Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Strawberry Cake Recipe
    Lost? Site Map

    Strawberry Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    cookiedog's Note:

    Courtesy Chef Tina Nordstrom. From a Scandinavian Recipe Site.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (10 inch) sponge cakes

    Strawberry Filling

    Vanilla Custard

    Decoration

    Directions:

    1. 1
      Carefully cut the spongecake into three horizontal layers.
    2. 2
      Strawberries: Save half of the strawberries for decoration. Cut the other half of the strawberries in small cubes -- an put in a bowl. Mix in the sugar and let it rest until the sugar has dissolved. It should become a little syrupy.
    3. 3
      Vanilla Custard: Bring the milk, with the vanilla bean added, to a boil. Whisk the egg yolks with the sugar and corn starch. Add 1 tablespoon of water if the mixture becomes too thick. Remove the vanilla bean and then pour the milk over the egg mixture and whisk briskly. Pour the mixture back into the pot. Gently reheat the mixture and continue whisking until it becomes a thick cream. Pour the cream through a sieve and let cool. Whip 2/3 cup of the heavy cream and fold it in the custard.
    4. 4
      Spread half of the vanilla custard and then half of the strawberry filling on the bottom layer of the sponge cake. Place the second layer on top of this and press gently. Repeat the above process before placing the last layer of sponge cake on top.
    5. 5
      Tip! If you have extra time on your hands, you may cover the cake in plastic wrap and place it in the refrigerator for 24 hours before decorating. This will give the flavours time to settle a bit and will make a great cake even better!
    6. 6
      For serving: Whip the remaining cream. Use a pastry bag with a spout to decorate, working it in an upward movement all around the cake. To crown the work add the remaining strawberries on top.
    7. 7
      A cream and strawberry cake normally doesn’t require any drinks -- except perhaps for coffee. We have however made some suggestions to Tinas lovely cake.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Strawberry Cake

    Serving Size: 1 (332 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 404.1
     
    Calories from Fat 245
    60%
    Total Fat 27.3 g
    42%
    Saturated Fat 16.0 g
    80%
    Cholesterol 208.0 mg
    69%
    Sodium 59.1 mg
    2%
    Total Carbohydrate 28.7 g
    9%
    Dietary Fiber 3.5 g
    14%
    Sugars 16.7 g
    67%
    Protein 5.9 g
    11%

    The following items or measurements are not included:

    sponge cakes

    vanilla beans

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites