Strawberry Cake: TOP 5 great recipes

In the strawberry season, try all kinds of desserts with this delicious berry. MustHub has collected for you five original recipes for strawberry cakes – choose according to your taste.

Strawberry cake with cottage cheese cream

Strawberries go well with cottage cheese. We offer you to try a strawberry cake with a light and delicious curd cream.

Ingredients:

for the sponge cake:

• 2 eggs,
• 3 tablespoons flour,
• 3 tablespoons sugar,
• 10 g baking powder,

for the cream:

• 200 g strawberries,
• 1 cup sugar,
• 80 g butter,
• 250 g cottage cheese,
• 250 g sour cream,
• 250 g of heavy cream,
• 2 tablespoons sugar,
• 20 g gelatin,

for decoration:

• 300 g strawberries,
• 1 pack of instant jelly.

Preparation:

1. Beat eggs with sugar with a mixer in a fluffy foam, about 7-8 minutes. Combine the sifted flour with baking powder and add to the beaten eggs.
2. Put the dough in a parchment-lined form and send it to a preheated 180°C oven for 10 minutes. Cool the finished sponge cake, remove the paper and place it in a detachable mold.
3. Soak the gelatin in a little water. Puree 150 g of strawberries and a glass of sugar.
4. A small amount of strawberry puree smear the surface of the sponge cake. Heat the rest of the berry mass, add the swollen gelatin, bring to a boil, but do not boil, and cook until the gelatin dissolves. Then cool a little.
5. Cut the strawberries into halves and lay them along the edge.
6. Rub the cottage cheese through a sieve, add soft butter, sour cream, strawberries with gelatin and whisk. Also, whisk the cooled cream with sugar and add it to the curd cream.
7. Pour the cream on the sponge cake and put it in the refrigerator for 30-40 minutes, so that it freezes a little.
8. Prepare the jelly according to the instructions on the package.
9. Cut the remaining strawberries into slices and put them on the curd cream in a circle, and pour a thin layer of jelly on top. Put the strawberry cake back in the refrigerator to freeze, for about 15 minutes.
10. Pour the jelly on the frozen cake and put it in the refrigerator until it is completely frozen for 2-3 hours. Carefully remove the finished strawberry cake from the mold and serve.

Strawberry Cake Pink Sponge Cake

An elegant cake with the most delicate pink sponge cakes will decorate both the evening tea party and the festive table.

Ingredients

• 200 g strawberries,
• 4 eggs,
• 120 g butter,
• 1 cup of milk,
• 250 g flour,
• 350 g powdered sugar,
• 10 g vanilla sugar,
• 15 g baking powder,
• food coloring,

for the cream:

• 750 ml of milk,
• 300 g butter,
• 100 g powdered sugar,
• 75 g sugar,
• 10 g vanilla sugar,
• 60 g of corn starch.

Preparation:

1. Combine the cornstarch with the sugar, add some of the milk, and mix well. Pour the remaining milk into a saucepan, add the vanilla and bring to a boil, but do not boil.
2. Pour the starch mixture into a saucepan and cook over low heat, stirring constantly, until the cream thickens. Remove the cream from the heat, cover and leave to cool completely.
3. Beat the soft butter with a mixer and add it to the cooled cream. Add the powdered sugar and whisk the cream again until fluffy.
4. Beat the eggs with powdered sugar at the maximum speed of the mixer for 6-8 minutes until fluffy foam. Add the soft butter, a little milk, vanilla and whisk everything again.
5. Separately mix the sifted flour with baking powder. In small portions, pour the flour into the liquid mass and knead the dough is not steep.
6. The resulting dough is divided into three parts, in two of which add a little red and pink dye.
7. Bake three cakes in a parchment-lined form in a preheated 180°C oven for about half an hour.
8. Part of the strawberries leave for decoration, the rest cut into plates.
9. Assemble the cake by smearing each cake with cream and spreading crushed strawberries between the cakes. You can decorate the cake with cream or mastic, and on top-with whole strawberries.
10. Put the finished cake in the refrigerator for 3-5 hours, so that it cools and gets soaked.

