Directions for Preparation
Creating a French Strawberry Cake involves several steps. Here’s how to make it:
Step-by-Step Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- Prepare the Dry Ingredients:
- In a bowl, sift together the flour, cornstarch, baking powder, and salt. Set aside.
- Beat the Egg Yolks:
- In a large mixing bowl, beat the egg yolks with 1/2 cup of granulated sugar using an electric mixer on medium speed until pale and thick. Add vanilla extract, milk, and melted butter, mixing until combined.
- Incorporate Dry Ingredients:
- Gradually add the sifted dry ingredients to the egg yolk mixture, folding gently until just combined.
- Whip the Egg Whites:
- In a clean bowl, beat the egg whites on medium-high speed until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar and continue beating until stiff peaks form.
- Fold in Egg Whites:
- Gently fold one-third of the beaten egg whites into the batter to lighten it. Then fold in the remaining egg whites, being careful not to deflate the mixture.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Strawberries:
- Toss the sliced strawberries with lemon juice and 1 tablespoon of granulated sugar. Let them sit for 15-20 minutes.
- Whip the Cream:
- In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Assemble the Cake:
- Once the cake is completely cool, slice it horizontally into two layers. Place the bottom layer on a cake stand and spread a layer of whipped cream on top. Arrange half of the sliced strawberries over the cream. Top with the second cake layer and spread the remaining whipped cream over the cake.
- Decorate:
- Garnish with the remaining strawberries and additional decorations, if desired.
- Chill and Serve:
- Chill the cake in the refrigerator for at least 1 hour before serving to let the flavors meld.
Tips and Tricks
To ensure your French Strawberry Cake turns out perfectly, keep these tips in mind:
- Room Temperature Ingredients: Ensure that your eggs and butter are at room temperature to help them combine smoothly.
- Gentle Folding: When folding in the egg whites, use a light hand to maintain the batter’s airy texture.
- Cool Completely: Allow the cake to cool completely before frosting to prevent the whipped cream from melting.
- Use Fresh Strawberries: For the best flavor, use fresh strawberries that are in season.
Storing Leftovers
If you have any leftovers, follow these storage tips:
- Refrigeration: Store the cake in an airtight container in the refrigerator for up to 3 days. The whipped cream may lose its texture over time, so it’s best enjoyed fresh.
- Freezing: Freeze individual slices wrapped in plastic wrap and placed in a freezer-safe bag for up to 1 month. Thaw in the refrigerator before serving.
Variations and Swaps
Feel free to adapt this recipe to your taste preferences:
Chocolate Strawberry Cake
- Ingredients: Replace 1/4 cup of flour with cocoa powder for a chocolate sponge. Use chocolate whipped cream for frosting.
Lemon Strawberry Cake
- Ingredients: Add lemon zest to the batter and replace some of the milk with lemon juice. Top with lemon-flavored whipped cream.
Almond Strawberry Cake
- Ingredients: Add 1/2 teaspoon of almond extract to the batter. Garnish with toasted almonds and strawberries.
Vegan Strawberry Cake
- Ingredients: Substitute eggs with flax eggs or applesauce and use almond or soy milk. Opt for a plant-based whipped cream.
Food and Dessert Pairings
Pair your French Strawberry Cake with these delightful options:
- Champagne: The bubbles enhance the cake’s freshness and sophistication.
- Earl Grey Tea: The subtle flavors complement the delicate strawberry taste.
- Vanilla Ice Cream: Adds a creamy contrast to the light and fruity cake.
