Torta di Fragole (Strawberry Cake)

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Torta di Fragole

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Course Dessert

Cuisine Italian

Equipment

• Equipment Needed
• 9-inch round cake pan
• Mixing bowls
• Electric mixer or whisk
• Rubber spatula
• Sifter
• Baking paper
• Toothpick or skewer (for testing cake doneness)

Ingredients

  

• Ingredients
• For the Cake:
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp salt
• ½ cup milk
• For the Strawberry Filling:
• 2 cups fresh strawberries hulled and sliced
• ¼ cup sugar adjust based on strawberry sweetness
• 1 tbsp lemon juice
• For the Whipped Cream Topping:
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

 

• Step-by-Step Instructions
• Step 1: Prepare the Strawberries
• In a medium bowl, combine the sliced strawberries, sugar, and lemon juice.
• Mix gently and set aside for about 30 minutes. This will allow the strawberries to macerate and release their juices, creating a sweet syrup.
• Step 2: Preheat the Oven
• Preheat your oven to 350°F (175°C).
• Grease the 9-inch round cake pan and line the bottom with baking paper to prevent sticking.
• Step 3: Make the Cake Batter
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
• Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
• In another bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
• Step 4: Bake the Cake
• Pour the batter into the prepared cake pan and spread it evenly.
• Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Once done, remove from the oven and let it cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely.
• Step 5: Prepare the Whipped Cream
• In a chilled bowl, beat the heavy whipping cream with an electric mixer on medium speed.
• Once it starts to thicken, add the powdered sugar and vanilla extract.
• Continue beating until soft peaks form. Be careful not to over-whip, or it may turn into butter.
• Step 6: Assemble the Torta di Fragole
• Once the cake has completely cooled, slice it in half horizontally to create two layers.
• Place the bottom layer on a serving platter. Spoon half of the macerated strawberries (with their juices) over the layer.
• Add a layer of whipped cream on top of the strawberries.
• Place the second layer of cake on top and repeat the process with the remaining strawberries and whipped cream.
• Step 7: Chill and Serve
• Chill the assembled cake in the refrigerator for at least 1 hour to allow the flavors to meld.
• Before serving, garnish with additional fresh strawberries if desired.
• Variations
• Chocolate Version: Add cocoa powder to the cake batter for a chocolate twist.
• Berry Mix: Substitute strawberries with a mix of berries like blueberries, raspberries, and blackberries.
• Gluten-Free: Use a gluten-free flour blend to make it suitable for gluten-sensitive individuals.

Torta di Fragole is a delightful Italian dessert that combines the sweetness of fresh strawberries with a light and fluffy cake base. It’s a perfect treat for special occasions, picnics, or simply when you’re craving something sweet. The vibrant colors and fresh flavors make it a favorite, especially during strawberry season. From my own personal experience, this cake never fails to impress my family and friends, and it’s surprisingly easy to make. So, let me show you how I make this delicious Torta di Fragole.

Notes on What to Expect

Expect a light, airy cake that beautifully balances the sweetness of strawberries and the creaminess of whipped cream. The strawberry syrup will soak into the cake, adding a delightful flavor and moisture.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Time to Stand: 1 hour (for cooling and setting)
• Total Time: 1 hour 55 minutes
• Ease of Cooking: Easy
• Servings: 8
• Calories per Serving: Approximately 250 calories
• Cost of Ingredients: $15-20 (varies by location and season)
• Cuisine: Italian
• Course: Dessert

Equipment Needed

• 9-inch round cake pan
• Mixing bowls
• Electric mixer (or whisk)
• Rubber spatula
• Sifter
• Baking paper
• Toothpick or skewer (for testing cake doneness)
• Check out the must-have equipment and ingredients for making a Savory  #tasty Torta di Fragole  here.

Ingredients

For the Cake:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp salt
• ½ cup milk

For the Strawberry Filling:

• 2 cups fresh strawberries, hulled and sliced
• ¼ cup sugar (adjust based on strawberry sweetness)
• 1 tbsp lemon juice

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Check out the must-have equipment and ingredients for making a Savory  #tasty Torta di Fragole  here.

Step-by-Step Instructions

Step 1: Prepare the Strawberries

1. In a medium bowl, combine the sliced strawberries, sugar, and lemon juice.
2. Mix gently and set aside for about 30 minutes. This will allow the strawberries to macerate and release their juices, creating a sweet syrup.

Step 2: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Grease the 9-inch round cake pan and line the bottom with baking paper to prevent sticking.

Step 3: Make the Cake Batter

1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
2. Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
3. In another bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.

Step 4: Bake the Cake

1. Pour the batter into the prepared cake pan and spread it evenly.
2. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
3. Once done, remove from the oven and let it cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely.

Step 5: Prepare the Whipped Cream

1. In a chilled bowl, beat the heavy whipping cream with an electric mixer on medium speed.
2. Once it starts to thicken, add the powdered sugar and vanilla extract.
3. Continue beating until soft peaks form. Be careful not to over-whip, or it may turn into butter.

Step 6: Assemble the Torta di Fragole

1. Once the cake has completely cooled, slice it in half horizontally to create two layers.
2. Place the bottom layer on a serving platter. Spoon half of the macerated strawberries (with their juices) over the layer.
3. Add a layer of whipped cream on top of the strawberries.
4. Place the second layer of cake on top and repeat the process with the remaining strawberries and whipped cream.

Step 7: Chill and Serve

1. Chill the assembled cake in the refrigerator for at least 1 hour to allow the flavors to meld.
2. Before serving, garnish with additional fresh strawberries if desired.

Variations

• Chocolate Version: Add cocoa powder to the cake batter for a chocolate twist.
• Berry Mix: Substitute strawberries with a mix of berries like blueberries, raspberries, and blackberries.
• Gluten-Free: Use a gluten-free flour blend to make it suitable for gluten-sensitive individuals.
• Check out the must-have equipment and ingredients for making a Savory  #tasty Torta di Fragole  here.

Tips

• For a richer flavor, use vanilla bean paste instead of vanilla extract.
• Ensure your butter is at room temperature for easier mixing.
• Use a serrated knife to slice the cake layers for cleaner cuts.

Substitutions for Dietary Needs

• Dairy-Free: Substitute butter with a dairy-free margarine and use almond or oat milk.
• Vegan: Use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water = 1 egg) and a plant-based whipped cream alternative.

Nutritional Information Per Serving

• Calories: ~250
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 50mg
• Sodium: 150mg
• Total Carbohydrates: 32g
• Dietary Fiber: 1g
• Sugars: 15g
• Protein: 3g

Closing Thoughts

I hope this guide has made making Torta di Fragole seem a little less daunting. Have you tried it before? Please, be honest and let me know in the comments below. I love to hear feedback from a real person like you, so please, leave your honest comment!