Strawberry cake, this cake is truly delicious, with fluffy whipped cream and fresh strawberries. It’s definitely impressive, but it’s not difficult to make at all! The perfect cake to serve on Mother’s day, a sweet treat on the weekend or to serve on any festive occasion.
Easy strawberry cake recipe
As soon as summer arrives and strawberry season is in full bloom, I always do a little happy dance. I love strawberries! They’re wonderfully sweet and full of flavor. They’re delicious on their own, and perfect for baking with! That’s exactly what we did with this strawberry cake.
Looking for more dessert recipes? You will find all my sweet dessert recipes in one place here!
Homemade strawberry cake
This strawberry cake looks fantastic! This is mainly because it has two cake layers, as well as whipped cream and strawberries. You’ll find that it’s not at all difficult to make. We’ve kept it simple: you only need a spring-form pan to cut the cake in half.
Strawberries and flowers
Spread cream and a generous layer of strawberries between the slices. Add another layer of strawberries on top of the cake and you’re almost done! I decided to decorate it with pretty flowers to make it extra summery and festive.
In this case, you can see chamomile and gypsophila. If you don’t want to use regular flowers, you can of course use edible flowers instead, or simply leave them out or wrap the stems in special flower foil.
A variation on strawberry shortcake
Traditionally, strawberry shortcake has a crumbly, scone-like texture. This version has a fresh pound cake with a hint of lemon, and the filling is rich with whipped cream and fresh strawberries.
The resulting cake is slightly firmer than a normal cake, yet softer than scones. Offering the best of both worlds, it is absolutely delicious in combination with the freshness of the lemon, the whipped cream with mascarpone and, of course, those sweet strawberries.
Fresh strawberry cake recipeÂ
The result is impressive. This wonderful strawberry cake is perfect for Mother’s Day or Valentine’s Day, but it’s fantastic any time of the year — especially when strawberries are in season. You can easily cut it into 12 pieces, or even more. This is because the cake has several layers and is quite tall. Enough chat — it’s time to get baking!
Ingredients
- 200 gram butter (at room temperature)
- 250 gram sugar
- 3 eggs (size M)
- 375 ml whole milk
- 1 lemon (juice)
- 200 gram cake flour
- 200 gram flour
- 7 gram baking powder
- 7 gram baking soda
- pinch of salt
- 500 ml whipping cream
- 50 gram whipping cream stabilizer (optional)
- 150 gram icing sugar
- 250 gram mascarpone
- 400 gram strawberries (sliced)
- flowers for decoration (optional.)
Equipment
- Hand mixer or stand mixer
- Parchment paper
- Spring-from pan – 18 cm/7 inch
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 180 degrees Celsius / 355 Fahrenheit with top and bottom heat.
- Beat the butter and sugar together until light and fluffy (about 5 minutes). Then add the eggs, milk and lemon juice, mixing for a further 2 minutes.
- In a bowl, mix the flour, cake flour, baking soda, baking powder and salt.
- Add the dry ingredients to the mixture and beat for about 5 minutes.
- Line a spring-form tin with parchment paper and grease the sides. Pour the mixture into the tin.
- Bake the cake for about 50 minutes. Leave the cake to cool for about 2 hours, then cut it horizontally into two slices.
- To make the cream, whip the cream with the stabilizer and icing sugar until stiff. Beat the mascarpone in a separate bowl, then fold it into the whipped cream.
- Spread a generous layer of cream over one slice of cake and garnish with strawberries. Place the second slice of cake on top, spreading a layer of cream over the top and garnishing with strawberries and flowers as desired. Enjoy!
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