Strawberry Cake

This Strawberry Cake is a delightful homemade dessert that combines a soft, fragrant sponge with juicy strawberries and a rich whipped cream frosting. The addition of almond flour and a hint of lemon zest makes this cake extra moist and flavorful, creating a fresh, unique twist on a classic favorite. Perfect for celebrations, afternoon tea, or simply treating yourself!

Ingredients

Sponge Cake:

• ¾ cup sugar
• 1 packet vanilla sugar (or 1 teaspoon vanilla extract)
• 4 large eggs
• 2 egg yolks
• 1 cup all-purpose flour
• ¼ cup almond flour
• 1 teaspoon baking powder
• 3 tablespoons butter, melted
• Zest of 1 lemon
• Pinch of salt

Strawberries:

• 2 pounds fresh strawberries, hulled
• 12 large strawberry halves reserved for decoration

Whipped Cream Frosting:

• 2 cups heavy cream (36% fat)
• 6 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Sponge Cake:

1. Preheat the oven to 350°F. Grease a 9–10 inch springform pan and line the bottom with parchment paper.
2. In a heatproof bowl, lightly beat the eggs, egg yolks, sugar, and vanilla until combined. Place the bowl over warm water (about 140°F) and whisk with a mixer until thick, fluffy, and tripled in volume (about 5–7 minutes).
3. Remove from heat and let cool slightly.
4. Sift together the all-purpose flour, almond flour, baking powder, and salt. Gently fold into the egg mixture along with the lemon zest.
5. Fold in the melted butter carefully until fully incorporated.
6. Pour the batter into the prepared pan and bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely, then slice horizontally into two equal layers.

2. Prepare Strawberries:

1. Wash and hull the strawberries. Slice most of them, but keep 12 halves for decorating the top.
2. Arrange the sliced strawberries evenly over the bottom cake layer.

3. Whip the Cream:

1. Chill the cream in the refrigerator (about 46°F) before whipping.
2. Using a mixer, whip the cream with powdered sugar and vanilla extract until thick and fluffy. Do not overwhip.

4. Assemble the Cake:

1. Place the top cake layer over the strawberries.
2. Spread whipped cream evenly over the top and sides.
3. Decorate with the reserved strawberry halves around the edges.
4. Chill in the refrigerator for at least 1 hour before serving. Cut into 12 slices.

Optional Twist:
Add a thin layer of strawberry jam or a few chopped fresh mint leaves between the layers for extra flavor.