Summer Strawberry Cake — Light, Creamy, and Worth the Wait

This June, I baked this cake twice in one week — and I have no regrets.

It started at the market, where I spotted the most beautiful ripe strawberries and simply couldn’t walk past them. Our wedding anniversary was coming up, and I knew exactly what my husband would love most. The first cake disappeared so quickly that just a few days later I found myself back in the kitchen, making another one.

That’s the kind of recipe this is — simple enough to repeat, and good enough to want to.

If you are looking for a classic summer strawberry cake, this is the perfect place to start. There are no complicated techniques involved: we simply bake a tall sponge cake, brush it with a homemade strawberry syrup, and layer it with a rich whipped cream frosting. The key is to let the cake cool completely and then let it rest in the refrigerator overnight.

Ingredients:

For the sponge cake:

• Large eggs — 7 pcs (at room temperature)
• Granulated sugar — 1 cup (200 g / 7 oz)
• All-purpose flour — 1 ½ cups (180 g / 6.3 oz)
• Vanilla sugar — 2 tsp
• Unsalted butter — for greasing the pan

For the strawberry syrup (soaking):

• Fresh strawberries — 2 large berries
• Water — ⅔ cup (150 ml)
• Granulated sugar — 2 tbsp

For the whipped cream frosting, filling, and garnish:

• Heavy whipping cream — 1 ¼ cups (300 g / 10.5 oz), cold
• Cream cheese — 7 oz (200 g), cold
• Powdered sugar — ½ cup (50 g / 1.7 oz)
• Fresh lemon juice — 2 tsp
• Fresh strawberries (for filling and decoration) — 10 oz (300 g)
• Fresh mint leaves — for garnish

Step-by-Step Instructions:

1. Baking the Sponge Cake

1. Preheat your oven to 350°F (180°C). Grease an 8-inch (21 cm) springform baking pan with a thin layer of butter.
2. Using a stand mixer or a hand mixer, beat the room-temperature eggs, granulated sugar, and vanilla sugar until the mixture becomes pale, thick, and very fluffy.
3. Add the flour in small portions, gently folding it in with a spatula using an upward motion. Work carefully to keep the batter thick, airy, and uniform.
4. Pour the batter into the prepared pan, place it in the oven, and immediately reduce the temperature to 325°F (160°C). Bake for 45 minutes. Do not open the oven door at all during this time, otherwise the sponge cake may sink.
5. Remove the pan from the oven and place it directly onto a wire cooling rack until it cools down completely. Slice the cake horizontally into three equal layers only when it is completely cold.

2. Preparing the Strawberry Syrup

1. In a blender, combine two large strawberries, water, and two tablespoons of granulated sugar. Blend until completely smooth.
2. Pour the mixture into a small saucepan, bring to a boil, and let it simmer for exactly 2 minutes.
3. Remove from heat and allow the syrup to cool down completely. Once cold, brush it evenly over all three sponge cake layers to ensure the cake stays moist.

3. Making the Frosting and Assembling the Cake

1. In a deep bowl, beat the cold heavy whipping cream and powdered sugar until stiff peaks form. Add the lemon juice and cream cheese, then beat briefly until smooth and thick.
2. Wash and thoroughly dry the remaining strawberries (10 oz). Slice some of the berries into small pieces for the filling, and keep the most beautiful ones whole for the topping.
3. Assemble the cake: Generously spread the frosting over the bottom cake layer and arrange half of the sliced strawberries evenly on top. Place the second cake layer over it, and repeat with another layer of frosting and the remaining sliced berries. Top with the final cake layer, then generously frost and smooth the top and sides of the entire cake using an icing spatula.

4. Chilling and Decoration

Place the cake in the refrigerator overnight to stabilize. This allows the layers to absorb the syrup and the frosting to set firmly. In the morning, just before serving, decorate the top with fresh strawberries and mint leaves to your liking.

Enjoy!