This Strawberry sponge cake with Cream cheese frosting is a deliciously light and soft dessert perfect for any special occasion. With a combination of layers of damp sponge cakes, a creamy strawberry garnish and a rich frosting, this cake is garnished with fresh strawberries And the optional melted chocolate for additional elegance. Whether you celebrate a birthday, organize a party or just want a sweet treat, this cake is sure to impress. The balance of fresh fruit and creamy frosting makes it a favorite for spring and summer gatherings. Perfect for those who love Strawberry cakesThis recipe is easy to follow and gives a beautiful delicious result each time.
Ingredients
For the cake layers:
6 large eggs (room temperature)
1 cup of granulated sugar
1 cup of all use flour
½ teaspoon of baking powder
For frosting:
1 cup of heavy whipped cream
2 packages (8 oz each) cream cheese, softened at room temperature
¾ Cup of granulated sugar
For filling and decoration:
1 ½ lb fresh strawberries (1 lb for the mixture, ½ lb for decoration)
⅓ Cup of chocolate chips (optional, for decoration)
Instructions
How to make the cake layers:
Preheat the oven to 350 ° F (175 ° C) and line the bottom of two 9 -inch cake molds with parchment paper (do not grease the sides).
In a drummer on a base, beat the 6 eggs at high speed for 1 minute. Gradually add the 1 cup of sugar while continuing to beat for an additional 8 minutes, or until the mixture becomes thick and fluffy.
Sift the 1 cup of flour and ½ teaspoon of baking powder together. Gradually add the flour mixture to the third party dough, by folding gently with a spatula after each addition until there are no streaks of flour. Be careful not to overcome to avoid deflating the dough.
Divide the dough also between the prepared cake molds. Bake at 350 ° F (175 ° C) for 23 to 28 minutes, or until the top is golden and rises back when it is gently touched.
Let the cakes cool at room temperature, then slide a knife on the edges to free the cakes from the pots. Take off the parchment paper and cut each layer of cake in two horizontally.
For the strawberry garnish:
Hull and quarter the strawberries. Place them in a food processor and pulse until consistency looks like large apple compote. Cancel.
For frosting:
In a separate bowl, whip the thick cream at high speed with a boost for 1 to 2 minutes until they are stiff and spread out. Cancel.
In the same bowl to mix, beat the softened cream cheese and ¾ cup of sugar for about 2 minutes until it is smooth and without song. Scrape the sides of the bowl several times.
Gently fold the whipped cream into the cream cheese mixture using a spatula until it is completely combined.
Assembly:
Place the first layer of cake (cut the side) on your serving dish. Spread ⅓ Strawberry puree on top.
Spread about ½ cup of frosting on the second layer of cake and place it on the top of the first layer, with the strawberry puree and the cream that fills between the two.
Repeat with the following layers, using the remaining strawberry puree and frosting.
Fros the top and the sides of the cake with the remaining frosting.
For the decoration, melt the chocolate chips and sprinkle them on the top of the cake. Cut the remaining strawberries in half and organize them on top and around the base of the cake. If small strawberries are not available, you can use raspberries in two as an alternative for decoration.
Why are you going to love this recipe
This Strawberry sponge cake is the perfect balance between the layers of light cakes, the cheese with rich cream cheese and the cool strawberry garnish. It is a deliciously refreshing dessert which is ideal for spring and summer gatherings, birthdays or any celebration. The natural softness of fresh strawberries go beautifully with the creamy frosting, while the option of adding melted chocolate makes it even more forgiving. Whether you are a fan of sponge cakes or just like strawberry desserts, this cake will impress your guests and satisfy your desires!
Advice
Ingredients at room temperature: Make sure your eggs, cream cheese and whisk cream are at room temperature before starting. This helps the ingredients to mix better and ensures a smooth paste and frosting without pieces.
Sieving flour: Always sift your flour and baking powder to avoid tufts and ensure a uniform and light texture in the cake.
Not too much: When you fold the flour in the egg mixture, be soft to avoid deflating the dough. The topping can cause dense layers of cake.
Chocolate decoration: If you use melted chocolate for decoration, make sure it cools slightly before burning to prevent it from running too much on the cake.
