Ingredients
Scale
- For the Strawberry Sponge Cakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup strawberry puree
- 1 tsp vanilla extract
- For the Vanilla Milk Cream:
- 1 1/2 cups heavy cream
- 8 oz mascarpone cheese
- 1/3 cup powdered sugar
- 1 tsp vanilla bean paste
- 2 tbsp sweetened condensed milk
- For the Galaxy Glaze Layer:
- 1 cup white chocolate, melted
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
- Pink gel food coloring
- White edible shimmer dust
- For Garnish (optional):
- Fresh strawberry slices
- White chocolate curls
- Edible pearl sprinkles
Instructions
- Preheat oven to 350°F (175°C). Grease and line a baking pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat eggs and sugar until light and fluffy. Mix in melted butter, strawberry puree, and vanilla extract.
- Fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared pan and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Whip heavy cream, mascarpone, powdered sugar, vanilla bean paste, and sweetened condensed milk until smooth and fluffy.
- Cut the cake into rounds or rectangular portions and layer with the vanilla milk cream.
- Mix melted white chocolate, heavy cream, vanilla extract, a small amount of pink food coloring, and shimmer dust to create a glossy glaze.
- Drizzle the galaxy glaze over the cakes and allow it to set slightly.
- Garnish with fresh strawberry slices, white chocolate curls, and edible pearl sprinkles before serving.
Nutrition
- Calories: 385
- Sugar: 25g
- Fat: 25g
- Carbohydrates: 34g
- Protein: 5g