Description
Strawberry Cloud Cake is a light and airy dessert featuring a fluffy sponge cake layered with whipped cream and fresh sliced strawberries. Perfect for spring and summer gatherings, this American classic combines delicate sweetness with fresh fruity flavors for a delightful treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 4 large eggs at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 2 tablespoons unsalted butter, melted
Topping
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 1/2 cups fresh strawberries, sliced
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper to ensure easy removal of the cake.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt within the flour.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs with granulated sugar until the mixture becomes pale, thick, and fluffy. This step is crucial for creating the cake’s light texture.
- Add Vanilla: Stir in the vanilla extract to the egg mixture to enhance the cake’s flavor.
- Fold in Dry Ingredients: Gently fold the dry ingredients into the egg mixture in batches, taking care not to deflate the airy batter which will give the cake its cloud-like texture.
- Incorporate Milk and Butter: Warm the milk and melted butter together, then gently fold this into the batter to add moisture and richness without compromising the cake’s fluffiness.
- Bake the Cake: Pour the prepared batter into the lined cake pan and bake in the preheated oven for about 25 minutes, or until the cake is lightly golden, springy to the touch, and a toothpick inserted comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan before removing it, to prevent breaking or crumbling.
- Whip the Cream: Using a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form, creating a smooth and sweet topping.
- Assemble the Dessert: Spread the whipped cream evenly over the cooled cake and top with fresh sliced strawberries for a refreshing and visually appealing finish. Serve immediately for best texture.
Notes
- For extra flavor, macerate the strawberries with a little sugar beforehand to release their natural juices.
- This cake is best served the same day to maintain the light, fluffy texture.
- Use room temperature eggs to achieve the best volume when beating.
- Ensure heavy cream is well chilled before whipping to get optimal peaks.
