Strawberry Cake
This strawberry cake features a soft and moist almond-infused sponge layered with fresh strawberries and luscious mascarpone cream. Light, creamy, and visually stunning, it’s perfect for spring, summer, or any occasion that calls for a fresh fruit dessert.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: Approximately 2 hours
- Yield: Serves 8
- Category: Dessert, Cake
- Method: Baking, Whipping
- Cuisine: International
- Diet: Gluten Free
Ingredients
3 eggs
A pinch of salt
100 g sugar
20 g starch
1 teaspoon lemon juice
60 g almond flakes
300 g strawberries
250 g mascarpone
250 ml whipping cream
50 g powdered sugar
1 teaspoon vanilla sugar
Instructions
-
Preheat oven to 350°F (175°C).
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Separate egg whites and yolks. Beat egg whites with salt until stiff peaks form.
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Whisk yolks with sugar and lemon juice until pale and creamy.
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Gently fold starch into yolk mixture, then carefully fold in egg whites to keep batter airy.
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Pour batter into greased, lined cake pan; sprinkle almond flakes on top.
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Bake 25-30 minutes until golden and toothpick comes out clean. Cool completely.
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Whip cream with powdered sugar and vanilla sugar until soft peaks form; fold in mascarpone until smooth.
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Slice strawberries; reserve some for decoration.
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Cut cooled cake horizontally into two layers. Spread half mascarpone cream on bottom layer, arrange strawberries, then top with second cake layer.
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Spread remaining cream on top and decorate with reserved strawberries.
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Chill in fridge for at least 1 hour before serving.
Notes
Add a splash of liqueur like Grand Marnier or amaretto to mascarpone cream for adult flavor.
Substitute almond flakes with pistachios or hazelnuts.
Use raspberries or blueberries for mixed berry variation.
For gluten-free, use cornstarch or gluten-free flour blend instead of starch.
Store covered in fridge up to 2 days; best served chilled.
Find it online: https://justsosavory.com/strawberry-cake/