Variations and substitutions
Gluten -free option: Use a mixture of all -use gluten -free flour substitute for ordinary flour to make this gluten -free cake.
Non -dairy option: For a version without dairy products, replace the cream cheese with a cream cheese alternative without dairy products and use non -dairy whisk cream.
Other fruits: You can exchange strawberries for other fruits such as raspberries, blueberries or peaches for a different flavor profile.
Whipped cream option: If you prefer a lighter frosting, you can replace the cream cheese frosting with just whipped cream mixed with a little sugar and a vanilla extract.
Faq
Can I make this cake in advance?
Yes, you can cook the cake layers one day in advance and store them wrapped in a plastic film at room temperature. You can also prepare the frosting and filling in advance. Just assemble the cake the day you plan to serve it for the coolest results.
How can I store leftovers?
Keep any remaining cake in an airtight container in the refrigerator up to 3 days. The cake can also be frozen up to 1 month. Just be sure to wrap it closely to prevent the freezer burning.
Can I use frozen strawberries?
Although fresh strawberries are ideal for this recipe, you can use frozen strawberries for the garnish. Just make sure to thaw them and empty them well to prevent excess liquid from affecting the consistency of the garnish.
Portion
Serve this Strawberry sponge cake As a centerpiece of your next gathering, or take advantage of it with a cup of tea or coffee. It is perfect for birthdays, bridal showers or any special occasion. You can also serve it as a light dessert after dinner, lined with additional fresh strawberries or a chocolate drizzle.
Suggestions
Pairing: Combine this cake with a refreshing glass of iced tea or lemonade for a light and summer dessert experience.
Filling: For an additional touch, sprinkle a little powdered sugar on top or add mint leaves to improve flavor and appearance.
Strawberry sponge cake
Ingredients
For the cake layers:
6 large eggs (room temperature)
1 cup of granulated sugar
1 cup of all use flour
½ teaspoon of baking powder
For frosting:
1 cup of heavy whipped cream
2 packages (8 oz each) cream cheese, softened at room temperature
¾ Cup of granulated sugar
For filling and decoration:
1 ½ lb fresh strawberries (1 lb for the mixture, ½ lb for decoration)
⅓ Cup of chocolate chips (optional, for decoration)
Instructions
How to make the cake layers:
Preheat the oven to 350 ° F (175 ° C) and line the bottom of two 9 -inch cake molds with parchment paper (do not grease the sides).
In a drummer on a base, beat the 6 eggs at high speed for 1 minute. Gradually add the 1 cup of sugar while continuing to beat for an additional 8 minutes, or until the mixture becomes thick and fluffy.
Sift the 1 cup of flour and ½ teaspoon of baking powder together. Gradually add the flour mixture to the third party dough, by folding gently with a spatula after each addition until there are no streaks of flour. Be careful not to overcome to avoid deflating the dough.
Divide the dough also between the prepared cake molds. Bake at 350 ° F (175 ° C) for 23 to 28 minutes, or until the top is golden and rises back when it is gently touched.
Let the cakes cool at room temperature, then slide a knife on the edges to free the cakes from the pots. Take off the parchment paper and cut each layer of cake in half a horizontally.
For the strawberry garnish:
Hull and quarter the strawberries. Place them in a food processor and pulse until consistency looks like large apple compote. Cancel.
For frosting:
In a separate bowl, whisk the thick cream at high speed with a boost for 1 to 2 minutes until it is rigid and spread out. Cancel.
In the same bowl to mix, beat the softened cream cheese and ¾ cup of sugar for about 2 minutes until it is smooth and without song. Scrape the sides of the bowl several times.
Gently fold the whipped cream into the cream cheese mixture using a spatula until it is completely combined.
Assembly:
Place the first layer of cake (cut the side) on your serving dish. Spread ⅓ Strawberry puree on top.
Spread about ½ cup of frosting on the second layer of cake and place it on the top of the first layer, with the strawberry puree and the cream that fills between the two.
Repeat with the following layers, using the remaining strawberry puree and frosting.
Fros the top and the sides of the cake with the remaining frosting.
For the decoration, melt the chocolate chips and sprinkle them on the top of the cake. Cut the remaining strawberries in half and organize them on top and around the base of the cake. If small strawberries are not available, you can use raspberries in two as an alternative for decoration.
