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- Dish type
- Cakes with fruit
- Berry cake
- Strawberry cake
This cake is simply divine. It's flavoured with fresh and juicy strawberries and topped with a zesty icing. For the best flavour, use ripe, in-season strawberries.
167 people made this
IngredientsMakes: 1 20x30cm cake
- 115g butter, softened
- 250g cane caster sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 4 tablespoons soured cream
- 1 teaspoon bicarbonate of soda
- 225g mashed strawberries
- 200g plain flour
- 30g butter, softened
- 120g icing sugar
- 1 tablespoon milk
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 4 tablespoons toasted flaked almonds
MethodPrep:20min ›Cook:30min ›Extra time:3hr cooling › Ready in:3hr50min
- Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking tin.
- In a large bowl, cream together 115g butter and the cane caster sugar. Add the eggs and beat for 1 minute. Stir in the vanilla and salt.
- In a small bowl, stir together the soured cream and the bicarbonate of soda until the bicarbonate of soda has dissolved. Add the soured cream mixture and the flour to the egg mixture. Beat well, then stir in the mashed strawberries.
- Pour the batter into the prepared tin. Bake in preheated oven for 30 minutes or until top springs back when lightly touched.
- While cake is cooling, make the icing: Cream together 30g butter and icing sugar. Add the milk, lemon juice and lemon zest and beat until smooth. Spread icing on warm (not hot!) cake and sprinkle with flaked almonds.
Reviews & ratingsAverage global rating:(153)
Reviews in English (131)
I made this for my boyfriend's birthday this past weekend, and it turned out great! The only reason I gave it four stars rather than five is that I made a few changes to the recipe that I think made it better.Acknowledging some of the previous reviews, I increased the ingredients by half by scaling the recipe to yield 36 servings instead of 24. With the increased amount of batter, I was able to make a layer cake. I also used strawberry yogurt instead of sour cream and added the juice from the bags of frozen strawberries I used. I chopped the berries rather than mashing them. I also used about half a small bottle of strawberry extract. The flavor was still subtle, so I'm glad I added that. I added a little extra flour to compensate for the extra liquid.I also used 2 parts baking soda and 1 part baking powder for a lighter texture. Also, be sure to beat the batter well to make the cake nice and fluffy. We used cream cheese frosting and it was great!-17 Feb 2004
Delicious cake - moist, fragrant, tasty, just sweet enough ( I used 3/4 cup of fine white sugar to make it.) In spite of my miscalculations (I baked it in a 7-inch springform pan, which required 15 minutes more baking time than the recipe says), the cake rose to the top of the pan and came out fine, at least I think so. I did not frost it but served each slice with a scoop of vanilla ice cream and puréed fresh strawberries. After refrigerating what was left, we found out that the cake was very nice when warmed up for a few second in the microwave: the fragrance of the strawberries comes out beautifully. I'll surely make it everytime strawberries are in season.-21 Jul 2003
I went looking for a strawberry cake for my husband's birthday and found this recipe. It looked easy and I liked the fact that it did not use gelatin or packaged cake mix. The only change I made to the recipe was to use chopped strawberries instead of mashed and making two 9" cakes instead of a sheet cake. It was a hit; several guests came back for seconds. The texture was great - dense but not too rich. And the taste of the lemon glaze was perfectly suited to the strawberry cake. My husband has declared this cake his new favorite. Thanks!-08 Apr 2007
Strawberry Sponge Cake
Clean strawberries set aside. In a large bowl, with a mixer on high speed, beat whole eggs, egg white, and sugar until thick and pale yellow, 4 to 5 minutes. Stir in vanilla. In a small bowl, mix flour and baking powder until blended. With a whisk, fold flour mixture into egg mixture until evenly blended. Scrape batter into mini loaf pans. Tap pan lightly on work surface to remove air pockets.
Place 2-piece rack into the bottom of the CanCooker and add 12-16 oz water. Place the mini loaf pans on rack. Close lid and steam on low to low/medium heat for 15-20 minutes or until a toothpick inserted in center of cake comes out clean.
