Strawberry Whipped Cream Cake
This Strawberry Whipped Cream Cake is light, creamy and perfect for anytime. Layers of genoise cake, strawberries, and whipped cream come together in this naked strawberry shortcake-style of sorts.
Servings 8
Calories 362kcal
Ingredients
Genoise cake:
- 4 whole eggs room temperature
- 100 g granulated sugar
- 180 g cake flour sifted
- 60 ml heavy cream room temperature
- 2 teaspoon vanilla extract
Sugar syrup:
- 30 g granulated sugar
- 80 ml water
Chantilly cream:
- 300 ml heavy cream at least 36% milkfat, cold
- 2 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 1 qt strawberries sliced, reserve a few whole strawberries for decoration
Instructions
Make the genoise cake:
- Preheat oven to 350°F/177°C. Line 2 round 6" pans with parchment paper.
- Combine the cream and vanilla extract in a bowl, give it a stir and set aside.
- Add eggs to a mixer bowl over a double boiler filled with hot water.
- Bring the water to a simmer and begin whisking the eggs until foamy.
- Add in granulated sugar and continue to whip until it reaches 30C. Mixture should be warm.
- Continue to whip until the eggs are light and fluffy, about tripled in volume, at least 5-7 minutes on high speed.
- Sift in cake flour in two additions, folding it in with a spatula.
- Take a little of the cake batter and mix it with the cream and vanilla mixture to lighten.
- Pour the lightened cream mixture into the cake batter and gently fold it in, taking care not to deflate the entire mixture.
- Divide the cake batter into two 6" round pans lined with parchment paper.
- Give the pans a few taps to release any trapped air bubbles.
- Bake at 350°F/177°C for 23-25 minutes, until golden in colour and a toothpick inserted comes out clean.
- Remove from oven and cool cakes completely on a wire rack.
- Use a sharp serrated knife to trim the tops off each cake, and slice each cake in half to create 4 layers.
Make the Chantilly cream:
- Combine the cold heavy cream, powdered sugar and vanilla extract in a bowl.
- Whip with a whisk until it reaches medium-firm peaks. Set aside.
Assemble:
- Place cake layer on a cake board/cake stand.
- Use a pastry brush to brush sugar syrup onto the cake layer.
- Add a layer of whipped Chantilly cream.
- Arrange sliced strawberries over the cream.
- Add another layer of cream onto the strawberries.
- Place another cake layer and repeat layering, ending with a plain cake layer on top.
- Spread remaining whipped cream over the surface and edges of the cake.
- Place cake into the fridge to chill for 15 minutes.
- Decorate the cake with additional strawberries and piped whipped cream.
- Store the cake covered in the fridge.
Nutrition
Calories: 362kcal | Carbohydrates: 41g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 50mg | Potassium: 180mg | Fiber: 2g | Sugar: 21g | Vitamin A: 788IU | Vitamin C: 35mg | Calcium: 55mg | Iron: 1mg