Strawberries and Cream Passover Cake
Strawberries and Cream Passover Cake
I have an April birthday, and every couple of years, depending on the calendar, my birthday coincides with Passover. Growing up, my mom used to make this delicious strawberry and cream passover cake. It was a sponge cake topped with whipped cream and strawberries. My grandma and I had a birthday two days apart, and we would celebrate together with this delicious cake. The cake was something I would look forward to enjoying with my sister, mom, and family.
Paris Every Day is dedicated to my grandma, and I have been thinking a lot about this cake. My birthday fell on the second night of Passover, Seder, and I wanted to recreate this cake. I asked my friend Brian Hart Hoffman of Bake from Scratch to help with a recipe. He took the challenge and went above and beyond! This cake is delicious.
I ended up separating the cake into two different layers and served it twice. Yulia was over for a photo shoot, and I ended up creating one layer for my family to share during their visit to Chicago. My mom reminded me that she used a tube pan and cut layers. You can also use an 8″ pan and divide the batter into two.
Strawberries and Cream Passover Cake Recipe
Strawberries and Cream Passover Cake
Ingredients
- 6 large eggs (300 grams), separated and room temperature
- 1 /14 cup granulated sugar (250 grams) granulated sugar, divided
- 1 tbsp lemon zest (3 grams) lemon zest
- 1 1/2 tbsps lemon juice (22.5 grams) fresh lemon juice
- 1/4 tsp kosher salt ¼ teaspoon kosher salt
- 2/3 cup potato startch (77 grams) potato starch* Manischewitz
- 1/4 cup Matzah Meal (40 grams) matzo cake meal* Manischewitz
- Vanilla Bean Chantilly Recipe to Follow
- 1 cup strawberries 150 grams sliced
Preparation
- Preheat oven to 325°F (170°C). Line bottoms of 2 (8-inch)round cake pans with parchment paper. (Do not grease.)
- In a large bowl, whisk together egg yolks, 1 cup (200 grams)sugar, and lemon zest and juice until combined.
- In the bowl of a stand mixer fitted with the whiskattachment, beat egg whites and salt at medium speed untilfrothy. With mixer running, add remaining ¼ cup (50 grams)sugar, 1 tablespoon (12 grams) at a time. Slowly increase mixerspeed to medium-high, and beat until stiff peaks form, 2 to3 minutes.
- Stir about one-fourth of egg white mixture into eggyolk mixture until combined. Using a balloon whisk, fold inremaining egg white mixture until almost combined. Siftpotato starch and cake meal over mixture in two additions,folding until combined after each addition. Divide batterbetween prepared pans (about 3½ cups or 350 grams each).Smooth with an offset spatula.
- Bake until golden brown and a wooden pick inserted incenter comes out clean, 35 to 40 minutes. Invert cakepans onto a parchment paper-lined wire rack, and let coolcompletely in pans.
- Run a thin-bladed knife around inside edge of cake pans toloosen layers from sides. Turn out 1 cake layer onto a servingplatter; discard parchment. Spread 1½ cups (150 grams) VanillaBean Chantilly onto cake layer. Top with diced strawberries.Top with remaining cake layer; discard parchment. Spreadremaining Vanilla Bean Chantilly on top. Garnish withstrawberries, if desired. Serve immediately, or refrigerateuntil ready to serve, up to 2 hours. Refrigerate in an airtightcontainer for up to three days.
Vanilla Bean Chantilly Cream
Ingredients
- 1 1/2 cups (360 grams) cold heavy whipping cream
- 1/3 cup (40 grams) confectioners’ sugar
- 2 tsps (12 grams) vanilla bean paste
Preparation
- In the bowl of a stand mixer fitted with the whiskattachment, beat all ingredients at medium speed untilmedium peaks form, 3 to 4 minutes. Use immediately.
Makes 1 (8-inch) cake
While Passover is wrapping up for 2025, I highly recommend bookmarking this recipe for next spring. This will be a family staple recipe I recreate every year.
One of my favorite memories of my most recent family visit was when my niece grabbed the tiny one piece of cake left in the fridge and three forks. We all took a bite and enjoyed the cake while watching a movie. It was perfect!
Bonjour, I’m Rebecca!
I’m a photographer, blogger, croissant-lover, and world traveler. I hope that Everyday Parisian inspires you by bringing a bit of France into your daily life and helps you plan the best trip to Paris with personalized recommendations for places to stay, explore, and eat.
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