Snowstar cake with strawberries

Do you also love whipped cream cake with strawberries? The fruity, creamy and slightly sweet classic combination is ideal for baking. This snow star cake with strawberries is a variation on the classic version of a snow star with (homemade) eggnog. The biscuit is filled with a large mountain of whipped cream that is spread slightly on the top. This causes the biscuit star to open a little. The snow star cream cake with strawberries is well filled with sweet strawberries and sprinkled with icing sugar and a few crumbled meringues. The snow star is very easy to make and a real favorite. If necessary, you can make the biscuit earlier and store it tightly closed. Then assembling the cake is just a matter of minutes.

Snowstar strawberry cream cake vs classic snowstar

The classic snow starcake with strawberries is a favorite recipe but not everyone likes eggnog or wants eggnog in pastries. As a child I didn't like it either and fished the eggnog out of the cake and then enjoyed the biscuit with whipped cream. This version will be even more widely appreciated and if you like some alcohol in cakes, you can temper the cake.

Tempering biscuit, so biscuit gets more flavor

Biscuit resembles cake but has a much drier taste because no butter or oil is used. This works great for cakes with fillings because the filling often contains fat. Do you want the biscuit to be a little less dry or do you want to add an extra flavor to the biscuit; then you can temper the biscuit. Tempering the biscuit with a sugar syrup or liqueur makes it slightly moister and gives it a delicious taste. What is dampening and how do you do this? You can read in this article.

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Snowstar cake with strawberries

Ingredients for a cake with a diameter of 20 cm for 6-8 pieces:

For the biscuit:

1. 3 medium eggs is approximately 155-165 grams

2. 85 grams of fine sugar

3. 1 bag of vanilla sugar

4. 65 grams of flour

5. 20 grams of cornstarch

6. Pinch of salt

For the filling:

1. 450-500 ml whipped cream, preferably 35%

2. 2 bags of whipped cream stiffener

3. Sugar to your own taste

4. A few tablespoons of strawberry jam or other red jam of your choice

5. 200-250 grams of good strawberries

For on top

1. Icing sugar

2. Crumbled meringues if necessary

Recipe snow star cake with strawberries

1. The batter for sponge cake is beaten in an (iron) bowl over a pan of boiling water over a low heat. This will help you develop a firm batter. Beat the eggs with the sugar until fluffy until the sugar has dissolved. You can test this: if you no longer feel any sugar, it has resolved.

2. Remove the bowl from the heat and beat for another 8-10 minutes until firm.

3. In the meantime, preheat the oven to 160 degrees in a convection oven or to 180 degrees in an oven with top and bottom heat. Cover the baking tin with baking paper.

4. Switch off the mixer, sift the flour, cornstarch and salt into the bowl and fold everything together well. Preferably not longer than necessary to avoid losing air.

5. Shovel the batter into the springform pan and bake for 35-45 minutes until done and golden brown. Let it cool.

6. Cut the biscuit in half and cut a star in the top part with 3 cuts. This creates 6 points. Don't cut all the way to the end for more strength.

7. Spread the bottom biscuit part thinly with jam.

8. Knock the whipped cream with the sugar, vanilla sugar and the whipped cream stiffener until it is firm and spread it in a mound on the bottom biscuit. Make a depression in the top of the mound of whipped cream.

9. Cut the strawberries into slices and divide them into the cavity of the whipped cream.

10. Put the top part of the biscuit back on the tail and carefully try to open the star so that you can see the strawberries.

11. Just before serving, sprinkle the cake with icing sugar and, if desired, some crumbled meringue.

Store whipped cream cake with strawberries

A whipped cream cake should be stored in the refrigerator. The cake is the tastiest fresh and the cake looks the most beautiful. The strawberry pie can last for two days, but that depends on the quality of the strawberries and how long they stay fresh. The moisture from the whipped cream will slightly penetrate the biscuit, but some tasters actually liked that.