Introduction
This delightful Strawberry Creamsicle Cake is a perfect combination of sweet strawberries and creamy vanilla flavors. Topped with a light and fluffy whipped cream frosting, this cake is refreshing, delicious, and perfect for any occasion.
Detailed Ingredients with measures
For the Cake:
- 250g all-purpose flour
- 200g granulated sugar
- 10g baking powder
- 2g salt
- 120ml vegetable oil
- 120ml milk
- 100ml strawberry puree
- 5ml vanilla extract
- 3 eggs
For the Whipped Cream Frosting:
- 400ml heavy whipping cream
- 50g powdered sugar
- 5ml vanilla extract
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings
Directions
1. Preheat your oven to 175°C. Grease and flour a 23cm round cake pan.
2. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, combine vegetable oil, milk, strawberry puree, and vanilla extract. Mix well.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Beat in the eggs one at a time, ensuring each is fully incorporated.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. For the frosting, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Spread the whipped cream frosting evenly over the cooled cake.
11. Garnish with fresh strawberries if desired and serve chilled.
Detailed Directions and Instructions
1. Preheat the Oven
Preheat your oven to 175°C. Grease and flour a 23cm round cake pan to ensure the cake releases easily after baking.
2. Mix Dry Ingredients
In a mixing bowl, whisk together 250g of all-purpose flour, 200g of granulated sugar, 10g of baking powder, and 2g of salt until well combined.
3. Combine Wet Ingredients
In a separate bowl, combine 120ml of vegetable oil, 120ml of milk, 100ml of strawberry puree, and 5ml of vanilla extract. Mix the ingredients well until the mixture is smooth.
4. Combine Wet and Dry Ingredients
Add the wet ingredients into the dry ingredients and mix until you achieve a smooth batter.
5. Add Eggs
Beat in 3 eggs, one at a time, ensuring that each egg is fully incorporated into the batter before adding the next.
6. Pour Batter into Pan
Pour the batter into the prepared cake pan and use a spatula to smooth the top evenly.
7. Bake the Cake
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
8. Cool the Cake
Allow the cake to cool in the pan for 10 minutes. After that, transfer it to a wire rack to cool completely.
9. Prepare the Whipped Cream Frosting
In a mixing bowl, whip together 400ml of heavy whipping cream, 50g of powdered sugar, and 5ml of vanilla extract until stiff peaks form, indicating that the frosting is ready.
10. Frost the Cake
Spread the whipped cream frosting evenly over the cooled cake using a spatula.
11. Garnish and Serve
If desired, garnish the top of the frosted cake with fresh strawberries. Serve the cake chilled for a refreshing treat.
Notes
Storage Tips
Store any leftover cake in the refrigerator to keep the whipped cream frosting fresh.
Fresh Strawberries
Using ripe, fresh strawberries for garnish enhances both flavor and presentation.
Egg Temperature
For better mixing, use eggs that are at room temperature.
Whipped Cream Consistency
Be careful not to overwhip the cream; stop when stiff peaks form to avoid turning it into butter.
Storage Instructions
Room Temperature:
Store the Strawberry Creamsicle Cake at room temperature for up to 2 days. It's best to cover it with a cake dome or cloche to keep it fresh.
Refrigeration:
If you need to store the cake for longer, place it in the refrigerator, where it can last for up to a week. Make sure to cover it with plastic wrap or store it in an airtight container to prevent it from drying out.
Freezing:
For longer storage, you can freeze the cake. Wrap individual slices or the whole cake in plastic wrap followed by aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before serving.
Serving Suggestions
Serve the Strawberry Creamsicle Cake chilled for a delightful experience. It pairs well with fresh strawberries on top and can be accompanied by a scoop of vanilla ice cream or a drizzle of chocolate sauce for added indulgence. For a festive touch, consider garnishing with mint leaves or a dusting of powdered sugar.
Nutritional Information
Each serving (1 slice) of Strawberry Creamsicle Cake contains approximately:
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 90mg
- Sodium: 150mg
- Total Carbohydrates: 40g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 5g
These values may vary based on specific ingredient brands and serving sizes.
Ingredient Substitutions
All-Purpose Flour:
You can substitute all-purpose flour with a gluten-free blend if needed for a gluten-free version of the cake.
Vegetable Oil:
Coconut oil or melted butter can be used in place of vegetable oil for a different flavor profile.
Milk:
Almond milk, soy milk, or oat milk can be used as a non-dairy alternative to regular milk.
Strawberry Puree:
In place of strawberry puree, you can use raspberry puree or another fruit puree for a different flavor.
Heavy Whipping Cream:
For a lighter option, you can use half-and-half or a non-dairy cream alternative for the frosting.
Cook techniques
Whisking Dry Ingredients
Ensure the flour, sugar, baking powder, and salt are thoroughly combined to prevent uneven distribution and ensure a light cake texture.
Mixing Wet Ingredients
Combine the vegetable oil, milk, strawberry puree, and vanilla extract until well-blended. This ensures a consistent flavor throughout the batter.
Incorporating Eggs
Add the eggs one at a time, mixing well after each addition. This helps to create an emulsified batter, resulting in a moist and fluffy cake.
Baking the Cake
Preheat the oven and bake until a toothpick comes out clean. This is critical for achieving the proper cake structure and avoiding a dense texture.
Cooling the Cake
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. This prevents the cake from becoming soggy while also making it easier to remove from the pan.
Whipping Cream
Whip the heavy cream until stiff peaks form to ensure that the frosting is light and fluffy. Be careful not to overwhip, as this can make the cream grainy.
Applying Frosting
Spread the whipped cream frosting evenly over the cooled cake using a spatula for a smooth finish. This also helps in creating an appealing presentation.
Garnishing
Add fresh strawberries on top of the frosted cake for decoration and an extra burst of flavor, enhancing both the presentation and taste.
FAQ
Can I use frozen strawberries for the puree?
Yes, you can use frozen strawberries. Just thaw them and blend until smooth before measuring.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.
Can I make the cake in advance?
Yes, you can bake the cake ahead of time. Just allow it to cool completely, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 2 days.
Is there a dairy-free option for the whipped cream frosting?
Yes, you can use coconut cream or a dairy-free whipping cream alternative for a dairy-free version.
How should I store the Strawberry Creamsicle Cake?
Store any leftover cake in an airtight container in the refrigerator. Consume within 3-4 days for the best taste and texture.
Conclusion
The Strawberry Creamsicle Cake is a delightful treat that harmoniously blends the flavors of fresh strawberries and creamy vanilla. Its light, fluffy whipped cream frosting adds a perfect finishing touch that makes this cake a refreshing choice for celebrations, gatherings, or simply enjoying a sweet moment at home. With its inviting flavors and stunning presentation, this cake is sure to impress guests and become a favorite in your baking repertoire.
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