Finally it begins again, the strawberry cake time with fresh strawberries. For me, it is always quite clear which cake is then again at the top of my recipe list. My strawberry cake with cream and light sponge cake base. Nothing tastes better on a beautiful spring weekend and nothing is made easier.
Instructions for the sponge cake with strawberries and whipped cream
Preheat oven to 200°C degrees top/bottom heat. Beat the eggs for one minute. Sprinkle in sugar and vanilla sugar while the mixer is running. The process should take about one minute. Beat mixture for two more minutes until fluffy.
In a bowl put sift flour, cornstarch and baking powder with a flour sifter and mix. Now add flour mixture to batter one tablespoon at a time by running food processor on slowest speed.
Now pour the liquid dough into a square springform pan lined with baking paper. I like to clamp the baking paper directly into the springform pan and lightly spray the edges with baking spray. Alternatively, you can also take a baking sheet and use a baking frame if necessary.
Now bake the sponge cake for 15 minutes at 200°C degrees. After baking, the sponge cake must first cool and then be removed from the mold. The outer ring of the springform pan can be removed. For the base, I turn the sponge upside down with the help of a wooden board. Then you can carefully peel off the baking paper and invert back onto a cake plate or wooden board.
Topping the strawberry cake as a cream cake
While the cake is baking you can already wash the strawberries and cut them into small cubes. After cooling and preparing the sponge cake, whip the cream with cream stiffener.
Now spread a thin layer of cream on the sponge cake base, then the strawberries until the entire base is covered. Then spread the remaining whipped cream on the strawberries with a cake knife. Please do not forget the edges, if you want them completely covered with cream.
On the cake itself, you can still use some cream with a piping bag for decoration. The cake is now put in a cool place and taken out just before serving.
Finally, you can spread a few strawberries on top of the cream. However, the strawberries should be thinly sliced so that you can eat them well. Sometimes I sprinkle some dark chocolate on top of the cream. Dark chocolate goes very well with strawberries and cream.
Quick strawberry cake with cream
This strawberry cake is one of my favorites because it’s so quick and easy to bake and not just for me. As soon as I bring home fresh strawberries, it’s automatically decided which cake to have. This strawberry cake highlights the flavor of the fresh strawberries once again and overall seems light and rather creamy soft.
In just 15 minutes, the fluffy and moist sponge cake base is baked. This is only topped after cooling and the cream cake is ready. I recommend to cool the strawberry cake again before serving. For me, this sheet cake with cream is also perfect for other types of fruit. In winter, I like to make this cake as a peach cake.
If you want to present strawberry cake a little differently for a special celebration or special guests, I recommend my strawberry cake. The cake is round and two-tiered, however, from the recipe and the way of making the same with this recipe. Only the amount for the base changes slightly. This strawberry cake with cream is perfect for weddings and birthdays.
Light strawberry cake homemade quickly
This strawberry cake is delicious, easy and quick to make. You only need a few ingredients to bake this Sunday cake. The sponge cake base makes the cake really soft and smooth and overall very creamy.
For the shape of the cake pieces you can decide according to taste. You can offer elongated strawberry slices, or many small rectangular pieces. Since the strawberry topping was cut into small strawberry pieces, it is very easy to eat the cake with a cake fork.
Strawberry cake with cream and sponge cake base – quick and delicious
Equipment
- 1 stand mixer
- 1 dough scraper
- 1 baking frame
- 1 baking tray
- 1 springform pan square
- 1 flour sifter
Ingredients
Sponge dough
- 4 eggs
- 125 g sugar
- 8 g vanilla sugar
- 125 g cake flour
- 25 g cornstarch
- 1 tsp baking powder (level)
Cake topping
- 750 g strawberries
- 600 ml whipped cream (fresh and icecold)
- 24 g whipping cream stabilizer
- 50 g chocolate chips (dark)
Recipe-Instruction
- EierBeat eggs in a mixing bowl on high speed with the whisk attachment for 1 minute. Start 1 minute time here4 eggs
- Slow down the mixer and slowly sprinkle in the sugar and vanilla sugar (takes about 1 minute). Start 1 minute timer here125 g (â…” cups) sugar8 g (2 tsp) vanilla sugar
- Continue beating mixture on high speed for 2 minutes until foamy. Start 2 minutes timer here
- Sift flour, cornstarch, and baking powder into another bowl and let it slowly mix with the egg-sugar mixture, one tablespoon at a time, on low speed.125 g (1 cups) cake flour25 g (5 tsp) cornstarch1 tsp baking powder
- Line a baking tray with baking paper and a baking frame to make an area of about 30x30cm or 30x40cm, in which you now spread the mixture.
- Place the dough in the oven preheated to
200 °C for 15 minutes and then let it cool immediately. Start 15 minutes timer here
- Now place an inverted cake plate or cutting board on the cooled sponge cake and turn the cake once to carefully peel off the baking paper.
- Now wash the strawberries and cut them into small pieces.750 g (5 cups) strawberries
- Whip cream with cream stiffener and whisk in food processor until it has a firm and creamy consistency.600 ml (21.00 oz) whipped cream24 g (3 tbsp) whipping cream stabilizer
- Now spread a thin layer of cream on the sponge cake base and evenly distribute the strawberry pieces on top.
- Spread the remaining cream thickly over the strawberries and smooth or pattern the top.
- Now chill cake in refrigerator for about 2 hours and keep cold.
- Before serving, we always like to add dark chocolate pieces or chocolate shavings to the cake, which simply harmonizes deliciously with the cream.50 g (â…“ cups) chocolate chips (dark)
Nutrition
If you don’t have enough strawberries left, you can also just top one half with strawberries and another half with a can of peaches. This combination also goes over very well with guests and offers a little more variety than a regular strawberry cake. Easy and quick to make.
The strawberry cake keeps a good 3 days in the fridge if fresh and shelf stable cream is used. I actually like the cake a little better after it has been in the fridge for a day and the base has softened a bit more as a result. Have fun trying it out and looking forward to summer.
A little tip: If a few strawberries are left over at the end, they are perfect for decorating. Larger quantities can also be made into fresh strawberry jam. You can find the recipe for it on my baking blog.
