We are about to make a delightful strawberry cake that looks impressive and tastes amazing. This cake blends fresh strawberries, a soft sponge, and creamy mousseline filling with a glossy strawberry jelly topping.

The process might sound tricky, but with our clear, detailed steps, anyone can create this magical cake at home and enjoy the sweet reward.

Ingredients List

Sponge Cake:

- 3 large eggs

- 90g (about 7 tbsp) granulated sugar

- 90g (3/4 cup) cake flour, sifted

- 30g (2 tbsp) unsalted butter, melted and cooled

- Lemon syrup: 50ml hot water + 20g sugar + 1 tsp lemon juice

Mousseline Cream:

- 2 egg yolks

- 60g (1/4 cup) sugar

- 250ml (1 cup) milk

- 30g (3 tbsp) cornstarch

- 125g (1/2 cup) unsalted butter, softened

Strawberry Jelly:

- 150g (about 1 cup) chopped strawberries

- 25g (2 tbsp) sugar

- 1 tbsp lemon juice

- 2.5g gelatin sheet (or powdered equivalent), softened in cold water

Decoration:

- 200–250g fresh whole and halved strawberries

Make the Sponge Cake

1. Preheat oven to 180°C (356°F). Line a rectangular 32x18 cm pan with parchment paper.

2. In a heatproof bowl, whisk eggs and sugar over simmering water until warm and sugar dissolves.

3. Remove from heat and whisk with an electric mixer until batter triples in volume and falls in a ribbon slowly.

4. Gently fold in sifted cake flour using a spatula without deflating the batter.

5. Quickly fold in melted butter, mixing carefully to keep the batter airy.

6. Pour batter into the pan, bake 10–15 minutes, or until a toothpick comes out clean.

7. Remove from oven, cover with parchment to keep moist, and let cool.

Prepare the Mousseline Cream

1. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.

2. Heat milk in a saucepan until tiny bubbles appear (do not boil).

3. Slowly pour hot milk into egg yolk mixture, whisking constantly.

4. Return mixture to saucepan, cook over low heat, stirring continuously until thickened.

5. Remove from heat, cover surface with plastic wrap to prevent skin, cool in ice bath, then refrigerate until cold.

6. Beat softened butter until creamy. Gradually add chilled custard, mixing until smooth and fluffy.

7. Transfer mousseline cream into a piping bag for assembly.

Make Strawberry Jelly

1. Mix chopped strawberries with sugar and lemon juice; let sit 10 minutes.

2. Cook mixture over low heat about 5 minutes until thick and soft.

3. Remove from heat, add softened gelatin, stir until fully dissolved.

4. Let cool to room temperature.

Assemble the Cake

1. Cut the sponge into two equal layers using a cake ring or a cake slicer.

2. Place the bottom layer into a cake ring lined with plastic wrap.

3. Brush the sponge with lemon syrup to keep moist.

4. Slice fresh strawberries in half and arrange along the inside edge of the ring with cut sides facing out.

5. Pipe mousseline cream between strawberries and fill the center with whole strawberries. Spread an even layer of cream on top.

6. Place the second sponge layer on top, brush with syrup, and press lightly to secure.

7. Pour cooled strawberry jelly evenly over the top.

8. Refrigerate for at least 2 to 4 hours until the jelly sets.

Final Decoration and Serving

1. Before removing the cake ring, warm a towel and wrap it around the ring to loosen it for a clean removal.

2. Decorate the top of the cake with whole and halved fresh strawberries.

3. Keep refrigerated and consume within two days for the best freshness and taste.

Enjoy Your Strawberry Cake Magic

By following these detailed steps, we can create a strawberry cake that tastes as magical as it looks. The balance of soft sponge, silky cream, and fresh strawberries is perfect for sharing with friends and family. We hope you enjoy baking and savoring this wonderful dessert. Happy baking, Lykkers!