Strawberry sponge cake: recipes for making strawberry cream

Recipe 1: sponge cake with strawberries (step-by-step photos)

Strawberries contain a lot of liquid, so choose not too large berries if you want to prepare such delicious pastries, otherwise the sponge cake will become soggy inside and you will not be able to cut it beautifully and serve it for tea. The dessert is created according to the classic version: 3 chicken eggs - 1 tbsp. granulated sugar - 1 tbsp. wheat flour and a pinch of baking powder. However, you can do just fine without the last ingredient if you are confident in the quality of your chicken eggs.

Needless to say, using poultry eggs will give the cake a brighter yellow color and vice versa - it all depends on the yolks. By adding baking powder to the dough, you can avoid the long and tedious process of separating eggs into yolks and whites by beating each of them with sugar in separate containers. Chicken eggs can be beaten whole, emptying the shells into one container - the sponge cake will still become fluffy, airy, growing several times. The main thing is not to beat the eggs, otherwise after baking you will get an even cake without a porous structure.

Prepare the necessary products, rinse the chicken eggs in water with a sponge. Wash the strawberries and remove the tail from each berry.

How to quickly bake a kefir pie with strawberries at home

If you need a quick recipe, then this is in front of you. There is no need to do several processes here, as in the previous option. We made the dough (liquid), decorated with strawberries - and into the oven. The result is a slightly moist dough, tender, not dry.

Ingredients:

eggs - 2 pcs.
sugar - 1 tbsp.
vanilla sugar - 1 tsp.
softened butter - 100 gr.
kefir - 120 ml
vegetable oil - 70 ml
flour - 250 gr.
baking powder - 1 tsp.
fresh strawberries (you can take frozen) - 220 gr.

How to cook:

1. Beat the eggs with a mixer along with sugar for 3 minutes to get a fluffy mixture. Add vanilla sugar and beat again.

2.Now add soft butter (do not melt it, but take it out of the refrigerator in advance) and pour in kefir. Mix everything with a mixer.

3.Continuing to beat, pour in the vegetable oil.

4. Sift the flour into a separate bowl and mix it with baking powder. Add this mixture to the dough in 2-3 additions and mix. You can do this with a spoon or a mixer.

5. Grease a baking pan with vegetable oil or line it with parchment. Lay out the finished dough and even out the layer.

6. Place whole strawberries on top, drowning them slightly. If they are too large, you can cut them in half.

If using frozen strawberries, sprinkle the top of the pie with sugar.

7.The oven should already be preheated to 190º. Place the pie to bake for 35-40 minutes. If the shape is smaller than 24 cm, the baking time will increase as the layer will be thicker.

8.Check doneness with a toothpick by piercing the cake in the middle. The stick should come out of the dough dry. This pie can be prepared often, as it takes little time. Substandard and frozen berries are suitable for it.

Strawberry kefir pie is very tasty served with ice cream or condensed milk. It can also be sprinkled with grated chocolate or powdered sugar.

Recipe 2: sponge cake with strawberries in the oven (with photo)

At the beginning of summer, during the berry season, there is a reason to prepare the most delicious and light dessert - strawberry cake. It’s hard to argue about the benefits of strawberries; the delicacy goes well with biscuit, chocolate, cottage cheese and coconut. Baking a strawberry cake at home with a simple recipe is not difficult if you divide the process into three steps: dough, cream and decoration. It’s important to take your time, because a cake, unlike a pie, needs to sit.

Ingredients for the dough:

Ingredients for soufflé and jam:

Ingredients for decoration:

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 zhelfix.

Recipe 3: sponge cake with strawberries and sour cream

Let's prepare a delicious and elegant sponge cake with strawberries! Pieces of sweet, juicy and aromatic berries in a delicate creamy sour cream create a layer between the vanilla cakes. Bright red strawberry “islands” stand out in contrast against a white creamy background, which makes the dessert spectacular and attractive even with minimal decor.