Remove cake pans and run a knife between cake and pan rim to loosen sides. Place on a cooking rack and let cool for 10 minutes. Top with strawberries and RediWhip®. Serve warm or cool.
Daily for sure
Posted by Kyla on 25th Jan 2021
I would eat this daily if mom made it for me, thought I would tell everyone.
1. Strawberry and Cream Layer Cake
“I make a variation of this cake every strawberry season.”
Strawberries and cream is perhaps one of the fruit’s most-loved flavor combinations, and there are numerous adaptations on it. Take for example fraisier, an elaborately constructed French cake made from layers of sponge, strawberries and cream. This fraisier-inspired cake from Claire Saffitz is much more informal, meaning less time in the kitchen decorating and more time enjoying the summer sun.
Strawberry Sponge Cake
Looking for an easy, light and airy cake recipe to make for every occasion, from brunch to birthdays to cookouts? Strawberry sponge cake from Gabriel Gaté&rsquos So French So Sweet: Delectable Cakes, Tarts, Cremes and Dessert is the scrumptious answer.
9 ounces caster (superfine) sugar
1⅔ cups all-purpose flour, sifted
3½ ounces butter, just melted
21 ounces strawberries, hulled
1 ¼ cups confectioners’ sugar
7 ounces cream, whipped until firm
1. Preheat the oven to 350ºF. Butter and flour a 10-inch-round cake pan.
2. Using an electric mixer, beat the sugar and eggs until the mixture forms a thick ribbon, about 10 minutes.
3. Add the sifted flour all at once and, using a rubber spatula, fold it into the egg mixture, gently but quickly. Mix in the melted butter, gently but quickly.
4. Pour the mixture into the cake pan and smooth the top with a spatula. Bake until the cake is lightly browned and springs back when lightly touched in the center, 30 to 40 minutes. Set aside for a few minutes before gently turning out onto a wire rack to cool completely.
5. In a medium bowl, mash two of the strawberries, then gradually stir in the confectioners&rsquo sugar until the mixture has the consistency of frosting.
6. Slice the remaining strawberries in half. Cut the sponge cake in half horizontally. Spread the bottom half with the whipped cream and top with two-thirds of the halved strawberries. Replace the top half of the cake and spread the icing over the top. Garnish with the remaining strawberry halves.
Strawberry flavour sponge cake recipe from scratch UK
In this recipe I show you how to make strawberry flavour sponge cake recipe from scratch UK. The strawberry flavour is quite strong in this cake and it is soft and moist and smells and tastes amazing.
Strawberry flavour cake is absolutely amazing and it is a big hit with children. This recipe goes really well with cream cheese frosting but other frostings or icings will work depending on what you like.
- 200 ml vegetable oil
- 200 grams granulated white sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 240 ml strawberry milkshake room temperature
- 350 grams self-raising flour
- 60 grams Strawberry Nesquik powder
- 1/2 teaspoon salt
- pink food colouring (optional)
- Preheat oven to 180 Celsius
- Grease and line two 20cm round cake tins and put to one side
- In a large bowl, add vegetable oil and eggs and whisk together together, with a balloon whisk
- Add in the strawberry Nesquik powder and whisk together
- If using food colouring add it now and whisk it in well
- Add in the strawberry milkshake and salt and mix
- Then add in the sugar and vanilla extract and whisk
- Finally add in the flour and mix until smooth
- Divide the cake mixture between the two cupcake tins and and bake in the oven for 25 – 30 minutes or until slightly brown on top. Test with a toothpick and if it comes out clean it is ready.
- Remove from the oven and leave the cakes in the cake tins for about 10 minutes before removing them from the tin and putting them on the cooling rack to cool completely before decorating.
- You can sandwich the strawberry cakes together using the icing recipes below and if you want you can decorate the top and sides too.
You can use this The best vanilla American buttercream recipe U.K recipe or double this Swiss meringue buttercream or double the Italian meringue buttercream
Welcome To Our Recipes For Success
Hi, we’re Barry and Cindy Robison. We are the creators of the DIY blog “Our Recipes For Success”. Our goal is to help inspire you to take on those DIY projects you’ve been putting off. We’ll share our knowledge and experiences from creating a variety of home projects, recipes, and from enjoying some of our favorite hobbies. Come join us to see what we have to offer.
