Strawberry Sponge Cake is mild and refreshing summertime dessert. If you’re not a a fan of a dense and heavy cake, then this recipe is a winner. Fluffy, moist, spongy cake base, made with simply 4 elements, strawberry filling and whipped cream cheese frosting are the right mixture of textures and flavors.
In case you love mild strawberry desserts, then examine my No Bake Strawberry Jello Lasagna, No Bake Strawberry Cheesecake, or Strawberry Icebox Shortcake.
Selfmade Sponge Cake with Strawberries and Cream Filling
Cake with strawberries and whipped cream cheese frosting are actually match made in heaven. However I’m not speaking about artificially flavored strawberry cake combine or frosting. Selfmade sponge cake with tangy, home made, cream cheese frosting and candy and juicy strawberry filling, that’s all-time favourite strawberry dessert.
This sponge cake base is tremendous moist, mild and fluffy. It’s nearly laborious to imagine which have solely 4 fundamental elements. To make the sponge cake, you’ll want: eggs, flour, sugar, and baking powder.
For the frosting, you’ll want: cream cheese, powdered sugar, vanilla extract, and heavy cream, and a few butter.
How To Make Selfmade Strawberry Filling?
Season of contemporary strawberries is ideal time to do that recipe.
This cake has contemporary strawberries on high and cooked strawberry filling within the middle. Don’t let that put you off, it’s very easy to make.
In a heavy saucepan mix a half of the diced strawberries and lemon juice. Prepare dinner over medium-high warmth for five to six minutes till the strawberries burst and the juice varieties.
Then stir the combination of sunshine brown sugar and corn-starch into the strawberry combination. Add remaining strawberries and prepare dinner for an extra 2 minutes, stirring continuously.
As soon as the combination has thickened, take away from warmth and put aside to chill utterly. You may make the strawberry sauce upfront and retailer within the fridge.
Though, the filling has added sugar, not simply the sweetness from the strawberries, the cake itself isn’t overly candy. It’s mild and ethereal, extraordinarily moist and simply candy sufficient.
How To Make The Sponge Cake and Cream Cheese Frosting?
The frosting is tremendous easy to make. First make home made whipped cream. Beat chilly heavy whipping cream on excessive pace for 1-2 min, add ¼ cup of powdered sugar and blend till stiff peaks type. Put aside.
In one other bowl beat collectively cream cheese, butter and vanilla for 1-2 minutes. Add 1 cup of powdered sugar and blend untill smoth and creamy. Fold in whipped cream.
Beat eggs for 1 min on excessive pace. With the mixer on, progressively add 1 cup sugar and proceed beating on excessive pace 8 min, or till pale yellow, thick and fluffy.
Sift flour in thirds into the batter, folding gently with a spatula between every addition. Scrap the underside of the bowl to make sure you don’t have pockets of flour on the backside. Don’t over-mix or you may deflate the batter.
When you have baking stripes, I recommend you to make use of it, to verify the cake layers are flat, not domed.
Divide batter equally between three ready cake pans, clean the tops and bake at 350˚F about 20-25 minutes , or till high is golden and is derived again when poked barely.
Methods to Assemble the Cake?
Place the primary cake layer on a serving dish. Unfold half of strawberry filling, however don’t go all the way in which to the sides, depart about ½ inch rim with out the filling.
Unfold about 1/2 cup frosting on the second cake layer , invert the crammed facet down and place it over the primary layer so the strawberries and cream be subsequent to one another.
Unfold one other half of strawberry filling. Once more, unfold about 1/2 cup frosting on the third cake layer, invert the crammed facet down and place it over the strawberry filling. Reserve 1 cup of frosting for adornment.
Unfold remaining frosting over the cake and place within the fridge for a couple of hours, or in a single day.
To brighten the cake pipe remaining frosting across the cake, and organize sliced strawberries on high.
Retailer leftovers within the fridge for 3-4 days.
Get pleasure from!
Strawberry Sponge Cake
Description
Strawberry Sponge Cake is mild and refreshing summertime dessert. If you’re not a a fan of a dense and heavy cake, then this recipe is a winner. Fluffy, moist, spongy cake base, made with simply 4 elements, strawberry filling and whipped cream cheese frosting are the right mixture of textures and flavours.
Substances
Strawberry Filling:
- 3 cups diced contemporary strawberries
- 2 Tablespoon lemon juice
- 1/2 mild brown sugar
- 2 1/2 Tablespoons cornstarch
- 1 teaspoon vanilla extract
Sponge Cake Layers:
- 6 eggs-room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
Whipped Cream Cheese Frosting:
- 1 cup heavy whipping cream
- 16 oz. cream cheese-softened at room temperature
- 1/2 cup unsalted butter-softened at room temperature
- 1 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
- about 1 cup sliced strawberries for adornment
Directions
Strawberry Filling:
- In a heavy saucepan mix half of the diced strawberries and lemon juice. Prepare dinner over medium-high warmth for five to six minutes till the strawberries burst and juice is shaped.
- In a separate bowl, mix the brown sugar and cornstarch. Then stir it into the strawberry combination. Add remaining strawberries and prepare dinner for an extra 2 minutes, stirring continuously. As soon as the combination has thickened, take away from warmth and put aside to chill utterly.
How To Make Sponge Cake Layers:
- Preheat Oven to 350˚F and line three spherical 9-inches cake pans with parchment paper. Grease with baking spray, and put aside.
- In a small bowl, whisk collectively flour and baking powder, and put aside.
- Beat 6 eggs for 1 min on excessive pace. With the mixer on, progressively add 1 cup sugar and proceed beating on excessive pace 8 min, or till palle yellow, thick and fluffy.
- Sift flour in thirds into the batter, folding gently with a spatula between every addition. Scrap the underside of the bowl to make sure you don’t have pockets of flour on the backside. Don’t over-mix or you may deflate the batter. When you have baking stripes, I recommend you to make use of it, to verify the cake layers are flat, not domed.
- Divide batter equally between three ready cake pans, clean the tops and bake at 350˚F about 20-25 minutes , or till high is golden and is derived again when poked barely.
- Slide a knife across the edges and take away the desserts from pans. Cool to room temp then peel again the parchment paper.
How To Make The Frosting:
- Beat chilly heavy whipping cream on excessive pace for 1-2 min, add ¼ cup of powdered sugar and blend untill stiff peaks type. Put aside.
- In one other bowl beat collectively cream cheese, butter and vanilla for 1-2 minutes. Add 1 cup of powdered sugar and blend untill smoth and creamy. Fold in whipped cream.
Methods to Assemble the Cake:
- Place the primary cake layer on a serving dish.
- Unfold half of strawberry filling, however don’t go all the way in which to the sides, depart about ½ inch rim with out the filling.
- Unfold about 1/2 cup frosting on the second cake layer , invert the crammed facet down and place it over the primary layer so the strawberries and cream be subsequent to one another.
- Unfold one other half of strawberry filling. Once more, unfold about 1/2 cup frosting on the third cake layer , invert the crammed facet down and place it over the strawberryfilling. Reserve 1 cup of frosting for adornment.Unfold remaining frosting over the cake and place within the fridge for a couple of hours, or in a single day.
- To brighten the cake pipe remaining frosting aroun the cake, and organize sliced strawberries on high.
- Retailer leftovers within the fridge for 3-4 days.
