This irresistible strawberry cake combines the best of both worlds – a tender, moist cake base with a creamy cottage cheese filling and fresh strawberries throughout. The result is a stunning layered dessert that’s perfect for any occasion, from casual family dinners to special celebrations. With its golden exterior and beautiful berry-studded interior, this cake is as visually appealing as it is delicious.
Ingredients
For the Cake Batter:
- 3 large eggs
- 120g (½ cup + 1 tablespoon) granulated sugar
- 1 teaspoon vanilla sugar or ½ teaspoon vanilla extract
- 70ml (⅓ cup) vegetable oil
- 150g (⅔ cup) sour cream or Greek yogurt
- 200g (1⅔ cups) all-purpose wheat flour
- 1.5 teaspoons baking powder
For the Cottage Cheese Filling:
- 315g (1⅓ cups) cottage cheese
- 1 large egg
- 70g (⅓ cup) granulated sugar
- 1 teaspoon vanilla sugar or ½ teaspoon vanilla extract
For Assembly and Decoration:
- 300-400g (2-3 cups) fresh strawberries, hulled and chopped
- Strawberry jam for spreading
- Powdered sugar for dusting
- Vegetable oil for greasing
Step-by-Step Instructions
Preparing the Oven and Pan
Preheat your oven to 175°C (350°F). Line a 23cm (9-inch) springform pan with damp baking paper, ensuring the paper extends slightly above the rim. Lightly brush the paper with vegetable oil to prevent sticking.
Making the Cake Batter
In a large mixing bowl, whisk together the eggs and 120g sugar until the mixture becomes pale and slightly thick, about 3-4 minutes. Add the vanilla sugar and continue whisking for another minute. Gradually pour in the vegetable oil while whisking continuously to maintain the mixture’s consistency.
Fold in the sour cream until completely incorporated. In a separate bowl, sift together the flour and baking powder. Add the dry ingredients to the wet mixture in three portions, gently folding after each addition until just combined. Avoid overmixing to ensure a tender cake texture.
Preparing the Cottage Cheese Filling
In a medium bowl, blend the cottage cheese using an immersion blender until smooth and creamy. Add the egg, 70g sugar, and vanilla sugar, then blend again until all ingredients are well incorporated and the mixture is completely smooth.
Assembling the Cake
Spread one-third to half of the cake batter evenly across the bottom of your prepared pan. Pour the cottage cheese mixture over the batter, spreading it gently to create an even layer. Distribute the chopped strawberries evenly over the cheese layer, pressing them lightly into the filling.
Carefully spread the remaining cake batter over the strawberries and cheese mixture, using a spatula to cover the filling completely. Gently tap the pan on the counter to release any air bubbles.
Baking and Cooling
Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the cake portion comes out clean or with just a few moist crumbs. The cottage cheese layer should be set but still slightly soft.
Allow the cake to cool completely in the pan before removing. This cooling period is crucial for the layers to set properly and makes cutting much easier.
Final Decoration
Once cooled, carefully spread a thin layer of strawberry jam over the top of the cake. Dust generously with powdered sugar just before serving for an elegant finish.
Nutritional Information and Timing
Prep Time: 20 minutes
Baking Time: 45-50 minutes
Cooling Time: 2 hours
Total Time: 3 hours 10 minutes
Servings: 12 slices
Per Serving (approximate):
- Calories: 285
- Protein: 8g
- Carbohydrates: 42g
- Fat: 10g
- Fiber: 2g
- Sugar: 28g
- Calcium: 85mg
- Vitamin C: 35mg
Recipe Variations and Substitutions
Fruit Variations
Replace strawberries with other berries such as raspberries, blueberries, or blackberries. Mixed berries create a beautiful color contrast and complex flavor profile. For a tropical twist, try diced mango or peaches during their peak season.
Dairy Alternatives
Substitute the cottage cheese with ricotta cheese for a smoother, creamier texture, or use mascarpone for an ultra-rich version. For those avoiding dairy, use dairy-free yogurt and a plant-based cottage cheese alternative.
Flour Modifications
Replace up to half the all-purpose flour with almond flour for added richness and a subtle nutty flavor. For a gluten-free version, use a 1:1 gluten-free flour blend, though the texture may be slightly denser.
Sweetness Adjustments
Reduce the sugar by 25% in both the cake and filling if using very sweet strawberries or if you prefer less sweetness. Alternatively, add a tablespoon of honey to either mixture for a more complex sweetener profile.
Frequently Asked Questions
Can I make this cake ahead of time? This strawberry cake actually improves with time and can be made up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature 30 minutes before serving. The flavors meld beautifully overnight.
Why is my cottage cheese filling grainy? Always use an immersion blender or food processor to achieve a smooth cottage cheese filling. If you don’t have either, press the cottage cheese through a fine-mesh sieve before mixing with other ingredients.
Can I freeze this cake? Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator and add the jam and powdered sugar after thawing.
What’s the best way to cut clean slices? Use a sharp, thin knife dipped in warm water and wiped clean between cuts. The cottage cheese layer can be soft, so gentle sawing motions work better than pressing down hard.
Can I use frozen strawberries? Fresh strawberries work best for texture and appearance, but you can use frozen strawberries if thawed and drained thoroughly. Pat them dry with paper towels to remove excess moisture that could make the cake soggy.
This delightful strawberry cake combines simple ingredients with impressive results, making it perfect for both novice and experienced bakers. The layers of flavors and textures create a memorable dessert that celebrates the natural sweetness of strawberries while providing the comfort of a homemade cake.