Strawberry Banana Cake with Whipped Cream Frosting

This recipe makes a strawberry banana cake that is soft, moist and fluffy. The cake is made with blended bananas and a strawberry reduction to produce a smooth fruity flavoured cake. It is then topped with a whipped cream frosting.

The strawberry banana cake recipe is developed so it has the perfect combination of the two flavours. To get the strawberry flavour into the cake, I make a strawberry reduction which is a thick strawberry sauce. I make this by blending the strawberries and heating them in a saucepan. The water from the strawberries will evaporate leaving a thick strawberry sauce which will be added to the cake batter.

To get the banana flavour I use overripe bananas that are blended with the milk before being added to the cake. This produces a smoother and lighter cake.

For this strawberry banana cake, I also whisk the egg whites before I add them to the cake, I find this also makes the cake lighter and also fluffier.

The cake is then frosted with whipped cream which makes the cake even more delicious and you can opt to use a cream cheese frosting or buttercream if you prefer. If you're not into frosting then you can make it without and it still taste amazing.

Ingredients for Strawberry Banana Cake with Whipped Cream

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

For the Cake

• Strawberries - I use fresh strawberries for this recipe.
• Eggs - the eggs will be separated into 3 whites and 1 yolk.
• Bananas - use overripe bananas.
• Milk - I use whole milk.
• Food colouring - I use pink food colouring gel to brighten the colour of the cake.
• Flour - I use self-raising flour.
• Bicarbonate soda - also known as baking soda.
• Salt - I use fine sea salt.
• Butter - I use unsalted butter which should be very soft at room temperature.
• Sugar - I use caster sugar.
• Oil - use an unflavoured oil such as vegetable oil, canola or rapeseed.
• Soured cream - or you can use buttermilk.
• Vanilla - use a good quality vanilla extract or vanilla bean paste.

For the Whipped Cream Frosting

• Cream - use double cream also known as heavy cream.
• Icing sugar - also known as powdered sugar or confectioners sugar.
• Sliced banana – for decoration
• Sliced strawberries – for decoration

How to Make Strawberry Banana Cake with Whipped Cream

Make the strawberry reduction

1. Blend the strawberries then pour the blended strawberries into a saucepan on a medium to high heat. While the strawberries are reducing, ensure you continue to stir. The strawberries will start to bubble and you may see paler pink liquid on top.

2. Continue stirring until the strawberries have reduced to around half and you can no longer see the pale pink liquid on top. This should take around 10 - 15 minutes but may take longer depending on how much water is in the strawberries. The reduced strawberries will be thick and look like a strawberry sauce. Pour the reduced strawberries into a bowl and set aside to cool completely before use.

Make the cake

3. Preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan and line a 8 or 9 inch baking tin with baking paper. Separate the eggs then add 3 eggs whites to a bowl and 1 egg yolk to another. Store the 2 remaining egg yolks in the fridge to use for another recipe.

4. Blend together the bananas and milk and if using food colouring, add it to the blended bananas. Set aside. In a bowl prepare the dry ingredients by adding the self-raising flour, bicarbonate soda and salt then whisk and also set aside.

5. In a mixing bowl, cream together the butter and sugar until light and fluffy then add the vegetable oil and continue to combine. Mix in the egg yolk, sour cream and vanilla extract. Mix in the blended bananas and the strawberry reduction then mix in the dry ingredients and set aside.

6. To another bowl, add and whisk the egg whites for around 5 minutes or until soft peaks are formed. Gently fold the egg whites into the cake batter. Pour the batter into the cake tin and bake for around 50 minutes or until a cake tester comes out clean. Once baked, allow the cake to cool in the tin for 25 minutes then remove the cake from the tin and transfer to a cooling rack to completely cool.

Make the whipped cream frosting

7. Add the double cream and icing sugar to a stand bowl mixer or mixing bowl and whisk on a medium speed or until stiff peaks are formed. The time will vary dependant on how cold the cream is. Be careful not to over whip the cream as it will turn into butter. Frost the cake with the whipped cream, decorate with the bananas and strawberries then enjoy.

Recipe Tips

• For this strawberry banana cake recipe, you can use an 8 or 9-inch baking tin. Ensure it is at least 3 inches deep.
• When making the whipped cream, ensure the double cream and the bowl you are using to whip the cream are very cold, this helps the cream to whip easier. I usually place the cream and bowl in the freezer for 15 minutes before using. This will be particularly important on a hot day.

Nutrition

Nutrition based on 1 serving: Calories: 276kcal | Fat: 16.0g | Saturates: 7.4g | Carbs: 31.2g | Sugar: 18.6g | Fibre: 1.6g | Protein: 3.0g | Salt 0.19g.

Storage

Stored the cake in the fridge for up to 3 days. Bring the cake to room temperature before serving from the fridge.

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