Simple and Easy Strawberry Cream Cake

Strawberry Cream Cake with Genoise;Light Sponge Cake

Rustic yet delicately light strawberry cream cake made with Genoise light sponge layers, lost of fresh chopped strawberries and  the luxury of whipped cream.

Simple and Easy Strawberry Cream Cake

My Genoise – light Sponge Cake

Simple and Easy Strawberry Cream Cake

No Piping no special skills needed

The last time I posted a cake with whipped cream I had a few concerned women who said they are not very savvy with the piping bag or piping designs onto a cake like me. Some said they did not have the time to do the extra frills.

• First, you do not need to really be good at piping to do simple things such as this.
• Second, you do not always need to use the piping bags and I’ll show you how here.
• Third, this does not looks so fancy but you can do a lot of it ahead by using my stabilized whipped cream and then add strawberries just an hour or so before you.

Personally, I would prefer to pipe a fancy border; but, today in response to the above comments on piping bags and fancy tools,  I have not used any fancy tools, no piping bags just a teaspoon. This is plain, simple and easy just for you.

Simple and Easy Strawberry Cream Cake

• Genoise – Light Sponge cake – 2 layers
• Whipped Cream – 500 ml (2 cups)
• Fresh Strawberries –  400 grams (1 lbs) – approx.
• Simple syrup  – 1/2 cup

Method: 

For Simple Syrup – heat 1/2 cup sugar in 1/2 cup water until dissolved. Cool before use.

Cake Layers 

• Bake and cool the Genoise – Light Sponge Cake as shown in the my previous post – Vanilla Genoise Recipe – Light Sponge Cake 
• If you bake a single layer of Genoise – split it in half horizontally so you have two layers

Whip the cream. 

• You could just whip the cream with the sugar in an electric mixer.
• If you plan to make the cake a day ahead I suggest you stabilize the whipped cream so it holds up better in the fridge.
  Here a detailed post on  how you stabilize whipped cream – 5 different methods

Strawberry Cream Cake

Decorate the cake

• Choose about 8 firm and similar size strawberries to decorate the top and slice the rest.
• Place one layer of the cake on a serving platter.
• Add a few spoons of the simple syrup
• Spread a dollop of whipped cream.
• Place the sliced strawberries on top

Strawberry Cream Cake

• I prefer another small dollop of cream over the strawberries so they don’t move around too much
• Place the second layer of cake on top of the strawberries and cream.
• Spread more whipped cream on the top and sides of the cake with a spatula or knife.

Strawberry Cream Cake

• Now use the left over whipped cream to decorate.
• You could put it in the piping bag and pipe a simple design OR
• Use the back of a spoon and make deep lines straight or at an angle.
  Nothing fancy – just take the back of your spoon press into the cream and pull upwards.
• Use the same spoon and drop spoon fulls of cream on the top.

Strawberry Cream Cake

• Since you have eight strawberries make eight such dollops.
• Then place the strawberries on each dollop.
• I placed the balance sliced pieces of strawberry in the center too.
• Place a tbsp of powder sugar in a sieve and dust the top with powder sugar.
• That’s it. NO fancy tools and yet delicious and luxurious.

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Simple and Easy Strawberry Cream Cake

Recipe Card – Strawberry Cream Cake 

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Simple and Easy Strawberry Cream Cake Recipe

Prep 20 mins

Cook 40 mins

Total 60 mins

Author Veena Azmanov

Yield 9 Serving

Rustic yet delicately light strawberry cream cake made with Genoise light sponge layers, lost of fresh chopped strawberries and  the luxury of whipped cream.

Ingredients

• Genoise - Light Sponge cake - 2 layers
• Whipped Cream - 500 ml (2 cups)
• Fresh Strawberries -  400 grams (1 lbs) - approx.
• Simple syrup  - 1/2 cup

Instructions

 

For Simple Syrup - heat 1/2 cup sugar in 1/2 cup water until dissolved. Cool before use.

Cake Layers 

• Bake and cool the Genoise - Light Sponge Cake as shown in the my previous post - Vanilla Genoise Recipe - Light Sponge Cake 
• If you bake a single layer of Genoise - split it in half horizontally so you have two layers

Whip the cream. 

• You could just whip the cream with the sugar in an electric mixer.
• If you plan to make the cake a day ahead I suggest you stabilize the whipped cream so it holds up better in the fridge.Here a detailed post on  how you stabilize whipped cream - 5 different methods  

Decorate the cake

• Choose about 8 firm and similar size strawberries to decorate the top and slice the rest.
• Place one layer of the cake on a serving platter.
• Add a few spoons of the simple syrup
• Spread a dollop of whipped cream.
• Place the sliced strawberries on top
• I prefer another small dollop of cream over the strawberries so they don't move around too much
• Place the second layer of cake on top of the strawberries and cream.
• Spread more whipped cream on the top and sides of the cake with a spatula or knife.
• Now use the left over whipped cream to decorate.
• You could put it in the piping bag and pipe a simple design OR
• Use the back of a spoon and make deep lines straight or at an angle.Nothing fancy - just take the back of your spoon press into the cream and pull upwards.
• Use the same spoon and drop spoon fulls of cream on the top.
• Since you have eight strawberries make eight such dollops.
• Then place the strawberries on each dollop.
• I placed the balance sliced pieces of strawberry in the center too.
• Place a tbsp of powder sugar in a sieve and dust the top with powder sugar.
• That's it. NO fancy tools and yet delicious and luxurious.

Courses Dessert

Cuisine French

Nutrition Facts

Serving Size 100 g

Amount Per Serving
Calories 275
% Daily Value
Total Fat 18.5 g		28%
	Saturated Fat 11 g	55%
	Unsaturated Fat 7.2 g
	Trans Fat 0.3 g
Cholesterol 120 mg		40%
Sodium 51 mg		2%
Total Carbohydrates 24.7 g		8%
	Dietary Fiber 0.8 g	3%
	Sugars 17.2 g
Protein 3.8 g		8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

It’s simple, easy and so refreshing.

I’m a cake decorator by profession so I rarely ever eat cake anymore but this…. nah this is different.

Strawberry Cream Cake

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