Description
A homemade strawberry cake with soft sponge layers, fluffy whipped cream, and fresh strawberries. The airy texture pairs perfectly with velvety cream, while the berries add a refreshing balance.
Ingredients
4 eggs
120 g sugar
120 g all-purpose flour
1 teaspoon vanilla extract
500 ml whipping cream
80 g icing sugar
500 g fresh strawberries
1 packet gelatin or strawberry jam (optional)
Instructions
Preheat oven to 180°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
Beat eggs and sugar for 5-7 minutes until pale and fluffy.
Add vanilla extract and gently fold in sifted flour until combined.
Pour batter into the pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
Cool the cake completely in the pan.
Chill whipping cream and mixing bowl for 15 minutes. Whip cream with icing sugar until stiff peaks form.
Slice the cooled cake horizontally into two layers. Place the bottom layer on a plate and spread whipped cream over it.
Arrange sliced strawberries on the cream, then place the second layer on top.
Cover the cake with remaining whipped cream and smooth the sides. Garnish with fresh strawberries.
For a glaze, prepare gelatin or strawberry jam and drizzle over strawberries.
Notes
Reserve some strawberries for decoration. Cooling time of 2 hours is essential for optimal texture. Gelatin can be omitted for a gelatin-free version.
- Prep Time: 30
- Cook Time: 30
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of recipe)
- Calories: 225
- Sugar: 25g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg