Description
A delicate tower of soft crumpet-style sponge cake layers, fresh strawberries, and stabilized whipped cream, ideal for summer desserts. This recipe uses dense crumbs and chilled strawberries for a non-soggy, portable treat. Assembles in 45 minutes for four servings.
Ingredients
4 large strawberries
300 ml whipping cream (35% fat)
1 cup cake mix (or 180g all-purpose flour)
1/2 cup sugar
1/4 tsp baking powder
1/4 tsp cream of tartar (optional)
Instructions
Preheat oven to 350°F (175°C)
Whisk cake batter with 1/4 tsp baking powder until smooth
Pour into pre-greased heatproof cups, filling 2/3 full
Bake for 35 minutes until golden, let cool completely
Slice each cake into three horizontal layers
Chill strawberries on parchment paper for 15 minutes
Beat cream with 2 tbsp sugar and 1/4 tsp cream of tartar until stiff peaks form
Place one cake layer on chilled serving plate
Top with 1/3 of the whipped cream and 100g chilled strawberries
Repeat layers (cake-cream-strawberry)
Place final cake layer and add a 2-inch dome of whipped cream
Refrigerate assembled cake for 30 minutes to set
Notes
Chill assembled cake for 30 minutes for structural stability
Add 1/4 tsp acid (lemon juice or cream of tartar) to cream for sharper peaks
Use vertical slicing with a serrated knife to maintain layer shape
Hydrate cake layers by warming in oven at 300°F (150°C) for 1 minute before use
Avoid over-mixing cake batter to keep texture tender
Ensure strawberries drain on parchment paper to prevent sogginess
Use cold cream (32-38°F) to avoid seizing during whipping
For gluten-free option, substitute cake mix with 180g almond flour (results in denser texture)
Swap strawberries with raspberries for a tart variation
Serving plate should remain chilled during assembly to maintain cream form
- Prep Time: 15
- Cook Time: 30
- Method: Baking
- Cuisine: American