Beautiful cake with strawberries. Strawberry cake at home step by step

Baking with strawberries is always amazingly tender and tasty. Strawberry cake can be prepared in different ways: in the form of a soufflé or tiramisu, with sponge or shortbread dough, add banana or chocolate component. All dishes are completely different, but each time the taste of light sourness and sweetness, which is inherent in your favorite one, remains unchanged. summer berry.

How to make strawberry cake

Fragrant strawberry- This perfect product for making a cake. In desserts, berries are combined with vanilla, chocolate, bananas, mint, and other ingredients that are designed to emphasize the delicate, romantic taste. Strawberries can be used in any form: fresh or frozen, grated or whole. Amazing desserts baked with the addition of strawberry jam or jam.

Recipes

At home, you can make a cake with strawberries, using any shortbread as a basis. sponge cake or puff pastry. You can make meringue or curd cake with strawberries. The main task is to skillfully make the filling, because it gives the dish unforgettable taste summer. Many recipes do not require professional cooking skills and can be reproduced even by beginners: for the simplest cakes, just beat the eggs and beautifully arrange the berries.

Chocolate-strawberry

Cooking time: 2 hours.
Number of servings: 8 persons.
Calorie content of the dish: 213 kcal.
Purpose: for dessert.
Cuisine: European.
Difficulty of preparation: medium.

Exquisite, tender, romantic and incredibly tasty - these are the associations it evokes strawberry cake with chocolate. Cooking it will require some skill, so beginners should use recipes with photos. Take into account all the nuances, focus on step by step photos, so that the combination of a mousse layer, dark chocolate with your favorite berry will blow your mind away.

Ingredients:

eggs – 2 pcs.;
fresh strawberries– 150 g;
gelatin – 20 g;
milk – 500 ml;
dark chocolate – 100 g;
chocolate chips– 6 tbsp. l.;
cream from 35% – 500 ml;
sugar – 120 g;
sponge cake (store-bought or homemade) – 1 pc.;
water – 150 ml.

Cooking method:

Chop the strawberries, leave a few berries for decoration.
Then beat the eggs with half the sugar.
Pour the milk into the pan, add the remaining sugar, and place on the stove.
Once boiling, pour the milk into the beaten eggs. Proceed carefully, pour in a thin stream, stir with a whisk.
Pour the liquid back into the pan and heat in a water bath.
Cook the mixture until it becomes creamy, remember to stir with a whisk.
Divide the cream in half. Add chocolate pieces to the first part, and add chocolate to the second part. strawberry puree.
Fill the gelatin with water.
Whip the cream, divide in half. Add to the first part chocolate cream and ½ gelatin. Add gelatin to the second part and strawberry cream for the cake, stir with a spoon until smooth.
Use a tin with a diameter of 26 cm. Place a sponge cake on the bottom of the tin.
Place on top chocolate mousse, let it harden a little in the refrigerator.
After 10 minutes, pour in the strawberry mousse and refrigerate the cake overnight.
Decorate with berries and chocolate chips.

Cooking time: 1 hour.
Number of servings: 10 persons.
Calorie content of the dish: 277 kcal.
Purpose: for dessert.
Cuisine: European.
Cooking difficulty: easy

Every bite of this cake is not just delicious, but amazing. The combination of sweet banana and sour strawberries, which perfectly complement each other, merges into a beautiful composition. Best dessert It’s hard to imagine how the household will appreciate it.

Ingredients:

wheat flour-1 tbsp.;
vanilla sugar – 10 g;
butter – 250 g;
granulated sugar – 1 tbsp;
condensed milk – 1 b.;
banana – 2 pcs.;
strawberries – 200 g;
eggs – 5 pcs.

Cooking method:

Separate the yolks and whites, add vanilla sugar to the first and beat, and place the second in the freezer for 15 minutes. After whipping the whites with half a glass of sugar, add the yolks to the whites.
Sift flour into the egg mixture and mix.
Grease the mold with oil, pour in the dough, and leave for 30 minutes. into the oven, heated to 180 degrees.
For the creamy mass, soften the butter, add condensed milk, beat.
The cooled sponge cake is cut crosswise and coated with cream on 1 cake layer.
Place sliced bananas and fresh strawberries on top of the cream.
Cover with part 2, grease it with cream, cover the top cake with a layer of fruit.
Leave in the refrigerator to soak.

Cooking time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 242 kcal.
Purpose: for dessert.
Cuisine: Russian.

Strawberry sand cake- another way to surprise your family with a delicious dessert. A cake is baked for him from shortcrust pastry, fill it with custard and decorate with halves of whole berries. Although the recipe is simple, there is a way to make the cake even easier: custard replace with whipped cream. Both creams go well with sand base and fragrant berries.

Ingredients:

sl. butter – 125 g;
egg – 1 pc.;
granulated sugar – 230 g;
wheat flour – 1.5-2 tbsp;
milk – 400 ml;
starch - 2-3 tbsp. l.;
sour cream (fat content 30%) – 200 g;
vanillin - to taste;
water – 150 ml;
strawberries – 400 g.

Cooking method:

Soften the butter, grind with the egg and 2 tbsp. l. Sahara. Add flour, knead the dough base, keep it in the refrigerator for half an hour.
Distribute the dough over the pan, forming sides.
Preheat the oven to 200 degrees, bake the cake until golden brown.
Add 100 g of sugar and starch diluted in water to boiling milk. Add vanillin, cool.
Add sour cream and sugar to the jelly, then beat with a mixer until thick.
IN sand basket spread the cream, smooth it out, decorate with strawberries.

