Strawberries and Cream Layer Cake
@under_baked Strawberries Shortcake. I can’t belive what a challenge it is to get fresh strawberries this season! But it’s officially here and I am going to make the most of it. Starting off with the minimalistic design for a strawberries shortcake. Lots of cream and strawberries, just how I love it 🙂 Sharing the vanilla genoise recipe in here again 😊: Makes 1 cake sized 15cm (d) x 5.5cm (h). 150g Eggs 80g White Granulated Sugar 1 tsp Vanilla Extract 80g Cake Flour 10g Cornstarch 20g Unsalted Butter 15g Milk Preparation: 1. Preheat your oven to 150C (fan mode on) placing a baking rack at the lowest level of your oven. 2. In a bowl using a handheld electric mixer or a standing mixer fitted with the whisk attachment, beat the eggs, sugar and vanilla for 10 (!) minutes. Build the speed gradually starting from low to maximum speed to support good air bubbles structure. 3. Lower the mixer speed to the lowest and keep beating for 1 minute while moving the beaters very slowly. 4. Melt the milk and butter together and maintain it at warm temperature (40-50C). 5. Sift the flour and cornstarch over the eggs mixture and incorporate with gentle but quick folding motion until the powders are no longer visible. 6. Take about 1/4 cup of the cake batter and mix it very thoroughly with the butter-milk mixture (no need to be gentle in this step). 7. Transfer this mixture back into the rest of the cake batter and mix with folding motion gently but quickly until the batter is uniform. Do not overmix. 8. Pour the batter into the baking pan lined with parchment paper at the bottom and sides. Tap it a couple of times on the counter to release any remaining large air bubbles. 9. Bake in the preheated oven for 30 minutes, or until a cake tester inserted to the center of the cake comes out clean. 10. As soon as the cake is out of the oven, tap it on you counter to release the steam and turn it upside down over a cooling rack covered with parchment paper. Leave the cake to cool down completely while still upside down. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecorebaking #aestheticbaking #christmascountdown #christmasbaking #christmascakes #strawberriesandcream
♬ underneath the tree – c ❣️
A festive Christmas layer cake, filled with strawberries and cream, which are always a perfect combination. Whenever you use fresh fruit in a cake (not necessarily strawberries), it is important to dry the fruit slices well by placing them on paper towels. This helps to avoid color and liquid transfer from the fruit to the cream.
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Strawberries and Cream Layer Cake:
Recipe:
| Element | Ingredient | Amount (g / units) |
| Vanilla Genoise (Recipe) | – | 1.5cm thick x 3 Sheets |
| Filling, Decoration: Fresh Strawberries | Fresh Strawberries, hauled, sliced to 0.5cm thickness | 200g (Keep 7 whole strawberries for decoration) |
| Insert Cream: Plain | Heavy Cream (38%) | 180g |
| White Granulated Sugar | 18g | |
| Icing Cream: Plain | Heavy Cream (38%) | 120g |
| White Granulated Sugar | 12g | |
| Piping Cream: Plain (Closed star piping tip 844) | Heavy Cream (38%) | 80g |
| White Granulated Sugar | 8g |
Cake assembly instructions:
- Spread 40g insert cream, top with strawberry slices, then cover with 40g additional insert cream. Cover the cream with another cake sheet.
- Keep stacking all the sheets in similar manner. Use the remaining insert cream to crumb coat the cake.
- Ice and decorate as shown in the photo, or per your personal preference.
