Homemade Strawberry Shortcake with Fresh Cream
Homemade Strawberry Shortcake with Fresh Cream
Easy and Delicious Strawberry Cream Cake Recipe Without Icing
Introducing a homemade strawberry cream cake, generously filled with fresh, seasonal strawberries! This delightful cake skips the outer icing and features a perfect combination of fluffy sponge cake, smooth whipped cream, and tangy strawberries – a flavor combination you can’t resist. Perfect for special occasions or any day you want to add a touch of sweetness and joy!
Fluffy Genoise (Cake Sponge)- 96g cake flour
- 165g eggs (room temperature)
- 80g granulated sugar
- 12g corn syrup or glucose
- 26g unsalted butter
- 30g milk
- 1/2 Tbsp vanilla extract
Sweet Syrup- 100g water
- 50g granulated sugar
- 5g rum (optional, for enhanced flavor)
Smooth Whipped Cream- 300g cold heavy cream (at least 35% fat)
- 30g granulated sugar
Fresh Decoration- 500g fresh strawberries (for filling and decoration)
- 100g water
- 50g granulated sugar
- 5g rum (optional, for enhanced flavor)
Smooth Whipped Cream- 300g cold heavy cream (at least 35% fat)
- 30g granulated sugar
Fresh Decoration- 500g fresh strawberries (for filling and decoration)
- 500g fresh strawberries (for filling and decoration)
Cooking Instructions
Step 1
In a mixing bowl, crack the room-temperature eggs and lightly whisk them. Ensure the yolks and whites are well combined.
Step 2
Add the vanilla extract, granulated sugar, and corn syrup to the whisked eggs. Mix well with a whisk until the sugar is dissolved and the mixture is smooth.
Step 3
Place the bowl with the egg mixture over a bain-marie (a bowl of warm water, about 60-70°C). Whisk continuously while warming the mixture until the sugar is completely dissolved and the batter reaches about 40°C (lukewarm to the touch). This gentle heating helps create a stable batter.
Step 4
Remove the bowl from the warm water. Using a hand mixer, begin whipping the batter. Start on low speed and gradually increase to medium-high speed to create a thick, foamy mixture.
Step 5
While the mixer is running, rotate the bowl to ensure the batter is whipped evenly. Scrape down the sides of the bowl with the mixer beaters as needed.
Step 6
Continue whipping until the batter turns a pale ivory color and reaches a ribbon stage. When you lift the beaters, the batter should fall in thick ribbons that briefly sit on the surface before dissolving. Be careful not to over-whip, as this can cause the meringue to separate.
Step 7
The batter is ready when the ribbons hold their shape for a moment before sinking back in. Now, prepare to sift in the flour.
Step 8
Sift the cake flour into the batter in two additions. Gently fold the flour into the batter using a spatula until just combined. Overmixing can develop gluten, resulting in a tough cake, so be delicate.
Step 9
In a separate small bowl, gently warm the butter and milk together (microwave or bain-marie). Scoop a portion of the batter into the warm butter and milk mixture and mix well to combine. Then, pour this back into the main batter and gently fold until just incorporated. This step helps prevent the butter from seizing and ensures a smooth batter.
Step 10
Pour the batter into the prepared cake pan from a height to help break large air bubbles. Tap the pan on the counter 2-3 times to release any remaining air pockets. Bake in a preheated oven at 170°C (340°F) for about 30 minutes, or until a skewer inserted into the center comes out clean.
Step 11
Immediately after removing from the oven, invert the cake onto a wire rack to cool completely. Once cooled, carefully slice the genoise into 3-4 equal layers, each about 1 cm thick.
Step 12
Take three of the sliced layers and use a 12cm (approx. 4.7 inch) cake ring or cutter to trim them into a circle. The top layer will be used as is.
Step 13
Line a 15cm (approx. 6 inch) cake ring with acetate strips (or parchment paper). Place one of the 12cm genoise layers at the bottom. Brush generously with the prepared syrup. Arrange thinly sliced strawberries vertically along the inside edge of the ring, pressing them gently against the acetate.
Step 14
Fill the gaps between the strawberries with whipped cream. Then, add another layer of thinly sliced strawberries on top of the cream.
Step 15
Place another 12cm genoise layer on top. Brush this layer generously with syrup as well.
Step 16
Repeat the process of layering whipped cream and sliced strawberries, followed by a genoise layer brushed with syrup, until you have used up your ingredients or reached the desired height. Ensure each layer of cake is brushed with syrup for moisture.
Step 17
Place the final 12cm genoise layer on top. Brush it with syrup and then frost the top with the remaining whipped cream, smoothing it out evenly. Clean the edges of the cake ring.
Step 18
Decorate the top of the cake with the remaining fresh strawberries. Get creative with your strawberry arrangement to make the cake look even more appealing and delicious!
