Whipped cream and strawberry plumcake bring together flour, eggs, sugar, and baking powder, then give things a lovely upgrade with whipping cream, lemon zest, and strawberries. The result is a moist, fluffy loaf cake with a fresh, fruity flavor that feels tailor-made for summer afternoons, weekend brunches, and tea breaks.
What Is Whipped Cream and Strawberry Plumcake?
Despite the name, plumcake does not necessarily involve plums. In many European kitchens, the word “plumcake” often refers to a soft loaf-style cake baked in a rectangular tin. Interestingly, loaf cakes like this became especially popular because they were practical, easy to slice, and ideal for sharing. They also travel well, which explains why they often appear at picnics and family lunches.
Pro Tips for the Best Whipped Cream and Strawberry Plumcake
- Cold eggs can make the batter less smooth and slightly harder to mix evenly. Let them sit out for a bit before starting.
- Adding the lemon zest may seem small, but it adds brightness and balances the sweetness. It makes the strawberries taste even fresher.
- If your strawberries are very juicy after washing, dry them well first. Extra water can affect the cake texture.
- Let it cool before adding powdered sugar. If the cake is too warm, the sugar disappears into it as if it never existed.
Frequently Asked Questions
Can I replace whipping cream with milk?
You can, but the texture will change quite a bit. Whipping cream gives richness and softness that milk simply cannot fully match. Milk will still work in a pinch, but the final cake may be less tender.
What tin works best for this recipe?
A loaf tin or rectangular baking tin works best for the classic plumcake shape. Make sure to grease it well or line it with parchment paper so your cake exits gracefully instead of dramatically.
Can I add other fruits?
You can add blueberries, raspberries, peaches, or even diced pears. Just keep the fruit quantity balanced so the batter does not become too wet.
Is melted butter necessary if cream is already included?
Yes, because the butter adds richness and structure while the cream helps with softness and moisture. They are a team, not competitors.
How to Store Leftovers
It can stay fresh at room temperature for up to 2 days or 4 days in the fridge. Let slices sit at room temperature for a few minutes before serving so the texture softens again.
Ingredients
How to Make Whipped Cream and Strawberry Plumcake
Crack the eggs into a large mixing bowl, add sugar, and whisk. Then stir in the lemon zest and melted butter.
Crack the eggs into a large mixing bowl, add sugar, and whisk. Then stir in the lemon zest and melted butter.
Now add the flour, baking powder, and whipping cream, and mix with an electric mixer.
Now add the flour, baking powder, and whipping cream, and mix with an electric mixer.
Chop the strawberries into small pieces and gently fold them into the batter.
Chop the strawberries into small pieces and gently fold them into the batter.
Pour the batter into a lined baking tin and top with more strawberries. Bake at 360°F (180°C) for 35 minutes.
Pour the batter into a lined baking tin and top with more strawberries. Bake at 360°F (180°C) for 35 minutes.
Let the cake cool before removing it from the tin. Sprinkle generously with powdered sugar and garnish with fresh strawberries.
Let the cake cool before removing it from the tin. Sprinkle generously with powdered sugar and garnish with fresh strawberries.
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