The simplicity of preparation is also captivating. The sponge is baked the night before, so the cake assembly phase is greatly speeded up. Preparing the cream is also not difficult - the process completely eliminates heat treatment and prolonged cooling, it all comes down to simply mixing two main components. Quickly assemble all the layers and decorate with almond petals and fresh strawberries. After the cake is soaked, we help ourselves and don’t forget about our sweet tooths at home!

It is better to bake the sponge cake the night before, so that it rests overnight in the refrigerator in cling film, and the next day you can start assembling the cake. For the dough, beat the egg whites with a pinch of salt. As soon as the mixture turns white, gradually add regular and vanilla sugar, continue to work with the mixer until it reaches a stable mass. Shake the yolks and add to the whites.

Combine flour, cornstarch and baking powder. In 2-3 batches, add to the egg mixture, kneading each portion with a spatula from bottom to top.

Mix lukewarm milk with vegetable oil and pour into the dough, knead well

Place the biscuit mixture in a springform pan (diameter 20 cm), lined with parchment, and place in the oven, preheated to 170 degrees for about 40 minutes. Check readiness with a wooden skewer.

For the cream, beat cold cream 33-35% with powdered sugar and vanilla sugar until traces of whisks stop floating on the surface.

Add sour cream and gently mix with a spoon or spatula until smooth (no need to beat). The cream is ready!

Let's move on to assembling the cake. Cut the biscuit base into three layers - place the first one on a plate. Since we have a chiffon sponge cake, which already contains a decent portion of vegetable oil, we can do without impregnation, but those who like the most moist and even “wet” cakes can additionally moisten them with sweet water.

Apply about a third of the sour cream.

Distribute strawberries cut into thin slices over the entire area.

Then lay out the second cake layer, soak it if desired, and also apply cream and berry slices. Lay out the third biscuit layer. Coat the dessert with the remaining cream on all sides - the top and side surfaces.

If desired, sprinkle with almond petals. You can replace them with coconut flakes, or leave the cake “naked”.

Place the dessert in the refrigerator for at least 3-4 hours, and preferably overnight. Before serving, decorate with whole or randomly chopped berries. If desired, you can coat the strawberries with a transparent layer of jelly so that they do not lose their presentable appearance.

Strawberry sponge cake is ready!

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 the marshmallow with cream 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. Drizzle each cake with berry syrup, which can be taken from any jam, or from strawberries sprinkled with sugar.

4. Cut the strawberries into pieces.

4. Assembling the cake. The cake is soaked in syrup,

Apply marshmallow cream, then lay out strawberry pieces

+ 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.

Recipe 4: sponge cake with strawberries and chocolate fudge

Today I want to show you how to make a quick strawberry shortcake. The classic recipe sponge cake with the addition of fresh strawberries is delicious on its own. And if you decorate it, you will get a more festive version of the pie for a family tea party. The recipe for strawberry sponge cake is so simple that anyone can repeat it.

Biscuit ingredients:

Ingredients for chocolate fudge:

Ingredients for decoration:

Let's start preparing the biscuit. Pour granulated sugar into a convenient deep bowl.

Beat in the eggs. Just like when preparing meringues, marshmallows and bird's milk, in order for the eggs to whip into a fluffy foam, they must be used chilled. Beat everything with a mixer until you get a fluffy foam.

Recipe No. 3

Pie with frozen berries does not require knowledge of “serious” culinary skills. Therefore, it is prepared easily and quickly enough.

This recipe requires the preparation of shortcrust pastry, which is why it is classified as “quick baking”.

The resulting dish is tasty, but to prevent frozen berries from making it “liquid”, they need to be defrosted in advance, and the juice is taken separately.

300 grams of sugar (you will also need 1 more spoon of this bulk product);
a packet of baking powder;
350 grams of flour;
a pack of butter (butter);
a packet of vanillin;
800 grams of strawberries;
160 ml juice from the berry;
small packet of gelatin.

