I once saw a feature on TLC where they showed some bakery that sells fresh strawberry cakes. I was intrigued by how they used fresh strawberries not only while icing the cake between the layers, but also using it in the cake batter and the icing cream as well! I added this cake to my “to make” list. The moment strawberries came into season I attempted this cake! And yes! It turned out spectacularly well. I did intend to click a pick of a sliced portion of the cake but the cake was finished before i could get my camera to click the pic! The cake just vanished! So I’m sharing this recipe,as its that time of the year when one craves something sweet! Go ahead and indulge!
a sponge cake
400 ml whipping cream
1/2 cup icing sugar
250 gms strawberries
2 tsp Strawberry jam
1 tsp. strawberry juice
How to make it
Make the sponge cake as directed in the recipe(if desired after pouring the batter into the baking dish drop in halved pieces of strawberries into the batter).The sponge in the pic above is brown as I had used brown sugar to make the sponge.
In a large bowl add in the whipping cream and whip it using a bloom whisk till it becomes slightly thick, add in the strawberry juice and whisk slightly. Add in the sugar 1 spoon at a time, and whisk! Repeat this process till all the sugar is utilised. Now whip the cream till it forms stiff peaks. Keep aside.
Slice the strawberries and keep aside.
Slice the cake into 4 uniform slices.
Take the first slice keep it on a flat plate, slightly spread 1/2 tsp of jam, followed by the cream and finally sprinkle some strawberries.
Repeat again 2 times!
After placing the 4th slice on the cake. Press it down slightly and then carefully clean the sides of the cake. Spread remaining jam on the top slice of cake. Finally cover the whole cake with the cream and then decorate with strawberries!
The juiciest strawberry cake without artificial flavours! Enjoy!❤
Tip I freeze some strawberries in a ziplock pouch when they are in season for latter use, they keep in the freezer for about a year!