A strawberry cake recipe that is not only a delicious dessert, but also a low-calorie treat is a soufflé. Only 70 kcal per 100 g will not affect your figure, and the amazing taste will stay in your memory for a long time. Get ready yogurt cake soufflé, enjoy the fruit ensemble without fear of gaining pounds. Pineapple and banana are added to the cheesecake for additional piquancy. Use the recipe with photos to make cooking easier.

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 70 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty of preparation: easy.

Ingredients:

banana – 1 pc.;
low-fat cottage cheese– 600 g;
yogurt – 200 ml;
cocoa – 40 g;
sweetener - to taste;
gelatin – 20 g;
water – 200 ml;
canned pineapple – 300 g;
strawberries – 300 g;
zhelfix – 10 g.

Cooking method:

Mix mashed banana, cottage cheese, yogurt, sweetener, cocoa. Beat with a mixer.
Pour gelatin with water, let it brew, stir into the cream.
Chop pineapples and add to chocolate soufflé, put in the refrigerator in a springform pan.
Grind the strawberries, add sweetener and gelfix. Boil for 5 minutes, stirring with a whisk, and cool.
Pour the strawberry jelly mixture onto the chocolate mixture and leave in the refrigerator for 3 hours.

Strawberry tiramisu

Cooking time: 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 189 kcal.
Purpose: for dessert.
Cuisine: European.
Difficulty of preparation: simple.

When Italians prepare their “proper” tiramisu, they do not use strawberries, so the recipe presented is just a successful variation famous dessert, which is similar in technology, but different in composition. In sponge cakes from Italy, the cake layers are soaked in coffee, and in our case, strawberry puree. The dessert comes out tender and light. You will be able to cook it deliciously.

Ingredients:

mascarpone – 250 g;
high fat cream – 200 ml;
sugar – 150 g;
biscuit cookies(sticks) – 200 g;
strawberries – 500 g;

Cooking method:

Beat the mascarpone and sugar with a mixer, separately until the cream is viscous. Mix cheese with cream, beat again.
Take 50 g of sugar, grind 250 g of strawberries with it in a blender.
Place biscuits on the bottom of a rectangular pan lined with parchment and fill with whipped cream and cheese mixture.
Place a second layer of sponge cake and cover with a layer of pureed strawberries.
Spread the remaining cheese mixture on top and smooth it out.
Place in the refrigerator until set.
Cut fresh berries into slices and decorate the surface of the cake.
Place the cake in the refrigerator to soak for 3-4 hours.

From yeast dough

Cooking time: 1 hour;
Number of servings: 8 persons.
Calorie content of the dish: 217 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty of preparation: easy.

To bake a simple and quick cake from strawberries, use ready-made yeast dough, which you can buy in the store. You can turn a pie into a cake if you decorate it with sour cream: every housewife knows how to prepare it. Beat sour cream with powdered sugar. You can decorate the dessert butter cream, chocolate icing or in any other way.

Ingredients:

yeast dough – 0.5 kg;
strawberries – 0.5 kg;
sugar - to taste.

Cooking method:

Place 2/3 of the dough into the pan.
Chop the berries, distribute evenly over the base, sprinkle with a small amount of sugar.
Cover with dough and bake in the oven at 200 degrees for 40 minutes.
Garnish with cream, sour cream or curd cream optional.

With crushed strawberries

Rich taste chocolate with strawberry notes is a pleasure you can’t refuse. Pairing strawberries with chocolate biscuit, you will feel like a restaurant chef, because from the kitchen you will hear incredible aromas. It's easy to cook, but don't give away your secrets culinary work. They won’t believe you when you say: “I just beat it with a mixer” or “I add sugar.” Your cake tastes amazing, so it's hard to realize that you need the most... simple steps.

Cooking time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 238 kcal.
Purpose: for dessert.
Cuisine: European.
Difficulty of preparation: easy.

Ingredients:

For the base:

sugar – 1 glass;
flour - half a glass;
cocoa – 2 tbsp. l.;
starch - 1 tbsp. l.;
eggs – 6 pcs.;
vanilla sugar – 1 tbsp. l.;
baking powder – 1 tsp.

For the cream layer:

cottage cheese – 500 g;
milk – 100 g;
strawberries – 300 g;
sour cream – 250 g;
powdered sugar – 1 tbsp;
gelatin – 2 tbsp. l.

Cooking method:

Divide the sugar for the dough into 2 parts and beat it separately with the whites and yolks.
Mix 2 masses, add flour and remaining ingredients.
Bake the biscuit for 1 hour at 180 degrees.
For the cream, pour gelatin over heated milk and let it brew.
Beat cottage cheese with powder, pour in gelatin.
Add grated strawberries and stir.
Cut the dough into 3 layers, brush each with cream.
You can decorate the baked goods with chocolate glaze.

With jelly

Jelly recipe Strawberry cake will become your favorite weekend dessert. It is easy to prepare, and the result will definitely please you. Pamper your loved ones with the taste of summer using the most simple products and spending a minimum of time. The cake can be decorated with whipped cream or ice cream. The dessert will not be worse if you use frozen berries.