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 2 large eggs plus 2 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 1/2 cup whole milk
- 1 pound strawberries, hulled and thinly sliced
- 1/2 cup sugar
- 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
- 1 1/2 cups heavy cream
Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt set aside.
Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture mix just until combined. Spread batter in prepared pan.
Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally place bottom half, cut side up, on a serving plate.
Make topping: In a large bowl, combine strawberries and 1/4 cup sugar set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat let cool.
Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture beat until soft peaks form.
Arrange half of strawberries over bottom cake layer top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.
What is the Japanese Strawberry Shortcake?
The concept of Japanese Strawberry Shortcake may have been originated in the US with some adaptation. Instead of sweet biscuits, a Japanese strawberry shortcake is made of 2-3 layers of sponge cake, with fresh strawberry slices, whipped cream filling, and whipped cream frosting.
This cake might seem rather simple, yet when all the components are prepared perfectly, it comes together as an amazing dessert.
The majority of recipes for Japanese strawberry shortcakes are very similar, so what makes them different? It all comes down to the various techniques you use when making it. I want to thank my dear friend Naomi for spending hours in my kitchen testing different variations of strawberry shortcake recipes with me. We spent days testing and made so many cakes, and we decided this is by far the best one.
Because this recipe requires detailed explanations, it was impossible for Mr. JOC to take step-by-step pictures AND film the video at the same time. Therefore, we decided to focus on the step by step pictures this time because I can’t explain everything in our short video. We’ll add a video for this recipe in the future.
Components of Japanese Strawberry Shortcake
This recipe is probably the longest recipe ever on my blog, with close to 50 steps. I know it’s a bit of an overkill but I really think these step-by-step pictures are helpful and I can explain the step a little more in detail along the way.
Japanese strawberry shortcake consists of 3 components: sponge cake, whipped cream, and strawberries. It’s simple as that. However, to create the perfect sponge cake and whipped cream involves many techniques.
And to make a really good shortcake, precise measurement (please use a kitchen scale and thermometer!) really helps, especially if you don’t bake often.
Japanese sponge cake is very moist, airy, light, and it’s not overly sweet. Personally I think this is the most important part of the cake.
The sponge cake is a genoise cake , made by beating air into the eggs to make it rise rather than using a chemical leavening agent like baking soda or baking powder.
The dimensions of the sponge cake we need to consider include sweetness, elasticity, and texture.
The sponge cake cannot be too sweet or else it overpowers the whipped cream and the tartness of the strawberry. The sweetness has to be perfectly balanced with the rest of the cake.
When you bite into the sponge cake, it needs to have some elasticity and firmness of bite. Once again, if it’s too hard or too soft, it ruins the cake.
Lastly and probably the most critical is the texture of the sponge cake. The size of the bubbles within the sponge needs to be consistent. It should not be too rough on the tongue yet it does need some structure so you can feel them. This is probably the part I tested the most to achieve the perfect result.
By the way, if you want to bake a flat cake (my cake is a little curve on the top), I found a great article to solve this problem!
Freshly Whipped Cream
To make fresh whipped cream is not too difficult. Before you begin whipping cream, make sure to chill your bowl and the heavy cream so that the cream will stay cold longer during the whipping process. Basically, cream whips better when it’s cold. The temperature affects how long it requires to whip, how light and fluffy it will get, and how long it is likely to stay that way (more science here ).
My friend and I have tested the different amounts of sugar and we concluded that 8% of sugar to heavy whipping cream ratio gives perfect sweetness for the cake.
Fresh strawberries might not be the easiest ingredient to purchase depends on where you live. I know I’m spoiled in California where we literally have strawberries all year round. When you select the strawberries, make sure they are equal in size and not too large so they’ll be more visually appealing.
