Perfect Strawberry Cake

Introduction

Indulge in the ultimate strawberry lover’s dream with this exquisitely tender and flavorful strawberry cake. This show-stopping dessert features delicate pink sponge layers infused with fresh strawberries, complemented by a luscious strawberry cream cheese frosting that strikes the perfect balance between sweetness and tanginess. The natural color and flavor come directly from real strawberries, creating an authentic berry experience in every bite. Whether you’re celebrating a special occasion, looking for a stunning seasonal dessert, or simply craving the bright taste of strawberries, this cake delivers an unforgettable experience. The combination of fresh and freeze-dried strawberries (if using) creates depth of flavor that elevates this cake from ordinary to extraordinary. Follow this foolproof recipe to create a dessert that will impress even the most discerning cake connoisseurs.

Ingredients

For the Strawberry Sponge Cake:

4 large eggs, at room temperature
Pinch of salt
10g (2 teaspoons) vanilla sugar
160g (¾ cup + 1 tablespoon) granulated sugar
170g (1⅓ cups) all-purpose flour
5g (1 teaspoon) baking powder
200g (1⅓ cups) fresh strawberries, finely chopped
45g (3 tablespoons) neutral vegetable oil (sunflower or canola)
5g (2 tablespoons) freeze-dried strawberries, crushed (optional, for enhanced color and flavor)

For the Strawberry Cream Cheese Frosting:

250g (1⅔ cups) fresh strawberries
120g (½ cup + 1 tablespoon) granulated sugar
1 large egg
20g (2 tablespoons + 1 teaspoon) cornstarch
300g (10.5 oz) cream cheese, softened
300ml (1¼ cups) heavy cream (33% fat), cold
20g (2½ tablespoons) powdered sugar
Juice from half a lemon (about 1½ tablespoons)

For Decoration (Optional):

8-10 fresh strawberries, halved

Instructions

Preparing the Strawberry Sponge Cake:

Preheat the oven: Heat your oven to 170°C (340°F). Line the bottom of two 20cm (8-inch) round cake pans with parchment paper and lightly grease the sides.
Prepare strawberry puree: Blend 200g fresh strawberries until smooth. If using freeze-dried strawberries, crush them into a powder.
Separate eggs: Carefully separate the egg whites from the yolks into two large, clean mixing bowls.
Beat egg whites: Add a pinch of salt to the egg whites and beat with an electric mixer until soft peaks begin to form. Gradually add half of the sugar (80g) while continuing to beat until stiff, glossy peaks form.
Beat egg yolks: In the other bowl, beat the egg yolks with the remaining sugar (80g) and vanilla sugar until pale and thick – about 3-4 minutes.
Combine wet ingredients: Gently fold the strawberry puree and vegetable oil into the egg yolk mixture. If using freeze-dried strawberries, add them now.
Prepare dry ingredients: In a separate bowl, sift together the flour and baking powder.
Combine mixtures: Gently fold the flour mixture into the egg yolk mixture until just combined. Then gradually and carefully fold in the beaten egg whites, ensuring you don’t deflate them. Work in thirds, using a large spatula and a gentle cutting and folding motion.
Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cakes to cool in their pans for 10 minutes, then turn out onto wire racks to cool completely.

Preparing the Strawberry Cream Cheese Frosting:

Make strawberry puree: Blend the 250g fresh strawberries until smooth.
Cook strawberry custard: In a saucepan, combine the strawberry puree and granulated sugar. Bring to a simmer over medium heat. In a small bowl, whisk together the egg and cornstarch until smooth. While whisking constantly, slowly pour about 1/3 of the hot strawberry mixture into the egg mixture to temper it. Then pour this mixture back into the saucepan with the remaining strawberry puree.
Thicken custard: Cook over medium heat, stirring continuously, until the mixture thickens to a pudding-like consistency – about 3-5 minutes. Remove from heat and transfer to a bowl. Cover with plastic wrap directly touching the surface (to prevent a skin from forming) and refrigerate until completely cool – at least 1 hour.
Prepare cream cheese base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the lemon juice and beat until incorporated.
Whip cream: In a separate bowl, whip the cold heavy cream with the powdered sugar until stiff peaks form.
Combine components: Gradually fold the cooled strawberry custard into the cream cheese mixture until well combined. Then gently fold in the whipped cream until you have a smooth, uniform frosting. Be careful not to overmix and deflate the cream.

Assembling the Cake:

Level cakes: If needed, use a serrated knife to level the tops of your cakes so they’re flat.
Apply first layer: Place one cake layer on a serving plate or cake stand. Spread about 1/3 of the frosting evenly over the top.
Add second layer: Carefully place the second cake layer on top.
Frost exterior: Apply a thin crumb coat of frosting all over the cake and chill for 20 minutes. Then apply the remaining frosting, creating decorative swirls if desired.
Decorate: Arrange fresh strawberry halves on top of the cake in a circular pattern.
Chill: Refrigerate the cake for at least 2 hours before serving to allow the frosting to set.