Cooking time: 30 min.
Number of servings: 15 persons.
Calorie content of the dish: 264 kcal.
Purpose: for dessert.
Cuisine: Polish.
Difficulty of preparation: easy.

Ingredients:

biscuit cookies – 100 g;
semolina– 1 tbsp.;
sugar – ¾ tbsp.;
sl. butter – 100 g;
vanilla – 1 g;
strawberries – 0.5 kg;
strawberry jelly– 1 pack;
milk – 1 l;
lemon zest- to taste.

Cooking method:

Cover springform baking paper, place a layer of cookies.
Prepare thick semolina (2-3 minutes). Add butter, vanilla, zest, chocolate to it.
Pour hot semolina onto cookies and smooth. Place the berries on top and cool well.
Prepare the jelly, pour it over the strawberries, put it in the refrigerator for 3-4 hours to harden.

With jam

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 312 kcal.
Purpose: for dessert.
Cuisine: Russian.
Difficulty of preparation: easy.

Prepare a simple cake for a tea party with your family strawberry jam. Tender and delicious pastries obtained from available and inexpensive products, preparing for a quick fix. You and your family will love it fragrant dough, soaked in sour cream, which will remind you of summer. Powdered sugar will help make the cake elegant. Rub the white cloud over the top and sides of the baked goods at the end of cooking.

Ingredients:

flour – 2 tbsp;
sugar – 1 tbsp;
eggs – 3 pcs.;
sour cream – 0.5 l;
soda – 2 tsp;
vanillin – 1 tsp;
strawberry jam – 1 tbsp.

Cooking method:

Beat the eggs with half the sugar, add flour, half the sour cream, jam, and soda dissolved in vinegar.
Knead the dough, bake 3 cakes.
Beat sour cream with sugar, vanilla, brush the cakes with strawberry jam syrup and then with the resulting cream.
Bake the cake for 15 minutes, decorate to your taste.

Video

Strawberry sponge cake with yoghurt soufflé, jelly and fresh strawberries

A classic ensemble of thin sponge cake, yoghurt soufflé and berry jelly – ideal option For holiday dessert, which you can do yourself. Strawberry cake according to this recipe with a photo not only looks impressive, it tastes unusually delicate. The bright jelly decoration beckons to the table. A thin layer of sponge cake soaked in milk is a delicate base, which is covered with airy strawberry soufflé. Berries in jelly complete the picture: strawberries are not only colorful and tasty, but also healthy, which means you don’t have to worry too much about your figure. In addition, low-fat drinking yogurt, which gives the cake a very pleasant aroma. Why not cook it so cool light dessert in the midst of strawberry ripening?
The strawberry sponge cake turns out to be quite large and voluminous, just right for festive table. If you want to make a smaller cake, feel free to divide the amount of ingredients by two. When preparing dessert, you can’t do without additional structures and cooling. It is very convenient to use a split ring and acetate ribbon in assembling the cake, but you can do without them. Perhaps the main difficulties in the recipe are whipping the cream into a thick mass and waiting agonizingly while the cake reaches the refrigerator. But we want to surpass ourselves and surprise our loved ones? If yes, then let's prepare this homemade masterpiece step by step!

Number of servings: 10.

Ingredients:

for biscuit:

2 eggs;
60 g sugar;
1 tsp baking powder for dough;
60 g flour premium;
1 tsp vanilla sugar;

for yogurt soufflé:

700 ml drinking strawberry yogurt;
500 ml cream with a fat content of at least 33%;
40-50 g gelatin;
1 tbsp. cold water;
300 g strawberry jam;

for the jelly layer:

90 g strawberry jelly;
400 ml water;

additionally:

0.5-1 tbsp. milk for soaking the biscuit;
500 g strawberries;
200 g strawberry jam.

Recipe for strawberry cake with sponge cake, yogurt soufflé and jelly

1. Mix gelatin for soufflé with cold water in a ratio of 1:6 and leave to swell.

2. Combine eggs with sugar.

Before cooking, make sure the eggs are fresh by immersing them in salted water. Fresh eggs will drown, stale ones will float. By the way, it is better to first break the eggs into a bowl and then add them there granulated sugar. If the egg is missing, you can save the sugar.

3. Beat the eggs with sugar with a mixer until bubbles appear and the mass increases approximately 2 times (2-3 minutes). The better the mixture is whipped, the fluffier the sponge cake will turn out. It is advisable that the eggs are not very cold - then they will beat better. But you also can’t overdo it, since you can break the egg mass (this happens extremely rarely).

4. Sift flour into a bowl with beaten eggs, add baking powder. With baking powder, the sponge cake turns out very tender and soft; sifted flour will ensure the volume and fluffiness of the baked goods.

5. Gently beat again until smooth. It turned out classic batter for the biscuit. Add flavoring – vanilla sugar, mix again. While the dough is preparing, you can already preheat the oven to 200 degrees. The mold will be placed in a hot oven, so the dough will bake quickly and evenly.

6. Pour the dough into a silicone mold. It is convenient because there is no need for an oil layer: ready baked goods easily detaches from the walls and does not break. But if silicone mold is used for the first time, it is better to lubricate it with a thin layer of oil just in case.

7. Bake the biscuit at 200 degrees for 15 minutes, during which time it will have time to brown and thoroughly bake inside (the biscuit turns out to be quite thin).

