Since my birthday was just recently, I made a cake — and of course, since strawberry season is in full swing right now, I went with strawberries. I used white sponge cake layers and made the cream from sour cream and heavy cream, but if you can't find heavy cream, you can absolutely use only sour cream and it'll be just as good. It's best if the sour cream isn't too tangy and is fairly thick — I used 20% sour cream. The cake turned out incredibly tender, moist, and well-soaked. It just melts in your mouth — my guests devoured it in no time!)) By the way, here are links to some of my other sponge-based cakes — Lemon Berry Cake, Snow White Pineapple Cake, Kids' Birthday Cake, and Raffaello Cake.
Ingredients:
- Sponge cake:
- 5 eggs
- 150 g sugar
- 100 g flour
- 30 g starch (I used cornstarch)
- 2 tsp vanilla sugar
- 1 tsp baking powder
- Soak:
- 2 tbsp lemon juice + 5 tbsp water + 2 tsp sugar
- Cream:
- 700 g sour cream
- 200 g heavy cream 33% (or the same amount of sour cream)
- 100 g powdered sugar
- 2 tsp vanilla sugar
- Also:
- 500 g strawberries (approximately)
- shredded coconut for coating
How to cook strawberry sponge cake
First, prepare the sponge cake exactly as in the Raffaello Cake (just without adding butter). I baked mine in a cake ring set to 20 cm.
Make the cream. Whip the heavy cream until very thick, gradually adding the powdered sugar and vanilla sugar. Add the sour cream and gently fold it in with a spatula — do not beat! Beating regular store-bought sour cream will make it runny, and the cream will be too thin. Gently folding with a spatula keeps it thick. If you're using only sour cream, simply mix it with the powdered sugar using a spatula. The cream is ready.
For the soak, combine the lemon juice, hot water, and sugar, then let it cool. Now assemble the cake. Slice the sponge into three layers.
Place the first layer on a plate. Using a teaspoon, brush it with about one-third of the soak. Spread one-third of the cream over the top.
Place the second layer on top, soak it, add the second portion of strawberries and another portion of cream. Top with the third layer, soak it as well, then spread the remaining cream over the top and frost the sides of the cake. Coat the sides with shredded coconut (you can also use sliced almonds or similar). Let the cake soak — ideally overnight in the refrigerator. If you're short on time, leave it at room temperature for a couple of hours first (the soaking process goes faster that way), then transfer it to the refrigerator.
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