Description
Soft sponge cake layered with real strawberry filling and finished with smooth cream cheese frosting.
Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla sugar or vanilla extract
- 7 tablespoons unsalted butter, softened
- 10.5 ounces cream cheese, cold
- 3/4 cup powdered sugar
- 2 to 3 tablespoons strawberry jam
- 14 ounces fresh strawberries, finely chopped
- 1/4 cup granulated sugar
- 3 tablespoons water
- 2 1/2 tablespoons cornstarch
Instructions
- Preheat oven to 350°F and line an 8-inch round pan with parchment paper.
- Beat eggs and sugar until thick and pale.
- Fold in flour, baking powder, and vanilla gently.
- Bake for 25 to 35 minutes and cool completely.
- Beat butter and powdered sugar until light and fluffy.
- Add cream cheese and mix until smooth, then chill frosting.
- Cook strawberries with sugar until juicy.
- Stir in cornstarch mixed with water and cook until thick.
- Cool filling completely and stir in strawberry jam.
- Assemble cake with filling and frosting, then frost the top.
Notes
- Cool the cake fully before frosting.
- Frozen strawberries can be used if thawed and drained.
- Store cake refrigerated for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32 g
- Sodium: 280 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg