It’s strawberry season! And what is better than a strawberry spongecake? Not much, I say!
This beautiful cake has a fluffy spongecake as a base and a light- but fresh-quark cream. And this makes it so delicious!
As it is also super easy to prepare, it is our family favourite cake. Like THE cake.
It’s perfect for Mother’s Day, Easter, special occasions and well, for any given day to be honest. I even made it for my son’s christening, and it was simply delicious!
It’s creamy, fruity and an absolute showstopper on every table.
Best part is, it’s fairly simple to make. Especially if you buy your sponge biscuit at your trusted bakery or grocery store. I sometimes buy it and occasionally I bake it. It really depends on the time I have and motivation.
I added below my to go to spongecake recipe as well- it really is simple to make. Just make sure the spongecake is completely cooled down before you add the cream.
However, if you are not so keen on strawberries, but rather on bananas, I might just have the recipe for you here for a Banana cake.
Another advantage of the strawberry spongecake is that you can easily prepare it the day before.
I simply bake the spongecake base and when it’s cooled down, I make the quark cream and place it on top. The only thing I then need to prepare the next day is to arrange the strawberries with the glace. And the base will not get soggy. So it’s also a perfect time saver.
My Tips for making the strawberry spongecake:
- When you make it, make sure you will follow my trick with the gelatin, as otherwise you might get little clots of it as it dissolves fairly quickly. But don’t worry, if I can make it, you can too!
- for the cake glaze, instead of using only water, mix it with some apple juice
To get the look like from a pastry chef, arrange the first round of strawberries facing the cutting side up and the other rounds facing down.
This way, the cake will look so much more professional.
And when you add the glaze, simply drizzle it over the strawberries with a Tablespoon, one after the next.
I hope you will enjoy the strawberry spongecake as much as we do!
Great for Mother’s day or Eastersimple
- 30 minutes
- 2 hours
- 5 minutes
- 20 minutes
- 2 hours 55 minutes
|Low Fat Quark
|drops vanilla extract
|Orange you will need the juice and some freshly grated orange zest
|full whipping cream, at least 30% fat
|leaves of gelatin
|cake glaze in red
|Sponge cake base
|packet vanilla sugar (8g)
|Tbsp baking soda
|pinch of salt
- cake ring
Steps of preparation
- If you bought a sponge cake for the base, then you can go straight away to step 11
- Preheat the oven to 180 °C
- Beat the eggs with the sugar, salt and vanilla sugar for about 6 minutes until frothy. The egg mass should double in volume over time. The mass is also quite light.
- Mix the flour with the baking powder and sift over the egg mixture.
- Carefully fold in the flour
- Line the bottom of a spring form pan with baking paper—please do not grease the edge! Otherwise, the biscuit won’t rise properly
- Put the dough in the spring form pan and bake in the preheated oven for about 20 minutes.
- Make a toothpick test
- Let the sponge cake cool for 5 minutes and then loosen the sponge cake along the edge of the spring form pan with a knife.
- Place onto a wire rack and let cool down completely.
- Place the sponge biscuit on a cake stand and place a cake ring around it.
- You can also use a round cake pan with a removable bottom as an alternative
- Soak the gelatin in cold water
- In a big bowl, mix together the quark with orange juice and zest, sugar and the vanilla extract.
- In a separate bowl, whisk the cream until it is thickened. Gently fold the whipped cream under the quark mixture.
- Drench the gelatin and place it in a small pot on medium heat to melt slowly.
- Now here comes a trick and you gotta be quick!
- When the gelatin is runny, take a spoon full of the quark mixture and quickly stir it in the gelatin. Then pour the mixture in the quark mixture and fold it in.
- Spread the quark mass slowly and evenly on the sponge biscuit and place it in the fridge for one hour.
- In the meantime, wash and drain the strawberries. Remove the stem and cut them in half.
- Arrange the strawberries on the cake. In the meantime, dissolve the cake glaze as per the instructions on the packet and pour it gently over the cake.
- Place the cake again in the fridge to chill until served.