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Sponge cake with strawberries and cream

Sponge cake with strawberries and cream

A festive, delicious cake for your table! Strawberry cake is a wonderful treat. You can make it for any celebration, or just as a gift for a friend. Kids especially love a cake with this filling, so it's perfect for a children's party.

Julia M.

Recipe author

Composition / ingredients

Servings:

Eggs

Sugar

120

Flour

120

Baking soda

Vanillin

Heavy cream

400

Cream cheese

400

Powdered sugar

Strawberries

400

Sugar

Starch

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 5 g

Fats 36 % 14 g

Carbohydrates 51 % 20 g

222 kcal

GI: 16 / 0 / 84

Cooking method

Step 1:

To make the vanilla sponge, combine the eggs with the sugar and beat at the mixer's highest speed for 2 to 5 minutes. In that time the eggs will turn into a light, airy, pale mass. Then gradually add the sifted flour mixed with the soda and vanillin, folding it in gently with a hand whisk.
Step 2:

Pour the batter into a baking pan (8 to 9 inches / 20 to 22 cm) and put it in an oven preheated to 350°F (180°C) for 50 to 60 minutes. Check the sponge for doneness with a wooden skewer. For the first 20 to 30 minutes, do not open the oven under any circumstances, or the sponge may sink.
Step 3:

Turn the finished sponge out of the pan and let it cool. Then wrap it in plastic wrap and refrigerate it for a few hours so it can settle. After that, slice it into 4 layers. Brush them with sugar syrup.
Step 4:

At this point you can simply layer the cake with sliced strawberries. But I do it differently — I make a strawberry filling. That way the filling is cooked, which extends the shelf life of the finished cake (especially handy in summer). To make the filling, cut the strawberries into pieces.
Step 5:

Add the sugar and starch and mix well. Set it over the heat and bring it to a boil, stirring constantly. Let the finished strawberry filling cool. If you're using frozen strawberries, thaw them a little. There's no need to drain off the juice.
Step 6:

To make the cream, combine the heavy cream (at least 33% fat) with the powdered sugar and whip it to a fluffy, stable cream. Then fold the cream cheese into the cream.
Step 7:

Spread the cream on a sponge layer, then spread the strawberry filling, stopping about an inch (2 to 3 cm) from the edges. Layer all the cakes this way.
Step 8:

Assemble the cake fully and smooth the top and sides with an offset spatula. Decorate the cake to suit your celebration. Put the finished cake in the fridge for a few hours so it sets and soaks through nicely. Enjoy with a cup of tea!