Recipe 5: Chocolate sponge cake with strawberries and cream

First you need to prepare the base for the future cake, a sponge cake. Separate the whites from the yolks, pour the whites into a mixer bowl and add a pinch of salt. Beat until fluffy and fluffy, gradually increasing the mixer speed.

Then add granulated sugar in parts and beat until the sugar is almost completely dissolved.

The result will be a tightly whipped egg white that will hold its shape even when the bowl is turned over.

Pour the yolks into the whites and beat for another 2-3 minutes.

Then add cocoa, flour and baking powder.

Turn on the mixer at the lowest speed and beat until smooth. Do not beat for too long so as not to disturb the airy structure of the dough itself.

Now you need to prepare the baking dish itself. Cover the bottom of the springform pan with parchment and cut out the sides for the pan from the same parchment. The sides are needed so that the dough rises evenly on all sides, and the “cap” in the middle does not rise. Also, the height of the cake can be higher than the mold itself, which is where the sides will help. Grease the sides of the mold with vegetable oil and stick cut strips of parchment to them (as in the photo).

Pour the airy chocolate biscuit dough into the mold and place in a hot oven for 40-50 minutes. Set the oven temperature to 180 degrees. Baking time may vary slightly depending on your oven.

Check the readiness of the sponge cake with a toothpick or wooden skewer. Then remove it from the oven and leave it in the pan until it cools completely. Afterwards, remove the springform pan and it is advisable to leave the cake to rest for a day. If you don’t have this time, you can immediately start preparing the cream and impregnation and form the cake itself.

For the cream, lightly beat the sour cream with a mixer and, if desired, you can also add a thickener for sour cream if it is liquid. I used homemade sour cream and still added a thickener so that the cream would hold its shape and not spread.

Then add powdered sugar and mix well. For now, you can put the cream in the refrigerator.

Now you can start preparing the cakes. Make marks with a toothpick around the circle of the cake to make it easier to cut.

And using a serrated bread knife, divide it into three equal layers.

For impregnation, pour boiled water over the coffee, let it cool until warm and add cognac. The impregnation for the biscuit is ready. Using a pastry brush, soak each cake layer before applying the cream itself.

Spread sour cream on top.

And lay out the chopped strawberries, which you have previously washed and dried.

And thus form the entire cake. Also grease the top with sour cream and make the surface as smooth and even as possible. And put it in the refrigerator for the cream to harden.

Now you can start decorating. You can decorate the cake to your liking. I'll tell you about my version of decoration. Wash the strawberries and dry them on a paper towel.

While the strawberries are drying you can make the ganache. Heat the cream in the microwave until hot and break a bar of dark chocolate into a bowl. Stir until you get a glossy chocolate mass, similar to the thickness of sour cream. Take a couple of spoons of ganache separately and add a little more hot cream to it to make a thinner cream. Fill a disposable piping bag with it and make a small hole.

Recipe for strawberry braid pie made from ready-made puff pastry

There are probably no people who don’t like puff pastries with sweet and salty filling. Especially if the dough is already prepared and does not need to be made at home. But if you have a desire to do everything yourself, then I have a recipe for quick puff pastry on my website.

This pie will be shaped like a braid and will be filled with berries and cream cheese. It's very tasty and, importantly, fast.

Ingredients:

puff pastry - 250 gr.
cream cheese (“Mascarpone”, “Philadelphia”, “Almette”, etc.) - 120 gr.
egg - 1 pc.
sugar - 60 gr. + 10 gr. for sprinkling
strawberries - 230 gr. (fresh or frozen)
vanillin - on the tip of a knife

Cooking method:

1.Take the required amount of dough and defrost it. Sprinkle with a little flour and roll out with a rolling pin on parchment into a rectangle about 3mm thick. Use a knife to trim off any uneven edges.

2. Wash the strawberries and dry them with paper towels. Cut into thin slices.

3.Prepare the creamy filling. In a bowl, mix cheese, sugar and vanilla until smooth.

4. Using a knife, make two cuts on the dough, which divide the layer into 3 equal parts. You don't need to cut completely, these are just dividing lines.

