Sakura Strawberry Cream Layer Cake
Sakura Strawberry Cream Layer Cake
Experience the delight of spring with this exquisite Sakura Strawberry Cream Layer Cake. This dessert combines the flavors of light cherry blossom, rich strawberry cream, and a beautifully decorated floral presentation. Perfect for celebrations or an elegant afternoon tea, this cake is a feast for both the eyes and the palate.
Why You Will Love This Recipe
This cake is not just visually stunning but also a harmonious blend of flavors. The sakura extract brings a unique floral note that pairs beautifully with the sweetness of strawberries, creating a cake that is light and refreshing. The creamy filling adds richness, complementing the lightness of the sponge cake. Additionally, this layer cake is versatile for various occasions, whether a spring gathering or a birthday celebration. The stunning floral decor makes it a standout centerpiece for any table.
Ingredients
Let’s gather all the ingredients needed for this stunning cake. The freshness and quality of your ingredients will significantly impact the final outcome, so choose the best when you can.
For the Pink Sakura Sponge Cake:
- 4 large eggs (room temperature)
- 100g granulated sugar
- 80g cake flour (sifted)
- 1 tbsp sakura extract or syrup
- 2 tbsp milk (room temperature)
- A few drops of pink food coloring
- 30g unsalted butter (melted and cooled)
For the Strawberry Cream Filling:
- 300ml heavy whipping cream (cold)
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 80g chopped strawberries (fresh or lightly macerated)
For Decoration:
- Whipped cream rosettes
- Freeze-dried strawberries
- Edible sakura blossoms (pickled or candied)
- Optional: sakura-shaped fondant or flower cookies
Instructions
Step 1: Make the Sakura Sponge Cake
Begin by preheating your oven to 170°C (340°F). Line a square or rectangular baking tray about 10×10 inches with parchment paper. In a mixing bowl, beat the eggs and granulated sugar together using a hand mixer until thick, pale, and tripled in volume, which should take about 5-7 minutes. Once whipped, add the sakura extract, milk, and a few drops of pink food coloring, mixing gently to combine.
Next, sift the cake flour into the egg mixture, folding it in carefully. Then add the cooled, melted butter, mixing until just combined. Pour the prepared batter into your lined tray, ensuring the surface is smooth. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before slicing it into 2-3 even layers.
Step 2: Prepare the Cream Filling
In a separate bowl, whip the cold heavy whipping cream with powdered sugar and vanilla until it reaches medium peaks. Be careful not to over-whip. Once whipped properly, gently fold in the chopped strawberries, ensuring they are evenly distributed throughout the cream. Chill this filling in the refrigerator until you are ready to assemble the cake.
Step 3: Assemble the Cake
To assemble, place one layer of the sakura sponge cake on a flat surface. Spread a generous layer of the strawberry cream filling evenly over the cake. Place the second layer of sponge on top and repeat the process. If using a third layer, add it now and press down gently to even out the layers. For best results, chill the assembled cake in the refrigerator for a minimum of 12 hours before slicing to allow the flavors to meld.
Step 4: Decorate
Once the cake is thoroughly chilled, use a serrated knife to slice it into elegant rectangles. Pipe whipped cream rosettes on top of each slice for a decorative touch. Garnish with freeze-dried strawberries and edible sakura blossoms for a stunning floral presentation. If desired, add sakura-shaped fondant or flower cookies for extra charm.
Pro Tips for a Successful Sakura Strawberry Cream Layer Cake
- For added moisture, consider brushing the sponge layers with a simple syrup flavored with sakura or vanilla before adding the cream.
- Always use room-temperature eggs and milk for better aeration and consistency in your batter.
- Be gentle when folding in the flour to maintain the light and airy texture of the sponge cake.
- If you do not have sakura extract, you can substitute it with rose water for a similar floral flavor.
- To achieve clean slices, use a serrated knife and wipe it clean between cuts for a neat presentation.
Frequently Asked Questions (FAQs)
Can I use a different type of fruit in the filling?
Yes, you can substitute strawberries with fresh raspberries or crushed peaches for a different flavor profile.
How long will the cake last?
If stored properly in an airtight container in the refrigerator, the cake will last up to 4 days.
Can I make the cake ahead of time?
Absolutely! The cake can be assembled up to 2 days in advance, providing it has enough time to chill and set properly in the fridge.
Is this cake suitable for special diets?
This cake contains eggs and dairy, making it unsuitable for those with vegan, dairy-free, or egg-free diets. You can experiment with substitutes, but the outcome may vary.
What can I use if I can’t find sakura flowers or extract?
If sakura extract or flowers aren’t available, you can enhance the flavor with rose water or simply focus on the strawberry-vanilla combination for a delightful twist.
Conclusion
The Sakura Strawberry Cream Layer Cake is a beautiful and delicious dessert that brings the essence of spring into your kitchen. With its light texture, rich flavors, and stunning presentation, this cake is sure to impress your family and guests alike. Follow the steps above for a delightful baking experience, and don’t forget to share your creations!