8. We will assemble the cake immediately on the tray. Cover it with foil so as not to stain it with impregnation. The most convenient way is to cut the foil into three strips and fold the edges into a triangle, as in the photo. The tray will remain clean and the structure will not break. Then the foil can be removed from under the cake very easily.

9. Turn the finished biscuit over onto a tray. The lower part of the biscuit is more porous, which means it will absorb the impregnation faster and better.

10. Soak the biscuit with milk. This impregnation will complement the yoghurt-creamy taste of the soufflé. You will need 0.5 - 1 glass of milk. Water the sponge cake until the sponge cake absorbs the liquid like a sponge. When you see that the dough has become quite wet, you can pause the procedure.

11. The result is a very moist sponge cake. The soaking makes the dessert melt in your mouth, but some of the milk may drip off while the cake hardens in the refrigerator. It is better to prepare in advance so that the refrigerator does not get dirty.

12. Coat well with thick strawberry jam top of the biscuit.

13. To collect an even tall cake, set out the confectionery ring, place a wide acetate film inside it (mine is 10 cm). This device is used experienced confectioners for creating tall multi-layered desserts. But all this is not at all necessary; strawberry cake with soufflé and jelly can be prepared in a regular springform pan or in a deep glass bowl. If you cook in a bowl, all the layers will be laid out in the reverse order, and the soufflé will be covered with a soaked sponge cake with jam.

14. Cut the washed strawberries into two parts. Don't forget to remove the stalk.

15. Place the strawberries on top of the strawberry jam, cut side down and edges cut to edge. This way the cake will have smooth sides and a beautiful pattern. It is ideal when all the berries along the edge of the cake are approximately the same height. Smaller strawberries can be placed in the middle.

16. For the soufflé we will need whipped cream. To get a fluffy mass, the cream must be fat, at least 33%. It is recommended to cool the utensils and dishes; it is better to keep the mixer beaters and container in the freezer for 5-10 minutes. The cream must also be cooled before whipping and then poured into a cold container. The fat that has accumulated on the walls of the pack should be collected with a spoon and added to the bowl. It is better to use a deep container, since when whipping the cream splashes will fly in different directions.

If the cream in the package was not very cold, you can pour it into a whipping bowl and place it together with the whisks in the freezer for a couple of minutes.

17. Heat the gelatin in a water bath until the small grains are completely dissolved. Gelatin should not be allowed to boil, otherwise it may lose its gelling properties. If you don't want to bother with a water bath, you can quickly warm it up in the microwave. Set the hot dissolved gelatin aside to cool slightly.

18. Beat the cream at medium speed until soft peaks form.

19. Continuing to beat the mixture, slowly pour drinking yogurt into the cream.

20. The mass turned out to be very fluffy. Add strawberry jam.

21. Pour in the swollen gelatin, constantly stirring the mass. The soufflé is ready!

22. Pour the soufflé over the sponge cake. Leave in the refrigerator until completely hardened. Because the yogurt cake is very bulky, it needs to chill for at least 8 hours, so it's best to leave it overnight. It is better to place dishes under the cake from below so as not to dirty the refrigerator.

23. The next day we continue. The last layer left is jelly and strawberries.

24. Pour the jelly mixture into a bowl.

25. Dilute the jelly with boiling water, as written in the instructions.

26. Cut the strawberries for jelly into halves.

27. When the jelly has cooled completely, pour it onto the completely frozen cake. You definitely need to wait until it cools down, otherwise everything will float and get mixed up.

28. Finishing touch: Place the strawberries cut side up.

29. Let the cake harden in the refrigerator for another couple of hours. When it hardens, carefully remove the ring and tape, and remove the foil from the tray. To make the tape easily come off the soufflé, you can coat it with a towel soaked in boiling water or lightly heat it with a hairdryer.

This is such a tender, beautiful, incredibly aromatic and delicious strawberry cake with a delicate yogurt soufflé! Bon appetit! And if you liked the recipe, check out the others.

The yoghurt soufflé is very airy and just melts in your mouth!

- most best cake with strawberries, step by step at home . « Frazier” is tender and melts in your mouth and should definitely become a favorite at your table.

Biscuit products

Flour - 90 g.
Eggs, chicken - 3 pcs.
Butter - 50 g.
Sugar - 110 g.
Vanillin - 1 tsp.
Baking powder (for any dough) - 15 gr.
Starch (potato) - 30 g.

Products for impregnation

Strawberry syrup - 90 g.
Water - 100 ml.
Vanillin - on the tip of a spoon.

Products for cream

Cream (fat content 15%) - 1000 ml.
Butter (butter) - 210 g.
Granulated sugar - 310 g.
Eggs (chicken) - 6 pcs.
Potato starch - 70 g.
Flour - 70 gr.
Gelatin (powder) - 70g.
Vanillin - 8-10 g.

Products for strawberry jelly

Strawberries (fresh) - 360 g.
Sugar - 110 g.
Gelatin (powder) - 8 g.

Products for filling

Fresh strawberries - 650 g.
Chocolate chips – 70 gr.

Cooking the cake

To prepare the sponge cake, carefully separate the whites from the yolks and foam them until smooth using a blender. In the process, quietly pour in the first half of the sugar, after dividing it into two parts. When the mass becomes motionless, add the yolks little by little, continuing to shake.

Pour in starch, baking powder and flour and mix everything. Sift everything through a fine sieve. Add to the egg mixture in a thin stream so as not to lose its lightness. Keep shaking all the time.

