Delicious strawberry cake with cream cheese and whipping cream. This simple recipe of cream cake with strawberries, pistachio nuts, and whipping cream will become your favorite – impossible to resist!

Strawberry Cream Cake

STRAWBERRY & PISTACHIO CAKE

Ingredients

  • 4 Eggs
  • 130 g Sugar
  • 80 g Flour
  • 1 tsp of Baking Powder
  • Pinch of Salt
  • One bag of Vanilla Sugar
  • 60 g of Pistachio Nuts

FOR CREAM

  • 300 ml Whipping Cream 30%
  • 300 g Cream cheese (like Philadelphia)
  • 70 g Icing Sugar
  • 300 g Strawberries + 50 g for decoration

INSTRUCTIONS

Take room temperature eggs, separate the yolks from whites.
Beat the egg yolks with half of sugar and vanilla sugar until it is completely dissolved: the dough should turn white and increase in volume.

Coarsely chop the pistachio nuts, fry in a frying pan without oil for 2-3 minutes over medium heat. Add the nuts to the yolks, mix gently.
Sift the flour with baking powder. Add the flour into a mixture of yolks with pistachio nuts, mix well.

Beat the egg whites with a pinch of salt to dense foam. Gradually add the remaining sugar, beat until soft peaks. Gradually add egg whites to the dough in 2-3 portions, stirring from the bottom up with a spatula.

Cover the bottom of the springform pan with a diameter of 18 cm with a sheet of baking paper. Pour the dough into the form, flatten. Bake for about 40 minutes at 160°C, check the readiness with a toothpick. Turn off the oven; leave the cake in the oven with the door ajar for 10 minutes, then remove the form and leave to cool at room temperature.
Cut the cake with a pastry knife into 3 layers.

Wash the strawberries, cut into quarters.

Pour cold whipping cream into the bowl and start to beat at a low speed, gradually increasing the speed. Gradually add the icing sugar, beat the cream to dense foam. Stir the cream cheese with a mixer; add the whipped cream, whisk until smooth.

Put the first cake layer into the cake ring. Add the cream on the cake, put strawberries on top. Cover with some cream, and then cover with the next layer. Continue according to the scheme. Cover the top of the cake with cream, leave for 2-3 hours in the refrigerator, and then remove the form. Decorate the cream cake with fresh strawberries.

Strawberry cake
    strawberry cake with cream cheese

    Strawberry Cream Cake

    Servings: 8

Ingredients

  • 4 Eggs
  • 130 g Sugar
  • 80 g Flour
  • 1 tsp of Baking Powder
  • Pinch of Salt
  • One bag of Vanilla Sugar
  • 60 g of Pistachio Nuts
  • FOR CREAM
  • 300 ml Whipping Cream 30%
  • 300 g Cream cheese (like Philadelphia)
  • 70 g Icing Sugar
  • 300 g Strawberries + 50 g for decoration

Instructions

  1. Beat the egg yolks with half of sugar and vanilla sugar until it is completely dissolved. Chop the pistachio nuts, fry in a pan without oil for 2-3 minutes. Add the nuts to the yolks, mix gently. Sift the flour with baking powder. Add the flour to the yolks, mix well. Beat the egg whites with a pinch of salt to dense foam. Gradually add the remaining sugar, beat until soft peaks. Gradually add egg whites to the dough in 2-3 portions. Cover the bottom of the springform pan with a diameter of 18 cm with a sheet of baking paper. Pour the dough into the form, flatten. Bake for about 40 minutes at 160°C. Cut the cake with a pastry knife into 3 layers.
  2. Cut the strawberries into quarters. Start to beat cold whipping cream at a low speed, gradually increasing the speed. Gradually add the icing sugar, beat the cream to dense foam. Stir the cream cheese with a mixer; add the whipped cream. Put the first cake layer into the cake ring. Add the cream on the cake, put strawberries on top. Cover with some cream, and then cover with the next layer. Continue according to the scheme. Cover the top of the cake with cream, leave for 2-3 hours in the refrigerator
    strawberry cake, strawberry cream cake