Directions
- Preheat the oven: Set to 175°C (350°F). Grease and line an 8-inch (20 cm) round cake pan.
- Prepare the sponge cake: In a large bowl, beat eggs and sugar with an electric mixer until pale and fluffy, about 5 minutes. Stir in vanilla extract.
- Combine dry ingredients: Sift together flour, baking powder, and salt. Gently fold into the egg mixture until fully incorporated. Avoid overmixing to keep the cake light.
- Bake: Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
- Macerate strawberries: In a small bowl, combine sliced strawberries with sugar and let sit for 10–15 minutes to release natural juices.
- Prepare whipped cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the cake: Slice the cooled sponge horizontally in half. Spread a layer of whipped cream on the bottom half, then arrange a layer of macerated strawberries over the cream. Place the top half of the cake on top and cover the entire cake with remaining whipped cream. Decorate with extra strawberries on top.
- Chill before serving: Refrigerate the cake for at least 1 hour to allow flavors to meld and cream to firm up.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cooling & Assembly: 1 hour
- Total Time: 1 hour 50 minutes
- Servings: 8–10
- Difficulty: Medium
Variations & Substitutions
- Berry Mix: Replace some or all of the strawberries with raspberries, blueberries, or blackberries.
- Chocolate Twist: Add a thin layer of melted chocolate or cocoa powder in the sponge for a chocolate-strawberry variation.
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
- Vegan Option: Substitute whipped coconut cream and plant-based milk in the sponge recipe.
Serving Suggestions
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