Melt over low heat so as not to burn butter, cool slightly and add to the dough. This should be done from the edge of one side, then mix everything with a spoon. Movements should be light, in the direction: up and down, but in no case left or right, otherwise the volume of the dough will be lost.

For baking, it is best to use a springform pan. Cover the bottom with baking paper and pour in the dough. Preheat the oven to 180 degrees. Bake for 25 minutes, checking the cake with a toothpick or matchstick. The tree should not be wet. Cool the workpiece slightly. Take it out and cut it with a thread or a sharp knife into two halves along the entire plane.

Preparing the cream

Pour the cream into a saucepan (it has a thick bottom, so it is well suited for these purposes). Add vanilla and half a portion of granulated sugar, stir everything well. Place on the stove and bring to a boil. Be sure to stir the cream, otherwise the sugar at the bottom may burn.

Froth the eggs using a blender, add flour, starch and the remaining sugar. After shaking everything again, pour it into the cream in a thin stream, actively stirring everything with a whisk. Set the heat to low and cook until thickened for 10 minutes. Be sure to make sure there are no lumps. Let cool.

While the cream preparation is cooling, beat the butter, which should be very soft. Add to the total mass and beat everything thoroughly again until a beautiful, homogeneous cream is obtained.

Pour gelatin with cooled, boiled water and leave until it swells. After the gelatin has swollen, we organize it water bath and heat until all the lumps dissolve. Cool slightly and add to general cream, shaking everything vigorously.

Making strawberry jelly

Beat fresh berries (360 g) in a mixer, adding sugar. Pour into a saucepan and put on high heat, the berries should boil, then turn on the heat and leave to cook for 5-8 minutes.

Pour gelatin into 4 tablespoons of chilled boiled water and mix. We leave it to swell, then we organize a water bath for it, where it will dissolve completely, add strawberry jelly, mix and leave for 7 minutes. While the gelatin swells, we make the impregnation. We dilute strawberry syrup(grated strawberries with sugar).

Styling the cake

Place the first cake layer in the same baking dish so that the cake has beautiful, even edges. Soak it with prepared strawberry syrup. Lightly grease it with cream, along the edges, along the entire perimeter. Remove the stems from the strawberries, soak them for 15 minutes, then rinse and dry. Place some of the berries in the cream in a circle, standing up, having previously cut them lengthwise into two parts. Place the cut side of the berries against the wall of the mold; they will be visible later. Fill the entire layer with cream to the middle.

Place whole berries throughout the cake layer and fill with the main part of the cream. Place the cake on top, soak it again in sweet water, and grease with the remaining cream. Place strawberry jelly on top of the cream, directly in the center, gently rock the cake so that it spreads over the surface and put it in the refrigerator for at least 3 hours. Ready cake will need to decorate fresh berries and grated chocolate.

Strawberry cake “Five Minute”

This is the easiest and most delicious cake that can be made as often as the family wants to enjoy it. Both fresh and frozen strawberries, if we are talking about the winter period.

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Biscuit products

3 eggs.
Wheat flour – 130 gr.
Three spoons of sour cream.
Granulated sugar – 110 gr.
Soda – 3 gr.
Bite (5%) – 5 ml.

Products for cream and filling

Sour cream (35% fat) – 500 ml.
Sugar – 120 gr.
Condensed cream – 180 ml.
Butter – 200 gr.
Strawberries – 400 gr.

Cooking the cake

Beat eggs and sugar with a whisk until thick foam forms. Place on the stove and, stirring constantly (otherwise the sugar will burn), hold there until the mass begins to rise. Remove and cool. Then carefully pour flour into the mixture; mix everything thoroughly and add sour cream. Quench the baking soda in vinegar, pour it into the dough, and stir everything.

Preheat the oven to 180–200 degrees. Line a baking pan with parchment and pour out the dough. Bake for 25 minutes. Check with a wooden toothpick, the wood should be dry.

While the cake is baking, prepare the cream. Using a blender, beat the ingredients: softened butter, sour cream, cream and sugar until smooth. You should get a beautiful, thick, slightly yellowish cream.

Laying

Wash the berries and carefully separate them from their stalk. Remove the cake and cool. Cut it into two parts along all planes. Place the first part on a wide dish and grease with 1/3 of the third part of the cream, put half of the berries on the cream, after cutting them in half lengthwise.

Cover with the other half of the cake, but do not press down, otherwise the filling will crawl out. Miss thick cream top part cake and sides, covering everything carefully. Arrange the remaining berries and put them in a cool place for 3 hours.

Ready hot biscuit, getting to room temperature from the oven, it may sag from the center. To prevent this from happening, you can put two low bowls and place the form on it upside down. Keep it like this until it cools.

I don’t know about you, but I have two sweet tooths in my family, and next time I decided to cook. I advise you too.

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The dessert that will be discussed in our article today will definitely not leave any sweet tooth indifferent. Delicate, fruity, with different creams(chocolate, cream, yoghurt) - strawberry cake can be varied, and therefore, everyone will find the ideal option for themselves. As for its preparation at home, the complexity of the recipes varies from simple pancake cake with cream to a more complex sponge cake with strawberries and jelly. It is also worth considering the complementarity of strawberries, which goes well with different fruits and berries, such as bananas or currants. So, experimenting with different ingredients you can prepare hundreds of options for completely different strawberry cakes. In this article we tried to collect best recipes homemade cakes with strawberries, including without baking and with frozen berries, which any housewife can easily prepare in the kitchen.

