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Strawberry Cake with Sponge

Featured in Sweet Treats from My Kitchen.

Classic strawberry cake with sponge base and quark-cream filling. Ready in 65 minutes, perfect for special occasions and strawberry season.
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Rehan Magic House Recipes
Updated on Tue, 25 Mar 2025 00:32:55 GMT
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Strawberry Cake with Sponge Base and Quark-Cream Filling | magichouserecipes.com

Summer Strawberry Cake: This light and airy strawberry cake combines a fluffy sponge base with a creamy fresh quark and cream filling and juicy strawberries. The perfect balance between sweetness and fruitiness makes it the ideal dessert for summer occasions.

In my bakery, this cake is especially popular in early summer. The combination of light sponge and fresh cream delights everyone.

Carefully Selected Ingredients

  • Strawberries: Fully ripe for optimal flavor
  • Quark: Full fat for creamy texture
  • Cream: Optimally chilled for firm consistency
  • Gelatin: For stability of the filling
  • Vanilla pudding powder: Makes the sponge moist
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Creamy Strawberry Sponge Cake with Quark & Cream | magichouserecipes.com

Detailed Preparation

Sponge Production:
Separate eggs and bring to room temperature. Beat egg whites perfectly. Fold in flour carefully. Bake evenly.
Filling Preparation:
Whip cream while cold. Dissolve gelatin correctly. Stir quark until creamy. Prepare strawberries.
Assembly:
Divide layers precisely. Distribute filling evenly. Arrange strawberries decoratively. Pour glaze perfectly.
Finalization:
Remove cake ring. Smooth glaze evenly. Refrigerate. Arrange decoratively.

In my family, this cake is the epitome of summer enjoyment. Especially the fresh note of the strawberries makes it irresistible.

Perfect Decorations

Garnish the cake with small mint leaves between the strawberries. Fresh strawberries with stems provide a natural look. Edible flowers make the cake eye catching. A fine powdered sugar border gives the finishing touch.

Creative Variations

The basic version can be wonderfully adapted. Raspberries or blackberries bring variety. A layer of lime cream makes the cake more refreshing. For chocolate lovers, a thin layer of melted chocolate between the layers is suitable.

Optimal Storage

The cake keeps in the refrigerator for up to three days. Before serving, bring to room temperature for 30 minutes. Transport best in a cake carrier with cooling elements. Warm the glaze before cutting.

Time Management

The sponge can be baked the day before. Prepare filling fresh. Cut strawberries just before topping. This organization guarantees perfect results.

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Strawberry Dream with Light Sponge & Delicate Quark-Cream Filling | magichouserecipes.com

Festive Occasions

The cake is perfect for summer parties and birthdays. With edible glitter it becomes a wedding cake. As a Mother's Day gift it brings special joy. It is also ideal for coffee gatherings.

After many years of experience with various strawberry cakes, this version has proven to be the perfect balance between effort and taste. The combination of light sponge, creamy filling, and fresh strawberries makes this cake a timeless classic. I find it particularly fascinating how the seasonal strawberries create a special taste experience time and time again.

Frequently Asked Questions

→ Why isn't my sponge cake fluffy?
It's important to carefully beat the egg whites and gently fold in the dry ingredients. Don't open the oven too early during baking.
→ Can I prepare this cake in advance?
Yes, it's best made a day ahead. Store in the refrigerator and add fresh strawberries for decoration shortly before serving.
→ Why is my filling too runny?
The gelatin must be completely dissolved and the cream whipped very stiff. Make sure to drain the quark well.
→ Can I use frozen strawberries?
Yes for the filling, but drain them well. For decoration, only use fresh strawberries.
→ How long does the cake keep?
It will keep in the refrigerator for 2-3 days. The strawberry decoration may release some juice after a day.

Strawberry Cake with Quark

Classic strawberry cake with light sponge base, creamy quark-cream filling and fresh strawberries - perfect for strawberry season.

Prep Time
45 Minutes
Cook Time
35 Minutes
Total Time
80 Minutes
By: Reham

Category: Desserts & Sweets

Difficulty: Intermediate

Cuisine: German

Yield: 12 Servings

Dietary: Vegetarian

Ingredients

→ Sponge cake base

01 4 large eggs, separated
02 ⅔ cup (125g) granulated sugar
03 1 packet vanilla sugar (or 1 tsp vanilla extract)
04 ¾ cup (100g) all-purpose flour
05 1 packet (about 40g) vanilla pudding powder (not instant)
06 1 teaspoon baking powder

→ Quark-cream filling

07 1 pound (500g) quark or German-style farmer's cheese
08 ⅓ cup (80g) granulated sugar
09 1¾ cups (400ml) heavy whipping cream
10 2 packets whip cream stabilizer (or 2 teaspoons cornstarch)
11 2 packets vanilla sugar (or 2 teaspoons vanilla extract)
12 2 packets (about 14g) powdered gelatin
13 7 oz (200g) fresh strawberries

→ Topping

14 2 tablespoons strawberry jam or preserves
15 10.5 oz (300g) fresh strawberries
16 1 packet clear cake glaze (or 3 tablespoons cornstarch)
17 1 cup (250ml) water
18 2 tablespoons granulated sugar

Instructions

Step 01

Preheat oven to 350°F (175°C). Grease a 10-inch (26cm) springform pan and line the bottom with parchment paper. Separate the eggs, placing whites in a large clean bowl and yolks in another bowl. Beat the egg whites with an electric mixer until foamy, then gradually add the sugar, continuing to beat until stiff peaks form. Gently fold in the egg yolks with a spatula. In a separate bowl, mix together the flour, vanilla pudding powder, and baking powder, then sift this mixture over the egg mixture and fold in very gently until just combined.

Step 02

Pour the batter into the prepared springform pan and smooth the top. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then run a knife around the edge and remove the ring. Allow to cool completely on a wire rack. Once cool, use a long serrated knife to carefully slice the cake horizontally into two even layers.

Step 03

In a large bowl, whip the heavy cream with the whip cream stabilizer and vanilla sugar until stiff peaks form. Set aside. Wash and hull the strawberries, then cut them into quarters. In another bowl, mix the quark with sugar until smooth. Prepare the gelatin according to package directions (typically dissolving in a little hot water), then stir it into the quark mixture quickly before it sets. Gently fold in the whipped cream, then carefully fold in the quartered strawberries.

Step 04

Place the bottom cake layer on a serving plate. If using a cake ring, place it around the layer. Spread the quark-cream filling evenly over this layer. Place the second cake layer on top, pressing down gently. Spread the strawberry jam over the top layer. Wash and hull the remaining strawberries, then slice them attractively and arrange them over the jam. Prepare the cake glaze according to package directions (usually mixing with water and sugar, then bringing to a boil), let cool slightly, and carefully pour over the strawberries to create a glossy finish. Refrigerate for at least 4 hours or overnight before serving.

Tools You'll Need

  • 10-inch (26cm) springform pan
  • Electric mixer
  • Cake ring (optional, for cleaner assembly)
  • Cake plate or stand

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten
  • Contains dairy products
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 315
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~