The glorious strawberries are the star in this easy and delicious fresh strawberry cream cake. It can be done with a Graham cookie or a cortex of classic cake!
This incredible strawberry cake has buttery bark layers, stuffed with strawberry cake and delicious whipped cream coverage. It is so good and is essential when strawberries are in season!
How to make fresh strawberry cake
The first step in this summer strawberry cake is to make the filling. The cake itself is No baked (apart from the cortex). Instead, the filling is cooked and thickened in the stove.
- Add 1 1/2 pounds of strawberries to a pan and thick puree with a potato crusher until the strawberries are juicy and in small pieces.
- Add the sugar, cornstarch and lemon juice.
- Slowly cook the mixture in the stove, stirring constantlyuntil the filling bubbles and has thickened considerably.
- Add the remaining fresh strawberries and let the mixture cool.
Add chopped and fresh strawberries The swelling cake filling gives an explosion of juicy and bright strawberry that will appreciate with each lovely bite.
Cracker Graham Crust or traditional cake cortex
Yes. You have options.
The recipe below requires a Graham Graham cookie cortex. Simplicity cannot be overcome, and is delicious with the strawberry filling and creamy coverage.
However, if traditional cake scabs are more yours, you can easily see one for the Graham cookie cortex. If he does, the cake cortex must bake blindly (that is, heavy with cake weights or dried and baked beans completely) and cool before continuing with the recipe.
Everything is reduced to preference, and you really can’t make mistakes. I often find myself on stage where my heart wants to be Martha Stewart and go for Pâte Brisée, but my soul says “girlfriend, take the Graham cookies.” 😜
Assemble the strawberry cream cake
Extend the strawberry cake filling in the cortex of cake and Cool as you make the cream cover.
For the cream layer, beat together:
- cream cheese (only a small amount)
- icing sugar
- vanilla
- thick cream
Yes, it’s so easy! To avoid packages, it helps mix the first three ingredients and then add the thick cream and join everything.
Extend the beaten coverage on the cake filling and cool for a few more hours.
Change cake layers
You can change the order of the cake filling layers first extending the cream mixture in the cake cortex and then adding the mixture of cooked strawberry at the top (make sure that the strawberry filling cool mostly before extending above). But, if you do, I recommend using a 9.5 -inch deep cake plate so that the layers are adjusted without spilling thanks to the different “cake physical” that occurs when the cake filling rises to the top.
Perfect summer cake
This fresh strawberry cream cake is beautiful, easy to make and incredibly delicious.
Only summer shouts! In a pleasant and not horrified way. A cold slice of this cake is the perfect ending for any food.
If you are looking for different variations of fruits, let me attract your attention to this incredible peach pastel with an unbridled filling. And … I think you could easily exchange different fruits inside or out of strawberries with this recipe below. Oooh, while I am writing that … What about a triple berries with this cream cover? That would be fabulous!
Enjoy!
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Strawberry fresh cream cake
Graham Cracker Crust (see note):
- 1 ½ Cups Graham cookie cracks (around 12 to 13 rectangular graham cookies/150 to 158 g)
- 2 tablespoons brown sugar
- 6 tablespoons Salad butter, melted
Strawberry filling:
- 2 pounds Fresh strawberries, waterfalls and divided (see note)
- ¾ cup granulated sugar
- 5 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- Pellizco salt
Drinking cream coverage:
- 3 ounces cream cheese, soft at room temperature
- ¼ cup icing sugar
- ½ teaspoon Vanilla extract
- 1 cup Cold thick cream
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Preheat the oven at 350 degrees.
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For the cortex In a medium bowl, combine the grip crumbs Graham and brown sugar and mix. Add the melted butter until the crumbs are uniformly moistened. Press the mixture at the bottom and asciense to the sides of a 9 -inch cake plate. Bake for 8 minutes. Remove from the oven to cool completely.
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For strawberry filling, Add 1 1/2 pound (approximately 5 to 5 1/2 cups) of entire strawberries to an average saucepan. Cut the remaining 1/2 pounds and reserve.
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Use a potato crusher to mix strawberries in the saucepan until the mixture is juicy and strawberries are in small pieces.
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Add sugar, cornstarch, lemon juice and salt. Take the mixture over medium heat, stirring constantly. Continue cooking and stirring until the mixture has been considerably thickened, 3 to 4 minutes.
-
Remove from heat and add the booked minced strawberries. Let the mixture cool at room temperature (this helps prevent the cortex from becoming).
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Extend the strawberry filling evenly in the cooled cortex. Cool while preparing the cream cover.
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For the coverage of whipped cream, In a medium bowl with an electric blender (or in a standing blender equipped with the palette accessory), mix cream cheese, powdered sugar and vanilla until they are soft and creamy, from 1 to 2 minutes. Add the cold thick cream and mix at low speed until it is completely combined. Increase the speed in the middle and continue mixing until soft peaks are formed (be careful not to mix).
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Extend the whipped cream cover on the cake. Cover and refrigerate freely for at least two hours or up to 12 hours before serving. Serve cold.
Strawberries: For this recipe, it will use 1 1/2 pounds of fresh strawberries (these can remain whole) in the filling. The other 1/2 Libra (these must be cut) will be stirred in the filling after it has been thickened in the stove.
Cake layers: ANDYou can exchange the order of the cake filling layers extending the cream mixture in the cake cortex first and then adding the mixture of cooked strawberry at the top (make sure that the strawberry filling cool mainly before extending above). If you do, I recommend you Using a deep 9.5 -inch cake Then, the layers are adjusted without spilling thanks to the different “physics of the cake” that happen when the cake filling rises to the top.
Service: 1portion (1/10 cake), Calories: 335Kcal, Carbohydrates: 42gram, Protein: 3gram, Fat: 18gram, Saturated fat: 11gram, Cholesterol: 50mg, Sodium: 176mg, Fiber: 2gram, Sugar: 29gram
Recipe source: Inspired by a recipe in the magazine Bake from Scratch and this incredible fresh peach pastel recipe
Discharge of responsibility: I am a participant in the Amazon Services LLC Associates program, an affiliated advertising program designed to provide a means for me to win rates by linking to Amazon.com and the affiliated sites. As Amazon Associate, I win the qualified purchases.