Nutritional Information and Timing

Preparation Time: 40 minutes
Baking Time: 25-30 minutes
Cooling and Chilling Time: 3 hours
Total Time: About 4 hours
Servings: 12 slices

Per Serving (approximate):

Calories: 380-420 kcal
Fat: 22g
Carbohydrates: 43g
Protein: 6g
Fiber: 1.5g
Sugar: 30g
Sodium: 180mg

Cooking Tips and Tricks

Room temperature ingredients: Ensure eggs are at room temperature for maximum volume when beaten. Cold eggs won’t incorporate as much air, resulting in a denser cake.
Gentle folding technique: When combining egg whites with the batter, use a large spatula and a gentle cutting and folding motion rather than stirring, which would deflate the air you’ve worked to incorporate.
Cake testing: Test for doneness by inserting a toothpick into the center – it should come out clean or with a few moist crumbs, not wet batter. The cake should also spring back when lightly touched.
Frosting consistency: If your frosting seems too soft to work with, refrigerate it for 15-20 minutes to firm up before attempting to frost the cake.
Strawberry selection: Choose ripe, fragrant strawberries for the best flavor. If your strawberries aren’t particularly sweet, you may need to adjust the sugar slightly.
Enhance color naturally: For a more vibrant pink color without artificial dyes, the freeze-dried strawberry powder works wonderfully. It also intensifies the strawberry flavor.
Proper cooling: Never attempt to frost a warm cake! The heat will melt the frosting. Ensure your cakes are completely cool before assembly.

Variations and Substitutions

Alternative berries: Replace strawberries with raspberries or a mixture of berries for a different flavor profile.
Gluten-free version: Substitute the all-purpose flour with a gluten-free all-purpose flour blend (with xanthan gum included).
Dairy-free adaptation: Use plant-based cream cheese and coconut cream (chilled and whipped) in place of heavy cream.
Reduced sugar option: The sugar can be reduced by up to 25% in both the cake and frosting for a less sweet version.
Frosting variations:
- For a lighter option, use whipped mascarpone instead of cream cheese.
- Add 1 teaspoon of rose water to the frosting for a strawberry-rose flavor.
- Incorporate 100g of melted white chocolate into the cream cheese for extra richness.
Layer variations: Create a three-layer cake by dividing the batter among three smaller pans and reducing the baking time to 20-25 minutes.
Cupcake alternative: This recipe makes approximately 24 cupcakes. Reduce the baking time to 18-20 minutes.

Common FAQs

Q: Why did my cake collapse in the center?

A: This typically happens when the cake is underbaked, the oven door was opened too early in the baking process, or there was too much leavening agent. Ensure you’re baking the cake completely and avoid opening the oven door during the first 20 minutes of baking.

Q: Can I make this cake in advance?

A: Yes! You can bake the cake layers up to 2 days ahead and store them well-wrapped at room temperature. The frosting can be made 1 day ahead and refrigerated. Assemble the cake up to 24 hours before serving. The fully assembled cake keeps well refrigerated for up to 3 days.

Q: How do I prevent my cake from becoming dry?

A: Don’t overbake the cake. Start checking for doneness at the minimum baking time. Additionally, ensure you’re measuring your flour correctly (preferably using a kitchen scale) as too much flour will result in a dry cake.

Q: Can I use frozen strawberries?

A: Yes, frozen strawberries can work for the puree, but thaw and drain them first to remove excess moisture. For decoration, always use fresh strawberries.

Q: Why is my frosting runny?

A: This could happen if the strawberry custard wasn’t cooked long enough to thicken properly or if it wasn’t completely cooled before being added to the cream cheese. Also, ensure you’re using full-fat cream cheese and heavy cream with at least 33% fat content.

Storage and Make-Ahead Tips

Refrigeration: Store the assembled cake in the refrigerator, covered with a cake dome or loosely with plastic wrap. It will keep well for up to 3 days.
Freezing cake layers: Unfrosted cake layers can be frozen for up to 2 months. Wrap each layer tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before assembling.
Do not freeze the assembled cake: Due to the cream cheese frosting, this cake doesn’t freeze well once assembled.
Make-ahead components:
- Cake layers can be baked 2 days ahead and stored well-wrapped at room temperature.
- Strawberry custard for the frosting can be made 2 days ahead and refrigerated.
- Complete frosting can be made 1 day ahead and refrigerated. Bring to room temperature and beat briefly before using.
Serving temperature: For the best flavor and texture, remove the cake from the refrigerator 30 minutes before serving. This allows the frosting to soften slightly and the flavors to become more pronounced.
Leftover management: Individual slices can be stored in airtight containers in the refrigerator. Place a piece of parchment paper against any cut surfaces to prevent them from drying out.
Transportation tips: If transporting the cake, keep it chilled until the last possible moment. For added stability, you can insert a wooden dowel through the center of the cake if traveling a long distance.

This perfect strawberry cake combines the natural sweetness of fresh berries with a delicate, tender crumb and luxurious frosting. The result is a dessert that celebrates the essence of strawberries in every layer. Whether served at a summer garden party, a birthday celebration, or as a special treat for no reason at all, this stunning pink cake is sure to impress both visually and in flavor. The time-tested combination of techniques ensures a reliable, delicious result that will have everyone asking for your secret recipe.