Ingredients
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500 g fresh strawberry
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cake
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2 egg
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100 g sugar
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a pinch of salt
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1 tsp vanilla extract
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75 ml vegetable oil
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75 ml sparkling mineral water
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115 g flour
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1 tsp baking powder
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pudding
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40 g cornstarch
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2 egg yolks
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500 ml milk
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50 g sugar
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a pinch of salt
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1 tsp vanilla extract
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glaze
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250 ml strawberry juice
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1 Tbsp sugar
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25 g cornstarch
Directions
Strawberry Cake
is one of my fam’s favorite cake. We could eat more than half of cake in a day. You must be wondering, what makes this cake so special for my husband and me 😉 For us, this is the best strawberry cake that we ever had in our life. I got this recipe from my mother-in-law, she is the best at baking! All cakes she made always came out perfectly. She taught me how to make the most fluffy vanilla sponge cake, slathered with vanilla pudding and overflowing with fresh strawberries. It’s a great treat that’s perfect for summer.
You may find a lot of different recipes how to make a strawberry cake, but I promise that you will love this cake as much as we do!
Note: You can use an instant vanilla pudding and instant glaze to make the work easier and faster.
Steps
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1
Done
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cakePreheat the oven to 175°C. Grease the base 26cm springform pan with butter and flour or with parchment paper. In a large bowl, beat the eggs, sugar, salt, vanilla extract with an electric mixer on medium-high speed for about 3-4 mins until pale and creamy. Add vegetable oil, sparkling water and mix on low-medium speed just until the liquid come together. Pour the batter into the prepared pan. Bake for 15 minutes; until a toothpick inserted into the center comes out clean. Allow to cool slightly, then lift the pan off the cake, and allow it to cool completely onto a cooling rack. |
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2
Done
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PuddingIn a small pot combine the cornstarch, a little bit of milk, egg yolks. Pour the rest of the milk, sugar, a pinch of salt, and vanilla extract. Give a stir until well-blended. Put the pot over a stove and turn on the heat over medium. |
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3
Done
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Put an adjustable cake ring around the cake. Wash, then pat dry the strawberry with a paper towel. Cut all strawberries into half and put over cooled pudding. |
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4
Done
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glazeAdd cornstarch, sugar and strawberry juice, whisk together well until thoroughly combined. |
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5
Done
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Pour the glaze directly over berries. Let it cool in the room temperature before we put the cake in the fridge. Let cake stands at least 3 hours in the refrigerator before serving. |