Delicious sponge cake with strawberries - recipe with photos step by step at home

Let's start, one might say, with the classic and one of the most delicious options cake with strawberries - biscuit recipe at home. The base is soft and delicate sponge cake, the taste of which is greatly enhanced by the cream from soft cheese and oils. It is worth noting that to prepare a delicious sponge cake with strawberries according to the recipe with photo at home, which you will find below, you can use another cream. For example, based on boiled condensed milk or whipped cream.

Necessary ingredients for a delicious strawberry sponge cake at home

for test:

strawberries - 2 cups
milk -3/4 cup
egg white - 6 pcs.
premium flour - 2 cups
granulated sugar - 1/2 cup
butter - 12 tbsp. l.
baking powder - 4 tsp.
salt - 1 tsp.

for cream:

butter - 10 tbsp. l.
powdered sugar - 1 cup
cream cheese— 350 gr.
strawberries - 1.5 cups
pinch of salt
vanilla extract -2 tsp.

Instructions for a delicious sponge cake with strawberries step by step at home

In this recipe, strawberries will be used not only to prepare the cream and decorate the finished cake, but also for the dough. Therefore, the first thing we need to do is wash the berries and remove the stalks. Then sprinkle the strawberries with a small amount of sugar and leave for half an hour so that they release the juice well. Afterwards, grind the berries through a fine strainer.

Pour the resulting strawberry juice into a saucepan and place on medium heat, bring to a boil. Remove the foam, reduce the heat and continue to simmer the juice until thickened, about 7-10 minutes.

When the syrup becomes noticeably thicker, remove it from the heat, cool and whisk together with egg whites room temperature. Stir and pour warm milk. Beat well again with a whisk.

Using a special dough mixer attachment, mix together the flour, remaining sugar, salt, baking powder and butter. You should get a homogeneous crumb.

Then gradually pour strawberry syrup with egg whites into the crumbs and mix the thick mixture. elastic dough for a biscuit.

Take a 24cm cake pan and line the bottom parchment paper. Grease the sides with butter. Pour the dough into the mold, filling it about halfway. Place in an oven preheated to 180 degrees for 20-25 minutes. We check the readiness of the biscuit with a toothpick: it should be dry and clean after piercing the cake.

While the cakes are in the oven, move on to preparing the cream. To do this, use a mixer to mix softened butter and powdered sugar. When the mass becomes homogeneous, add any unsalted cream cheese and vanilla to it. Mix again and at the end add the remaining strawberries, which were ground into juice.

Wash and clean the strawberries for decorating the cake and filling. Place in a colander to remove excess liquid. We cut into thin plates.

Cool the finished cakes on a wire rack and cut in half if desired. Lubricate the first layer ready-made cream and lay out strawberry slices.

Grease and decorate the remaining cakes in the same way. Then completely cover the surface of the cake and its sides with cream. Decorate with whole strawberries if desired. Let the cake soak for 4-5 hours and you can enjoy this most delicate dessert.

Yogurt cake with mascarpone and fresh strawberries, step by step recipe

The next version of yogurt cake with fresh strawberries and mascarpone is also prepared on the basis biscuit dough. But its taste is different from the previous version - it is more rich with bright milky notes. Learn how to make Yogurt Cake with Mascarpone and Fresh Strawberries with the step-by-step recipe below.

Necessary ingredients for yogurt cake with mascarpone and strawberries

for test:

almond flour - 50 gr.
wheat flour - 30 gr.
eggs - 3 pcs.
sugar - 75 gr.
butter - 30 gr.

for cream:

natural yogurt - 250 gr.
gelatin - 3 plates
sugar - 120 gr.
mascarpone cheese - 50 gr.
strawberries - 300 gr.

Step-by-step instructions for yogurt cake with mascarpone and fresh strawberries

First of all, let's prepare biscuit dough. To do this, sift both types of flour. We separate the whites from the yolks. Melt the butter in the microwave and cool.
Grind the yolks with half the sugar until white. Then, in a separate container, beat the whites until stiff, add the remaining sugar and beat again until it is completely dissolved.
Gently mix the whites and yolks, add the sifted and mixed flour.
Then pour in the cooled butter and mix until smooth.
Pour the dough into a greased pan and bake for 20-25 minutes at 200 degrees. Ready cake let it rest for 8-10 hours.
Prepare the cream as follows: add half the sugar to the yogurt and mix, soak the gelatin in water.
Wash half the strawberries and grind through a sieve. Add sugar and stir until a thick mass forms.
Mix mascarpone with gelatin and yogurt. Beat well with a mixer and place in the refrigerator for 2-3 hours.
Cut the finished cake in half, lay out a layer of strawberries, and add cream on top. We do the same with the remaining cakes. Cover the cake completely with yogurt cream and decorate with berries.

Chocolate strawberry cake, recipe step by step at home

One of the most popular variations of strawberry cake at home is a recipe with chocolate taste. The combination of chocolate and strawberries is so successful that it is used not only in cakes, but also for making other desserts. How to make amazingly delicious strawberry chocolate cake at home in the following step-by-step recipe.

Required Ingredients for Homemade Strawberry Chocolate Cake

chocolate - 300 gr.
strawberries - 150 gr.
sour cream - 150 gr.
flour - 50 gr.
sugar - 250 gr.
egg - 3 pcs.
vanilla sugar - 1 tsp.

