Description
A delightful blend of strawberries and fluffy cream layered in a light sponge cake, perfect for special occasions.
Ingredients
Scale
- 1 cup strawberries, pureed
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 1/2 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1 package gelatin (about 2 1/4 teaspoons)
- 3 eggs
- 1/2 cup flour
- 1/4 cup butter, melted
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together the eggs and sugar until fluffy and pale, about 3-5 minutes.
- Fold in the flour and melted butter until no dry bits remain.
- Pour the batter into a prepared cake pan and bake for 20-25 minutes.
- Whip the heavy cream until soft peaks form, then fold in vanilla extract and powdered sugar.
- Dissolve the gelatin in warm strawberry puree, then mix it into the whipped cream.
- Slice the cooled cake in half horizontally.
- Layer the cake with mousse, chill for at least 4 hours, then top with fresh strawberry puree and strawberries before serving.
Notes
Make-ahead tip: Assemble a day in advance for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 90mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg