This is my mom’s recipe to make Strawberry Cake, a classic cake in May at my home. Since when I can recall, on May 7th, for my name day, she makes this cake for me, because this is among my favorite ones. Anyway, this year I decided to reciprocate and make myself the Strawberry Cake for her… with her recipe, of course 😉 After making the cake it took me more than 1 hour to clean up all the mess I had created. Then I helped my mom to make the buffet meal for her birthday party… So I’ve shared the kitchen with her for the whole afternoon… and now I finally know from who I’ve taken my messiness attitude 😉

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Ingredients for a 24 cm pan:
6 buy Cytotec cheap eggs
6 tbsp of water
250 g of sugar
300 g of pastry flour
1 zest of lemon grated
1 packet of baking powder

Ingredients for the filling:
2 yolks
2 tbsp of sugar
2 tbsp of pastry flour
200 ml of milk
1 zest of lemon
600 g of strawberries
600 ml of whipping cream

Preparation Time: purchase Strattera 40 min
Baking Time: 40 min
Total Time: 1 hour and 20 min + 1 hour in the fridge

How to make Strawberry Cake

Let’s start by making the Italian sponge cake. Separate youlks from egg whites. Whisk the last ones till stiff.
Whisk the yolks with the hot boiling water, then add the sugar and keep whisking until frothy.

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Add in flour, baking powder and lemon zest, while keep whisking.

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Then gently stir in the egg whites, and combine slowly.

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Flour and butter a cake pan, then pour the batter inside and put inside the oven, preheated at 180°C. Bake for about 40 minutes.

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Once ready, take out of the oven and let cool down.

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Meanwhile, let’s arrange syrup and filling for your cake.

Dice the strawberries (put some aside to decorate the cake in the end), cover with 3 tablespoons of sugar and let rest. Later you will use the resulting juice to make a syrup and soak the sponge cake.

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Now let’s make the pastry cream.
Whisk yolks and sugar, add in the flour and stir till getting an even mixture.

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Slowly stir in the milk and combine.

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Pour the custard in a saucepan with the lemon zest and put it on the stove, on a low heat. Take care to stir frequently, so that your custard will stay smooth and even.

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As soon as the custard will start to get thicker, take away the lemon zest, then stir evenly.

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Now move the custard ino a bowl, covr with some plastic wrap and let cool down.
Drain the strawberries with a colander, and separate the fruit from the juice.


Put the strawberries and the custard, now cooled down, in a bowl. Whip 300 gr of your cream, add it to the custard, and stir very gently.

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Divide the sponge cake into 3 layer.

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Combine the straberry juice with some lukewarm water, some sugar and a little liquor at your choice.
Place the first layer of sponge cake on a platter and soak it with the syrup.

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Now spread half of your strawberry cream over the sponge cake.

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Put over it a second layer of sponge cake, soak it and spread the remaining filling cream over it.

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Soak the last layer and cover the cake with it. Then press gently to evenly distribute the stuffing.

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Whip the remaining cream, and spread it over the cake.

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Now decorate with whipped cream and strawberries, then refrigerate the cake for a couple of hours before serving.


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