Sponge cake with strawberries: the most popular recipes for a tender dessert

Strawberry sponge cake is a favorite treat for almost all of us. A sweet, fragrant dessert is associated with summer, reminding us of warm days, the brightest sun, and fragrant berries. This wonderful, bright cake will decorate any festive table. Children especially like this dessert.

Traditional sponge cake with strawberries

To make the dessert, ordinary ingredients and many new, fragrant berries are used. All this makes the cake very tender, tasty and juicy. The manufacturing process will not cause any particular difficulties even for novice housewives.

Components

Ingredients needed to make the cake:

500 grams of fresh strawberries;
Three large chicken eggs;
125 g sugar;
75 g flour;
Two tbsp. spoons of dry bread crumbs;
1.5 tbsp. spoons of sweet powder;
300 ml milk;
Two tbsp. spoons of starch;
One tbsp. spoon of vanilla sugar;
20 g plums. oils;
200 ml heavy cream.

To decorate the cake, we will need 300 grams of new berries.

Manufacturing technique

Step-by-step cake making:

First you need to prepare the biscuit. In a small container you need to combine the eggs with sugar and mix.
The sugar should dissolve. Therefore, you need to put the saucepan on the stove and cook over low heat until the sugar becomes one hundred percent watery. In this case, the mixture should be stirred continuously.
The finished, homogeneous mass must be thoroughly beaten. To do this, you can use a blender or mixer.
Add flour and baking powder, sifted through a sieve, into the egg mixture evenly, in a narrow stream. The dough must be kneaded well.
Grease a baking sheet with oil and sprinkle with bread crumbs.
Place the finished dough on a baking sheet.
Bake the crust for 20 minutes at 200 degrees.
The finished cake must be cooled and only later cut lengthwise into two equal parts.

While the biscuit is cooling, you can start making the cream. In a suitable container you need to combine eggs, milk, sweet powder, softened butter, starch. Mix all ingredients. The mixture must be brought to a boil. Then you need to add vanilla and cool the mass.

While the cream is cooling, you can prepare the filling. Strawberries need to be chopped. To do this, you can use a blender. Berry puree should be mixed with sugar.

All components are prepared. You can collect the cake:

Place a shortbread on a tray, some strawberry puree, and a layer of creamy mixture on top of it.
Carefully place the second sponge cake, berry puree and cream on top of the cream.
The top of the cake must be leveled and perfectly decorated with the freshest, whole berries and whipped cream.

The finished cake must be cooled. It should stand in the cold for at least 3 hours.

French strawberry cake "Frezier"

This dessert looks very special, original, and festive. The taste of the cake is simply wonderful. Despite the apparent complexity, preparing such a cake is quite simple, the main thing is to follow the recipe literally. Prepare this delicacy and it will become one of your favorite family desserts.

Ingredients

Ingredients needed to make the cake:

Flour – 165 gr;
Chicken eggs - three pieces;
Milk – 120 ml;
Oil drain. – 60 gr;
Salt - a pinch;
Sugar – 165 gr;
Baking powder – 6 g;
Vanilla extract – one teaspoon.

Strawberries - one kilogram;
Berry jelly - one bag.

Egg yolks – 5 pieces;
Milk – 500 ml;
Sugar – 100 gr;
Corn starch – 20 g;
Flour – 20 g;
Gelatin – 8 g;
Drain oil - 300 g;
Vanilla sugar - one sachet;
Water – 25 ml.

Manufacturing process

Step-by-step cake making:

Let's start preparing the dessert by kneading the dough. Combine milk and butter in a small saucepan. Heat the mixture over low heat until the butter melts one hundred percent.
Mix flour and baking powder, sift the mixture through a sieve.
In a suitable bowl, combine the eggs and sugar, carefully beat the mixture into a dense, thick foam.
Pour flour into the egg mixture evenly, in a narrow stream. Mix carefully; the egg mass should not settle.
Place the milk mass on the stove and cook. As the mixture boils, pour the egg-flour mixture into it evenly. At the same time, do not forget to stir the mixture. Bring it to a boil and cool.
Take a baking sheet, line it with parchment paper and grease it with oil. Place the finished dough into it.
We bake the biscuit for no more than 40 minutes in an oven preheated to 180 degrees. Without removing the cake from the mold, cool it and cut it lengthwise into two equal parts.

