Super moist eggless vanilla sponge loaded with freshly whipped cream and tons of strawberries, this Strawberry Cream Cake cake is exactly what dessert dreams are made of!
Hey you guys! It’s almost 2018 and I cannot believe how fast this year has gone by. This year I’ve seen a lot of ups and downs, but I’m only thankful for all the good things that have happened this year. The most important one being me resuming blogging. I skipped blogging for almost a year after I got married in 2016, and I missed it every single day. But all the new adjustments made it difficult for me start immediately so I waited until the time was right and when I was completely ready. Which happened this year in July. With my Mango and Chia Pudding recipe this summer I made my comeback and let me just say that I’m not going anywhere anytime soon!
I’m so thankful for all my readers who welcomed me with open arms, making it so much easier to resume everything! You all read my blog with the same enthusiasm as you always did and this motivated me to do well. I’ve worked with so many amazing brands this year, something I never imagined. I’ve completely monetised my blog and its such a great feeling to get paid to do something you absolutely adore. Big thanks you all for making Sugar & spice by Radhika what it is today! For reading it, supporting it, and recommending it. As this year comes to an end, I’m so grateful for all the love I’ve received! Keep loving and keep reading sugarnspicebyradhika.com.
Coming back to this beauty that I baked a few days back, this Strawberry Cream Cake is just what you need to end your year with. This dangerously moist cake is loaded with freshly whipped cream and my favourite fruit in the whole wide world – strawberries! Since strawberries are in season, I was excited to do a cake with them. Nothing complex, just a simple but gorgeous cake. Baking this cake is easy, as basic as it gets. I’ve done a simple vanilla base that’s eggless for all your eggless recipe lovers , all you gotta do is top it with some freshly whipped cream and decorate with some strawberries, and the dessert of your dreams is ready!
- All Purpose Flour (maida), 2 cups or 250 grams approx.
- Baking Powder, 1 teaspoon
- Baking Soda, ½ teaspoon
- Softened Butter, ½ cup or 100 grams approx.
- Caster Sugar, ¾ cup or 150 grams approx.
- Buttermilk, ½ cup or 120ml or 2 eggs
- Good Quality Vanilla Extract, 1 teaspoon
- Milk, ½ cup or 120ml
- Whipping cream, 1 cup
- Icing sugar, 2-3 tablespoons
- Fresh strawberries (sliced), 1 cup
- Fresh strawberries (halved), 4-5 (for the top)
- In a bowl, sieve the dry ingredients (flour, baking powder and baking soda) and set them aside to be used later.
- In another bowl, whisk butter until light and fluffy, add in the sugar and whisk until combined. This should take about 4-5 minutes with an electric mixer and longer with hand. Do not skip this step or cut corners. Read why it's important here.
- Once the sugar and butter are mixed, add in the vanilla extract and mix it in.
- If you're using eggs in place of the buttermilk add them now one by one whilst constantly whisking until properly mixed. If you want to make an eggless cake, skip this step and move on.
- Preheat your oven at 180 degrees Celsius for 10 minutes.
- Add the dry ingredients to the butter mix little by little. Keep alternating with buttermilk (if you've used eggs, you need not use buttermilk here, straight away move on to using milk). When you run out of buttermilk start alternating with milk until you form a nice batter. Do not over mix the batter. Use only a spatula and not a mixer for this step. It's important to only mix until you no longer see dry flour. Once the flour is incorporated, stop or you'll knock the air out.
- Pour the batter in an 8-inch greased round tin. (Learn how to successfully grease your tins here)
- Bake at 180 degrees for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean with a few crumbs.
- Let the cake cool down slightly before taking it out of the cake tin.
- In the meantime, start whipping your cream. Make sure the cream is super cold to begin with, to save up on time you can also freeze your bowl in the freezer for 15 mins before you start whipping in it. Whisk on high until stiff peaks form and the cream is not shiny anymore. Add in the icing sugar and whisk a little until combined.
- Once your cake is cool, top it with the cream and decorate with strawberries. Serve!
- For storing instructions, readthis.
Jyotsna Daga says
How do we make butter milk ?
So mouthwatering cake
One question , buttermilk is used that is curd plus water , right?
Radhika Malhotra says
Yes ! You could do that. Ideally its the water left out when churning butter.