Strawberry cake
A tasty and enticing snack is always real pleasure for both adults and children, especially when you are living much of the time outdoors in summer, leisurely enjoying some delicious treat in the garden that reminds you of your childhood, perhaps having chosen some ingredients specifically to reflect the season, whether it be spring or summer. Today’s recipe, which gives more than just a little colour, aroma and taste to your outdoor snack, is none other than a strawberry cake, revisited and reinterpreted but without losing any of healthier ingredients such as fresh eggs, cottage cheese, cream, yogurt and beautifully ripe strawberries. Are you ready to make a truly gorgeous cake which will seduce the palates of both children and adults, and take them on a journey of discovery to a genuine homemade specialty?
Ingredients
* approximate values per serving
Preparation
Wash 500 g strawberries, chop them up and leave them to marinate overnight in the fridge with some lemon juice and sugar. Prepare the yoghurt cake like this: beat the eggs with the sugar until creamy, clear and fluffy, then add the yogurt, oil, baking powder and flour, stirring constantly. Preheat the oven to 180°C. Line a springform cake tin with baking parchment and pour in the mixture. Bake for 40 minutes without opening the oven. Do the toothpick test to check whether it’s cooked – it should come out clean. Let the cake cool completely before removing from tin. Then divide it into two horizontally (if you want to make a multi-layered cake, prepare another cake in another tin and cut that one in half laterally too). Whip the cream, making sure you leave it in the fridge for a few hours first. Take the marinated strawberries and remove them from the juice that has formed in their bowl. Add this juice to the whipped cream, stirring gently. Spread the strawberry cream onto the first layer of cake leaving some aside, add the strawberries and cover with the second layer of cake (if you made two cakes, just do the same but with further layers: four of cake and three fillings of cream). Blitz 100g of strawberries in a blender and add them, along with the ricotta and icing sugar, to the set aside cream. Beat everything together. Use this cream as the finishing covering for the cake. You can pour it on and let it drip over the edges, or simply cover the entire cake with it. Decorate with some more strawberries. Let it rest in the refrigerator for an hour before eating.
Step by step
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Make the cake with yoghurt as follows: beat the eggs with the sugar until creamy, clear and fluffy, then add the yogurt, oil, baking powder and flour, stirring constantly.
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Preheat the oven to 180°C. Line a springform cake tin with baking parchment and pour in the mixture. Bake for 40 minutes without opening the oven. Do the toothpick test to check whether it’s cooked – it should come out clean.
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Let the cake cool completely before removing from tin. Then divide it into two horizontally
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Whip the cream having left it in the fridge for a few hours
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Remove the strawberries from the juice that has formed in their bowl
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Combine the strawberry juice with the whipped cream, stirring gently
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Spread the strawberry cream on the first layer of cake, leaving a little to one side, add the strawberries and then cover with the second layer of sponge
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Blitz 100g of strawberries in a blender and add them, together with the ricotta and icing sugar, to the left-over whipped cream; whisk everything together
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Using this creamed ricotta as a topping; decorate with some more strawberries; leave to rest in the fridge for an hour before eating
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Additional information
Isa Strawberry Cake with Ricotta and Cream
To make the Isa Strawberry Cake even more delicious, you can try the variant with ricotta and cream. In this preparation, the ricotta is incorporated into the cake batter, giving it an even softer texture and a creamy flavor. The whipped cream can be used as a topping on the cake, creating a delightful contrast with the fresh strawberries. This version not only enriches the dish with flavor but also makes it visually appealing, perfect for presentation on special occasions. Remember to use fresh, ripe strawberries to achieve the maximum sweetness and aroma. The preparation remains fundamentally the same, but the addition of these ingredients transforms the cake into a true festive dessert.
Isa Strawberry Cake in the Lazio Style
The Isa Strawberry Cake can be reinterpreted in a Lazio style, using typical ingredients from the culinary tradition of the region. For example, you can replace the yogurt with a local fresh cheese, such as mascarpone, to give a creamier and richer touch. Additionally, you can add a splash of a typical local liqueur, such as limoncello, to flavor the strawberries. This variant not only celebrates the flavors of Lazio but also enriches the original recipe with a touch of originality. The cake remains light and fragrant, perfect for a summer snack or as a dessert after a family lunch. Don't forget to decorate the cake with fresh strawberries and mint leaves for a surprising and fresh visual effect.
Isa Strawberry Cake Light without Sugar
For those who want to enjoy the Isa Strawberry Cake in a lighter, sugar-free version, it is possible to use natural sweeteners like honey or agave syrup. Additionally, you can opt for fat-free Greek yogurt and replace white flour with whole wheat flour for a higher fiber content. This preparation maintains the fresh flavor of the strawberries but significantly reduces calories, making it ideal for those following a controlled diet. The cake will still be soft and tasty, perfect for anyone wanting a light yet satisfying dessert. Remember to serve the cake with a dusting of calorie-free powdered sugar for a final touch of sweetness.
Benefits of Strawberries in Isa Cake: Calories and Health
Strawberries, the main ingredient in Isa Cake, are a fruit rich in antioxidants, vitamins, and minerals. They contain vitamin C, which supports the immune system, and fiber, which is beneficial for intestinal health. A serving of strawberries (about 100 grams) provides only 32 calories, making them an excellent choice for those looking to maintain a healthy diet. Additionally, strawberries have anti-inflammatory properties and can contribute to improved heart health. Incorporating this fruit into the cake not only enriches the dessert with flavor but also offers valuable nutritional benefits, making Isa Strawberry Cake not just a treat for the palate but also a healthier option to enjoy.
Can Isa Strawberry Cake be stored in the fridge?
Yes, Isa Strawberry Cake can be stored in the refrigerator. To maintain its freshness and softness, it is advisable to cover the cake with plastic wrap or place it in an airtight container. This way, the cake will keep well for 2-3 days. If you want to enjoy it at its best, it is recommended to let it sit at room temperature for about 30 minutes before serving, so that the texture returns to soft and pleasant. If you have leftover cake, you can also freeze it, but it is important to do so in single portions to facilitate thawing. This way, you'll always have a dessert ready for any occasion.