Description
This Fresh Strawberry Cake is a delightful dessert featuring a light sponge cake layered with a creamy strawberry-flavored filling and topped generously with fresh strawberries. The combination of fluffy whipped cream, cream cheese, and strawberry jam creates a luscious and refreshing treat perfect for any occasion.
Ingredients
Scale
Cake Batter
- 3 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- â…” cup flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 pinch salt
Filling and Frosting
- 6 tablespoons strawberry jam
- 1 cup heavy whipping cream (well chilled)
- 12 oz cream cheese (softened, approx. 1.5 blocks)
- 6 tablespoons icing sugar (or more to taste)
- 1 tablespoon vanilla sugar (OR 1 teaspoon vanilla extract)
Topping and Jelly
- 1 pound fresh strawberries (hulled and sliced)
- 1 (6 oz.) package strawberry jello
- 2 cups boiling water
Instructions
- Prep the Oven and Pan: Preheat your oven to 360°F (180°C). Prepare a 9×13 inch (22×33 cm) cake pan by lining it with baking parchment to prevent sticking.
- Make the Cake Batter: In a mixing bowl, beat the 3 large eggs with ½ cup granulated sugar and 1 teaspoon vanilla extract until light and fluffy. In a separate bowl, sift together ⅔ cup flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, and a pinch of salt. Gently fold the dry ingredients into the egg mixture, maintaining as much air as possible to keep the batter airy.
- Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for about 20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan.
- Prepare Strawberry Jelly: Dissolve the 1 package (6 oz) strawberry jello in 2 cups boiling water, stirring well. Let it cool to room temperature so it is not hot but still liquid.
- Make the Filling: In a bowl, beat together 12 oz softened cream cheese, 6 tablespoons icing sugar, and 1 tablespoon vanilla sugar (or 1 teaspoon vanilla extract) until smooth. In a separate bowl, whip the 1 cup chilled heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture for a light and fluffy filling.
- Assemble the Cake: Once the cake has completely cooled, spread 6 tablespoons of strawberry jam evenly over the surface. Next, spread the cream cheese and whipped cream mixture over the jam layer.
- Add Strawberries and Jelly: Arrange the 1 pound of hulled and sliced fresh strawberries evenly on top of the cream layer. Carefully pour the cooled (but still liquid) strawberry jelly over the strawberries to set and create a glossy finish. Refrigerate the cake for several hours or until the jelly is fully set.
- Serve: Slice into 15 servings and enjoy the fresh, creamy, and fruity flavors of this Strawberry Cake.
Notes
- Ensure the cake is completely cooled before adding the jam and cream layers to prevent melting.
- Use chilled heavy cream for best whipping results.
- Let the strawberry jelly cool but remain liquid before pouring over the strawberries to avoid melting the cream layer.
- The cake is best served chilled and can be stored in the refrigerator for 2-3 days.
- For an extra touch, garnish with whole strawberries or mint leaves before serving.
