· 2 tbsp strawberry jam (for extra flavor, optional)
For the Whipped Cream Icing:
· 1 cup (240ml) heavy cream (or coconut cream for a dairy-free option)
· 1/4 cup powdered sugar (or to taste)
· 1 tsp vanilla extract
· Fresh strawberries, sliced, for decoration
Instructions:
1. Prepare the Cake:
· Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan (or two 8-inch pans for a layered cake), or line with parchment paper.
2. Mix the Dry Ingredients:
· In a medium-sized bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. Prepare the Wet Ingredients:
· In a large bowl, beat the softened butter and sugar together with a hand mixer or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
· Add the eggs, one at a time, beating well after each addition. If you are using flax eggs, prepare the flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water, left to sit for 5 minutes) and add them instead.
· Stir in the vanilla extract and strawberry jam (if using).
4. Combine Wet and Dry Ingredients:
· Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix gently until everything is just combined. Be careful not to overmix to keep the cake soft and fluffy.
5. Add Fresh Strawberries:
· Fold in the pureed strawberries gently into the batter. If you like, you can also fold in some chopped strawberries for added texture and fruit chunks in the cake.
6. Bake the Cake:
· Pour the batter into the prepared cake pan(s) and spread it evenly with a spatula.
· Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. If you used two pans, check them at around 22-25 minutes.
· Once done, remove from the oven and let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
7. Prepare the Whipped Cream Icing:
· While the cake is cooling, whip the heavy cream in a chilled bowl using a hand mixer or stand mixer on high speed until it starts to thicken.
· Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. Be careful not to over-whip, or it will turn into butter.
· If you want a firmer icing, you can add a little bit of cream cheese or a stabilizer like gelatin (optional, if you need it to hold up for a longer time in warmer weather).
8. Assemble the Cake:
· If you baked two layers, place the first layer on your serving plate. Spread a generous layer of whipped cream icing over the top.
· Place the second layer of cake on top and frost the entire cake with the remaining whipped cream.
9. Decorate:
· Decorate the top of the cake with sliced fresh strawberries. You can also pipe some extra whipped cream or drizzle a little strawberry syrup (or jam) on top for an extra strawberry flavor.
10. Chill and Serve:
· For best results, chill the cake in the fridge for about 30 minutes to 1 hour before serving. This allows the whipped cream to firm up slightly and makes slicing easier.
Tips & Tricks:
1. Fresh Strawberries:
o For the pureed strawberries, blend fresh ripe strawberries until smooth. You can also use frozen strawberries, but make sure to thaw and drain them first.
2. Strawberry Jam:
o The strawberry jam adds a more intense flavor to the cake. If you want to avoid using jam, you can replace it with extra pureed strawberries.
3. Cake Texture:
o To get an even more tender texture, you can substitute some of the all-purpose flour with cake flour. This will make the crumb softer.
4. Whipped Cream Variations:
o You can add cream cheese or a few tablespoons of strawberry puree to the whipped cream for extra flavor and a slightly different texture.
5. Decorating Ideas:
o If you want to make your cake more festive, add some chocolate shavings, sprinkles, or a drizzle of strawberry syrup over the top. You can also decorate the sides with crushed graham crackers or biscuit crumbs for extra crunch.
Storage:
· Refrigeration: Keep the cake in an airtight container in the fridge for 3-4 days. The whipped cream icing will stay fresh as long as it's kept chilled.
· Freezing: You can freeze the cake (without the whipped cream) for up to 1 month. Wrap the cooled cake layers tightly in plastic wrap and foil, then defrost and frost when ready to serve.
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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