Our sponge cake is cooling, and at this time we are preparing the custard. In a small bowl, combine gelatin and a small amount of cool water. Let it sit until the gelatin swells. In a saucepan, mix milk with vanilla and bring to a boil. Heat the gelatin mass until the gelatin is completely dissolved and cool.

In a separate container, mix sugar, flour sifted through a sieve, and corn starch. Stir the resulting mixture. Beat the egg yolks and mix with the dry mixture. Add some of the hot milk, mix and add the rest of the milk mixture. Place the container with the milky consistency on the stove and bring to a boil. The mass should thicken. Then cool to room temperature.

Mix the cooled cream mass with the gelatin mass. Mix the resulting mixture and add soft butter to it. Beat the finished cream mixture thoroughly. A blender or mixer will help to significantly speed up and simplify the process.

All ingredients are ready, you can assemble the cake:

You need to cook the berries. They need to be washed well under running water and dried. Cut each berry lengthwise into two equal parts.
Place the side of the springform pan on the tray. Carefully wrap it in cling film. Carefully place the first biscuit in it.
Carefully place pieces of strawberries on all sides of the mold.
Take the finished cream mass and place it in the mold on top of the sponge cake and strawberry pieces.
Level the surface of our cake.
Place halves of berries on top of the cream, then a layer of cream mass and again strawberries.
Place a layer of cream mixture on the berries and place the second sponge cake on top of it. Lubricate it generously with the creamy mixture and level the top of the cake.

We send our cake to the refrigerator to cool. It will be better if he stands there all night (that is, in the dark) . This way our dessert will soak in and infuse even better.

Prepare berry jelly in a small bowl. Take our cake, carefully pour the finished berry jelly in small portions over the cream layer. Next, spread the gelatin mass on the jelly. We put our cake in the refrigerator. The jelly must harden well.

You can use the freshest berries to decorate the cake. To avoid chapping of the berries, each strawberry must be dipped in gelatin mass.

To make the dessert the most tender and airy, it must be removed from the refrigerator in advance. Our delicious, fragrant strawberry cake “Frezier” is ready. We cut it into portions and invite everyone to the table.

Summer cake with strawberries - 6 best recipes

Have a nice day, dear readers of my blog. Early summer. The weather cheers us up on days that are not yet hot and we are enjoying its first gifts to the fullest. We collect strawberries and prepare various tasty treats from them.

Strawberries are one of those berries that are good in all dishes. It can be eaten either fresh or processed. Strawberries are good with cream and sugar, in milkshakes and cakes.

Now I offer you a selection of recipes for summer cakes with strawberries. These cakes are distinguished by their lightness, because the cream is mostly sour cream, and there is also a slight sourness created by the strawberries.

Sponge cake with sour cream and strawberries

This particular cake is very popular in my family. It cooks quickly and tastes wonderful.

Products for this cake:

eggs - 6 pcs.;
flour - 1 tbsp;
sugar - 2 tbsp;
sour cream - 500 gr. thick;
strawberries - 300 gr.

How to make a summer cake with strawberries recipe step by step:

1. Beat eggs for 5 minutes.

2. Add 1 cup sugar to the eggs. Pour in the sugar slowly and evenly and continue beating for another 5 minutes.

3. Add flour to the egg-sugar mixture and mix everything well.

4. Pour the dough into the prepared form and place in the oven preheated to approximately 200 degrees.

5. When the biscuit is ready (check readiness with a toothpick), remove it from the mold and leave to cool.

6. Now let's make the cream. Beat sour cream with sugar for at least 10 minutes.

7. Cut the shortbread in half. Lubricate one half generously with cream and place strawberries cut into slices on top. Then fill everything with cream again. This time I baked two shortcakes to make the cake larger, which is why the photo shows a whole shortcake.

8. Place the second half of the biscuit on top and repeat the previous function.

9. Grease the sides of the cake with the remaining cream.

10. That's basically all. The cake should stand in the cold for at least an hour to soak well. You can decorate by sprinkling grated chocolate on top.

11. Enjoy your tea!

Cake “Paradise Strawberry” from Natalia Parkhomenko

A breathtakingly tender and delicious cake. A wonderful combination of products.

