Introduction

Strawberry Cake Tacos are a delightful twist on traditional desserts, combining fluffy cake with fresh strawberries and whipped cream in a fun, taco-shaped treat. Perfect for impressing guests or enjoying a special homemade dessert.

Strawberry Cake Taco Recipe - Recipe Image

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

Step 1: Separate the eggs, placing the egg white bowl in the fridge to keep it cool.
Step 2: In a clean bowl, mix the vegetable oil and milk well. Sift in the cake flour and combine thoroughly. Add the egg yolks and set this batter aside.
Step 3: Preheat the oven to 302℉ (150℃) and line a baking tray with parchment paper or a baking mat.
Step 4: Add lemon juice, sugar, and vanilla extract to the chilled egg whites. Beat with a hand mixer until stiff peaks form.
Step 5: Gently fold a scoop of the whipped egg whites into the batter to lighten it. Then fold the remaining egg whites into the batter until just combined.
Step 6: Transfer the batter into a piping bag. Pipe out small circles about 6 cm in diameter onto the lined baking mat.
Step 7: Bake for around 28 minutes or until golden brown. Remove from the oven and allow the cakes to cool completely.
Step 8: Whip the heavy cream and sugar together until stiff peaks form, then place it in a piping bag.
Step 9: Shape each cooled cake like a small taco. Pipe in whipped cream, add fresh strawberry cubes, cover with more whipped cream, and garnish with strawberries.

Tips & Variations

For extra flavor, dust the finished tacos lightly with powdered sugar or drizzle with melted chocolate.
Substitute fresh strawberries with other berries or fruit cubes like mango or kiwi for variety.
Use chilled bowls and utensils when whipping cream for better volume and stability.

Storage

Store the assembled cake tacos in an airtight container in the refrigerator for up to 2 days. It’s best to assemble just before serving to keep the cake from becoming soggy. Reheat the cake base briefly if preferred, but the whipped cream filling is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

It’s best to use cake flour for a tender, light texture, but you can substitute with all-purpose flour if needed, just expect a slightly denser cake.

How do I keep the cakes from sticking to the baking mat?

Make sure to use parchment paper or a good-quality silicone baking mat. Lightly greasing the surface can also help prevent sticking.

Strawberry Cake Taco Recipe

Print Recipe

★★★★★

5 from 98 reviews

A delightful and creative dessert combining the lightness of a homemade vanilla sponge cake with the freshness of whipped cream and strawberries, shaped uniquely like a taco for a fun and elegant treat.

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

Ingredients

Scale

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 (to taste)

Instructions

Prepare Eggs: Separate the eggs into yolks and whites, placing the egg whites in a clean bowl and chilling it in the fridge to maintain a cool temperature which helps in whipping.
Make Batter: In another bowl, combine the vegetable oil and milk thoroughly. Sift the cake flour and fold it into the mixture. Add the egg yolks and mix until smooth. Set aside this batter.
Preheat Oven: Line a baking tray with parchment paper or a baking mat and preheat the oven to 302℉ (150℃) to prepare for baking the cake batter.
Whip Egg Whites: Add lemon juice, sugar, and vanilla extract into the chilled egg white bowl. Use a hand mixer to beat the mixture until stiff peaks form, creating a light and airy meringue base.
Combine Batter and Meringue: Take a small scoop of the whipped egg whites and gently fold it into the batter to lighten it. Then fold the rest of the whipped egg whites into the batter carefully to maintain its volume.
Pipe and Bake: Transfer the batter into a piping bag. Pipe circular shapes roughly 6 cm in diameter on the lined baking tray. Bake for about 28 minutes or until the cakes turn golden brown. Remove from oven and let them cool completely.
Prepare Whipped Cream Filling: Whip the heavy cream and granulated sugar together in a clean bowl using a hand mixer until stiff peaks form. Transfer the whipped cream into a piping bag.
Assemble Cake Tacos: Shape each cake like a small taco shell. Pipe whipped cream inside, add fresh strawberry cubes, top with more whipped cream, and garnish each cake taco with additional strawberry pieces for a fresh and colorful finish.

Notes

Ensure egg whites are whipped to stiff peaks for a fluffy and light cake texture.
Folding the meringue gently into the batter is crucial to keep the batter airy.
Use fresh, ripe strawberries for the best flavor and texture contrast with the cream and cake.
The cake is baked at a relatively low temperature to achieve a tender sponge.
Let the cakes cool completely before assembling to prevent whipped cream from melting.

Keywords: Strawberry Cake Taco, Cake Taco, Strawberry Dessert, Whipped Cream Cake, Homemade Cake