Instructions for homemade strawberry chocolate cake recipe

Sift the flour and mix with 100 grams of sugar. Beat the eggs separately until smooth and add to the flour, stirring.
Melt half the chocolate (150 grams) in a water bath. Let it cool a little.
Pour in liquid chocolate to the flour mixture and stir. Bake in the oven at 200 degrees for about half an hour.
Beat sour cream with 150 grams of sugar and vanilla.
Wash the strawberries and grind them in a blender. Add strawberry puree to sour cream and beat again with a mixer until smooth.
Cut the finished cake in half and cover completely with cream. Decorate the top with melted dark chocolate and let it harden in the refrigerator.

Banana and strawberry pancake cake without baking, homemade recipe step by step

Do you love cakes, but don't know how to make sponge cakes? Then our next recipe Homemade pancake cake with banana and strawberries without baking will definitely suit your taste. To prepare it, you can use ready-made pancakes, which are sold in almost any grocery store. Learn how to quickly and easily make no-bake banana and strawberry pancake cake in the following homemade recipe.

Ingredients Required for No-Bake Strawberry Banana Cake

pancakes - 12-15 pcs.

for filling:

soft cottage cheese - 500 gr.
sour cream - 6 tbsp. l.
vanilla sugar - 1 tsp.
strawberries - 0.5 kg
sugar - 100 gr.

for cream:

sour cream - 400 gr.
sugar - 180 gr.
vanilla - 1 tsp.

Instructions for homemade banana and strawberry pancake cake without baking

Combine soft briquette cottage cheese 5-15% fat with sour cream, vanilla sugar. Mix thoroughly or beat with a mixer/blender. The filling for the pancake cake is ready.
Wash the strawberries, remove the stems and dry them on a paper towel. Then cut into thin slices. We cut the banana into the same slices.
Let's move on to assembling the cake: place the pancake on a plate, add a heaped tablespoon on top curd filling and carefully distribute over the pancake. Place chopped fruits and berries on top.
Then it’s the pancake’s turn again, after the filling and fruit slices. We repeat this sequence until we run out of pancakes. The last pancake should have no filling.
Prepare the cream to completely cover the pancake cake. To do this, using a mixer at medium speed, beat full fat sour cream with sugar and vanilla. When the mass becomes fluffy and the granulated sugar is completely dissolved, the cream can be considered ready.
Grease the top and sides of the pancake cake with cream, put it in the refrigerator for 2-3 hours to soak. Decorate the finished cake with fruits and berries if desired.

A simple cake made from strawberries, sour cream, gelatin and chocolate, step-by-step recipe

If you want to master a very simple recipe for an incredibly tasty strawberry cake, then pay attention to the following option with sour cream, chocolate and gelatin. This gelatin cake It turns out very tender and literally melts in your mouth. Learn more about how to make a simple cake from strawberries, sour cream, gelatin and chocolate in the following step-by-step recipe.

Necessary ingredients for a simple cake with strawberries, sour cream, chocolate and gelatin

for test:

eggs - 2 pcs.
sugar - 0.5 cups
flour - 0.5 cups

for jelly:

sour cream -700 ml.
sugar -0.5 cups
gelatin - 40 gr.
strawberries - 200 gr.

for fondant:

cream - 50 ml.
chocolate - 50 gr.

Instructions on how to make a simple cake with strawberries, sour cream, gelatin and chocolate

We start by preparing the biscuit dough. Separate the whites from the yolks. Divide the sugar into two parts: beat one part with the whites until stiff, and grind the second with the yolks until white.
Add sifted flour to the yolks, mix until smooth. Carefully combine with proteins. Pour the dough into the mold and bake at 180 degrees for about 15-20 minutes.
In the meantime, let's move on to preparing sour cream jelly. To do this, soak the gelatin according to the instructions. Beat sour cream with sugar until the latter is completely dissolved. Bring the swollen gelatin to a boil in a water bath and immediately remove. Carefully combine gelatin and sour cream.
Beat the cream with a mixer until thick and put it in the refrigerator. Wash the strawberries and cut them into thin slices.
We wait until the sponge cake has cooled completely and put it on it sour cream jelly. Decorate the sides with sliced strawberries. Cover cling film and place the cake in the refrigerator until the jelly hardens completely.
Melt the chocolate and cream in a water bath and cover the surface of the cake. Decorate with strawberries.

Homemade cake with frozen strawberries and cream, step by step recipe

This option is very simple homemade cake with cream can be made with frozen strawberries. Agree, feel the bright summer taste this delicate dessert It's expensive in winter. In addition, preparing a homemade cake with frozen strawberries and cream using the step-by-step recipe below is as easy as shelling pears.

Ingredients needed for Homemade Frozen Strawberries and Cream Cake

for test:

eggs - 3 pcs.
flour - 75 gr.
sugar -50 gr.
frozen strawberries - 150 gr.

for cream:

cream - 200 ml.
sugar - 100 gr.
vanillin - 1 sachet

Instructions for Homemade Frozen Strawberries and Cream Cake Recipe

Blend frozen strawberries with sugar in a blender. Mix the thick, homogeneous berry-sugar mass with eggs and flour, beaten until foamy.
Pour the finished dough onto a baking sheet with parchment and bake at 180 degrees until golden.
Prepare the cream by whipping heavy cream with sugar and vanilla.
Cool the finished cake, spread buttercream on top and decorate with chopped strawberries.

