Easy Strawberry Cakes

Here are two quick and delightful strawberry cakes that even absolute beginners can whip up—low in calories, full of flavor, and perfect for spring or summer gatherings. One was made for guests, the other from leftover ingredients the next day. Both are simple, satisfying, and absolutely strawberry-packed.

Recipe 1: Creamy Strawberry Refrigerator Cake

Crust:

• 7 oz (200 g) graham crackers or tea biscuits, crushed
• 7 tbsp (100 g) unsalted butter, melted

Strawberry Cream Filling:

• 1 lb (500 g) fresh strawberries
• 6 gelatin sheets (or 2 ½ tsp powdered gelatin)
• ½ cup + 1 tbsp (120 g) granulated sugar
• 1 vanilla bean (or 1 tsp vanilla extract)
• Pinch of salt
• 4 egg yolks
• 1 cup (8 oz or 240 ml) heavy whipping cream (plus another 1 cup for topping)

Instructions:

1. Mix crushed biscuits with melted butter. Press into a parchment-lined round cake pan to form the base. Chill in the fridge until firm.
2. Once chilled, remove the parchment and place the biscuit base on a serving plate. Secure a cake ring around it.
3. Blend strawberries and cook with half the sugar and vanilla bean until soft. Add a pinch of salt.
4. Soften gelatin in cold water. Beat egg yolks with the remaining sugar until pale. Slowly add hot strawberry mixture while stirring. Remove vanilla bean.
5. Return mixture to pot and heat gently—do not boil. Stir in gelatin until dissolved. Let cool slightly.
6. Whip cream and fold gently into the lukewarm strawberry mixture.
7. Pour over the crust, smooth the top, and refrigerate at least 2 hours until set.
8. Top with whipped cream or pipe on decorative swirls if desired.

Recipe 2: Easy Strawberry Meringue Cake

Ingredients:

• 4 egg whites
• ⅓ cup (75 g) sugar
• 1 tsp white vinegar (or a flavored liqueur like Amaretto)
• 2 cups (500 ml) heavy whipping cream
• 2 packets vanilla sugar (or 2 tsp vanilla extract)
• 1–1½ cups fresh strawberries, chopped

Instructions:

1. Preheat oven to 300°F (150°C).
2. Whip egg whites with sugar and vinegar until stiff peaks form.
3. Spread meringue in a circle (or square) on a lined baking sheet or in a round cake pan.
4. Bake for 40 minutes, then turn off oven and let meringue cool completely inside.
5. Whip cream with vanilla sugar until stiff.
6. Spread half the whipped cream over the meringue, add chopped strawberries, and then top with the rest of the whipped cream and more berries.
7. Chill overnight so the meringue softens slightly. Perfect texture by morning!