I am a huge fan of Asian style cakes and pastries, they tend to be less sweet than what you usually find in American grocery stores. The cake is fluffy like an angel food cake and the cream is a light whipped cream.
To get the cake light and fluffy, we whip the egg whites separately first. We carefully fold the egg yolk mixture into the egg whites so that we can maintain the fluffiness of the egg whites. While baking, the batter will puff up a lot in the oven. However, the cake will deflate quite a bit when it cools, so don’t worry if it looks like your cake is overflowing during the baking process.
Depending on how fast you decorate, you may need to put the cake in the freezer so that the cream doesn’t become too soft to work with. I had to put my cake in the freezer 3 to 5 times in the process of decorating because I was very particular about how the cake looked and it was a warm day so the cream was melting quickly.
If you mess up during the decorating process, don’t worry! It’s easy to add more cream to cover up mistakes or to just scrape the cream off to start over. You can also just incorporate any “flaws” into your design!
Keep your strawberries on your cake, not the floor,
Your favorite alternative chefs, K & T
Strawberry Cream Cake
Ingredients
Cake
- 4 eggs separated at room temperature
- ¾ cup sugar separated
- 2 tbsp dairy free milk
- ½ tsp vanilla extract
- ¾ cup gluten free all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- Pinch of salt
Cream
- 1 15 oz can of coconut milk chilled to separate the cream
- 3 tbsp maple syrup
- Pinch of salt
1 lb of strawberries
Instructions
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Preheat the oven to 350 degrees Fahrenheit and line two 6-inch cake pans with parchment paper.
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In a stand mixer with the whisk attachment, whisk egg whites and ½ cup of sugar until egg whites become fluffy white peaks.
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In a separate bowl, whisk together egg yolks and ¼ cup of sugar. Whisk until sugar is well incorporated. Next, whisk in dairy free milk and vanilla extract. Lastly, sift gluten free flour, baking soda, baking powder, and salt into the egg yolk mixture.
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Poor egg yolk mixture into the egg whites. Fold until well combined.
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Divide batter into the cake pans.
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Bake at 350 for 20 – 24 minutes.
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While the cake is baking, take the cream only from the coconut milk and whisk in a stand mixer with maple syrup and salt until light and fluffy. Place cream in the refrigerator to chill.
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Once the cake is cooked, allow the cake to cool completely before trimming the top of the cake off to get a clean flat tier.
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To assemble, spread a layer of cream on one tier of the cake and place 8 halved strawberries in a layer on the cream. Then top the strawberries with a thin layer of cream. Stack the second tier of the cake on top and cover the cake with the remaining cream. Decorate with more strawberries on top.
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Place cake in the freezer for cream to solidify in place. Remove 10 minutes before serving.