Strawberry cake is a classic, elegant dessert that perfectly balances the sweetness of strawberries with the creaminess of whipped topping. This simple yet elegant recipe will be a favorite for any occasion.
Ingredients
- For the Cake:
- 6 large eggs
- 3/4 cup sugar
- 1 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- Zest of 1 lemon
- For the Filling:
- 1/2 pound (about 1 1/2 cups) strawberries
- 1/2 cup sugar
- 1/4 cup heavy cream
- For Decoration:
- 1/2 pound (about 1 1/2 cups) fresh strawberries, hulled and halved
- 1 tablespoon brandy or cognac
Instructions
- Beat the egg yolks and sugar together until light and fluffy. Add the grated lemon zest and melted butter, mixing thoroughly. Gradually fold in the flour, and then gently incorporate the stiffly beaten egg whites into the mixture. Pour the batter into a greased and floured round cake pan.
- Preheat your oven to 350°F and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before slicing it horizontally into two layers.
- Puree half of the strawberries with sugar, and mix this with two-thirds of the whipped heavy cream to create the filling.
- Toss the remaining strawberries with brandy or cognac to enhance their flavor.
- Spread the strawberry cream filling evenly between the two cake layers. Frost the entire cake with the remaining whipped cream and decorate with the brandy-infused strawberries.
- Refrigerate for at least one hour before serving to allow the flavors to meld.
