Vanilla cake with strawberries and cream

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 511, total fat 26 G., saturated fats 16 G., proteins 6 G., carbohydrates 65 G., fiber 3 G., cholesterol 129 mg, sodium 291 mg, sugar 45 G.

This dessert is similar to a strawberry shortcake, only larger and more festive. Homemade strawberry syrup flavors and moistens the vanilla sponge cake, which is then topped with strawberry whipped cream and garnished with glazed berries.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

5 tbsp melted unsalted butter, plus extra for greasing the pan
1 and 1/3 cups premium flour + extra for dusting
1 and 1/4 cups granulated sugar
1 and 1/4 teaspoons baking powder
0.5 tsp salt
1.5 tsp vanilla paste (or seeds from half a vanilla pod)
2 large eggs at room temperature
3/4 cup whole milk at room temperature
0.5 tsp finely grated lemon zest

Fillings and toppings

1.5 l strawberries, peeled
1 tbsp. strawberry jam
1 tbsp. water
3 tablespoons powdered sugar
1 tbsp. freshly squeezed lemon juice
1.5 cups chilled heavy cream
1/4 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, vanilla paste, lemon zest, strawberry jam, strawberry

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Grease a 20cm round cake pan and line it with parchment paper. Grease the parchment and dust it with flour, shaking out any excess.
Cake:

In a large bowl, combine the flour, granulated sugar, baking powder, and salt. In a medium bowl, combine the melted butter, vanilla extract, eggs, milk, and lemon zest until smooth. Add the butter mixture to the flour mixture and use a wooden spoon to mix into a smooth dough.

Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 35–40 minutes. Transfer the cake to a wire rack and let cool in the pan for 10 minutes, then remove from the pan to a wire rack and let cool completely.
Filling:

Halve 16 strawberries. In a bowl, mix the strawberry jam with water until smooth. Add the halved strawberries and toss to coat.
Thinly slice the remaining strawberries, then in another bowl, combine with 2 tablespoons of powdered sugar and lemon juice; set aside. In a large bowl, beat the heavy cream, the remaining 1 tablespoon of powdered sugar, and vanilla extract with a mixer on medium-high speed until soft peaks form. Refrigerate the whipped cream until ready to assemble the cake.
Using a serrated knife, carefully slice the cake layer in half horizontally. Place the bottom half cut-side up on a serving platter. Sprinkle the cut sides of both cake halves with the juice from the thinly sliced berries. Fold a few spoonfuls of whipped cream into the sliced berries and spoon it onto the bottom cake layer. Top with the other cake layer, then spread the remaining whipped cream and the halved strawberries with their juices on top.