It’s summer, and that means it’s finally strawberry cake time! We simply can’t get enough of baking with these red gems. Today we’re baking a simple yet stunning strawberry stracciatella cake. It tastes creamy, sweet, and delicious, and leaves an impression too.
How to Bake Our Strawberry Stracciatella Cake
It’s the season for outdoor parties, picnics, and barbecues, and coincidentally, the perfect time for all kinds of strawberry cakes. These simple delights are visually stunning and cane be so intuitive to bake! One recipe you shouldn’t miss out on this summer: our strawberry stracciatella cake.
It consists of a light and airy base, a creamy whipped cream mascarpone layer with grated chocolate pieces, and a thick layer of strawberries to top it all of. Doesn’t that just sound like a slice of heaven?
The best part: Making this cake is anything but complicated. First, bake the base. To do this, separate the eggs and beat the egg whites until stiff. Then, combine the egg yolks, sugar, and vanilla extract in a bowl, fold in the egg whites, and sift the flour, cornstarch, and baking powder over the top. Carefully combine everything into a batter, pour it into a greased springform pan, and then bake for 20 minutes.
While the batter is baking, you are free to make the filling. To do so, whisk the mascarpone together with the sugar and vanilla extract. Beat the heavy cream until stiff and fold it into the mascarpone cream. Grate the chocolate and add it to the cream. Now, put the cream in the refrigerator.
Once the cake base is baked and completely cooled, spread the mascarpone cream on top and decorate the cake with fan-shaped strawberry slices. Refrigerate it until you’re ready to serve and then garnish it with fresh mint for a final fresh touch. Delicious, right?
Let yourself get swept up in strawberry season just like us by exploring our strawberry dessertselection: sunken strawberry cake, strawberry coconut cake, and strawberry coconut tiramisu.
Strawberry Stracciatella Cake
Equipment
- 1 9-inch springform pan
Ingredients
For the base:
- 1 tsp butter for greasing the pan
- 3 eggs
- 1 pinch salt
- ½ cup sugar
- 2 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
For the cream:
- 1 cup mascarpone cheese
- 2 tbsp sugar
- 2 tsp vanilla extract
- ¾ cup heavy cream
- 2 oz Dark chocolate
For the topping:
- 1 lb fresh strawberries
- 1 handful fresh mint leaves optional
Instructions
- Preheat oven to 350°F. Grease a 9-inch springform pan with butter.
- Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. In a separate bowl, whisk together the egg yolks, sugar, and vanilla sugar until light and frothy. Fold in the stiff egg whites.
- Combine flour, cornstarch, and baking powder, then sift over the batter. Gently fold everything together and pour the batter into the springform pan.
- Bake for about 20 minutes, then let cool completely.
- Now, whisk together mascarpone, sugar, and vanilla sugar. Beat the heavy cream until stiff peaks form, then fold into the mascarpone cream. Grate the chocolate and stir into the mascarpone cream. Refrigerate until ready to use.
- Remove the cake base from the pan and place it on a cake plate. Spread the mascarpone chocolate cream evenly over the base and smooth over with a spatula.
- Wash and hull the strawberries. Slice them evenly. Arrange the slices in a fan shape on top of the cream, starting from the outside and working inwards.
- Chill the cake for at least 1 hour. Decorate with fresh mint leaves before serving.