Strawberry sponge cake 2 3 eggs. Sponge cake with fresh strawberries. Ingredients for decoration
Sponge cake always brings the feeling of a holiday at home. Delicate dough combined with juicy strawberries and buttercream will bring the height of pleasure to your taste buds. You can treat long-awaited guests with such a treat, prepare it for a family holiday, or simply add joy to your daily routine.
This cake can only be prepared in season; frozen berries will not work here - when defrosted, they release a lot of juice. The only option is to use homemade jam. Just choose something fairly thick. In this case, you need to grease one by one - one layer with butter cream, the other with jam.
Ingredients for strawberry sponge cake
For the cakes you will need:
- wheat flour – 1.5 s.;
- sugar – 1.5 tbsp;
- homemade eggs – 6 pcs.;
- starch – 1.5 tbsp. l.;
- butter - for greasing the pan.
For the cream you will need:
- homemade cream – 300 g;
- sugar – 120 g;
- vanilla sugar – 10 g;
- firm fresh strawberries – 500 g;
- mint leaves for decoration.
Strawberry sponge cake recipe with photos step by step at home
Preparing the cakes
Making buttercream
Assembling the cake
- Store-bought cream is not suitable for everyone. On the packaging of cream that can be whipped, there is a special mark that it is suitable for whipping. Their fat content should be above 20%.
- If you bought regular ones, 10% -20%, add 2 portions of a special thickener for cream or sour cream - you can buy it in any store.
- Often, sponge cakes are additionally soaked in syrup. If your cake is a little dry, prepare strawberry syrup. For this, 300 gr. combine berries with 100 gr. sugar and 50 gr. water, boil until the berries are soft. Grind the berries to create a sweet syrup. Pour syrup over each cake; when the syrup is completely absorbed, grease it with cream and arrange the berries.
- If the berry is sour, sprinkle it with powder, and only then add the next layer.
- Of course, you can also use a silicone mold to bake sponge cakes. In spite of everything, we also lubricate it with butter. It will be easier to insert and remove the sponge cake from the oven if you use a metal baking sheet.
- Another option for decorating the top of the pie is strawberry jelly. We prepare strawberry jelly - boil the berries in syrup, strain and add gelatin. We form the cake in the same form in which it was baked. We do not grease the topmost cake with cream, but pour in the jelly, arrange the berries and cool until the jelly hardens. Decorate the top with cream and mint. This is how it is decorated.
- An easy and quick way to decorate a cake. Cutting the cake into layers, greasing them with cream and syrup is quite a long manipulation. There is a simpler, but no less tasty design option. Stepping back 3-4 cm from the edge, cut along the entire circumference of the cake. Using a spoon, scoop out the biscuit pieces, being careful not to break them too much. You should get a basket of sponge cake. In a convenient container, mix the biscuit pieces, butter cream and chopped strawberries. Here you can add pieces of meringue (meringue), you can buy them in any store or bake them yourself - this is a mixture of whipped egg whites with powdered sugar. This addition will give the cake a little piquancy. Among the delicate filling there will be crispy pieces of meringue. Fill the basket and decorate it as desired. Place in the refrigerator to soak for 1 hour. Decorate and serve. The cake comes out very juicy, tasty and beautiful. You can decorate it with anything - different berries: strawberries, blueberries, blackberries. You can pour chocolate topping, melted white and dark chocolate, or simply sprinkle with grated chocolate - in any case it will be beautiful and unusual.
Bon appetit!
These romantic biscuits are just made to win someone's heart. Recipe for your loved ones!
Ingredients for strawberry shortcake
For the biscuit
- 5 eggs
- 200 g sugar,
- 200 g flour
- 1 tbsp. l. potato starch,
- 1 sachet (15g) baking powder,
- 1 packet of vanilla sugar.
For filling
250 g cream cheese,
1/4 tbsp. cream,
2 tsp. vanilla extract,
250 g strawberries,
1/2 tbsp. strawberry jam,
1 tbsp. l. powdered sugar.
Strawberry sponge cake recipe
- Bake the sponge cake: beat the eggs, add sugar and vanilla sugar, beat everything until the sugar dissolves. Then we put in the flour, to which we add starch and baking powder in advance. Gradually, adding flour, knead the dough with a mixer. When everything is well beaten, pour the dough into the prepared pan and bake for 30 minutes, temperature approximately 180-200 degrees.