5.On the two outermost divided thirds, make real cuts at an angle of 45º at a distance of approximately 2 cm from each other. How it should look, look at the photo. Remove the lower and upper triangles; they will not be needed.

6. Place the cream cheese filling on the central whole part of the pie and spread it in an even layer.

7. Place strawberry slices overlapping each other on top.

8.Now you need to form a pigtail. First, fold the pieces of dough over the top and bottom, covering the filling.

9.Now bend the strips alternately, first on the right, then on the left, as is usually done when weaving a braid.

10.In a bowl, beat the egg with a fork and brush the strawberry pie with it. Sprinkle sugar on top (one tablespoon is enough).

11. Don’t forget to turn on the oven in advance so that it is already preheated to 200º. Transfer the dessert on parchment to a baking sheet and bake for 20-30 minutes.

12.The top of the pie will brown and the dough will become crispy. Strawberries add freshness to these baked goods.

Recipe 6, step by step: delicate strawberry sponge cake

Strawberry sponge cake according to this recipe turns out to have an unusual taste. The structure of the cake is tender, but not too airy.

Prepare the necessary ingredients. Make puree from strawberries using a blender.

Separate the egg white from the yolk.

Beat the egg whites for 1-2 minutes on medium mixer speed.

Grind the yolk with sugar and vanilla sugar or vanillin. Add to beaten egg whites. (I didn’t grind the yolk separately, but immediately added it along with sugar to the bowl with the white.) Beat everything again for a minute.

Add 2 tbsp. spoons of strawberry puree (leave 1-2 tablespoons for greasing the finished sponge cake).

Add baking soda slaked with vinegar.

Add sifted flour. Mix the dough.

Place the dough in a silicone mold and place in the oven, preheated to 190 degrees. Bake the strawberry shortcake for about 30 minutes.

Cool the finished strawberry pie and spread the remaining strawberry puree on top.

Strawberry mousse cake

This dessert consists of three layers: delicate sponge cake, mousse cream, and strawberry compote.

The sponge layer can be baked according to any recipe. You can do without baking and prepare the base from store-bought shortbread cookies, crumbling them and combining them with butter.

Strawberry compote is a jelly layer made from berry puree and sugar.

Ingredients

For the biscuit dough:

50 g granulated sugar;
50 g flour;
one egg;
5 g baking powder.

For the creamy mousse:

150 g granulated sugar;
2 table. spoons of water;
15 g gelatin;
250 g heavy cream;
2 g vanillin.

For the strawberry compote:

150 g sugar;
15 g gelatin;
300 g fresh strawberries;
2 table. spoons of water.

To decorate a mousse cake with a sponge base, you will need 300 g of fresh strawberries.

The top of the cake is decorated with strawberries

Preparation:

Break the egg into a suitable container and pour in the sugar. Beat until foam forms using a blender.
Combine flour with baking powder and sift, add it to the egg mass and, using gentle movements, always from bottom to top, mix with a spoon until smooth so that the resulting mass does not settle.
Grease the bottom and sides of a round baking dish with oil and pour the dough into it.
Preheat the oven and cook the biscuit in it at 180 degrees. This will take approximately half an hour. Check readiness with a wooden stick: toothpick, skewer, match. Cool the cake.
Soak the gelatin according to the instructions on the package. As a rule, it needs to be filled with boiled cold water and allowed to stand for 30 minutes until it swells.
Prepare the base for strawberry compote. Rinse fresh berries and puree using a blender. Pour into a saucepan, add granulated sugar and place on the stove. Keep on low heat until the sugar crystals are completely dissolved with constant stirring. Then turn off the heat.
Place the gelatin on a low flame on the stove or dissolve it in a water bath. Stir constantly, do not bring to a boil.
Combine half the gelatin with fresh strawberry puree and mix thoroughly.
Prepare mousse cream. Pour heavy cream into a bowl, add granulated sugar and vanillin, put on heat, do not bring to a boil. Whisk the mixture, pour in the remaining gelatin and stir.
Cover the springform pan with cling film. Place sponge cake in it. Pour mousse cream onto it. Place in the refrigerator for one hour.
After an hour, remove the pan from the refrigerator and pour the strawberry compote over the cream and put it back for one hour.
Decorate the finished cake with fresh strawberries and serve with tea.