Last note, since we do not wash the strawberries but clean them with a damp cloth (to prevent them from going bad and adding moisture to the cream.), I do recommend buying organic ones.
Japanese Strawberry Shortcake for the Holidays
After several recipe testings, I am really happy with my results. My friends and family who enjoyed the cake agreed as well. Since then, I’ve served the Japanese strawberry shortcake several times over the holidays and it’s been a huge hit.
The flavor and texture of strawberry shortcake get even better if you let it rest overnight, so it is also a great make-ahead treat.
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For the cake:
Rub a little butter around the inside of three 8-inch cake pans to coat the sides and base. Line the bottom of the pans with a circle of parchment paper to prevent the cakes from sticking.
Place the superfine sugar and butter in a mixing bowl, and cream together until light and fluffy. Then, with your mixer on medium speed, crack the eggs in one by one. Next sift in the flour and baking powder. Lastly, pour in the orange blossom water. Mix everything together until combined.
Spoon the cake batter evenly into the three baking pans and tap the sides to release any air bubbles.
Bake in the pre-heated oven for 40 minutes or until the sponges are lightly golden brown. Check by inserting a skewer (or knife) into the middle of the cake if it comes out clean the cake is cooked. Remove from the oven and let cool in the pans for about 10 minutes before removing them and transferring them to a wire rack to cool completely.
For the filling:
While the cakes are baking, lightly whip the cream, orange blossom water and powdered sugar together until a light soft whipped cream forms.
To assemble and decorate:
Place one of the sponges top down, and spread with the strawberry jam, followed by half of the cream, repeat with the another sponge. Place the third sponge top facing upwards.
Arrange the strawberry slices on top and dust with confectioners sugar and the orange zest.
Strawberry Custard Sponge Cake Recipe
- 7 eggs
- 1 cup of sugar
- 1 cup of flour
- 1/3 cup of potato starch
- 1 teaspoon of baking powder (optional)
- 1 carton/ bottle of milk (32 fl oz)
- 4 egg yolks
- 3 tbsp of flour
- 3 tbsp of potato starch
- 10 tbsp of sugar
- 8 oz of butter
- 3 pounds of fresh strawberries
- 2 packages of strawberry gelatin (6 oz) that you will mix with 3 cups of water
- Start with baking the sponge cake. Preheat the oven to 356°F.
- Bring the eggs to the room temperature by putting them inside the bowl with warm water. Keep them there for 5 minutes. If the eggs are already warm, go to the next step.
- Mix the flour, potato starch, and baking powder in the bowl. Sift the mixture to make sure there are no lumps.
- Separate whites from egg yolks.
- Whip egg whites until they make a solid foam.
- Start adding sugar slowly, mixing all the time.
- Add egg yolks, one by one, mixing all the time.
- Using the slowest speed of mixer or a spoon, start adding the flour mixture. Make sure you do it slowly and gently.
- Place the dough in the pan (square, rectangular, or round) and bake for 35-40 minutes.
- Mix the strawberry gelatin with 3 cups of boiling water and wait until it cools off.
- Now it's time to make the custard. If you want to see step-by-step photos of how to make it, follow this link.
- Pour about half a cup of milk to the small bowl and the rest to the pot.
- Add egg yolks and sugar to the pot., Whip it together until you get a smooth, yellow color. Start cooking slowly, stirring as often as possible.
- Add flour and potato starch to the milk in the bowl. Mix until dissolved.
- When the mixture in the pot nearly boils, add the milk with the flour from the bowl.
- Stir until you will get the consistency of the pudding. Cool off.
- When the pudding is cold, mix it with butter to get a smooth custard.
- Cut the cold sponge cake in half (horizontally).
- Spread the custard (about 2/3 of the entire portion) on the first half. Add cut in half strawberries.
- Cover it with the second half of the sponge cake.
- Spread with the remaining custard. Add cut in half strawberries.
- Pour the solidifying jelly on the cake and place it in the fridge. Wait for 2-3 hours until it's cold and ready to eat.
- Keep the cake in the fridge.
- You can make homemade jelly if you don't want to use instant strawberry gelatin.
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