If you’re craving a sweet and delightful dessert, a Korean Strawberry Cake is the perfect choice. This cake is famous for its light texture and the luscious combination of fresh strawberries and cream. It’s a simple yet elegant treat that will impress both you and your guests. Perfect for celebrations or as a special treat, this cake will surely satisfy your sweet tooth.
Tips to make the Korean Strawberry Cake recipe:
1. Choose Fresh Strawberries: Fresh, ripe strawberries are key to enhancing the flavor of your cake. Make sure to select strawberries that are vibrant and firm to touch. These will not only taste better but will also look more appealing when used for decoration.
2. Use Whipped Cream: For the cream filling, use freshly whipped cream to keep the cake light and airy. You can add a touch of vanilla extract to amp up the flavor. Make sure the cream is well-chilled before whipping to achieve the perfect consistency.
3. Be Gentle with the Sponge: When making the sponge layers, remember to fold in the flour gently to maintain the airiness of the batter. Overmixing can result in a dense cake, which is not desirable in this kind of dessert.
4. Layer Evenly: When assembling the cake, ensure each layer of cream and strawberries is evenly spread. This will provide a balanced taste in every bite and also create a visually appealing slice.
How to Make Korean Strawberry Cake Recipe?
Korean Strawberry Cake Recipe
Equipment
- 1 9-inch round cake pan For baking the sponge
- 1 Electric mixer For whipping the cream
Ingredients
- 4 Eggs Separated into yolks and whites
- 100 g All-purpose flour Sifted
- 100 g Sugar
- 1/4 cup Milk Room temperature
- 2 tbsp Vegetable oil
- 1/2 tsp Vanilla extract
- 1 cup Heavy cream Cold
- 2 tbsp Powdered sugar To taste
- 250 g Strawberries Hulled and sliced
Instructions
- Preheat the oven to 350°F (180°C). Grease and line a 9-inch round cake pan.
- In a bowl, beat egg yolks with half the sugar until pale and thick. Add milk, oil, and vanilla extract, mixing well.
- In a separate bowl, whip egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form.
- Gently fold the egg yolk mixture into the egg whites, then sift in flour, folding to combine.
- Pour batter into prepared pan and bake for 20 minutes or until a skewer inserted comes out clean. Cool completely.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Slice the cooled sponge cake horizontally into two layers.
- Spread whipped cream on the bottom layer and arrange sliced strawberries on top. Place the second layer over the strawberries.
- Frost the top and sides of the cake with the remaining whipped cream. Decorate with whole or halved strawberries.
- Chill the cake in the refrigerator for at least 1 hour before serving.
Notes
Nutrition
The Korean Strawberry Cake is a delightful and visually appealing dessert that combines fluffy layers with the fresh taste of strawberries. This cake is perfect for any occasion, whether it is a birthday, celebration, or simply a sweet treat to enjoy with friends and family. Its light, airy texture and the balance of sweetness make it a favorite among those who appreciate elegant yet simple desserts.
Making this cake is a rewarding experience, especially when you see the joy it brings to those who taste it. The process may require a little patience, but the end result is well worth the effort. Plus, its lovely presentation makes it as pleasing to the eyes as it is to the taste buds.
Whether you are an experienced baker or just starting out, the Korean Strawberry Cake is a recipe worth trying. It is an opportunity to explore new flavors and techniques while creating something truly special. Enjoy the delicious blend of whipped cream and fresh strawberries in every bite, knowing you’ve made a wonderful dessert that showcases the best of both classic cake-making and Korean-inspired flavors.
