Summer Love: Strawberry Cream Cake

 

Yummy strawberry happy hour!!!

If it’s strawberry season grab them every time you can and put them to your shopping cart. Snack them on the way home. Eat them with yogurt for breakfast, bake a strawberry cake. You can also have them with chia pudding or with any breakfast cereals.

For everyone with a sweet tooth: chocolaty, creamy, fruity, fresh and WITH STRAWBERRIES – Try this cake. It is prepared in no time. The shortcrust pastry ground is perfect in combination with the soft, creamy filling. The strawberries and the strawberry jam with its lemon flavor raise the summer feeling.

Depending on your plans – if you eat the cake the same day you do not need a glaze but if you keep the cake in the fridge you should cover the strawberries with glaze. The glaze keeps the color and the fresh look of the strawberries.

Strawberries can get moldy very fast – that’s at least my painful experience.

Check the shelves in the shops for a clear glaze. Some of them are – by coincident – vegan.

Enjoy!

Creamy strawberry cake (∅: 24cm):

Shortcrust pastry:

120g flour
30g cocoa
30g powdered sugar
75g plantbased butter
2 tbsp plantbased milk

Cream layer:

250g whipped plantbased cream

Alternatively: Whip the firm part of a chilled can of coconut milk.

Strawberry jam:

5-6 fresh strawberries
½ package vanilla sugar ( 8- 10 g)
½ tbsp sugar
½ lemon: cests and juice. Use an organically grown lemon.

Alternatively: use a shop-bought jam

Strawberry topping:

500g fresh strawberries
½ package of glaze (approx. 12g)

Chocolate shortcrust pastry:

Mix all ingredients to a homogenous dough. This works best by hand. After all the mix up place the dough for about 10 minutes in the fridge.

First spread some flour on your workplace. Then roll out the shortcrust pastry as thin as possible. The dough can tear, no problem at all. Now move the dough in one piece or in parts into the baking form and spread it over the ground. Fill small gaps with the rest of the dough. Press everything down on the ground and in the corners with your fingers.

Stick the dough about 2 cm high on the sides of the form. Press it tightly with your fingers. The dough on the ground and on the side should be connected. Puncture the ground all over with a fork. Put the cake form with the dough into the fridge for 10 minutes.

Bake the shortcrust pastry blind at 190° Celsius for 10 minutes in the oven.

To bake it blind means baking the dough covered with baking paper and e.g. some dry chickpeas. You can also use lentils, beans, or rice. Of course, the chickpeas, lentils, beans or rice can be reused later.

Afterward, let the dough cool down.

Strawberry jam:

Wash the strawberries and cut them into slices.

Squeeze out the lemon and cut off some cests.

Mix all ingredients in a small pot, add sugar and vanilla sugar, the lemon juice and the cests.

Let it cook.

Cook it until the strawberries are getting soft. Remove the pot from the heat and cool it down.

Spread a thin layer of jam over the baked shortcrust pastry.

Cream filling:

Whip the plantbased cream with a hand mixer.

Spread the cream carefully over the cake.  Take care that jam and cream do not mix up.

Strawberry topping:

Wash the strawberries. Cut them to half and spread them over the cake in an ornamental pattern.

Prepare and apply the clear glaze on top.

Done!

Pin this summery stawberry chocolate cream cake to your Pinterest board: