Strawberry Vanilla Cake

Instagram : @bakedbyammna #bakedbyammna

It’s 1st if June, and Sweden is starting to show the first days of summer. Given it’s only 18C and maybe that’s not super warm for many people in other countries but for Swedes u it is practically beach swimming weather (even though the sea is below 10C at the moment!🤣)

As the summer is approaching so is the season for strawberries. These little red teeny tiny treats are always packed with flavor and give such an amazing colour in bakes. Every time I walk into the store I’m always standing staring at them thinking I need to buy a pack of strawberries to bake with.. I do buy them but end up just eating the whole pack before even getting to think about what to bake with them! 🤣🤣 Goes to show how much I actually love strawberries 😎🙈🍓

This is a small 6inch cake with vanilla pastry cream and strawberry compote with macerated strawberries in. Oh and covers in white cream Ofcourse 🙂 it’s a very easy bake, did it in two hours (including resting time) and the fact that I pulled off baking this with a 7 week year old baby.. shows just HOW easy this cake Actually is to bake! So give it a go! Plus it’s not so sweet! (Just how I like it!)

Here’s how you bake it!

Instagram : @bakedbyammna #bakedbyammna

INGREDIENTS :

For the Cake Base –

  • 20g unsalted butter (melted & cooled)
  • 15 ml whole milk
  • 2 large eggs
  • 60g sugar
  • 60g flour
  • 2 tsp baking powder
  • Pinch of salt

For the vanilla pastry cream – Click Here!

For the strawberry compote –

  • 100g strawberries
  • 50g sugar
  • 4 tbsp water

For the macerated strawberries –

  • 50g strawberries
  • 100ml rosè (I don’t drink alcohol so I use Sommersby alcohol free rosè & it tastes Devine!)

To cover the cake –

  • 250ml whip cream
  • 2 tbsp sugar

METHOD :

For the cake –

  1. Start by turning on your oven to 177C (350F) and line a 6inch cake tin with baking paper.
  2. Then in a stand mixer (or a medium sized bowl with a handheld mixer) whip up the eggs and sugar until fluffy and pale in colour.
  3. Add the milk to the melted (&cooled) butter, and pour that into the egg & sugar mixture. GENTLY fold the milk & butter using a spatula until combined. Then add the flour, baking powder and salt. And gently fold until thoroughly combined.
  4. Pour the batter into the cake tin and bake in the middle of the oven for 17-22 min or until a cake tastes comes out clean (the time varied depending on your oven)
  5. Take out and let cool completely before splitting it into half.

For the vanilla pastry cream –

Click here for method —> Here!

For the strawberry compote –

  • Pour all ingredients into a small saucepan. Bring to a boil melting all the sugar.
  • Reduce the heat and let simmer for 10 min. U till the compote thickens.
  • Then sieve into a clean bowl and cool in the fridge until time to use.

For the macerated strawberries –

  • Slice the strawberries and pour into a small bowl. Pour the rosè in and let sit in the fridge until time to use.

For the whipped cream (to cover the cake) –

  1. In a bowl with a hand held mixer (or stand mixer) whip up the cream together with the sugar and let sit in the fridge until time to use.

Assembly –

  • Take one half of your cake and spread the strawberry compote evenly on it. Then take half of the macerated strawberries and place evenly on top.
  • Pipe some vanilla pastry cream on (the recipe I provided make a lot so just half the amount that should be more than enough)
  • Place the remaining macerated strawberries on top and place the other half of the cake on.
  • Cover the whole cake with whipped cream and decorate with strawberries and edible flowers.

ENJOY!

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