Salla’s Strawberry Cake
After eating six strawberry cakes in one week, I’ve come to truly appreciate what makes a great one. Salla’s recipe hits all the right notes, a thin layer of sponge, crispy meringue, and plenty of softly whipped cream. It’s like biting into a cloud. Pure summer perfection.*Please note this is for a small baking tray! if you have a larger tray please double the recipe 🙂 *
Ingredients: Cake Base
- 125g butter, room temperature
- 80g sugar
- 2 egg yolks
- 90g plain flour
- 2 tsp baking powder
- 100ml milk
Meringue Topping:
- 2 egg whites
- 120g sugar
- 1 tsp vanilla extract
- Small handful almond flakes
Filling:
- 300ml whipping cream or double cream
- 2 tbsp sugar
- 1 lemon zested
- 200g Strawberries
Step 1: Prepare the Cake Base
Preheat oven to 175°C (347°F). Line a small baking tray (~35×26 cm) with baking paper and grease lightly with butter and breadcrumbs for extra texture (optional).
Step 2
Cream the butter and sugar together in a large bowl until the mixture is light and fluffy.
Step 3
Separate the eggs. Add the egg yolks to the butter and sugar mixture one at a time, beating well after each one.
Step 4
In a separate bowl, combine the flour and baking powder. Gradually add the dry ingredients and milk to the batter in alternating additions, mixing until smooth.
Step 5
Evenly spread the batter over the lined baking tray.
Step 6
Beat the egg whites until soft peaks form, then gradually add the sugar and vanilla extract. Continue beating until stiff and glossy.
Step 7
Carefully spread the meringue over the cake batter.
Step 8
Sprinkle over the flaked almonds.
Step 9
Bake in the preheated oven at 175°C for 10 minutes until lightly browned.
Step 10
Lower the temperature to 150°C (300°F) and bake for another 25-30 minutes, until the meringue is crisp and golden.
Step 11
Let the cake cool completely on the tray. Then cut it in half, either lengthwise or crosswise depending on your tray size.
Step 12
Whip the cream with sugar and lemon zest until stiff peaks form.
Step 13
Spread the ⅔ whipped cream and sliced strawberries on one half of the cake.
Step 12
Gently place the second layer of cake on top to form a sandwich. Spoon over the remaining cream, dotting it across the surface, and finish with fresh mint and extra strawberries for decoration.
Did you make it?
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2 comments
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Soooo good!! The cake+meringue combo is an amazing base for tons of other cakes. I’ve made it twice now.
That being said, the recipe as typed is way too sweet! I used half the sugar for both the batter and the meringue, and honestly could still cut some out.
Also, it’ll seem like a small amount of batter, but just spread it out a bit thinner than you think, and it’ll fit a cookie sheet and bake up wonderfully. The bread crumbs make it hard to do spread, so I recommend not bothering with them.
Thank you for the recipe!!
-
Making this for the third time. It is delish. So easy to follow.
2 comments
Danni
Soooo good!! The cake+meringue combo is an amazing base for tons of other cakes. I’ve made it twice now.
That being said, the recipe as typed is way too sweet! I used half the sugar for both the batter and the meringue, and honestly could still cut some out.
Also, it’ll seem like a small amount of batter, but just spread it out a bit thinner than you think, and it’ll fit a cookie sheet and bake up wonderfully. The bread crumbs make it hard to do spread, so I recommend not bothering with them.
Thank you for the recipe!!
RB
Making this for the third time. It is delish. So easy to follow.