This Strawberry Cake is a delicious and beautiful dessert that has been enjoyed for many generations. The delicate sponge cake layered with fresh strawberries and whipped cream is a light and refreshing treat that's perfect for any occasion.
The core of this Strawberry Cake can be traced back to France in the 18th century and the birth of Chantilly cream itself. The Castle of Chantilly, situated in the northern region of France, lent its name to a delectable combination of whipped cream and vanilla. The castle was built in the 18th century, and the adjacent village was named after it. In 1671, a renowned cook named François Vatel, who worked in the castle's kitchens, faced a crisis when the banquet he had organised for the Duke of Condé and Louis XIV, the house's owner, ran out of food supplies earlier than anticipated.
Fortunately, a large shipment of cream was on its way, albeit with a significant delay. To address the shortage of cream, the chef mixed the scant amount available with various flavours, unintentionally creating a novel dish that excited the guests' taste buds. Over time, the recipe evolved, becoming more intricate and sophisticated, eventually becoming an official recipe with the addition of vanilla and egg whites, and later, sugar, after a century.
It was in New Orleans that the addition of strawberries and a light sponge became the Strawberry Cake we know today. Now it’s often made with a chiffon cake, which is lighter and airier than the traditional sponge cake. The cake is also commonly frosted with cream cheese or buttercream frosting instead of whipped cream. However, the core elements of the dessert remain the same: layers of strawberries and light, fluffy cake.