Fresh Strawberry Cake

Sister of a “Victoria Sponge”, this one is inspired on those English delightful cakes to accompany tea. Better with wild strawberries, but also good with regular organic strawberries. This is a children’ favorite. Easy to do, healthy, is not too sweet and it’s light and creamy with tons of natural fruit

This Cake gets you going “Cake every day” please. . .


5 Large Whole Eggs
2 Tablespoons Melted Butter + more to grease your molds
Self Rising Flour / AP Flour + Baking Powder + Salt
1 dash of Salt
5 Tablespoons Warm Water

Filling and Drizzles for the Top
2 Pints Fresh Strawberries, if wild better!
1 Cup Granulated Sugar
1 ½ Cup Powdered Sugar
2 Tablespoons Butter (softened)
1 Orange
1 Whipping Cream 8 Oz box=236 ml

1 Electric Hand Mixer
2 Big Bowls
2 of 8″ Round Cake Mold
1 Spatula
1 Mandolin to slice perfectly your strawberries
A Blender / Food Processor
Cooling Rack (optional)
Parchment Paper

Do Sponge
-Pre-Heat your oven to 180C/350F
-Start by placing parchment paper in both your molds, grease the insides with butter and dust it all with flour. Set aside
-Start your sponge: separate egg whites from yolks, add a dash of salt to your whites and set aside.
-Start beating (using hand mixer) your yolks and sugar until they are very pale and have increased in volume, might take 10 mins.
-Add Flour, little by little, folding in using only a wooden spoon (do a 8 shape)
-Add 1 by 1 Warm Water tablespoons to the Yolk mixture
-Beat your egg whites until soft peak are formed 
-Fold in the Egg whites 1/3 at a time
-Add melted Butter (2 Tablespoons)
-Distribute in equal parts in your molds
-Bake in the middle rack of the oven until they separate from the sides and spring back in the center when you touch them.
-Cool to room temp and flip in a cooling rack

Do Strawberry Drizzles for the Top  
-In a Blender, smooth 10-15 Strawberries depending on size, you should obtain 3 Cups of Fresh Plain Strawberry Smoothie. Set Aside.
-Beat (by hand) soft Butter + 1 Cup Powdered Sugar and Zest of your Orange.
-Add 1 Cup of your strawberry smoothie to this pasty mixture. Set Aside.

-Have a cold bowl and cold whiskers ready to beat your whipping cream, start beating in medium speed until the cream is semi-whipped (you’ll see there are some air bubbles and some air is incorporated, it has double its volume as well)
-Start adding tablespoons of your powdered sugar and keep beating, keep adding until peaks form and the cream is whipped. Don’t overbeat or you’ll obtain butter.

Do Decoration:
-Have 1 Pint of your strawberries hulled and sliced uniformly, can use a mandolin
-Use a spatula to spread uniformly and abundantly the whipped cream on top of one of your cakes (you’ll do a sandwich)
-Place your strawberry slices on top of the cream, pack it as you like it (less is more)
-Sandwich this with your other half-top of cake
-Take the Strawberry Smoothie and drizzle the cake
-Take your less red Mixture you had reserved (the one with zest, sugar and butter), drizzle the cake as well. You could create an “effect” where the smoothie and the other liquid combine, so you have a two-tone red top.
-Place on top of the cake 5 strawberries cut in halves , these ones still with the green leafy part.

You can refrigerate it for half day, the idea is to serve it fresh

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