Strawberry Cream Cake Dessert (Print Version)
# Ingredients:
→ Simple Cake Base
01 -
150g plain flour
02 -
1¼ tsp rising agent
03 -
½ tsp table salt
04 -
175g white sugar
05 -
85g soft butter chunks at room temp
06 -
25g cooking oil
07 -
1 tbsp pure vanilla
08 -
60g tangy cream at room temp
09 -
100g full-fat milk at room temp
10 -
2 whites from eggs at room temp
→ Creamy Middle
11 -
96g (1 pack) quick vanilla pudding mix
12 -
335g thick cream
13 -
115g full-fat milk
14 -
225g ripe strawberries, cut in two
→ Fluffy Topping
15 -
225g thick cream
16 -
2 tbsp white sugar
17 -
1 tsp real vanilla seeds
18 -
⅛ tsp pinch salt
19 -
225g juicy strawberries for decoration
# Instructions:
01 -
Heat your oven to 175°C. Grease a 7-inch springform pan and coat the sides with sugar.
02 -
Grab a medium bowl and throw in flour, rising agent, salt, sugar, and soft butter chunks. Beat it with your mixer until everything's smooth and the butter disappears into the dry stuff.
03 -
Now add oil, vanilla, tangy cream and milk. Mix just enough to make the batter come together.
04 -
Take another bowl and whip those egg whites until they stand up straight when you lift the beater.
05 -
Carefully fold your fluffy whites into the batter until everything's nicely mixed together.
06 -
Pour your mix into the pan and let it bake for 35-45 minutes. It's done when a toothpick comes out mostly clean with just a few crumbs.
07 -
Let the cake sit in its pan for at least 15 minutes before moving it to a rack to finish cooling.
08 -
In a bowl, stir together the pudding mix, thick cream and milk. Whisk for 2 minutes then stick it in the fridge until you need it.
09 -
After the cake's totally cool, cut it across the middle. If it seems dry, brush some milk on the cut parts.
10 -
Put the bottom cake piece back in the springform pan. Stand strawberry halves around the edge, facing out. Make sure they don't stick up past the pan edge.
11 -
Pour your pudding mix into the center and spread it out evenly, making sure it goes between all the strawberries.
12 -
Place the other cake half on top and press down gently to set it in place. Cover it up and chill while you make the topping.
13 -
In a bowl, mix thick cream, sugar, vanilla and salt. Beat until it forms soft peaks.
14 -
Take the cake out of the pan, spread the whipped cream on top and add fresh strawberries. Cut and enjoy.
# Notes:
01 -
Dab some milk on the cut cake surfaces for extra juiciness.
02 -
Make sure your strawberries don't stick up too high or your top cake layer won't sit flat.