Delicious light cake with strawberries and kiwi and sour cream jelly

This cake is also very popular in our family in the summer. It is eaten instantly, because the most delicate jelly with fruit and excellent biscuit are very successfully combined in this recipe.

In order to prepare this cake, we will need the following products:

kiwi - 3 pcs.;
strawberries - 300-400 g;

flour - 1 tbsp;
sugar - 1 tbsp;
eggs - 4 pcs.;

sour cream - 0.5 kg;
gelatin - 3 tbsp;
vanillin - 15 g;
sugar - 1 tbsp;

How to make strawberry and kiwi cake step by step:

1. First, pour the gelatin with cool water and leave it to swell for 30-40 minutes.

2. Now let's make the biscuit. Beat the eggs into a strong foam, then add sugar and at the end combine everything carefully with the flour. Pour the dough into a bowl prepared in advance and place in an oven preheated to 180 degrees for 20 minutes. We take our biscuit out of the oven and leave it to cool.

3. While the sponge cake is baking, let’s make the soufflé. Beat the sour cream and sugar until completely dissolved.

4. Meanwhile, our gelatin has swollen and we put it in a water bath to dissolve. Watch closely so that the gelatin does not boil. There is no other way to make a soufflé. Once the gelatin has transformed into a homogeneous mass, remove it from the water bath and pour it in a narrow stream into the sour cream and sugar, stirring everything at once.

5. Wash the strawberries well and place them in a colander. Peel the kiwi. You can add other fruits too.

6. Cover the form in which the pie will be assembled with cling film.

7. Place chopped fruits (you can cut them as you like - into slices, cubes, slices) on the bottom of the mold.

8. Cut or break the biscuit into pieces and place it on top of the fruit.

9. Now again a layer of fruit, and on top a layer of biscuit pieces. In this way, we alternate layers until the products are completed.

10. Finally, pour in the entire soufflé. Cover with cling film and refrigerate for 2 hours to soak.

11. Enjoy your tea!

Frazier cake - French dessert with strawberries

In France, such a cake is usually prepared for birthdays. Wonderful taste.

Shortbread summer cake with strawberries and cream - step by step recipe

Another excellent recipe for a strawberry cake is shortbread, smeared with strawberry cream.

We will need the following products:

flour - 4 tbsp;
eggs - 3 pcs.;
sugar - 3/4 tbsp.;
butter - 200 gr.;
cream (more than 35% fat content) - 500 g;
strawberries - 0.5 kg;
reddish berry drink - 0.5 tbsp.;
gelatin - 14 g;
sweet powder - from 3 tbsp. (if you like it sweeter, then you should increase the quantity).

How to make Strawberry and Cream Cake:

1. Grind the softened butter with sugar until completely dissolved.

2. Next add the eggs, while continuing to beat.

3. Add flour to the acquired consistency and quickly knead the dough. The dough must be plastic. We remove it for 30 minutes in the cold.

4. Pour the gelatin into a cup and fill it with a fruit drink (ordinary water can be used) and leave it to swell.

5. After 30 minutes, remove the dough from the refrigerator and cut it into 5 parts. Roll out each part and bake in an oven preheated to 180 degrees for about 15 minutes. The shortbread should be a lovely light brown color.

6. Beat the cream well until thick. Then add sweet powder to them and beat well. From the acquired mass, put 3-4 tbsp in a separate bowl. cream. They will be useful to us later for decorating the cake.

7. We select 25 of the most attractive berries from the total mass of berries and leave them for decoration. Cut the remaining berries into small pieces and add to the cream. Mix everything well.

8. Heat the gelatin in a water bath until completely dissolved. Pour a couple of tablespoons into a bowl to grease the cakes. Pour the remaining gelatin in a narrow stream into the cream.

9. Well, now the most exciting part is assembling the cake. Place the shortbreads on a plate. Lubricate them with gelatin on top and spread the cream. We just grease the top crust with gelatin.

10. Cut the set aside strawberries into slices and place them on top of the crust. Decorate with cream and refrigerate for soaking.

11. Enjoy your tea!

Curd cake with strawberries without baking

Another superbly delicious summer cake with strawberries and cottage cheese and gelatin. Lightweight and quick to make. Tender and not greasy, just what you need in the summer.

And you, dear readers, what kind of summer strawberry cakes do you make? Share recipes in the comments.

