Strawberry Jellycat Cake
A light and fluffy vanilla sponge cake layered with fresh strawberries and billowy vanilla whipped cream, finished with playful chocolate decorations.
Equipment
Ingredients
Cake Batter
all-purpose flour (dry)
200 g
granulated sugar (dry)
180 g
large eggs (room temperature)
4 pcs
unsalted butter (room temperature)
120 g
whole milk (room temperature)
100 ml
baking powder (dry)
8 g
vanilla extract (liquid)
5 g
salt (dry)
1 g
Whipped Cream
heavy whipping cream (chilled)
500 ml
powdered sugar (dry)
50 g
vanilla extract (liquid)
5 g
Decoration
fresh strawberries (fresh, hulled)
450 g
milk chocolate (melted)
30 g
Instructions
Preheat oven
Preheat the oven to 180°C and prepare two 20 cm cake pans.
Mix dry ingredients
In a large bowl, whisk together flour, baking powder and salt.
Cream butter and sugar
In another bowl, beat butter and granulated sugar until light and fluffy.
Add eggs
Add eggs one at a time, beating well after each addition.
Combine wet ingredients
Mix milk and vanilla extract together.
Alternate dry and wet ingredients
Alternate adding the flour mixture and milk mixture to the butter mixture, starting and ending with flour.
Bake the cakes
Divide batter between prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
Cool the cakes
Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Prepare strawberries
Hull and slice half the strawberries; reserve the rest whole for decoration.
Whip the cream
Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
Assemble the cake
Place one cake layer on a plate, spread whipped cream, add sliced strawberries, top with second layer and cover with remaining cream.
Decorate with chocolate details
Melt milk chocolate and pipe small dots to create face and little feet on the cake.
Original recipe
Storage
Store in an airtight container in the refrigerator. Best consumed within 2 days. Can be frozen without decoration for up to 1 month.
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