Strawberries only became red in the 1750s through French selective breeding—wild ones were actually white and tasteless.
Strawberry Cake
Indulge in the delightful sweetness of our easy strawberry cake, where fresh strawberries take center stage! With just a handful of ingredients and a straightforward mixing technique, you’ll whip up a moist and flavorful treat in no time. Perfect for any occasion, this cake is sure to impress with its fresh, fruity charm!
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- Strawberries (240 ml)
🥛Dairy & Eggs(3)
- Cream (240 ml)
- Egg whites
- Egg yolks
🫙Pantry Staples(5)
- Flour (125 g)
- Sugar (400 g)
- Sugar for strawberries (100 g)
- Sugar for cream (100 g)
- Vanilla (5 ml)
👨🍳 Instructions
- 1
Whip the egg whites and gradually add two-thirds of the sugar until stiff peaks form.
- 2
In a separate bowl, whisk the egg yolks with the remaining sugar until light in color.
- 3
Fold the whipped egg whites into the egg yolk mixture gently.
- 4
Sift in the flour and vanilla, folding carefully to maintain air in the mixture.
- 5
Bake the cake at 350°F for about 25 minutes.
- 6
Prepare the strawberries by slicing them and adding sugar to release their juices.
- 7
Once the cake has cooled, prepare the cream by whipping it with sugar.
- 8
Cut the cake into three equal layers once completely cooled.
- 9
Soak each layer with a syrup made from equal parts sugar and water, boiled until sugar dissolves.
- 10
Layer the cake with cream and strawberries, repeating until all layers are assembled.
- 11
Frost the outside of the cake with cream and decorate with strawberries on top.
💡 Pro Tips
- ✓Whip egg whites to exactly 85-90% peak formation before adding sugar - overwhipped whites break down and lose 30% of their volume when folded.technique85-90% peak formation
- ✓Fold ingredients using exactly 12-15 gentle turns maximum to preserve air bubbles - each additional fold deflates the batter by 2-3%.technique12-15 turns maximum
- ✓Cool the sponge cake completely for 2-3 hours before cutting because warm cake compresses and tears due to residual steam softening the crumb structure.timing2-3 hours
- ✓Macerate strawberries with 10-15% of their weight in sugar for 30 minutes to draw out natural juices through osmosis.ingredient10-15% weight ratio, 30 minutes
- ✓Use a serrated knife in a sawing motion to cut cake layers because straight cuts compress the delicate sponge and create uneven surfaces.equipment
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
Share this recipe
Strawberries only became red in the 1750s through French selective breeding—wild ones were actually white and tasteless.
Strawberry Cake
Indulge in the delightful sweetness of our easy strawberry cake, where fresh strawberries take center stage! With just a handful of ingredients and a straightforward mixing technique, you’ll whip up a moist and flavorful treat in no time. Perfect for any occasion, this cake is sure to impress with its fresh, fruity charm!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- Strawberries (240 ml)
🥛Dairy & Eggs(3)
- Cream (240 ml)
- Egg whites
- Egg yolks
🫙Pantry Staples(5)
- Flour (125 g)
- Sugar (400 g)
- Sugar for strawberries (100 g)
- Sugar for cream (100 g)
- Vanilla (5 ml)
👨🍳 Instructions
- 1
Whip the egg whites and gradually add two-thirds of the sugar until stiff peaks form.
- 2
In a separate bowl, whisk the egg yolks with the remaining sugar until light in color.
- 3
Fold the whipped egg whites into the egg yolk mixture gently.
- 4
Sift in the flour and vanilla, folding carefully to maintain air in the mixture.
- 5
Bake the cake at 350°F for about 25 minutes.
- 6
Prepare the strawberries by slicing them and adding sugar to release their juices.
- 7
Once the cake has cooled, prepare the cream by whipping it with sugar.
- 8
Cut the cake into three equal layers once completely cooled.
- 9
Soak each layer with a syrup made from equal parts sugar and water, boiled until sugar dissolves.
- 10
Layer the cake with cream and strawberries, repeating until all layers are assembled.
- 11
Frost the outside of the cake with cream and decorate with strawberries on top.
💡 Pro Tips
- ✓Whip egg whites to exactly 85-90% peak formation before adding sugar - overwhipped whites break down and lose 30% of their volume when folded.technique85-90% peak formation
- ✓Fold ingredients using exactly 12-15 gentle turns maximum to preserve air bubbles - each additional fold deflates the batter by 2-3%.technique12-15 turns maximum
- ✓Cool the sponge cake completely for 2-3 hours before cutting because warm cake compresses and tears due to residual steam softening the crumb structure.timing2-3 hours
- ✓Macerate strawberries with 10-15% of their weight in sugar for 30 minutes to draw out natural juices through osmosis.ingredient10-15% weight ratio, 30 minutes
- ✓Use a serrated knife in a sawing motion to cut cake layers because straight cuts compress the delicate sponge and create uneven surfaces.equipment