Strawberry sponge cake

The most ordinary, tender and delicious cake. Strawberries can be used either fresh or frozen (defrosted in advance, of course).

Testicles, each weighing 63 grams.

If you don't have cornstarch, just swap it out for the same amount of flour.

Shape 22 centimeters. Despite the fact that these same cm do not seem large, the cake turns out quite impressive. There was enough for us for 14 people, a medium piece.

The cream has at least 30% fat content, otherwise it simply won’t whip. I have 36%.

Total cooking time – 10 hours 0 minutes
Active cooking time – 0 hours 45 minutes
Cost – average cost
Calorie content per 100 g – 193 kcal
Number of servings – 12 servings

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How to make strawberry sponge cake

Ingredients:

Chicken egg – 4 pcs. for biscuit
Sugar – 120 g for biscuit
Wheat flour – 100 g for biscuit
Corn starch – 20 g for biscuit
Water – 80 g for impregnation
Brandy – 1 tbsp. for impregnation
Lemon juice – 1 tsp. for impregnation
Sugar – 40 g for soaking
Cream – 450 g for cream
Strawberries – 300 g for cream
Lemon juice – 2 tbsp. for cream
Sweet powder – 180 g for cream
Gelatin – 15 g for cream
Strawberries – 300 g for decoration
Butter – 1 tsp. for the form
Wheat flour – 1 tsp. for the form
Water – 140 g for soaking gelatin

Manufacturing:

Divide the eggs into yolks and whites.

Pour 80 grams of sugar into the yolks and beat until a light, thick mass is obtained, about 4 minutes. I have domestic eggs, which is why the color is quite yellowish.

Turn the oven on to 180″.

Sift the flour together with the starch. Beat the whites until soft peaks form, add 40 grams of sugar and continue beating until smooth and shiny, a few more minutes.

Carefully mix the whites into the yolks, add flour and with a spoon, from the edge of the bowl to the middle, carefully and vigorously stir the dough.

Grease the pan (bottom with baking parchment) around the edges with butter and sprinkle with flour.

Pour the dough into the mold and smooth it out. Bake in preheated oven for approximately 20-25 minutes. Check with a wooden skewer; it should come out of the biscuit dry.

Let the biscuit stand for 5-10 minutes in the mold, and then take it out and turn it over onto a wire rack. Do not remove the paper so that the biscuit on top does not dry out. Leave the biscuit to cool and stand for at least 6-8 hours, or better yet at night (that is, in the dark) , otherwise you won’t be able to cut it normally, and when soaked, it will simply turn into porridge.

Start creating the cream when the biscuit has actually matured. It is done very simply. First, pour cool water over the gelatin and let it swell. The water will be about 120-140 g. Then heat it slightly, for example, in the microwave, and stir until it is completely dissolved.

Place 300 grams of strawberries in a blender, add gelatin, lemon juice, 100 grams of sweet powder and stir everything until smooth.

Whip the cream to soft peaks, add 80 grams of sweet powder and continue beating until stiff peaks form.

For impregnation, take 80 grams of hot water, dissolve 40 grams of sugar in it, add lemon juice, brandy, stir and cool.

Remove the paper from the biscuit and cut it into two equal parts with a long knife.

Divide the impregnation into 2 equal parts. Place 1 circle of sponge cake back into the pan and lightly soak with half of the mixture. It will be comfortable if you wrap the edge of the mold on the inside with cling film - then, when removing the ring, first peel off the film from the edge, remove the side, and later carefully remove the film from the edge of the cake (I forgot why I just ran a wet, hot knife along the edge, separating the cake from the mold).

Set aside three strawberries to decorate the top (optional). Cut other berries into halves and place on the edge of the mold on the sponge cake.

Add strawberry puree to the cream. Try our cream - if you suddenly want more sugar, then it's time to add it. Pour it into the mold, leaving approximately 200 g.

Cut off the edge of the second sponge cake in a circle, about 1 centimeter and place it on top of the cream, press lightly, as if drowning it in the cream. Soak sparingly with the remaining half of the syrup.

Spread the rest of the cream. Flatten. The easiest way is to warm up this remaining cream a little, it will become thinner and spread evenly over the surface.