- Using a sharp knife, cut out heart-shaped cakes from the finished and cooled sponge cake and carefully divide them into 2 parts horizontally. To make the hearts easier to cut out, you can freeze the sponge cake for 2 hours.
- Using an electric mixer, beat the softened cream cheese until smooth. Add cream and vanilla, beat until mixture thickens.
- We spread the cream cheese mixture on one of the parts of the sponge cake, put strawberries cut into halves on it, and spread a little warmed strawberry jam on top. Cover with the second part of the biscuit.
- Place in the refrigerator for at least 5-6 hours.
Sprinkle the strawberry shortcake with powdered sugar and serve.
Enjoy your tea!
Strawberry sponge cake recipe
Try a very fluffy, simple and quick strawberry pie - it can be called both charlotte and strawberry sponge cake.
I have always believed that strawberries are not suitable for baking - such as cherry pies. But it turns out that you can also bake pies with strawberries, and they are so beautiful and delicious!
A gorgeous sponge cake with strawberries turned out, one might say, unexpectedly... simply because strawberries after the rain were not very tasty, and I didn’t want to eat them. But the pie went with a bang!
Ingredients:
- 3 eggs;
- 2/3 cup (150 g) sugar;
- 50-70 g butter;
- 1 teaspoon of soda (quench with vinegar);
- 1 glass of flour (Soviet glass with a volume of 250 g) to the very top, but without a slide;
- 1 cup fresh (or frozen) strawberries;
- powdered sugar.
Cooking method:
Since the dough is fluffy and needs to be baked immediately after preparation, let’s prepare the strawberries first. Keep it in water for 2-3 minutes - the soil will soak off the berries, and then rinse under running water and dry in a colander.
We prepare the dough for sponge cake with strawberries in the same way as for pie with cherries or for charlotte with apples. In theory, this is also a charlotte, only strawberry! Or a five-minute pie, whichever you prefer. 🙂
Beat the eggs with sugar, gradually increasing the speed of the mixer until a fluffy light foam with bubbles forms.
Add soft butter to this foam and beat again.
Then add and extinguish the soda, mix.
Pour in the flour through a colander until it becomes fluffy to match the dough, and carefully, from top to bottom, mix with a spoon.
It's time to turn on the oven so that it warms up to 200C. While it is heating up, cover the bottom of the springform pan with pastry parchment, grease the paper and sides of the pan with vegetable oil and pour the dough into it.
Scatter strawberries evenly over the top of the dough (no tails!).
And put the pan in the oven. Bake the biscuit at 200C for about 30 minutes - until it rises, turns brown and a wooden stick remains dry when tested. Adjust the temperature and baking time according to the nature of your oven.
Cool the finished biscuit a little in the mold, then take it out, remove the paper and move the cake to a plate.
Sprinkle the strawberry cake with powdered sugar through a strainer.
We cut the pie into portions and invite the family to drink tea!
Strawberry sponge cake tastes good and looks very elegant!
Especially if you decorate your baked goods with fresh strawberries!
It is believed that humanity owes the appearance of strawberries in baked goods to a French pastry chef who served at the court of King Louis XIV. One day, Antoine de Frezier, the court nutrition adviser, came to his kitchen with a basket of red aromatic berries. And he asked to bring this wonder to the table. Although the adviser had a bad reputation, the cook did not dare to disobey the official, but did not obey his request. Strawberries were incorporated into baked goods – a true “Solomonic solution” – resulting in a light strawberry cake with numerous product variations.
The experiments continued, and new recipes began to appear: strawberry cake without baking, with meringue, with all kinds of biscuits and sprinkles. Today in cookery books you can find the technology of not only the famous dessert “Frasier”, but also the “Strawberry Kiss” cake, “Pavlova”, and strawberry cheesecake. Continuing the theme, let's prepare “Summer Day” - a strawberry cake recipe with photos.
Ingredients for Strawberry Cake
Ingredients for the dough:
- Eggs – 4 pcs. (+2 yolks);
- Granulated sugar – 170 g;
- Butter – 50 g;
- Flour – 180 g;
- Lemon – 1 pc.;
- Vanilla – 1.5 g;
- Soda – 10 g;
- Rum – 20 ml;
- Granulated cane sugar – 25 g.
Ingredients for soufflé and jam:
- Cottage cheese (low fat) – 840 g;
- Sour cream (20%) – 350 g;
- Granulated sugar (white) – 80 g;
- Granulated sugar (cane) – 300 g;
- Cream thickener – 1 pack;
- Gelatin – 1 pack;
- Zhelfix –50 g;
- Water – 80 ml;
- Strawberries – 1 kg.
