I made this cake for my mom on her birthday, and she asked me to repeat it because she loves simple fruit desserts. It's not complicated at all, and the combination of fluffy sponge cake with strawberries and whipped cream is just right when you're not in the mood for heavy desserts or too much cream. I've tested the recipe a few times, and it has consistently turned out well, especially when fresh strawberries are in season. It uses readily available ingredients and doesn't require much effort for decoration.
Quick info
Total time: 1 hour (including cooling, no overnight resting)
Preparation time: 20 minutes
Baking time: 20-30 minutes
Servings: 8-10
Difficulty: Easy
Recipe type: Fruit cake, suitable for any family occasion or when you have fresh strawberries
Ingredients
6 tablespoons flour
8 egg yolks
1 whole egg
6 tablespoons sugar
1 packet vanilla sugar
1 packet baking powder
1 container strawberries (approx. 500 g)
100 ml sweetened liquid cream
50 g dark chocolate
The quantities are suitable for a standard baking tray (approx. 22x30 cm).
Preparation method
1. Prepare the baking tray with parchment paper. Preheat the oven to 180°C.
2. Break the egg yolks into a large bowl, add the whole egg, sugar, and vanilla sugar. Beat with a mixer or whisk until frothy and the color lightens slightly.
3. Gradually incorporate the flour, mixing continuously. Add the baking powder and quickly combine.
4. Pour the mixture into the tray and level it gently with a spatula.
5. Slice the strawberries. Arrange them over the entire surface of the sponge, pressing gently so they sink slightly into the batter.
6. Place the tray in the preheated oven and bake for 20-30 minutes. After 20 minutes, check with a toothpick: if it comes out clean, the sponge is ready.
7. Let the sponge cool completely in the tray.
8. Whip the liquid cream with a mixer until it holds firm peaks. Spread the whipped cream over the cooled sponge.
9. Grate the dark chocolate on top and decorate with additional slices of strawberries if desired.
10. Place the cake in the fridge and leave it until the next day or at least a few hours before serving. The sponge sets better, and the flavors meld.
Why I make the recipe often
It’s quick to make, using simple ingredients that I usually have at home. The sponge rises well, doesn’t dry out if you keep the cake in the fridge, and is suitable with any seasonal fruits. It’s not difficult to slice even after sitting in the fridge for a day, and the taste is balanced – not too sweet, nor too tart. It’s great for breakfast or with coffee.
Tips and variations
Tips
Don’t overbeat the mixture after adding the flour, so you don’t lose the air from the eggs.
The strawberries might be a bit wet – drain them on paper if they seem too juicy, so they don’t make the sponge soggy.
Cut the sponge only after it has completely cooled. If you don’t have time to leave it overnight, at least 3-4 hours in the fridge helps make it easier to portion.
Substitutions
You can also use unsweetened cream, but add sugar to taste when whipping it.
Strawberries can be swapped with other soft fruits: raspberries, blueberries, or thinly sliced peaches. For cherries or sour cherries, drain them well.
The dark chocolate can also be milk chocolate, but the dark balances the sweetness of the sponge.
Variations
You can add a bit of lemon zest to the batter for flavor.
If you want a less sweet version, you can reduce the sugar to 4 tablespoons, especially if using very ripe fruits.
You can make the cake in a round shape for a different look, and the baking time may vary slightly.
Serving ideas
The cake is good on its own, but you can add extra fresh strawberries or a little fruit syrup when serving.
It pairs well with coffee or iced tea, especially in summer.
For festive meals, cut into square pieces and garnish additionally with fresh mint leaves.
Frequently asked questions
1. What do I do if I don’t have sweetened liquid cream?
You can use plain cream, but add powdered sugar to taste when whipping it. Avoid overly firm plant-based options, as they don’t match in texture.
2. Can I use frozen fruits?
I don’t recommend it because they release too much water and can make the sponge soggy. If you do use them, thaw completely and drain well on absorbent paper before placing them on the batter.
3. How do I know if the sponge is baked?
After 20 minutes, test with a toothpick in the center. If it comes out clean, it’s done. The sponge should be lightly golden but not too dry on the surface.
4. Can it be cut and served immediately after cooling?
Technically, yes, but the texture is better if it sits in the fridge for a few hours or overnight – the sponge settles, and the taste balances.
5. What do I do if the sponge has sunk in the middle?
It’s a sign that it wasn’t fully baked or the fruits were too juicy. Next time, drain the fruits better and don’t take the cake out of the oven too early.
Nutritional values
Approximately, one serving has between 200-250 kcal, depending on how generous the pieces are and how much cream or chocolate you put on top. Macros: approximately 25 g carbohydrates/serving, 9-10 g fats/serving, 4-5 g proteins/serving. These are indicative figures, as they also depend on how much chocolate or fruit you actually use.
