Strawberry Cream Cake | Christine's Recipes: Easy Chinese Recipes | Delicious Recipes

Strawberry Cream Cake

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Strawberry Cream Cake01

Yay, I made something special for my husband’s birthday this year. Yes, this was his favourite strawberry cream cake. The beautiful sweet strawberries were bought at a special price. They’re nothing less than perfect. My husband once said that strawberries and fresh cream are perfect partners for making any dessert. I couldn’t agree more. The sweet and slightly tangy taste of the berries is just right to balance the flavour of the whole cake.

Instead of making a 20-cm (8-inch) cake, I decided to make a smaller, 15-cm (6-inch) one this time. It’s a good sized cake for two-people celebration. As fresh cream is used, without any preservatives, it’s better to finish the cake as quickly as possible. For convenience, you may use the store-bought sponge cake to whip up your own.

Strawberry Cream Cake Recipe (Printable recipe)

Prep time:
Cook time:
Yield: One 15-cm / 6-inch round cake
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Ingredients:
  • 300 ml thickened cream/whipping cream/heavy cream
  • 50 gm caster sugar
  • ¼ tsp vanilla extract
  • 1 sponge cake, 15-cm / 6-inch, homemade or store-bought
  • 250 gm strawberries, diced but keep some for garnish as desired
  • shelled pistachio, roughly chopped, for garnish
Rum syprup:
  • 80 ml water
  • 50 gm caster sugar
  • 3 tsp rum
Strawberry Cream Cake Procedures01

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Method:
  1. In a chilled mixing bowl, beat the cream with an electric mixer at high speed for about 1 minute. Mix in the vanilla extract. Add in the sugar in 2 to 3 batches. Beat until stiff peaks form. Chill in fridge for later use.
  2. To make the rum syrup, mix all the ingredients well. Set aside.
  3. Use a knife, thinly trim away the uneven cake top, then slice the sponge cake into 3 layers. Evenly brush the rum syrup on each layer. Spread whipped cream with chopped strawberries overtop. Add another layer of cake on top. Repeat this step until all 3 layers are in tact well. Frost the edges and the top with the remaining whipped cream. Chill in fridge for 3 hours. Garnish with chopped pistachio and strawberries as desired. Enjoy!
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Notes:
  • To get the best results of whipped cream, chill the utensils half an hour before beating. Remember to put it back into fridge until it’s ready to be used.
  • I used thickened cream that it’s very easy to whip and stable. You may use heavy cream or heavy whipping cream with 35% fat content. Those slim cream with lower fat content is very difficult to whip until stiff peak forms.
  • If you plan to make a 20-cm (8-inch) cake, increase all the ingredients by 1.6
  • By brushing rum syrup on cake layers, it helps to prevent any small bits of crumb going into your whipped cream, as well as increase fragrance and moist in your cake.
  • The chopped pistachio increases an interesting crunchiness. You may use any nuts you like instead.

10 comments :

  1. recipe for sponge cake please?

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    Replies
    1. Ok, Will write it up soon. Thanks for your patience.

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  2. Christine, this looks great! I have kids also eating the cake can I substitute the rum with something more child friendly?

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    Replies
    1. You may skip the rum and use the syrup only. Or combine honey with water to make syrup, yet not too thick. Whichever is fine.

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    2. Can replace with rose water?

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    3. Haven't tried rose water. You might experiment with it if you like.

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  3. have you got the recipe for the sponge ?

    ReplyDelete
    Replies
    1. Yes, will write it up soon. Thanks for your patience.

      Delete