Hello and welcome to Keyk,

Today I am making a delicious vanilla strawberry cake. The cake is made of 4 layers of a German style sponge cake and an Italian strawberry buttercream.

A detailed guide to the sponge cake can be found here, but I'll repeat it briefly again.

German Vanilla sponge cake recipe:

  • 6 eggs
  • 230g sugar
  • 1 pack of vanilla sugar
  • 270g of flour
  • 2 teaspoons of baking soda
  • 1 pinch of salt

Instructions:

For the sponge cake, I beat 6 eggs with 230g sugar and a packet of vanilla sugar for 15 minutes in a blender. Then I carefully fold in 270g flour with tsp baking powder and a pinch of salt. I divide the batter in 2 X 20cm Aluminum Wilton cake pans and bake at 170 degrees Celcius for 19 minutes.

I allowed the cakes to cool overnight, then split them in half. 

Italian strawberry buttercream & syrup

For the filling, I use a strawberry buttercream - the basis for this is an Italian buttercream and for that I just recently uploaded a video, but will repeat it  as well.

Ingredients:

  • 150g of water
  • 275g sugar
  • 6 eggs (only the egg whites)
  • 250g of butter at room temperature
  • 300g strawberry jelly (or jam)
  • 150g of water

For the buttercream, I first made a syrup made with 150g water and 275g sugar. I boiled this until the syrup reached a temperature of 118 Celcius. In the meantime, I beat the egg whites until stiff, then slowly poured in the hot syrupt. This creates a delicious meringue.

The meringue has to cool completely before I can add the next ingredient. Then 250g butter at room temperature is slowly added in. Then, I have a delicious Italian buttercream.

To make the strawberry filling, I got 300g of strawberry jelly from the supermarket. Normal jam works as well, but there are a lot of seeds and I don't like that crunch.

From the jelly I add 2 tablespoons to 150g of water and it cook for 3 minutes over medium heat. I use it as a syrup to moisten the sponge cake.

I add the remaining jelly to the buttercream and stir it briefly.

Bringing it all together

I moisten each sponge cake layer with the trawberry syrup - so the cake does not dry if it is kept in the fridge for a day.

Between each cake layers I add large 2 tablespoons of buttercream and repeat the process until the cake is completely filled.

To decorate the cake, I just use 13 strawberries, which I place in the middle of the cake.

Then, I'm done. While there are many different steps to prepare this cake, many of the steps can easily be prepared in advance. The sponge cakes and the buttercream can be prepared 1 to 2 days in advance.

Tip: The buttercream could be combined with different jams such as raspberries or apricot for a completely different taste experience.

Enjoy!

European Strawberry Sponge Cake