A sponge cake with strawberries sounds like a classic and delightful treat! Here’s a recipe for a light and fluffy sponge cake topped with fresh strawberries:
Ingredients:
For the Sponge Cake:
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Topping:
- 1 pint fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (optional, depending on the sweetness of your strawberries)
- Whipped cream or vanilla ice cream (optional, for serving)
Instructions:
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Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
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Prepare the Sponge Cake Batter:
- In a large bowl, beat the eggs and granulated sugar together until thick and pale (about 5 minutes).
- Sift the flour, baking powder, and salt together.
- Gently fold the dry ingredients into the egg mixture until just combined.
- Fold in the melted butter and vanilla extract until smooth.
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Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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Prepare the Strawberries:
- While the cake is cooling, if desired, toss the sliced strawberries with 2 tablespoons of sugar and let them sit for about 15-20 minutes to macerate. This will make them sweeter and release some juice.
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Assemble the Cake:
- Once the cake is completely cool, place it on a serving plate.
- Arrange the sliced strawberries evenly over the top of the cake.
- Optionally, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy your light and delicious sponge cake with fresh strawberries! It’s a perfect dessert for any occasion.
