🍓Strawberries + diplomat cream = perfect cake 🍰✨ Here’s the recipe to make it super creamy

Certainly! Here’s a recipe for a delicious strawberry cake with diplomat cream, combining the freshness of strawberries with the richness of a creamy filling:

Strawberry Cake with Diplomat Cream

Ingredients:

For the cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup fresh strawberries, diced

For the diplomat cream:<!–nextpage–>

• 1 cup whole milk
• 1/2 vanilla bean pod, split and seeds scraped (or 1 teaspoon vanilla extract)
• 3 large egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup heavy cream, chilled
• 1/4 cup powdered sugar

For assembly:

• Fresh strawberries, sliced (for garnish)
• Powdered sugar, for dusting (optional)

Instructions:

1. Make the cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
   • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
   • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
   • Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
   • Gradually add the dry ingredients to the creamed mixture, alternating with milk. Begin and end with the flour mixture.
   • Fold in diced strawberries gently.
   • Pour the batter into the prepared cake pan and spread it evenly.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
2. Make the diplomat cream:<!–nextpage–>
   • In a medium saucepan, combine milk and vanilla bean pod (or vanilla extract). Heat over medium heat until just simmering. Remove from heat and let it steep for 10-15 minutes to infuse the flavor.
   • In a mixing bowl, whisk together egg yolks, granulated sugar, and cornstarch until pale and creamy.
   • Gradually whisk the warm milk into the egg yolk mixture, a little at a time, to temper the eggs.
   • Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling.
   • Remove from heat and strain the mixture through a fine mesh sieve into a clean bowl. Discard the vanilla bean pod (if used) and cover the pastry cream with plastic wrap directly on the surface to prevent a skin from forming. Let it cool completely.
3. Assemble the cake:
   • In a chilled mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
   • Gently fold the whipped cream into the cooled pastry cream (diplomat cream) until well combined and smooth.
4. Slice and assemble:<!–nextpage–>
   • Once the cake is completely cooled, slice it horizontally into two layers.
   • Spread a generous amount of diplomat cream over the bottom layer of the cake.
   • Place the second layer on top and spread more diplomat cream over the top.
   • Garnish with fresh sliced strawberries on top.
5. Serve:
   • Dust with powdered sugar if desired.
   • Refrigerate the cake until ready to serve. Enjoy the creamy and fruity delight!

Tips:

• Ensure the cake is completely cooled before assembling with the diplomat cream to prevent the cream from melting.
• You can adjust the sweetness of the diplomat cream by adding more or less powdered sugar according to your taste.
• This cake is best enjoyed fresh but can be stored in the refrigerator for up to 2-3 days.

This strawberry cake with diplomat cream is a perfect balance of fluffy cake layers, creamy diplomat cream, and fresh strawberries. It’s sure to impress your guests and make any occasion special with its delicious flavors and elegant presentation.