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Ultimate Strawberry Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I used to dream about this cake when I had my birthday as child, cause I am born in May, right before strawberry season. Now as adult, I make this recipe every summer. I got this recipe from three magazines, I mixed the recipes up until I found the perfect combination. It is just a perfect cake, it chewy, soft, sweet , creamy and very strawberry.

I used to dream about this cake when I had my birthday as child, cause I am born in May, right before strawberry season. Now as adult, I make this recipe every summer. I got this recipe from three magazines, I mixed the recipes up until I found the perfect combination. It is just a perfect cake, it chewy, soft, sweet , creamy and very strawberry.

Ingredients

Serves: 8- 10

Metric Cups

For the Spongecake

  • 75 grams butter
  • 100 grams sugar
  • 4 egg yolks
  • 150 grams cake flour
  • 1½ teaspoons baking powder
  • 2 tablespoons milk

For the Meringue

  • 4 egg whites
  • 200 grams sugar

For the Filling

  • 1 litre strawberries
  • 250 millilitres double cream

For the Spongecake

  • 2⅔ ounces butter
  • 3½ ounces sugar
  • 4 egg yolks
  • 5⅓ ounces cake flour
  • 1½ teaspoons baking powder
  • 2 tablespoons milk

For the Meringue

  • 4 egg whites
  • 7 ounces sugar

For the Filling

  • 1⅘ pints strawberries
  • 9 fluid ounce heavy cream

Method

Ultimate Strawberry Cake is a community recipe submitted by CatPoet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Combine sugar and butter until white and smooth. Add one yolk at a time, while whisking. Combine flour and baking powder in a bowl, add this into the egg-butter mixture and then add the milk.
  • Now turn the oven to 150C. In a seperate bowl whisk the eggwhites until hard peaks, add the sugar, whisk a moment more until glossy.
  • Take a deep baking tray ( 30x40 cm), line with baking paper. Spread the sponge mixture onto the tray. Spread the meringue on top. Bake the cake for 20 minutes.
  • Let the cake cool and when cool, remove the paper.
  • Whisk the cream fluffy. Slice the strawberries.
  • Right before serving, cut the cake in half, on one half spread the whipped cream and place the strawberries on top and sandwich the cake together. Serve.
  • Combine sugar and butter until white and smooth. Add one yolk at a time, while whisking. Combine flour and baking powder in a bowl, add this into the egg-butter mixture and then add the milk.
  • Now turn the oven to 150C. In a seperate bowl whisk the eggwhites until hard peaks, add the sugar, whisk a moment more until glossy.
  • Take a deep baking tray ( 30x40 cm), line with baking paper. Spread the sponge mixture onto the tray. Spread the meringue on top. Bake the cake for 20 minutes.
  • Let the cake cool and when cool, remove the paper.
  • Whisk the cream fluffy. Slice the strawberries.
  • Right before serving, cut the cake in half, on one half spread the whipped cream and place the strawberries on top and sandwich the cake together. Serve.
  • Additional Information

    You can use other berries for this cake.

    You can use other berries for this cake.

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