Strawberry Cake

Preparation: 30 min
Cooking time: 20-35 min
Waiting time: 30-60 min
Portion: 3-6 portions
Difficulty: 3/5


  1. Sponge cake
    -Egg: 4 (~63-65 gr/ each)
    -All purpose flour: 30 gr
    -Corn starch: 30 gr
    -Cooking oil: 45 ml
    -Milk: 35 ml
    -Granulated sugar: 60 gr
    -Vanilla extract: ½ tsp (~3 ml)
    -Red food coloring: 3-5 drops (optional)
    -Lime juice: ½ tsp (~3 ml)
    -Salt: a small pinch
  2. Strawberry cream
    -Sliced strawberry: 100 gr
    -Whipping cream: 250 ml
    -Granulated sugar: 25 gr
    -3-5 fresh strawberries

Kitchen utensil
-Baking tray (27x36x2 cm) – or you can use other baking tray with similar size
-Electric egg beater


1. Sponge cake

  • Preheat the oven at 170 Celsius degree in 10 minutes
  • Separate egg yolks and egg whites
  • Beat 4 egg yolks with 20 gr grnulated sugar
  • Pour cooking oil, milk and vanilla extract into beaten egg yolk, mix well
  • Add 3-5 drops of red coloring into wet ingredient mixture and stir until it is completely dissolved
  • Mix all purpose flour with cornstarch, then sieve and mix flour mixture into egg yolk bowl

Don’t overmix the mixture, you should only mix the flour until it disappeared 

  • In another bowl, beat egg white with ½ tsp lime juice (or cream of tartar) and sugar until stiff peak.
  • Add ½ beaten egg white into red batter, stir quickly until they’re combined
  • Pour the mixture back to meringue bowl, use a spatula to mix them together with “fold method”
  • Transfer red cake batter on baking tray that lined parchment paper
  • Spread cake batter by spatula and tap it on table surface couple times to remove air bubbles.
  • Place baking tray back in oven and bake at 170 Celsius degree in 25-30 minutes
  • Remove baking tray from oven, use a knife to spit the cake from edges
  • Place cake rack on tray and flip it up to remove cake from baking tray. Remove baked paper and let cake cool completely on rack
  • Transfer the cake on cutting board then cut it into 3 equal parts

2. Assembling

  • Whisk 250 gr whipping cream with 25 gr sugar. Then, cover it with plastic wrap and refrigerate in 20-30 minutes
  • Rinse strawberries, remove stains and cut into slices
  • Place first sponge cake layer on cutting board/ cake stand. Spread a thin layer of chilled whipped cream on it.
  • Arrange slices of strawberry on whipped cream layer and cover it with another layer of cream.
  • Repeat the same process with second layer of sponge cake with the following order: sponge cake -> cream -> strawberries -> cream -> sponge cake.

If you see the cream melt while spreading, place the cake and whipped cream bowl in fridge for 10-20 minutes to harden the cream.

  • After the third layer of cake is assembled, spread the rest amount of whipped cream on it and smooth its surface with a smoother

If you prefer to have a layer of strawberries on top, then you can prepare more strawberries in ingredients

  • Place the cake in fridge for 15 minutes. Then take out and trim its edge for better look.
  • You also can decorate the cake with fresh strawberries or syrup. Cool serve and reserve in fridge for 1-2 days


  • Whipped cream have to be cooled in fridge before spreading or covering because high temperature will make it melt and it’ll be more difficult to spread on cake
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