Strawberry Cream Birthday Cake: Fruity birthday treat for special occasions
Strawberry Cream Birthday Cake: Fruity birthday treat for special occasions is a birthday cakes recipe, about 180 minutes total, yielding For 12 pieces, medium difficulty.
Birthdays deserve a cake that makes an impression!The light and airy strawberry cream birthday cake combines delicate sponge cake base, creamy cream and sun-ripened strawberries - perfect for birthday children big and small.
With its fruity, fresh taste and loving decoration, it will be the highlight of your celebration. Dare to try this recipe – it’s worth it!
Why strawberry cream cake for your birthday?
The combination of fluffy sponge cake, fruity strawberries and creamy cream makes this cake so popular at birthday parties. It's not too heavy, tastes great for both young and old and is wonderful to prepare.
Tips for perfect sponge cake bases
For a particularly airy sponge cake, separate the eggs cleanly and beat the egg whites until stiff. Fold in the dry ingredients carefully so that as much air as possible remains in the dough. This makes the base soft and fluffy - the ideal base for your strawberry cream cake.
Creamy layers & fresh strawberries: this is how the filling works
Make sure the cream is very cold before whipping it. You can dice or slice the strawberries to taste. Spread the cream generously between the layers and always layer a good portion of strawberries in between - this ensures the fruity kick!
Decoration & serving tips
With dollops of cream, fresh strawberries and perhaps a few edible flowers, your cake will be an eye-catcher. Chill it for at least an hour before serving to allow it to firm up nicely. When serving, use a sharp knife so that the layers can be seen cleanly.
Recipe
Ingredients
- For the sponge cake:
- 5 eggs (size M)
- 140g sugar
- 1 packet of vanilla sugar
- 120g flour
- 40 g cornstarch
- 1 tsp baking powder
- 1 pinch of salt
- For the cream:
- 600 ml whipped cream (cold)
- 3 packets of cream stiffener
- 60g powdered sugar
- 1 packet of vanilla sugar
- For the filling and decoration:
- 600 g fresh strawberries (washed and cleaned)
- 2 tbsp sugar
- 1 tbsp lemon juice
- Some fresh mint leaves or edible flowers (optional)
Method
- Preheat the oven to 180 °C top/bottom heat. Line a springform pan (26 cm) with baking paper.
- Separate eggs. Beat the egg yolks with 70 g sugar and vanilla sugar until light and creamy. Beat the egg whites with the remaining sugar and salt until stiff.
- Pour egg whites onto the egg yolk mixture. Sift the flour, cornstarch and baking powder and fold in carefully. Pour the mixture into the springform pan and smooth it out.
- Bake the sponge cake for about 30 minutes, test with a stick. Remove from the mold and allow to cool. Then cut twice horizontally to create 3 floors.
- For the cream: Beat the whipped cream with powdered sugar, vanilla sugar and cream until stiff.
- Halve strawberries. Dice 300 g strawberries, mix with sugar and lemon juice.
- Place the first sponge cake base on a cake plate. Spread 1/3 of the cream and spread half of the diced strawberries on top.
- Place the second base on top, add more cream and the remaining diced strawberries.
- Place the third layer on top and spread the remaining cream all over the cake.
- Decorate with halved strawberries, dollops of cream and, if desired, mint leaves or flowers. Chill for at least 1 hour.
- Cut with a sharp knife before serving and enjoy!