Ingredients for decoration:
- strawberries – 1 pc.;
- dark chocolate – 20 g;
- coconut flakes – 40 g.
How to make strawberry sponge cake
- For biscuits you will need chicken eggs, fine granulated sugar, lemon, flour and a springform pan - 24 cm.
- Separate the whites from the yolks into different bowls.
- Beat the whites with a mixer with vanilla and 50 g of granulated sugar until a stable white mass, at the end add 1 teaspoon of lemon juice.
- Grind the yolks with the remaining 120 g of granulated sugar until bright color and homogeneous mass.
- Melt the butter and pour it in a thin stream into the yolks with sugar, mix gently and quickly, avoiding lumps.
- Remove the zest from the lemon and add to the prepared yolks. There should be no more than 1 tablespoon.
- Add flour in parts with the addition of soda, stir constantly - flour should be added in small portions, and thoroughly mixed until the next part.
- Combine the protein mixture with the yolk mixture. Use a silicone spatula to form a uniform texture.
- The dough should be moderately thick, but not too liquid, silky in consistency and slightly resist when pressed with the flat side of a spatula.
- Cover a springform baking pan with pastry paper and pour the mixture. Place in the oven at 150C for 25-30 minutes. in hot blowing mode, without heating.
- From the cooled cake, remove the top with a knife, divide the base into three equal parts with thread (as a rule, the top of biscuits falls through, so it is better to remove the top layer to get a smooth surface).
- The topmost layer is not required; we cut the rest into equal parts. You can pull with a thread, cutting with a knife.
- You definitely need to add a little spicy flavor to your strawberry sponge cake. Make a syrup for coating the cakes: mix rum with granulated cane sugar, add lemon juice - mix thoroughly, pour in a couple of tablespoons of hot water, cool.
- Using a silicone brush, soak the cakes with rum syrup. Let it dry for an hour.
- Wash the strawberries (approx. 600 g), remove the stem and cut into quarters.
- Place the berries in a non-stick frying pan and cover with granulated cane sugar - approx. 100 g mixed with gelfix.
- Bring the berries to a boil for the first time - add another 50 g of granulated sugar, wait for it to boil again, remove from the stove, and cool.
- To make the curd-strawberry cake light, the cream should resemble a soufflé. Knead the cottage cheese with a spoon, add white refined sugar and sour cream.
- Add the remaining brown sugar and mix with a blender until the sand is completely dissolved.
- Stabilize the soufflé with gelatin - dilute it in the proportion required by the instructions, add no more than 2 tablespoons of the finished mixture to the cream. Finish with cream thickener (or 1 teaspoon of food starch).
- Mix the cream until there are no lumps. If this process is not enjoyable, you can pass the composition through a sieve.
- Cover the springform pan with cling film in 2-3 layers. Carefully place the first cake layer on the bottom.
- Using a silicone spatula, spread a small part of the cream into a layer of no more than 4-5 mm.
- We make a side from some of the fresh berries and fill the middle.
- Pour the cooled jelly into a springform pan.
- The layer of strawberry jelly mass should be even; if voids have formed, it is better to add chopped fresh berries. Cool the workpiece in the refrigerator for at least 60 minutes.
- Take a third of the curd and sour cream and fill it with a layer on top of the frozen strawberry jelly.
- Cover the cake with the second layer; it is advisable to remove it from the board with the flat side of a knife.
- Pour the remaining cream onto the topping and let it harden. Strawberry soufflé cake should sit in the refrigerator for at least 6 hours. Sour cream hardens slower than others.
- The surface of the top layer after hardening will become smooth and shiny. Remove the springform pan and remove the cellophane.
- We cut the dark chocolate with a slider - you get small chips. We use ready-made coconut topping.
- We use coconut shavings to frame the side and edge of the baked goods.
- Finish the decoration with chocolate chips and a strawberry in the center. The Chocolate Strawberry Summer Day Cake has been given the finishing touch.
- The result is a homemade strawberry cake - a photo of which can easily be saved in a recipe book for the holiday table.
And once again - about the main thing. The cake cannot be baked quickly, “in a hurry,” because each stage must go through a cooling process. The lower the temperature of each component, the better the texture of the dessert.
About the benefits
Strawberries are an excellent antioxidant, contain large amounts of vitamin C, and prevent many diseases. Together with chocolate and coconut, it improves your mood. Sour cream with cottage cheese has no additional calories and is perfectly digestible. Biscuit without preservatives, only with natural ingredients, ideally complements the dish.
