Strawberry and Cream – does that ring a bell? I remember those winter days in Kolkata when I ate a huge bowl full of fresh strawberry and cream and I fell in love even more everyday. It almost became a part of my meal each day such that I ended up eating less of my staples because I needed to eat my bowl of happiness. This cake is a dedicated for my love towards Strawberry and Cream! I am enamored by the ruby red strawberries and can’t contain my excitement when I get hold of the freshest batch at the grocery store. Its like giving a kids his favorite candy, pure joy! I love it, I am obsessed by it and then fall in love with it even more.
This cake is no brainer, no ornated cake. Simple, basic pantry staples to bake a moist and vanilla rich cake. And then let your imagination flow. I have done a basic whipped cream decoration with lots of strawberry chunks and fresh blueberries to adorn my lil cake. Grab your box of strawberries because you can’t go wrong with it ever!
INGREDIENTS: (Makes a 6 inch round cake)
- 260 grams whole wheat flour (you can also use all purpose flour/ maida)
- 113 grams unsalted butter, room temperature
- 160 grams white granulated sugar
- 120 ml whole milk
- 2 large eggs, room temperature
- 1 tsp baking powder, slightly heaped
- 1/2 tsp baking soda
- 1 1/4 tsp pure vanilla extract
- 3/4 cup whipping cream
- 4 tbsp icing sugar
- 1 cup strawberries, diced
- 8 – 10 fresh blueberries, to garnish
- Preheat your oven to 170 C. Butter/ oil your cake tin and lightly flour it and keep aside.
- In a bowl beat butter and sugar until light and fluffy. This takes about 3 – 4 minutes.
- Add vanilla extract and whisk it until just incorporated. Now add one egg at a time and beat it until just incorporated.
- Add whole wheat flour, baking soda and baking powder to this egg mixture and fold it. Add milk and fold the mixture until well incorporated.
- Transfer the cake batter to the mould and put it to bake for 35 – 38 minutes or until a skewer inserted comes out clean.
- Once done allow it to cool and then de-mould it. Allow the cake to completely cool down. This may take several hours.
- Once its closer to cooling down, place a bowl in the freezer for 30 minutes.
- Take the bowl and pour in the whipping cream and icing sugar and whip until stiff peaks are formed.
- You can add some chopped strawberries to it. Cover the cake with the cream. You can divide the cake horizontally and then apply whipped cream between the 2 halves of the cake along with the top and sides.
- Garnish with remaining strawberries and blueberries and enjoy!