Strawberry Cake Taco Recipe

Introduction

This Strawberry Cake Taco is a delightful twist on traditional desserts, combining soft, fluffy cake with fresh strawberries and creamy whipped filling. Its taco shape makes it fun to eat and perfect for impressing guests or enjoying a sweet treat at home.

Ingredients

• 2 eggs
• 23 g vegetable oil
• 26 g milk
• 26 g cake flour
• 26 g granulated sugar
• 1 tbsp vanilla extract
• 1 tbsp lemon juice
• 180 g heavy cream
• 28 g granulated sugar (for filling)
• Fresh strawberry cubes

Instructions

1. Step 1: Separate the eggs, placing the egg white in a clean bowl and chilling it in the fridge.
2. Step 2: In another bowl, mix the vegetable oil and milk thoroughly. Sift in the cake flour and combine well, then mix in the egg yolks. Set this batter aside.
3. Step 3: Line a baking tray with parchment paper or a baking mat and preheat your oven to 302℉ (150℃).
4. Step 4: Add the lemon juice, sugar, and vanilla extract to the chilled egg white bowl. Beat with a hand mixer until stiff peaks form.
5. Step 5: Fold a small scoop of the whipped egg white gently into the batter to loosen it. Then fold in the remaining egg white carefully until just combined. Transfer the batter to a piping bag.
6. Step 6: Pipe circles of batter about 6 cm in diameter onto the baking mat. Bake for approximately 28 minutes or until the cakes turn golden brown. Remove from the oven and allow to cool.
7. Step 7: In a clean bowl, beat the heavy cream and sugar together with a hand mixer until stiff peaks form. Put the whipped cream into a piping bag.
8. Step 8: Shape each cooled cake into a small taco form. Pipe whipped cream inside, add fresh strawberry cubes, then cover with more whipped cream and garnish with strawberries.

Tips & Variations

• Use chilled bowls and beaters when whipping egg whites or cream for better volume and stability.
• Substitute fresh strawberries with other fruits like blueberries or raspberries for a different flavor profile.
• For extra flavor, sprinkle a little powdered sugar or drizzle some chocolate sauce on top before serving.

Storage

Store the assembled cake tacos in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, add the whipped cream and fresh strawberries just before serving. Reheat is not recommended as it may affect the cake’s softness and cream texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cakes ahead of time?

Yes, you can bake the cake rounds in advance and keep them in an airtight container at room temperature for 1 day or freeze them up to a week. Add the whipped cream and strawberries fresh before serving.

What can I use if I don’t have cake flour?

You can substitute cake flour with all-purpose flour by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch. Sift well to combine before using.

Strawberry Cake Taco Recipe

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★★★★★

4.7 from 146 reviews

This delightful Strawberry Cake Taco recipe features a soft, fluffy cake designed as a taco shell, filled with luscious whipped cream and fresh strawberry cubes. Perfectly sweet and airy, the dessert combines delicate sponge cake with creamy filling and fresh fruit for a fun and elegant treat.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 28 minutes
• Total Time: 48 minutes
• Yield: 6 cake tacos 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 2 eggs
• 23 g vegetable oil
• 26 g milk
• 26 g cake flour
• 26 g granulated sugar
• 1 tbsp vanilla extract
• 1 tbsp lemon juice

Filling

• 180 g heavy cream
• 28 g granulated sugar
• Fresh strawberry cubes (quantity as desired)

Instructions

1. Separate eggs and chill whites. In a clean bowl, separate the eggs, placing the egg whites in a bowl and refrigerating it to keep cool for better whipping later.
2. Prepare cake batter. In another bowl, mix vegetable oil and milk well. Sift in cake flour and mix thoroughly. Add the egg yolks and stir until combined. Set this mixture aside.
3. Preheat oven and prepare tray. Line a baking tray with parchment paper or a baking mat and preheat the oven to 302℉ (150℃).
4. Whip egg whites with flavorings. Add lemon juice, sugar, and vanilla extract to the chilled egg whites. Use a hand mixer to beat until stiff peaks form, ensuring a stable meringue.
5. Fold meringue into batter. Take a small scoop of the whipped egg whites and gently fold it into the batter to lighten the mixture. Then fold in the remaining egg whites carefully until just combined to maintain airiness.
6. Pipe and bake the cakes. Transfer the batter into a piping bag and pipe out rounds about 6 cm in diameter onto the lined tray. Bake for approximately 28 minutes or until the cakes turn golden brown. Remove from the oven and allow them to cool completely.
7. Prepare whipped cream filling. In a clean bowl, combine heavy cream and sugar. Use a hand mixer to beat until stiff peaks form. Transfer the whipped cream into a piping bag.
8. Assemble the cake tacos. Gently shape each cake like a small taco shell. Pipe whipped cream inside, add fresh strawberry cubes, and top with more whipped cream. Garnish each cake taco with additional strawberry pieces for a vibrant finish.

Notes

• Ensure egg whites are chilled before whipping to achieve better volume.
• Gently fold the meringue into the batter to retain air and create a fluffy texture.
• Use fresh, ripe strawberries for the best flavor and sweetness.
• For a different flavor twist, try adding a teaspoon of strawberry extract into the batter or whipped cream.
• Store assembled cake tacos in the refrigerator and consume within 24 hours for optimal freshness.

Keywords: Strawberry Cake Taco, Cake dessert, Whipped cream filling, Light sponge cake, Fresh strawberry dessert