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At the height of the strawberry season, you want to please yourself and your loved ones with a delicious strawberry dish, and such a dish could be a fragrant, tender strawberry cake made with sponge dough.
Today we will make this strawberry cake:
Delicious strawberry cake with sour cream
We need:
For the biscuit dough:
- 4 pcs chicken eggs
- 4 tbsp. (100 g) sugar
- 1 tbsp. flour (170 gr)
For cream:
- 800 g sour cream
- 150 g powdered sugar
- 2 tbsp chopped strawberries
- 40 g chocolate for decoration
Preparation:
1. You need to prepare the biscuit dough in advance, so that it must cool and “ripen” for 6-8 hours so that it does not crumble when cut into cakes.
2. For the dough, take the eggs and beat them with sugar so that when you use a spoon, a trace remains.
3. Sift the flour into the eggs and slowly, using up and down movements, mix with a spatula until smooth.
4. Take a springform pan, line the bottom with parchment, grease with oil and pour in the dough, lightly shake the pan. Bake in the oven at 180 degrees for 35 - 40 minutes.
5. Remove from the mold only after complete cooling, after 6-8 hours, and cut into layers.
Important: If the baking dish is 22-24 cm in diameter, cut the cake into 3 layers, and if the diameter is 22-24 cm, then cut it into 2 layers.
6. We begin preparing the sour cream practically together with baking the dough. The sour cream needs to be weighed out (strained) overnight, for which we put it in cheesecloth and hang it over a bowl, then the excess liquid will go away. The sour cream will be thick; you can use any sour cream.
7. Then beat the sour cream with powdered sugar until stiff peaks form.
8. Wash the strawberries, dry them on a paper towel and cut them into slices.
9. The crucial moment is collecting the cake. Place the bottom layer of dough on a plate, grease it with cream,
distribute the chopped strawberries evenly
and put the cake back in, press down lightly, and repeat the procedure.
Cover the last layer and the entire cake with sour cream, decorate with strawberries and chocolate.
10. Place the finished cake in the refrigerator for several hours to soak.
French strawberry cake "Frezier"
This cake is prepared with custard. Cake weight 2.2 - 2.7 kg, mold diameter 24 cm.
We need:
For the biscuit:
- 165 g wheat flour
- 3 pcs chicken eggs
- 120 ml hot milk
- 60 g butter
- a pinch of salt
- 165 g sugar
- 6 g baking powder
- 1 tsp vanilla extract
Filler:
- 0.5 - 1 kg strawberries
- 1 packet of berry jelly (strawberry, apricot)
For the custard:
| Product name | Quantity option 1 | Quantity option 2 |
| Egg yolks | 5 pieces | 2 eggs full |
| milk | 500 ml | 750 ml |
| sugar | 100 gr | 3/4 tbsp. |
| corn starch | 20 gr | 20 g (2 heaped tablespoons) |
| flour | 20 gr | 3 tbsp. with a slide |
| gelatin | 8 g | 25 gr |
| butter | 300 gr | 100 gr |
| vanillin | 1 pod | 1 sachet van.sugar |
| water | 25 ml | 75 ml |
To determine the amount of products per dough, when using a baking dish with a diameter of 26 -28 cm, you need to divide the amount of product used in a mold of a smaller diameter by the diameter of the mold (in our case 24 cm) and multiply by the diameter of the larger mold. For example: 500 ml of milk: 24 x 26 = 542 ml of milk and so on for the rest of the ingredients.
Preparation:
We are preparing a biscuit.
1. Heat the milk until hot, together with the butter, until it is completely dissolved.
2. Sift the flour together with baking powder.
3. Beat eggs at room temperature with sugar so that you can draw on them. Gradually, in small portions, add flour and mix gently.
4. Bring the milk-butter mixture to a boil and add the flour mixture in three additions, stirring continuously, add vanillin. We wait until it boils and immediately turn off the heat.
5. Line a springform pan with a diameter of 24 cm with parchment, grease with oil and fill with dough.
6. Place in a preheated oven at 170 - 180 degrees for 30 - 40 minutes. Let cool for at least 2-3 hours,
Remove the mold and cut the biscuit into 2 layers.
Custard
Prepare the cream according to option 1.
1. Fill the gelatin with water and let it swell. Then put it on the fire and heat it slightly so that the gelatin dissolves (do not boil!).
