50 Sensational Strawberry Recipes to Celebrate Spring

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© Groupe SEB

Strawberry Cream Cake

Want to impress your family and friends with a dessert that looks like it came from a professional bakery? Try this impressive strawberry cream cake that will wow your loved ones at first sight.

Ingredients: 

For the sponge cake:

• 4 eggs
• 2/3 cup sugar
• 1 cup flour
  

For the cream:

• 1 vanilla bean 
• 2 cups milk
• 1 1/4 cups sugar
• 4 eggs
• 1/2 cup flour
• 1 cup + 2 tbsp butter, softened and cut into small pieces
  
• 1 lb. strawberries

• Pink almond paste
• 8-inch cake ring

Instructions: 

1. To prepare the sponge cake: Preheat the oven to 410°F. Using an electric hand whisk, beat the eggs and sugar until you get a white mixture. Add the sifted flour and mix with your hand or a spatula, incorporating it from bottom to top.
2. Pour the batter onto a 12" x 16 " baking sheet covered with parchment paper and smooth out with a spatula. Bake for 7 min. Let cool and use the cake ring to cut out 2 identical layers of sponge cake.
3. To prepare the cream: Halve the vanilla bean and scrape out the seeds into a saucepan. Add the milk and half the sugar. Bring to a boil.
4. Add the remaining sugar and eggs to a bowl, and beat for 2 min. using an electric hand mixer. Add the flour and continue beating for 30 seconds. Pour ¼ of the boiling milk over the eggs and mix for 30 seconds.
5. Pour the mixture into a saucepan with the remaining milk and cook over medium heat, stirring constantly with a whisk until the cream has thickened. Set aside the thickened cream in a bowl covered with cling film, and let cool at room temperature for 1 hour.
6. Take the reserved cream and beat again with the whisk attachment on an electric hand mixer. Add the softened butter pieces and beat for another 30 seconds until you get a homogeneous preparation.
7. For the cake base: Line the cake ring with baking paper. Place one of the 2 layers of sponge cake at the bottom of the ring. Halve the strawberries and place them cut side around the interior of the cake ring.
8. Cover with half of the cream, and top with a layer of strawberries. Cover the strawberries with 1/4 of the cream. Spread the remaining cream around the interior of the cake ring, and place the second cake layer on top (slightly trim the edges if necessary). Cover the entire cake with cling film, and place in the fridge for 24 hours. Remove the cake ring and finish garnishing 30 min. before serving.
9. To garnish the cake: Roll out the pink almond paste on a work surface sprinkled with powdered sugar. Cut out a sheet of the almond paste using the cake ring, and place it on top of the strawberry cream cake. Decorate with whole fresh strawberries.
10. Enjoy!