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Strawberry Cake Recipe (Soft & Light) Recipe

Strawberry Cake Recipe (Soft & Light) Recipe
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4.9 from 22 reviews

This soft and light Strawberry Cake recipe features a fluffy sponge layered with creamy strawberry-infused filling and fresh strawberries. It’s perfect for any celebration or a delightful dessert, combining homemade cake, smooth strawberry cream, and fresh fruit for an irresistible treat.

Ingredients

Scale

For the Cake

  • 4 eggs
  • 1 cup sugar
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 cups all-purpose flour
  • 1 packet (about 2 teaspoons) baking powder
  • 1 packet vanilla sugar or 1 teaspoon vanilla extract

For the Strawberry Cream

  • 2 cups milk
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • ½ cup sugar
  • 1 packet vanilla sugar or 1 teaspoon vanilla extract
  • 1 packet liquid cream (200 ml, roughly equivalent to whipping cream)
  • 1 cup strawberry puree

For Filling & Topping

  • Sliced fresh strawberries
  • Optional: Strawberry sauce or jam

Instructions

  1. Prepare the Cake Batter: Beat the 4 eggs and 1 cup sugar together until the mixture turns white and fluffy, indicating enough air has been incorporated for a light texture. Then, add 1 cup milk and ½ cup vegetable oil, mixing thoroughly to combine the wet ingredients.
  2. Add Dry Ingredients: Sift together 2 cups flour, 1 packet baking powder, and 1 packet vanilla sugar (or vanilla extract), then gradually add them to the wet mixture, gently folding to maintain the fluffiness without overmixing.
  3. Bake the Cake: Pour the batter into a prepared cake pan and bake in a preheated oven at 170°C (338°F) for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove from the oven and let it cool completely.
  4. Make Strawberry Cream: In a saucepan, combine 2 cups milk, 2 tablespoons flour, 1 tablespoon cornstarch, and ½ cup sugar. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and add the vanilla sugar or vanilla extract. Allow to cool to room temperature.
  5. Whisk and Add Strawberry Puree: Once the custard base is cooled, whisk in 1 packet (200 ml) of liquid cream and 1 cup of strawberry puree until smooth and fully combined.
  6. Assemble the Cake: Slice the cooled cake horizontally into 2 or 3 even layers. Optional: Lightly soak each layer with a mixture of ½ cup milk and 1 teaspoon sugar for extra moisture. Spread a generous amount of the prepared strawberry cream on each layer and sprinkle sliced fresh strawberries over the cream. Continue layering.
  7. Decorate: Cover the top of the assembled cake with the remaining strawberry cream and fresh sliced strawberries. Optionally, drizzle strawberry sauce or jam on top for added flavor and shine.
  8. Chill: Refrigerate the cake for at least 2 hours before serving to let the flavors meld and the cream set properly.

Notes

  • You can soak the cake layers with a mixture of ½ cup milk and 1 teaspoon sugar to keep the cake moist.
  • Use fresh ripe strawberries for the best flavor in the puree and as topping.
  • Make sure the strawberry cream base is completely cooled before adding the cream to prevent curdling.
  • For a more intense strawberry flavor, you can add a few drops of strawberry essence to the cream.
  • Store the cake refrigerated and consume within 2-3 days for freshness.

Nutrition

Keywords: strawberry cake, soft cake, light cake, strawberry cream, layered cake, homemade strawberry dessert

Find it online: https://maicook.com/strawberry-cake-recipe-soft-and-light-recipe/