2. Heat milk and vanilla to a boil.
3. Combine dry products: sugar, corn starch, flour, mix them.
4. Beat the egg yolks well and combine with the mixture of dry products, stir until smooth. Dilute with 1/2 part of the heated milk, mix again and pour back into the pan with the rest of the milk.
With vigorous stirring, cook until thickened, about 5-7 minutes. Remove from heat and pour into another not hot bowl, cover with film and leave to cool to room temperature.
5. Mix gelatin into the custard base and add softened butter in portions. Stir with a mixer and transfer to a pastry bag or bag for ease of use.
Collecting the cake
1. Let's take care of the berries. Wash the strawberries, clean them and dry them with a paper towel. Cut into halves.
2. Take a dish, put the rim of the springform pan in which the sponge cake was baked on it, wrap it in cling film, and place the bottom cake on the bottom.
3. We line the sides around the perimeter with strawberry halves, and first between them,
and then completely grease with cream and level with a spatula.
We also spread the cream on the bottom, i.e. the cake layer. Top with cream, fill the bottom with strawberries and again a layer of cream + a layer of strawberries + cream.
Place the second part of the biscuit on top and spread with cream.
Place in the refrigerator for 2-3 hours, but preferably overnight, for better soaking.
4. Dissolve the berry jelly according to the instructions on the package.
5. Pour berry jelly on top of the cake, and then gelatin solution, and again in the refrigerator until the jelly hardens.
The cake can be decorated with strawberries, after dipping them in a gelatin solution so that the berries do not dry out.
6. Before serving, remove from the refrigerator for 15 minutes so that the butter in the cream softens a little and the cream becomes more tender.
Strawberry cake with marshmallow cream
The cake is prepared on the basis of a sponge cake; the preparation of the dough can be found in the recipes in this article.
We need:
For cream:
- 250 g vanilla marshmallows
- 500 ml cream 33%
For decoration and filling:
- 200-300 g strawberries
- 50 - 100 g almond petals
- 80 ml berry syrup
- 1 packet strawberry jelly
Preparation:
1. Pour cream over the marshmallow and leave for 20 - 30 minutes to soften the marshmallow, and then beat with a mixer until smooth.
2. Cut the finished sponge cake into 3 layers if baked in a mold with a diameter of 18 - 20 cm.
3. We pour each cake with berry syrup, which can be taken from any jam, or from strawberries covered with sugar.
4. Cut the strawberries into pieces.
4. Assembling the cake. The cake is soaked in syrup,
Apply marshmallow cream, then add strawberry pieces
The second layer of sponge cake + cream + strawberries + third layer of sponge cake and spread the top and sides of the cake with marshmallow cream.
5. Sprinkle the top and sides of the cake with almond petals and decorate with strawberries. Lubricate the strawberries with hot strawberry jelly using a brush, this will protect the strawberries from weathering. Place in the refrigerator to soak overnight.
Air sponge cake for cakes two options
Let's make a sponge cake that will never fall.
Option 1
We need:
- 5 pcs chicken eggs, chilled
- 1/2 tbsp. sugar (glass 250 g)
- 1 packet vanilla sugar
- 1 tsp baking powder
- 5-6 tbsp. wheat flour, with a slide
Preparation:
1. Separate the whites from the yolks and beat with sugar until stiff peaks form. Next, add the yolks one at a time, whisking continuously.
2. Sift the flour and baking powder, add vanilla sugar, mix and add to the eggs, mix gently. The dough is ready.
3. Grease the springform pan with oil, pour the dough into it and put it in the oven for 20 minutes, temperature 180 degrees.
4. During baking, the oven must not be opened, but after baking, open the oven door slightly and cool without removing it, otherwise the biscuit will settle.
Option 2
We need:
- 150 g wheat flour
- 150 g sugar
- 5 pcs chicken eggs
Preparation:
1. Beat the eggs with sugar with a mixer, first at low speed, gradually increasing the speed, beat for 10 minutes.
2. Sift the flour and gradually add it to the eggs, stir with a spatula up and down until the flour disperses.
3. Line the bottom of the springform pan with parchment and pour in the dough. Twist the pan a little to distribute the dough evenly.
4. Place the biscuit in the oven at 180 degrees to bake for 20 - 25 minutes. Cool the dough and remove the mold, leave for 5-6 hours, then cut into layers.
For information: to calculate the dough, 1 egg requires 25-30 grams of sugar and 30 grams of flour.
Video recipe: Decorating a strawberry cake
Bon appetit!
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