One of the most classic flavor combinations I can think of: strawberry and vanilla!
It reminds me of summer in Denmark, where we love eating fresh strawberries with vanilla cream, so I wanted to recreate that feeling in a cake!
This strawberry cake also has lots of different textures – crunchy, fudgy, smooth, and airy – combined with a hint of caramel. To me, it’s the perfect strawberry vanilla entremet cake!
I also really love this cake design, which I think combines red and white in a playful and elegant way.
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake from start to finish:
Day 1
Caramel Hazelnut Crunch:
- 25 g caster sugar
- 20 g roasted hazelnuts
- 65 g caramel chocolate (I use Callebaut Gold 30.4%)
- 30 g creamy Biscoff spread
- 45 g feuilletine
- a pinch of salt
- white chocolate (just a little, to glue the vanilla cake to the crunch)
- Carefully melt the sugar into a golden caramel in a pan and stir in the hazelnuts.
- Pour the caramelized nuts onto a piece of baking paper and let them cool.