Place the cake in the refrigerator to harden. In some places, after about two hours it will already be completely frozen. But the longer, the better. If you made the sponge cake in the evening, made the cream in the morning, assembled the cake, and expect guests in the evening, then this is simply perfect! All that remains is to remove the ring and decorate it.

For decoration, I made 3 of these strawberry fans; dried, crumbled the biscuit (cut off 1 centimeter) and sprinkled crumbs along the edge. If the cake will remain topped for a long time, then in order to prevent the strawberries from losing their appearance, take 1 teaspoon of gelatin, dissolve it in a couple of tablespoons of water and brush the berries with a brush.

All! Our cake is ready. Have a delicious tea party!

Strawberry sponge cake

My first experimental cake recipe. One beautiful evening we wanted a cake, and I was inspired by this sponge cake with strawberries .

In fact, this is the most ordinary airy sponge cake, a very interesting cream with snow-white chocolate and pieces of the freshest strawberries, and my favorite, the most ordinary chocolate glaze. But the result eclipsed all expectations. Take note of this cream, it really is magical. Instead of strawberries for cream, you can use 35 g. at least some fruit puree, also boiling the fruit for a couple of minutes and rubbing them in a blender.

Strawberry sponge cake

Ingredients:

eggs at room temperature - 5 pcs.
sugar - 150 gr.
a pinch of salt
vanillin - ½ tsp.
potato starch - 75 gr.
flour - 75 gr.

butter at room temperature - 100 gr.
sweet powder - 100 gr.
snow-white chocolate - 100 gr.
strawberries - 50 gr.

cream, fat content at least 33% - 50 g.
dark chocolate - 50 gr.
honey - 1 tbsp.

Manufacturing:

1. Grease with butter and sprinkle with flour (shake off any remaining flour) into a round mold 24 cm in diameter.

2. Mix flour, starch and vanillin. Separate the whites from the yolks and place them in two deep bowls. It is important that the eggs are at room temperature. First, beat the yolks with half the sugar (75 g) with a mixer. We beat for a long time, for 10-15 minutes, because this particular step will determine the fluffiness and softness of our sponge cake. The mass should turn into a soft cream of pale yellow color.

3. Now turn on the oven at 180°. Carefully wash and dry the mixer attachment and begin to beat the egg whites with a pinch of salt. After 5 minutes, when the whites are already quite thick and fluffy, add the second half of the sugar (75 g) and continue beating for a couple more minutes. The whites should form a thick, fluffy cream. Add the protein cream to the yolk mass, very carefully combining with a silicone spatula or a large iron or wooden spoon.

4. Sift the flour mixed with starch and vanilla into the egg mixture and carefully mix until smooth with the same large spoon, moving from bottom to top, from the edges to the middle, so that the mass does not settle.

5. Place the dough in the center of the mold and level it by gently rocking the mold left and right. Bake the sponge cake in a preheated oven for 35-40 minutes, without opening the oven for the first 30 minutes, so that the sponge cake does not dry out. After 40 minutes, we pierce the center of the cake with a toothpick, and if we see dough particles on the toothpick, we continue baking the sponge cake. Remove the pan from the oven and cool, without removing the sponge cake from the pan for about 10 minutes. Then remove the sponge cake from the pan and transfer it to a wire rack.

You will find all the details of baking the right sponge cake in this post.

1. Cut the peeled strawberries into small pieces, put them in a saucepan and simmer over low heat for about 15 minutes until the liquid evaporates. Remove the strawberries from the heat and leave to cool.

2. Melt snow-white chocolate in a water bath and let cool.

3. Meanwhile, beat softened butter with sweet powder in a mixer until creamy, then mix with cooled snow-white chocolate. Add strawberries and mix again.

Bring the cream to a boil, remove from heat and mix with dark chocolate, cut into small pieces. The chocolate should be one hundred percent dissolved. Mix with a spoon of honey and leave the glaze to cool. We add honey for a shiny glaze. It can be replaced with a spoon of butter. It is important not to use a whisk to make any glaze. You need to combine the ingredients with a spatula or spoon, otherwise the glaze will not be smooth.

Cut the biscuit in half lengthwise and spread with cream. Drizzle our strawberry sponge cake with the cooled glaze. Decorate with the freshest strawberries.

Sponge cake with strawberries: the most popular recipes for a tender dessert