Introduction
Experience summer’s sweetest offering with this incredibly simple Cold Strawberry Cake! This refreshing dessert showcases the vibrant flavor of fresh strawberries layered over a light, fluffy cake base and topped with a glistening strawberry glaze. What makes this recipe truly special is its simplicity – no need for precise measurements, gelatin, or heavy cream. The result is a show-stopping dessert that perfectly balances sweet-tart flavors with varying textures. Whether you’re hosting a summer gathering or simply craving something deliciously cool, this strawberry cake is guaranteed to impress both your family and guests.
Ingredients
For the Cake Base:
- 3 large eggs
- Pinch of salt
- 1/2 tablespoon vanilla sugar
- 3 tablespoons sugar
- 6 tablespoons sunflower oil
- 3 tablespoons vanilla-flavored yogurt
- 6 tablespoons all-purpose flour (75g/2.6oz)
- 1/2 tablespoon baking powder
- 1 tablespoon white vinegar
For the Cream Layer:
- 70ml (2.4fl oz) milk
- 250g (8.8oz) strawberries
- 4 tablespoons sugar
- 450ml (15.2fl oz) milk
- 2½ tablespoons cornstarch
- 50ml (1.7fl oz) milk (additional)
For the Strawberry Topping:
- 300g (10.6oz) fresh strawberries
- 40g (1.4oz) butter
- 3 tablespoons sugar
Instructions
Step 1: Prepare and Bake the Cake Base
- Preheat your oven to 175°C (350°F).
- Separate the eggs, placing the whites in one large bowl and yolks in another.
- Add a pinch of salt to the egg whites and beat until foamy.
- Gradually add the vanilla sugar and regular sugar to the egg whites, continuing to beat until stiff peaks form.
- In the bowl with egg yolks, add sunflower oil and vanilla yogurt. Mix well until combined.
- Gradually fold the egg yolk mixture into the beaten egg whites using a spatula, being careful not to deflate the whites.
- In a separate bowl, mix flour and baking powder.
- Gently fold the flour mixture into the egg mixture.
- Add the white vinegar and give it a final gentle fold.
- Line a 21 x 21 cm (8 x 8 inch) baking dish with parchment paper.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake in the preheated oven for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool completely.
Step 2: Prepare the Cream Layer
- In a blender, combine 70ml of milk with 250g of strawberries and blend until smooth.
- Pour the strawberry mixture into a saucepan, add 4 tablespoons of sugar, and bring to a simmer over medium heat.
- In a separate bowl, mix 450ml of milk with the cornstarch until well combined.
- Add the milk-cornstarch mixture to the simmering strawberry mixture.
- Cook on low heat, stirring constantly until the mixture thickens (about 5-7 minutes).
- Remove from heat and stir in the remaining 50ml of cold milk to cool it slightly.
- Pour the cream mixture over the cooled cake base.
- Refrigerate for at least 2 hours to set the cream layer.
Step 3: Prepare the Strawberry Topping
- Wash, hull, and slice the remaining 300g strawberries.
- In a saucepan, melt the butter over medium heat.
- Add the sugar to the melted butter and stir until dissolved.
- Add the sliced strawberries to the butter-sugar mixture and cook for just 3-4 minutes until strawberries soften slightly but still maintain their shape.
- Allow the mixture to cool to room temperature.
- Arrange the strawberry topping over the chilled cream layer.
- Return the cake to the refrigerator and chill for at least 2 more hours before serving.
Nutritional Information
Per serving (1/9 of cake):
- Calories: 265
- Protein: 5g
- Carbohydrates: 33g
- Fat: 13g
- Fiber: 2g
- Sugar: 21g
Preparation Time: 30 minutes Cooking Time: 25 minutes Chilling Time: 4 hours (minimum) Total Time: 5 hours
Tips and Tricks
- Room Temperature Ingredients: For the fluffiest cake base, ensure eggs are at room temperature before beating.
- Perfect Egg Whites: Use a clean, dry bowl for beating egg whites – any trace of fat can prevent them from reaching stiff peaks.
- Testing Doneness: To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs (not wet batter), it’s ready.
- Smooth Cream Layer: For a silky-smooth cream layer, ensure the cornstarch is completely dissolved in milk before adding it to the hot strawberry mixture.
- Strawberry Selection: Choose ripe, aromatic strawberries for the best flavor. If strawberries aren’t in season, frozen strawberries (thawed) can work for the cream layer, but use fresh for the topping.
Variations and Substitutions
Different Fruits
- Replace strawberries with raspberries, blackberries, or a mix of summer berries.
- Try peaches or mangoes for a different but equally delicious version.
Yogurt Options
- Any flavor of yogurt can work in the cake base – try lemon or plain Greek yogurt.
- Dairy-free yogurt alternatives work well for those with lactose intolerance.
Oil Alternatives
- Replace sunflower oil with canola oil, light olive oil, or melted coconut oil.
Sweetener Substitutes
- Reduce sugar content by using honey or maple syrup (reduce quantity by 25%).
- For a sugar-free version, use appropriate sugar substitutes according to package conversion instructions.
Common FAQs
Q: Can I make this cake a day ahead?
A: Absolutely! In fact, this cake tastes even better after sitting overnight in the refrigerator, allowing the flavors to meld beautifully.
Q: Why isn’t gelatin needed for this recipe?
A: The cornstarch in the cream layer serves as the thickening agent, eliminating the need for gelatin while still providing a firm, sliceable texture.
Q: Can I freeze this cake?
A: While the cake base alone freezes well, the assembled cake with cream and fresh strawberry topping doesn’t freeze well due to the high water content of strawberries, which can make the cake soggy upon thawing.
Q: My cream layer seems too runny. What did I do wrong?
A: The cream might need more cooking time. Return it to the heat and continue cooking while stirring until it thickens properly. Remember, it will also firm up more when chilled.
Q: Can I use a different sized baking dish?
A: Yes, but you’ll need to adjust baking times accordingly. A larger dish will require less time as the cake will be thinner, while a smaller dish will need more time as the cake will be thicker.
Storage and Make-Ahead Tips
- Make-Ahead Components: The cake base can be made 1-2 days in advance and stored in an airtight container at room temperature.
- Refrigeration: The assembled cake should be refrigerated and will keep well for up to 3 days, though the strawberry topping is best when fresh.
- Serving Temperature: For the best flavor and texture, remove the cake from the refrigerator about 10-15 minutes before serving.
- Presentation: For clean slices, dip your knife in hot water and wipe dry between cuts.
- Transport Tips: If transporting this cake, keep it chilled until just before leaving, and use a cooler or insulated bag with ice packs during warm weather.
This Cold Strawberry Cake is summer perfection on a plate – a beautiful symphony of textures and flavors that celebrates the season’s finest berries. The no-fuss approach makes it accessible to bakers of all skill levels, while the stunning presentation will make everyone think you spent hours creating this masterpiece. Enjoy the sweet-tart explosion of strawberry goodness in every refreshing bite!