Yogurt cake with strawberries and jelly, simple step-by-step recipe

Yogurt cake with strawberries and jelly is not only delicious, but also quite low calorie dessert compared to other similar delicacies. Cooking it at home will also not be difficult even for a novice housewife. One of the options for yogurt cake with strawberries and jelly is in the simple step-by-step recipe below.

Required Ingredients for Strawberry and Jelly Yogurt Cake

shortbread cookies - 300 gr.
butter - 100 gr.
strawberries - 200 gr.
yogurt - 250 ml
gelatin - 2 tbsp. l.
granulated sugar - 100 gr.

Instructions for a simple strawberry and jelly yoghurt cake recipe

Mix yogurt with sugar. Soak gelatin (1 tbsp) in water and add it to the yogurt when swollen. Beat the mixture with a mixer and place in the refrigerator for half an hour to thicken.
Grind the cookies with a rolling pin or in a blender. Grind the crumbs with frozen butter, crushed on a fine grater. Place the resulting mass into a cake layer.
Wash and cut strawberries in small pieces. Soak the remaining gelatin in half a glass of water until it swells. Then heat until dissolved and pour over the berries.
Assemble the cake: in a mold, place yogurt jelly on the cookie crust, pour strawberries and gelatin on top. Place in the refrigerator until completely frozen.

Strawberry and cottage cheese sponge cake, step-by-step recipe with video

Homemade strawberry sponge cake (recipe below) based on cottage cheese with gelatin and cream is another incredible option delicious dessert. The simple recipe that you will find in this video can easily give a head start to yoghurt, pancake, and chocolate cake with strawberries and bananas. Replace if desired regular cottage cheese in this sponge cake You can use mascarpone with strawberries, which will make the consistency of the dessert even more delicate. How to make strawberry cheesecake at home below.

From this amount of ingredients you get a round cake with a diameter of 20 cm and a height of 6 cm

A few hours before preparing the cake (I do this the night before), pour the sour cream into a sieve lined with gauze. Place the sieve in a container so that the bottom of the sieve does not touch the bottom of the container. This is done so that all the serum and cream do not turn out too liquid.

Place soft butter in a mixing container, add sugar and beat with a mixer at medium speed until a fluffy, white mass is obtained. Add eggs one at a time, continuing to beat

Add salt and baking powder to the butter mixture

Add sifted flour and knead the dough. Add flour in parts because you may need less. specified quantity, it all depends on the quality of the flour. Once the dough stops sticking to your hands and work surface, do not add more flour.

Divide the dough into 6 equal parts, roll them into balls, put them in a container and put them in the refrigerator

On a square piece of parchment, draw a circle with a diameter of 20 cm. Remove one piece of dough from the refrigerator and, pressing it with your fingers, stretch it over the entire area of the circle

Place the sheet of dough on a baking sheet and place in the oven preheated to 180 degrees for 10-15 minutes. I baked for exactly 12 minutes, the cake was already golden, and even very brown around the edges.

Place the crust on a wire rack and carefully remove the paper. Leave the crust to cool on a wire rack. Bake all the cakes in the same way. To speed up the process, I used two sheets of parchment - while one cake is baking on one, on the other I knead the second, etc.

While the cakes are cooling, wash the strawberries, remove the stems, place in a sieve and drain. Slice the strawberries into thin slices

Remove the sour cream from the refrigerator. See how much serum you glass per night

Pour the weighed sour cream (or better yet, transfer it, it’s so thick) into a mixing bowl, add lemon juice, part of the powdered sugar and start whipping the cream with a mixer at medium speed, gradually adding powdered sugar

This is how the cream turns out - absolutely not liquid, moderately thick

On flat dish Place the first cake layer and brush it well with cream. Since I will then transfer the cake to a stand, I put a sheet of parchment under the cake

Place strawberry slices on the surface of the crust in one layer

In the same way, evenly coat the other cake layers with cream and place them on top of each other, pressing slightly with your hands. Place strawberries between the cake layers. Do not place strawberries on the last cake layer, greased with cream, yet. Apply the remaining cream to the sides of the cake. I do this using a special cake spatula.

While the cake is infusing room temperature, let's prepare jelly for the cake. Pour 1 tablespoon of sugar and 5 grams of powder from the “Cake Jelly” package into a saucepan (do not confuse it with regular jelly). To weigh a small amount of food, I purchased this convenient spoon-scale. Add water to the saucepan, mix everything well with a whisk, put on fire and bring to a boil. Boil the mixture for 1-2 minutes, remembering to stir, remove from heat and let cool slightly. Do not wait long for it to cool, as this jelly hardens very quickly.

Arrange the strawberry pieces nicely on the last layer. While still very warm, liquid jelly, carefully pour the surface of the cake, starting from the center. This can be done with a spoon, and for these purposes I use a decorator (I already introduced you to it :). I was about to put the cake in the refrigerator, but at the last second my son suggested decorating the sides of the cake almond petals, I did just that. After the cake is assembled and decorated, place it in the refrigerator for further soaking for several hours (preferably overnight).

And in the morning, take the cake out of the refrigerator, decorate it with mint leaves, brew coffee and invite the whole family for breakfast. A tender, soaked, moderately sweet, cool piece of such a cake is a true pleasure! Save yours family traditions, pass them on from generation to generation, have a nice day and bon appetit! :)