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Strawberry Panna Cotta Cake

2023-02-15 - Written by: Sophia J. Thompson

italian desserts cakes strawberries

Strawberry Panna Cotta Cake

A creamy strawberry panna cotta filling atop a moist vanilla sponge cake, topped with a layer of fresh strawberries.

Strawberry Panna Cotta Cake

Ingredients

For the cake:

  • 2 1/4 cups (285g) all-purpose flour
  • 1 1/2 cups (180g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (235ml) whole milk, at room temperature
  • 1/4 cup (55g) unsalted butter, softened

For the strawberry panna cotta:

  • 1 cup (200g) granulated sugar
  • 2 cups (475ml) heavy cream
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 1 cup (120g) sliced strawberries

For the whipped cream:

  • 1 cup (235ml) heavy cream, chilled
  • 2 tablespoons confectioners' sugar

Instructions

Preheat your oven to 350°F (175°C). Prepare two 9x13 inch baking pans by greasing and flouring them.

Step 1: Make the cake

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a large bowl, whisk together the milk, butter, and eggs. Add the dry ingredients to the wet ingredients and mix until just combined. Divide the batter evenly between the prepared pans and smooth the tops.

Step 2: Bake the cake

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans.

Step 3: Prepare the strawberry panna cotta

In a medium saucepan, combine the sugar, heavy cream, and sliced strawberries. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer. In a small bowl, whisk together the egg yolks and vanilla extract. Temper the egg yolks by gradually pouring the warm cream mixture into the egg yolks, whisking constantly. Return the saucepan to the stovetop and cook for an additional 2-3 minutes or until thickened.

Step 4: Assemble the cake

Place one of the cooled cakes on a serving plate. Spread half of the strawberry panna cotta over the top of the cake, followed by half of the whipped cream (see below). Top with the second cake and repeat the layering process. Dust with confectioners' sugar.

Step 5: Prepare the whipped cream

In a medium bowl, beat the heavy cream until stiff peaks form. Add the confectioners' sugar and mix until combined.

Notes

  • You can prepare the strawberry panna cotta ahead of time and refrigerate it for up to 24 hours.
  • If you prefer a firmer cake, bake it for an additional 5-10 minutes.
  • You can adjust the amount of strawberries in the panna cotta to your liking.