On Sunday I decided to take advantage of the abundance of strawberries in supermarkets, so what better way to use them than by baking a sponge cake? I used this recipe as inspiration, but the cream is pretty much like the one I made when I baked the kiwi cake. By the way, I also have another old recipe on this blog with strawberries and cream, but this one is different and everything is made out of scratch 🙂
Sponge Cake with Cream and Strawberries
- 175 gr. softened butter
- 175 gr. granulated white sugar
- 3 eggs
- 175 gr. self-rising flour
- 1/2 teaspoon vanilla powder
- 1 1/2 tablespoons powdered sugar
- 200 gr. labne (also known as yogurt cheese) (I used Yörsan)
- 250 gr. heavy cream (I used Pinar)
- 150 gr. whipped cream powder (I used Kenton Krem Şanti)
- 300-400 gr. strawberries (depends on how many you want)
Pre-heat your oven to 180°C/356°F and prepare one 20 cm. springform cake pan by lining it with parchment paper. If you prefer, you can opt for two 18 cm. round pans, but as I have a cake leveler, I just baked in one. Speaking of which, mine was a birthday gift, and I was so elated, because oddly enough I have loads of cake pans but had no good-quality 20 cm. ones!
The cake in itself is super basic as initially you must beat the butter and eggs till they turn into a creamy mixture. This is followed by the addition of the eggs, one by one. Finish off by spooning in the flour, using a wooden spoon or silicone spatula to gently fold it in. Once it’s all uniform and well-mixed, pour the batter into the cake pan and bake. As I baked in one pan, it took me 40+ minutes, but in the original recipe it states that it will take 20 minutes in an 18 cm. pan, so my recommendation is to set a timer to 20 minutes and then periodically check with a toothpick till it’s ready.
Allow the cake to cool completely before you decorate it with the cream and strawberries. Given that currently Baku’s average temperature is 31°C, I decided to speed up the process by putting my cake in the freezer for 10-15 minutes. For this cream you need to merely use an electric mixer to beat the thick cream, labne, vanilla powder, powdered sugar, and whipped cream powder all together. You want to make sure it’s fluffy, so this step will take 5-10 minutes. Due to the heat, I also put my cream in the freezer for about 10 minutes before I used it.
Again, since I used one pan, I used a cake leveler to evenly cut it into two layers. However, as you will notice from the photos down below, I didn’t care to even out the topmost layer. For aesthetic reasons, you can totally level off the top. Anyway, wash your strawberries, hull them, and then cut them in half. Evenly spread cream on the bottom layer, then place the strawberry halves over it. Place the second layer over the bottom one and repeat this step. If desired, to have a more classic Victorian sponge cake look, dust the top with powdered sugar.
This is a very simple cake, so it’s great if you have some last-minute guests coming over. It’s sufficiently sweet, especially paired with this cream, and every bite is a mixture of sponge cake, cream, and strawberries.
Until next time!