Recipe 7: sponge cake with strawberries and banana (step by step)

This cake recipe is our family's favorite of all the cakes. In winter we make it with kiwi and bananas, and in spring with strawberries.

First of all, set the oven to heat up at 180 C. Separate the yolks from the whites.

Place the whites in the freezer for 15 minutes, and in the meantime, beat the yolks with vanilla sugar with a mixer for about 5 minutes.

We take the whites out of the freezer and beat them separately with a glass of sugar until stiff peaks form.

Mix the whipped whites with the yolks.

Gradually sift the flour into it and gently mix everything with a spoon.

Grease the springform pan with butter, pour our dough into it and place in the oven for 25-30 minutes.

Meanwhile, make the cream. Beat the butter, softened to room temperature, with a mixer and condensed milk. The cream is ready.

We take out the finished sponge cake, cool it and cut it to make two cake layers.

We cut bananas into thin rings and strawberries into thin slices. Grease the first cake layer thickly with cream and lay out the chopped fruit.

Cover with the second cake layer, also grease with cream and lay out the fruit. Place in the refrigerator to soak the cake. The fruit can be whatever you like.

Recipe 8: sponge cake with cream and strawberries inside

This seems to be a simple sponge cake with cream, but in fact it is not simple, because this cake has fresh strawberries inside! You cut the cake, and ripe, fresh berries fall out picturesquely. Can you imagine how surprised your guests will be? Strawberry Cake Surprise will certainly create a sensation!

Meanwhile, it is very easy to prepare. Not only a pastry chef, but also a novice cook can handle it. The main thing is to bake the biscuit, and then it’s a matter of technique!

For the biscuit, glass volume 200 ml:

For filling and decoration:

Separate the whites from the yolks and beat with 75 g of sugar and a pinch of salt for 5 minutes, gradually increasing the mixer speed until stiff peaks form. It is better to beat the whites at room temperature, and not add all the sugar at once, but just beat for a minute, and then add the sugar little by little.

Beat the yolks in a separate bowl with the second 75 g of sugar and vanilla sugar until creamy.

Stir 1/3 of the beaten whites into the beaten yolks. Gradually sift the flour and starch, stirring with a spatula in a circle in one direction. Then carefully fold in the remaining whipped whites.

Place the dough in 2 molds lined with oiled parchment and bake at 180C for about half an hour. We check the cakes with a skewer: if it is dry, the biscuits are ready. Let them cool in the oven, then take them out and let them sit on a wire rack for an hour so that they don’t crumble too much.

And now the fun begins! In the center of one of the biscuits, cut out a circle with a diameter of 6 cm. To do this, it is convenient to use a cup of suitable size. Leave the second biscuit whole.

Cut each cake into two. To cut smoothly and accurately, I advise you to use thread.

Soak the cakes. Evenly, but not too much so that the delicate biscuits do not become soggy.

Prepare the cream: whip the chilled cream (well chilled, at least 2, and preferably 4 hours in the refrigerator) in a cold bowl, about 7-8 minutes. Halfway through beating, add powdered sugar piece by piece. Whip until soft peaks form, but don't overdo it or the cream will turn into butter.

Assembling the cake. Place the whole cake layer at the bottom and cover with cream. You can place pieces of strawberries on top of the cream.

Place a cake with a hole on it, grease it with cream; Next - again a cake with a hole, cream.

Cover with the fourth cake layer, whole. And fill the center of the cake with fresh, pre-washed and dried strawberries!

Decorate the cake with cream. Ideally, on top and sides, or, if there is not enough cream, only on top.

Decorate the top of the cake with strawberries and fresh mint leaves.

The original strawberry sponge cake surprise is ready!