Strawberry Cake
8 servings
45 minutes
The 'Strawberry' cake is a true embodiment of tenderness and freshness. This dessert originates from the traditions of Russian cuisine, where strawberries hold a prestigious place among berries. The airy sponge cake soaked in sweet strawberry juice harmoniously combines with light sour cream frosting, giving the cake a delightful creaminess. The delicate layers literally melt in your mouth, while the juicy strawberries add a refreshing tartness. This cake is perfect for summer tea parties, festive gatherings, or simply as a pleasant treat among loved ones. It is best served chilled to fully reveal all the flavors, creating an unparalleled symphony of sweetness, freshness, and refined softness.
1
We separate the yolks from the whites. Beat the yolks with sugar, then add sour cream and melted butter. Mix with a mixer. Add flour mixed with baking soda. Mix again.
- Chicken egg: 3 pieces
- Sugar: 1 glass
- Sour cream: 2 jars
- Butter: 100 g
- Wheat flour: 1.5 glass
- Baking soda: 1 teaspoon
2
Whip the egg whites and gently fold them into the batter.
- Chicken egg: 3 pieces
3
Grease the detachable mold with oil, place the dough, and bake in a preheated oven at 180–190 degrees for about 40 minutes.
- Butter: 100 g
4
Sprinkle strawberries with 2-3 tablespoons of sugar and let them sit for about half an hour to release their juice.
- Strawberry: 900 g
- Sugar: 1 glass
5
We take out the base and carefully cut it into two layers.
6
Each layer is soaked with strawberry juice.
- Strawberry: 900 g
7
We place strawberries on the bottom layer. We cut large berries in half.
- Strawberry: 900 g
8
We whip the sour cream with powdered sugar and pour the resulting cream over the strawberries.
- Sour cream: 2 jars
- Icing sugar: 1 glass
9
Cover with the second layer — spread the remaining sour cream and powdered sugar on top. Decorate with berries. Let it soak for an hour or two (preferably in the fridge).
- Sour cream: 2 jars
- Icing sugar: 1 glass
- Strawberry: 900 g