Strawberry-jelly cake without baking

Try a light diet transparent dessert without butter and eggs, which contains a lot of your favorite strawberries and nuts.

Ingredients:

for the test:

• 250 g flour,
• 200 g of sugar,
• 1 teaspoon baking powder,
• 6 tablespoons olive oil,
• 250 ml of water,
• pinch of salt,

for the cream:

• 300 ml of berry juice,
• 60 g semolina,
• sugar to taste,

for the filling:

• 400 g strawberries,
• 100 g of nuts,
• jelly for the cake.

Preparation:

1. Combine the sifted flour, baking powder and sugar. Pour in the dry mixture of vegetable oil and water and knead the dough to the consistency of sour cream.
2. Place the dough in a greased form with vegetable oil and bake in a preheated 180°C oven for half an hour. Leave the finished cake in the form to cool down.
3. Pour the fruit juice into a saucepan, add sugar to taste, add semolina and, stirring, bring to a boil. Cook the cream over low heat, stirring constantly, until it thickens, 5-7 minutes.
4. Then cool the cream and whisk with a blender until white mousse.
5. Soak the cake with fruit syrup, smear with cream and put the strawberries on top entirely or in pieces. If desired, you can add other berries.
6. Pour the jelly on top of the cake and leave it to freeze. Then take it out of the mold and sprinkle the nuts on the side.

Chocolate cake with drunk strawberries

Lovers of drunken berries will appreciate this culinary masterpiece.

Ingredients:

• 400 g strawberries,
• 200 g flour,
• 200 g sour cream,
• 5 eggs,
• 180 g of sugar,
• 80 g cocoa powder,
• 1 teaspoon baking powder,
• 150 g dark chocolate,
• 100 ml of cognac,

for the cream:

• 300 g butter,
• 1 can of condensed milk.

Preparation:

1. Fill the strawberries with brandy, cover with a lid and leave in the refrigerator to infuse for several hours.
2. Beat the eggs with sugar. Combine the sifted flour with cocoa and baking powder. Combine the beaten eggs with the flour mixture, add the sour cream and mix everything together.
3. Pour the dough into a greased baking dish and send it to a preheated 200°CThe size of an oven. Bake the sponge cake for about 25-30 minutes. Check readiness with a wooden stick.
4. Cut the finished cooled cake lengthwise into two parts. From the resulting cakes, cut out the middle with a knife, retreating about 2 cm from the walls. Cut the biscuit crumb into small cubes and put it in a bowl.
5. Beat the soft butter with condensed milk. The resulting cream smear the pieces of sponge cake, add to thelubniku with alcohol and mix. Fill the empty sponge cakes with the resulting filling and place them one on top of the other.
6. Decorate the top of the cake with cream, strawberries and chocolate. Put the cake in the refrigerator for a couple of hours, and then serve.

Strawberry Blancmange Cake

And again strawberries with cottage cheese, but this time without dough, and in the form of blancmange.

Ingredients:

• 500 g strawberries,
• 200 g cottage cheese,
• 400 ml of milk,
• 20 g gelatin,
• 100 g of sugar,
• 10 g of vanilla sugar.

Preparation:

1. Fill the gelatin with milk and leave it to swell.
2. Then put the gelatin on the fire and, stirring constantly, heat it to a temperature of about 60°C.
3. Add cottage cheese, sugar, and vanilla sugar to the mixture and whisk with a blender.
4. Cut the strawberries, and leave a few berries for decoration.
5. Put the strawberries in a single layer in a silicone mold, pour the blancmange on top.
6. Cool and put the dessert in the refrigerator for 2 hours until completely solidified.
7. Place the strawberry cake on a platter and decorate with the remaining berries.

Bon Appetit!