A very simple strawberry cake whose strongest suit is the pudding cream prepared from fresh strawberries. The strawberry flavour is definitely noticeable, you can definitely feel that the cream is made from natural ingredients rather than shop-bought powdered pudding. The cake on top is decorated with fresh strawberries and strawberry cream.
Ingredients for strawberry cake.
- 5 eggs
- 1/2 teaspoon of baking powder
- 120 g all-purpose flour
- 120 g icing sugar
- a pinch of salt
- 300 g unsalted butter
- 450 g strawberries + additional for decoration
- 400 ml water
- 2 packets of vanilla pudding powder (40 g each)
- 100 g crystal sugar
How to make strawberry cake.
Sponge cake: put egg whites and a pinch of salt in a bowl then whisk until the whites are foamy and almost stiff. At that point, start adding the icing sugar in small batches, while whisking continuously.
Stir egg yolks with a fork. Sift the flour and baking powder through a sieve and mix them together. Add the liquid yolks to the whisked egg whites and then gently fold in the flour. Line a tin with baking paper. Preheat an oven to 180 degrees Celsius and insert the sponge cake. Bake for 40 minutes. Afterwards, remove it from the oven and let it cool down. When the cake is already cold, cut it across to get three cake sheets. All three cake sheets should be flat – if this is not the case, cut off the protruding top from the top sheet (you will use cake leftovers for decoration).
Strawberry cream: blend the strawberries then combine them with water. Remove one cup of strawberry liquid and pour the remaining into a pot and add sugar to it. Bring it to boil. Combine the strawberry liquid in the cup with pudding powder. When the water in the pot starts boiling, pour the pudding from the cup in it. Bring it all to boil and simmer for a minute over a medium heat. Remove the custard from the heat, cover with cling film and let it cool down.
Rub soft butter in a bowl until it its texture becomes light and fluffy. Add the cold custard in small batches, while mixing the whole time. The resulting mixture should have no lumps. Once done, divide the cream into three portions.
Spread 1/3 of the cream on top of first cake sheet, cover with the second sheet which then should be covered with the second 1/3 of cream. Place the last cake sheet on it, spread the remaining cream on top and on the sides of the cake. Mix the leftovers of the sponge cake in a food processor. Cover the sides and top of the cake with the crumbled sponge cake and decorate with fresh strawberries on top. Place the cake in the fridge for a few hours to let the cream thicken completely.
Good to know when making strawberry cake.
I used a round-shaped baking tin with a diameter of 22 centimetres.
If the cake rises perfectly and the top layer does not have a slight bump, it’s great. You don’t have to then cut anything to make the sheet even. In such a case, you can use crushed biscuits to cover the sides of the cake when decorating it.
Do you like cakes with strawberries? If so, try our recipe for Strawberry foam cake.