skip to Main Content
Menu

Pretty Easy Strawberries & Cream Cake

This Strawberries & Cream Cake sets really fast and stays firm afterwards. Perfect to serve on a party for any occasion. | wordpress-152313-459899.cloudwaysapps.com

Still about strawberries. This is my third post about strawberries for this month, I guess you now know how much I like them. I was thinking what to do with the strawberries we bought last time. First, I thought of making strawberry cheesecake but when I checked the fridge I saw that I have 1 cup of mascarpone left…hhmmm… so I did some experiment and what do you know! It was actually good! But I guess you cannot really go wrong with strawberries, right?

I used Victoria Sponge Cake with this recipe and it was perfect. I only made a small one (17cm round) so I cut the sponge cake recipe into half.

This Strawberries & Cream Cake sets really fast and stays firm afterwards. Perfect to serve on a party for any occasion. | wordpress-152313-459899.cloudwaysapps.com

Strawberries & Cream Cake
Author: Bebs
Prep time:
Total time:
Serves: 4
Ingredients
  • 1 [url href=”http://wordpress-152313-459899.cloudwaysapps.com/simple-sponge-cake/”]Sponge Cake[/url]
  • 8 large strawberries
  • For the CREAM:
  • 250g mascarpone
  • 200 ml all-purpose or whipping cream
  • 1 pack gelatin powder
  • 1/4 cup cold water
  • 3 tbsp sugar
  • For the Strawberry SYRUP:
  • 4Tbsp sugar
  • 1/4 cup water
  • 1/2 cup strawberries, cut into pieces
  • 1 tsp gelatin
  • pinch of red food color (optional)
Instructions
  1. Place the sponge cake in the middle of a cake ring or spring form, leaving at least 1 cm space around the edges of the cake to the ring. Set aside.
  2. Add gelatin powder to 1/4 cup cold water. Once gelatin has bloomed, put it in the microwave for 10-15 seconds to dissolve. Let it cool down.
  3. In a big bowl, add sugar to cream and whip using a mixer until soft peaks form. Add the gelatin slowly while continuously whipping for another minute. Add the marcarpone and mix well.
  4. Get the prepared form and sponge cake and position pieces of strawberries inside the cake forming a circle with even gaps. I placed 4 pieces first in opposite directions then the remaining 4 in between. Mark the middle of one of the strawberries, you can use a toothpick. This is to let you know where to cut later.
  5. Pour the cream over the cake and strawberries until all are fully covered. Cover with fling wrap or foil and chill for at least 30 minutes.
  6. To make the strawberry syrup: Place water, sugar, color and strawberries in a saucepan and let it simmer. Remove from heat and add the gelatin powder. Mix well until the gelatin dissolved. Using a stab mixer or blender, puree the strawberry mixture. Strain and let cool.
  7. Remove the cake from the ring or spring form. Using the mark on one of the strawberries you made earlier, cut across the cake and then sideways making 4 equal parts. Drizzle chilled cake with strawberry syrup before serving.
Notes
For the rosettes, I used:
250ml whipping or all purpose cream
1 Tbsp sugar
1 tsp gelatin powder, bloomed in 1 Tbsp cold water and then heated until dissolved (10 sec in microwave)
The remnants from the syrup (left on the sieve)

Whip the cream with while adding sugar until soft peaks from, Add the gelatin slowly while continuously whipping until stiff peaks shows. Add the remnants from the syrup and mix. Pipe rosettes on the chilled cake.

This Strawberry & Cream Cake sets really fast Β and stays firm afterwards. Perfect to serve on a party for any occasion.

Β This Strawberries & Cream Cake sets really fast and stays firm afterwards. Perfect to serve on a party for any occasion. | wordpress-152313-459899.cloudwaysapps.com

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 8 Comments
  1. hiya, this cake looks devine …it is my friends birthday next week and i will attempt this cake…my question is, making cheese cake with creme cheese has a slightly tangy flavour, so making it with mascarpone should be less tangy, right? what was your like?
    i think i would prefer it less tangy anyway…
    i will make it with mascarpone anyway and send you a photo πŸ˜‰

    thank you for your advise.
    best wishes,
    Sarah

    1. Hi Sarah! You are right, mascarpone does not give that tangy taste at all that you get from cream cheese! The mascarpone I use is a bit sweet already so I add less sugar and my husband and I prefer our desserts not too sweet, so you might want to adjust it according to your preference. I wish your friend a happy birthday and I will be looking forward to see your photo!

      1. hello, thank you for your advice!! made the cake yesterday…mine looked slightly different than yours as i changed the filling a bit but the mascarpone cream was divine. was delicious.
        not quite sure how to attach the cake pics to show you πŸ™‚
        merci cherie.xxx

        1. Thanks for sharing your wonderful cake Sarah and I must say your friend is very lucky to have such a sweet and thoughtful friend as you! I also shared your cake on my FB Page. Click photo for the link:
          Sarah's version of Strawberries and Cream Cake

    1. Thanks for dropping by Laura and I am glad you like my Strawberries and Cream Cake. I am pretty sure you will love to make and eat it too, it is quite easy. Let me know how it goes when you do!

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top