In the summer, various fruits and berries are often added to the cream for the cake . They make its taste more vibrant and saturated. But the cake with a layer of strawberry cream turns out to be especially tasty: light, fresh, literally melting in the mouth. There are several options for its preparation: custard, sour cream, creamy, curd. All of them are in perfect harmony to taste with traditional biscuit cakes, turning the cake into the most delicious dessert.
Sour cream and gelatin cream
This is the perfect cream for making light summer cakes. The combination of sour cream with strawberries makes the cream delicate and extremely tasty. It’s not difficult to cook it, and the result is simply amazing.
To prepare a cream according to this recipe, you need 0.5 kg of strawberries. Berries must be washed, peeled from the stalk and cut into small pieces. In a prepared bowl, pour 20 g of gelatin and pour strawberry juice in it (150 ml). You can take a canned drink or make juice yourself from water and fresh strawberry puree. When the gelatin swells it needs to be warmed up in a water bath until completely dissolved.
From cold sour cream (0.5 l) and sugar (150 g), use a mixer to beat the lush cream. Then add slices of strawberries, mix with a wooden spatula and pour in a thin stream of gelatinous mass. Stir again and you can apply strawberry cream on the cake. Immediately you need to send dessert to the refrigerator to harden the cream.
Making strawberry cream with cream
Cream based strawberry cream can be used to layer a cake or decorate cupcakes. By consistency, it resembles a thick whipped cream, while it has a rich strawberry flavor.
To prepare the cream you will need 1 cup of fat cream, strawberries (300 g) and sugar (80-100 g). First you need to whip the cold cream according to a traditional recipe, then add sugar and strawberry puree. Strawberry cream should be mixed with a spoon. Refrigerate the cake before applying it.
Strawberry Curd Cream
A cream based on sour cream and strawberries will turn out to have a thicker consistency if you add cottage cheese to it. If desired, gelatin can be used in the preparation. In this case, strawberry cream after cooling the cake in the refrigerator will become like a souffle.
A step-by-step recipe for cooking consists of three stages:
- Beat sour cream (200 g) and sugar (1,500 g) until fluffy.
- Grind cottage cheese (400 g) with a blender to a homogeneous consistency.
- Combine the sour cream, cottage cheese and strawberry puree (1 cup) with a spatula.
The strawberry cream for the cake turns out to be quite thick, lays well on the cakes, while soaking them. If necessary, you can increase the amount of sugar indicated in the recipe.
Sour cream strawberry cream recipe
Sour cream is often used in the preparation of cake. Serum, which is contained in sour cream, soaks dry biscuit cakes well. They turn out very soft and delicate in taste. When using this cream, additional impregnation of cakes with special syrups is no longer required.
Traditionally, sour cream is prepared from sour cream and sugar (powder). Sometimes it turns out to be too liquid, then you need to add gelatin or a special thickener. When preparing strawberry cream based on sour cream, it is necessary to take into account that the berry will let the juice, so it will be difficult to achieve a thick consistency. The best option is to prepare sour cream strawberry cream with cream.
To 90 ml of cold cream add 180 ml of sour cream, sugar to taste (70-100 g) and beat all the ingredients with a mixer at high speed. Add 200 ml of berry puree and mix again. Put strawberry cream on the cake and send it in the refrigerator for solidification.
Cooking Strawberry Custard
No less delicious is strawberry cream, prepared in a custard way. To make it, you will need 350 g of strawberries, which are crushed using a blender to a puree consistency.
After the strawberry filler is ready, you can begin to create a base in the form of custard. To do this, first you need to boil on a stove 0.5 l of milk. Then 4 yolks should be ground with 150 g of sugar and vanilla. Next, add the sifted flour (2 tbsp. Tablespoons) and mix again. When the milk boils, it must be poured into a pan with yolks and sugar. Stir thoroughly and then put the mass on a slow fire. Continuing to stir, bring the cream to the desired thick consistency. At the very end of cooking, add strawberry puree, boil a little together and turn off the heat.
With the help of a fine sieve, you need to strain the custard strawberry cream to remove excess bones from the berry and make its structure more uniform. If desired, a small amount of butter can be added.
Strawberry Cream Cake
Cooking a cake according to this recipe begins with baking a biscuit. To do this, separately beat up 7 proteins and 7 yolks with the same amount of sugar (100 g each). Then carefully introduce 120 g of flour with starch (3 tbsp. Tablespoons). Stir with a wooden or silicone spatula and send to the oven, preheated to 180 degrees.
While baking a biscuit, you can do the cooking of the cream. To do this, beat fat sour cream (300 ml) with sugar (50 g). Then take 2 proteins and beat them in a separate bowl until peaks, gradually adding sugar (50 g). Combine sour cream and proteins with a spoon. Spread the cream on the cut cake, lay the strawberry slices on top, cover with the next cake and decorate again with berries.
It is not at all difficult to make strawberry cake with sour cream. At the same time, it turns out so delicious that it will easily become an ornament for any festive table.