Classic strawberry cake base (Print Version)
# Ingredients:
→ Cake base
01 -
1/2 cup (100g) granulated sugar
02 -
2 packets vanilla sugar (or 2 tsp vanilla extract)
03 -
4 large eggs, room temperature
04 -
7 tablespoons (100g) butter, softened
05 -
1 1/4 cups (150g) all-purpose flour
06 -
1 package (about 40g) vanilla pudding mix (not instant)
07 -
1/2 package (about 8g) baking powder
→ Topping
08 -
2 tablespoons strawberry jam or preserves
09 -
1.3 lbs (600g) fresh strawberries, hulled and sliced
10 -
1 packet red cake glaze (or 2 tbsp cornstarch + 1/4 cup sugar)
11 -
1 cup (250ml) strawberry juice or water
→ For the pan
12 -
1 teaspoon butter for greasing
# Instructions:
01 -
Preheat oven to 350°F (180°C). In a large mixing bowl, cream together the softened butter, granulated sugar, and vanilla sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition until the mixture is smooth and creamy.
02 -
In a separate bowl, sift together the flour, vanilla pudding powder, and baking powder. Gradually fold the dry ingredients into the butter-egg mixture using a spatula, being careful not to overmix. The batter should be smooth and somewhat thick.
03 -
Thoroughly grease a 10-inch (26cm) springform pan with butter. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan before removing the sides.
04 -
Once cooled, transfer the cake to a serving plate. Spread the strawberry jam in a thin layer over the top of the cake. Arrange the sliced strawberries decoratively over the jam layer. Prepare the glaze according to package instructions using strawberry juice or water, pour it carefully over the strawberries while still hot, then refrigerate the cake until the glaze is set, at least 30 minutes before serving.