Strawberry Cake
Moist vanilla sponge layered with sweet-tart strawberry compote and billowy vanilla whipped cream—an elegant yet simple celebration cake.
Equipment
Ingredients
Cake Layers
all-purpose flour (sifted)
250 g
granulated sugar
200 g
butter (softened)
120 g
eggs
3 pcs
milk
120 ml
baking powder
10 g
vanilla extract
5 ml
Strawberry Filling
fresh strawberries (hulled, sliced)
400 g
granulated sugar
50 g
cornstarch
15 g
Whipped Cream
heavy cream (chilled)
300 ml
powdered sugar
30 g
vanilla extract
5 ml
Instructions
Preheat oven
Preheat oven to 180°C and prepare two 20 cm round cake pans by greasing and lining with parchment.
Prepare cake batter
Cream softened butter with sugar until light and fluffy. Add eggs one at a time, then vanilla. Alternate adding sifted flour mixture with milk until smooth batter forms.
Bake the layers
Divide batter between prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
Cool the cakes
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Cook strawberry filling
Combine sliced strawberries, sugar and cornstarch in a saucepan. Cook over medium heat until thickened and glossy.
Whip the cream
Beat chilled cream with powdered sugar and vanilla until stiff peaks form.
Assemble the cake
Place one cooled cake layer on a plate. Spread half the strawberry filling, then a layer of whipped cream. Top with second layer and repeat.
Final chill and serve
Refrigerate the finished cake for 30 minutes, then garnish with fresh strawberries and serve.
Original recipe
Storage
Store covered in the refrigerator. Do not freeze assembled cake.
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