Strawberry Cake
8 servings
180 minutes
Strawberry cake is the embodiment of tenderness and freshness, combining airy sponge cake, creamy frosting, and fragrant strawberries. This dessert draws inspiration from American cuisine, where light and sweet berry cakes are popular. The sponge layer soaked in strawberry syrup creates a harmony of sweetness and softness, while the creamy frosting adds richness to the flavor. Fresh strawberries add a natural tartness and make each bite truly refreshing. This cake is perfect for summer celebrations and cozy evenings; it is served with tea or coffee while enjoying the delicate texture and aroma of ripe berries. The simplicity of preparation makes it accessible even for beginner bakers, and the result consistently pleases the eye and palate.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Beat 5 eggs and sugar on low speed. Once the eggs and sugar are mixed, continue beating on medium-high speed for about 10 minutes or until the volume triples.
- Chicken egg: 5 piece
- Sugar: 120 g
3
Sift the flour with the baking powder.
- Wheat flour: 120 g
- Baking powder (raising agent): 1 teaspoon
4
Gradually add flour to the egg mixture, mixing it with a silicone spatula. Stir gently, trying not to burst the bubbles in the batter.
- Wheat flour: 120 g
5
Grease the springform pan with butter and line it with parchment paper.
- Butter: 10 g
6
Pour the batter into the mold and bake for 30 minutes. Check the biscuit for doneness with a toothpick: insert it into the center of the biscuit. If it comes out dry, the cake is ready.
7
Let the biscuit cool in the mold for 5 minutes. Then remove and cool on a rack.
8
In a small saucepan, mix jam and water and heat. It should have a syrup-like consistency.
- Strawberry jam: 100 ml
- Water: 100 ml
9
For the cream, mix cream cheese, cold cream, and powdered sugar in a mixer with a paddle attachment.
- Cream cheese: 300 g
- Whipping cream 33%: 200 ml
- Icing sugar: 200 g
10
Wash and dry the strawberries, remove the stems, and cut them in half.
- Strawberry: 600 g
11
Cut the cooled biscuit in half lengthwise.
12
Soak the bottom part of the biscuit with half of the syrup.
- Strawberry jam: 100 ml
- Water: 100 ml
13
Spread half of the cream and place half of the strawberries on top.
- Cream cheese: 300 g
- Whipping cream 33%: 200 ml
- Icing sugar: 200 g
- Strawberry: 600 g
14
Place the second half of the cake on top with the cut side up. Soak it in syrup first, then spread the cream. Decorate the cake with the remaining strawberries.
- Strawberry jam: 100 ml
- Water: 100 ml
- Cream cheese: 300 g
- Whipping cream 33%: 200 ml
- Icing sugar: 200 g
- Strawberry: 600 g
15
Place the finished strawberry cake in the refrigerator for 2-3 hours, then it can be served with tea or coffee.
