How to make
Clean the strawberries and blend them with a blender into a puree. They do not need to be perfectly blended and small pieces can remain.
Pour the blended strawberries along with the sugar and lemon juice in a pot and boil for 10 minutes on low to moderate heat (do not to exceed 210°F (100°C)).
Leave the finished strawberry jam / syrup to cool for 2-3 minutes, during which time you can soak the gelatin in cold water to hydrate it. When it is ready, strain it well, add it to the strawberries and mix well. Leave the mixture to cool.
Meanwhile, bake the cake layer: beat the eggs with the sugar and a pinch of salt into a fluffy, thick foam. They should turn white. Pour the flour with the baking powder and mix, until a homogeneous mixture is obtained.
Pour the cake mixture into a greased and floured cake tin with a detachable bottom - 9″ (24 cm) in diameter. Bake for 10-12 minutes at 360°F (180°C) or until it is fully baked.
When both the cake layer and the strawberry jam have cooled, whip the cream into a fluffy cream. You should not overdo the beating, so that it does not lump up. Once it becomes thick and creamy, it is ready.
Mix the strawberry with the cream mixture with smooth movements and pour it over the cake layer.
Leave it in the refrigerator overnight. If you don't want to wait that long, you can put it in the freezer for at least three hours and eat the strawberry cake very cold, like Semifreddo.
Wonderful strawberry and cream cake, delicious and fluffy in every way. Most importantly, it is easy and simple to prepare, with few ingredients and amazing results.
Enjoy!