Storage and reheating
The cake can be stored in the fridge, covered, for up to 2 days. The sponge remains good after one day, but after 48 hours the texture may become slightly moist from the fruits. I don’t recommend freezing it. It’s not reheated, served cold, directly from the fridge. If you want to serve it at room temperature, take it out 10-15 minutes beforehand.
Quick info
Total time: 1 hour (including cooling, no overnight resting)
Preparation time: 20 minutes
Baking time: 20-30 minutes
Servings: 8-10
Difficulty: Easy
Recipe type: Fruit cake, suitable for any family occasion or when you have fresh strawberries
Ingredients
6 tablespoons flour
8 egg yolks
1 whole egg
6 tablespoons sugar
1 packet vanilla sugar
1 packet baking powder
1 container strawberries (approx. 500 g)
100 ml sweetened liquid cream
50 g dark chocolate
The quantities are suitable for a standard baking tray (approx. 22x30 cm).
Preparation method
1. Prepare the baking tray with parchment paper. Preheat the oven to 180°C.
2. Break the egg yolks into a large bowl, add the whole egg, sugar, and vanilla sugar. Beat with a mixer or whisk until frothy and the color lightens slightly.
3. Gradually incorporate the flour, mixing continuously. Add the baking powder and quickly combine.
4. Pour the mixture into the tray and level it gently with a spatula.
5. Slice the strawberries. Arrange them over the entire surface of the sponge, pressing gently so they sink slightly into the batter.
6. Place the tray in the preheated oven and bake for 20-30 minutes. After 20 minutes, check with a toothpick: if it comes out clean, the sponge is ready.
7. Let the sponge cool completely in the tray.
8. Whip the liquid cream with a mixer until it holds firm peaks. Spread the whipped cream over the cooled sponge.
9. Grate the dark chocolate on top and decorate with additional slices of strawberries if desired.
10. Place the cake in the fridge and leave it until the next day or at least a few hours before serving. The sponge sets better, and the flavors meld.
Why I make the recipe often
It’s quick to make, using simple ingredients that I usually have at home. The sponge rises well, doesn’t dry out if you keep the cake in the fridge, and is suitable with any seasonal fruits. It’s not difficult to slice even after sitting in the fridge for a day, and the taste is balanced – not too sweet, nor too tart. It’s great for breakfast or with coffee.
Tips and variations
Tips
Don’t overbeat the mixture after adding the flour, so you don’t lose the air from the eggs.
The strawberries might be a bit wet – drain them on paper if they seem too juicy, so they don’t make the sponge soggy.
Cut the sponge only after it has completely cooled. If you don’t have time to leave it overnight, at least 3-4 hours in the fridge helps make it easier to portion.
Substitutions
You can also use unsweetened cream, but add sugar to taste when whipping it.
Strawberries can be swapped with other soft fruits: raspberries, blueberries, or thinly sliced peaches. For cherries or sour cherries, drain them well.
The dark chocolate can also be milk chocolate, but the dark balances the sweetness of the sponge.
Variations
You can add a bit of lemon zest to the batter for flavor.
If you want a less sweet version, you can reduce the sugar to 4 tablespoons, especially if using very ripe fruits.
You can make the cake in a round shape for a different look, and the baking time may vary slightly.
Serving ideas
The cake is good on its own, but you can add extra fresh strawberries or a little fruit syrup when serving.
It pairs well with coffee or iced tea, especially in summer.
For festive meals, cut into square pieces and garnish additionally with fresh mint leaves.
Frequently asked questions
1. What do I do if I don’t have sweetened liquid cream?
You can use plain cream, but add powdered sugar to taste when whipping it. Avoid overly firm plant-based options, as they don’t match in texture.
2. Can I use frozen fruits?
I don’t recommend it because they release too much water and can make the sponge soggy. If you do use them, thaw completely and drain well on absorbent paper before placing them on the batter.
3. How do I know if the sponge is baked?
After 20 minutes, test with a toothpick in the center. If it comes out clean, it’s done. The sponge should be lightly golden but not too dry on the surface.
4. Can it be cut and served immediately after cooling?
Technically, yes, but the texture is better if it sits in the fridge for a few hours or overnight – the sponge settles, and the taste balances.
5. What do I do if the sponge has sunk in the middle?
It’s a sign that it wasn’t fully baked or the fruits were too juicy. Next time, drain the fruits better and don’t take the cake out of the oven too early.
Nutritional values
Approximately, one serving has between 200-250 kcal, depending on how generous the pieces are and how much cream or chocolate you put on top. Macros: approximately 25 g carbohydrates/serving, 9-10 g fats/serving, 4-5 g proteins/serving. These are indicative figures, as they also depend on how much chocolate or fruit you actually use.
Storage and reheating
The cake can be stored in the fridge, covered, for up to 2 days. The sponge remains good after one day, but after 48 hours the texture may become slightly moist from the fruits. I don’t recommend freezing it. It’s not reheated, served cold, directly from the fridge. If you want to serve it at room temperature, take it out 10-15 minutes beforehand.