Strawberry Cream Cake

June 03, 2023

Strawberry Cream Cake - Simple Homemade Recipe

This gorgeous sponge cake with delightful whipped cream frosting and fresh strawberries is the traditional Birthday cake in my family. I make it for summer birthday men: my husband and my son. The recipe for sponge layers is as simple as one can only imagine, and I took it from my great-grandmother's cooking book, which my mom and I usually use (recently, I shared the poppy seed roll recipe from that book). So, let's get started!🍓

Sponge

7 eggs
3/4 cups sugar (140 g)
1 cup all-purpose flour (140 g)
1 teaspoon vanilla extract (optional)

Syrup

1/2 cup sugar
1/2 cup water

Frostings and decoration

2 cups whipping cream 36% fat (500 ml)
fresh strawberries for decor

1 cup = 250 ml

The recipe is for a classic sponge cake of three simple ingredients: eggs, sugar, and flour. You can also add the vanilla extract to the sponge or cream if you wish. The basic ratio is 20 g of sugar and 20 g of flour for each 1 egg in the recipe. You can replace the sugar with a sweetener (suitable for cooking) according to its instruction. The most important is to whip the eggs properly.

Preheat the oven to 200 degrees C. Grease 21 cm cake tin and dust it with flour, and shake off the excess.
Separate egg yolks from the egg whites into two bowls. Whip egg whites until they have a strong peak (the peak should hold its shape on a whisk). Then add sugar to the yolks and wisp until light and soft texture (they should double in size).
Carefully add the whites to the yolks and mix.
Sieve the 1/3 flour and gently mix it into the yolk-whites mixture. Continue adding sifted flour and mix, trying to keep the texture light and airy and not break the egg white foam. You should have the delicate "breathing" sponge batter.
Pour the batter into the cake pin and bake in preheated oven for about 25-30 minutes. Check the readiness with a toothpick: if it is dry, the sponge is ready.
Let it cool down in a cake pin on a wire rack, then remove it. The sponge should rest for at least a couple of hours before frosting.
Prepare the syrup: dissolve the sugar in boiling water and let it cool down.
Prepare the cream frosting: whisp the cream until it has a strong peak (as we did with egg whites), but do not overbeat it.
Prepare the strawberries: wash them gently with warm water and wipe with paper towels. Cut them into pieces.
Slice the cake into two equal layers. Spread the syrup (room temperature) over both cake layers.
Assemble the cake on a presentation plate: put the first crust, spread about 1/3 of the cream frosting, and put half of strawberry pieces. Then put another crust, spread the cream frosting making the waves or other patterns if you wish, and decorate with the rest of the strawberries on top.
Let the cake rest in a fridge for a night, for it can become soft and juicy.