💡 At a Glance
- •The Cake: A classic strawberry cake featuring a tender cake base whipped up in the Thermomix®, topped with a luscious cream cheese layer and sweet, juicy strawberries.
- •Time: Super quick and easy prep with a short bake time in the oven.
- •Method: The batter comes together right in your Thermomix® while the whipped cream cheese topping gets mixed up separately.
Get ready to fall in love with the ultimate combination of tender cake and sweet berries in this irresistible fresh strawberry cake!
This classic recipe is a total crowd-pleaser for anyone with a sweet tooth, and it comes together super fast with just a handful of simple ingredients.
In this simple recipe with easy step-by-step instructions, I’ll show you just how quick it is to whip up an absolutely delicious homemade strawberry cake in your Thermomix®.
Bring a taste of summer right to your dessert table!
Why You’ll Love This Strawberry Cake:
- Super easy to make and completely delicious.
- Budget-friendly, made with simple, everyday pantry staples.
- A timeless classic that never goes out of style.
- A gorgeous centerpiece for any dessert spread.
- A total crowd-pleaser for parties, BBQs, and celebrations.
- The ultimate refreshing summer treat for all ages.
My Best Tips for the Perfect Strawberry Cake
Feel free to skip the fruit glaze if it’s not your thing—this cake is just as delicious served plain!
Chill before serving: Pop the cake into the fridge for a couple of hours before slicing. Getting it nice and chilled helps everything set up and makes slicing so much easier!
Serve with whipped cream: If you like, top your strawberry cake with a dollop of fresh whipped cream. That rich, creamy contrast complements the sweet strawberries perfectly!
Can I Make This Cake Ahead of Time and Store It?
Freshly baked strawberry cake will keep in the fridge for about 2 to 3 days. Just make sure to cover it tightly so it doesn’t dry out. The fresh strawberries can lose a bit of their perkiness over time, so I always recommend enjoying it as fresh as possible!
Can I Freeze Strawberry Cake?
While you can technically freeze fruit cakes, I don’t really recommend it for this recipe. Fresh strawberries tend to get soggy once thawed, which definitely takes away from the cake’s delicious texture.
Strawberry Cake FAQs
What Ingredients Do You Need for Strawberry Cake?
For the Cake Base:
- 130 g margarine (or softened butter)
- 100 g granulated sugar
- 1 packet vanilla sugar
- 3 large eggs, room temperature
- 200 g all-purpose flour
- 1 tsp baking powder
- 2 tbsp milk (15 g)
- 1 pinch of salt
For the Cream Layer:
- 200 ml heavy cream
- 150 g full-fat cream cheese, softened
- 1 packet whipped cream stabilizer
- 50 g granulated sugar
For the Topping:
- about 700 g fresh strawberries
- 1 packet red cake glaze
- 250 ml red fruit juice
- 2 tbsp sugar, leveled
Note: You’ll find the exact measurements and step-by-step instructions further down in the recipe card.
How to Make Fresh Strawberry Cake
Instructions:
Start by generously greasing your tart pan (or fruit flan pan) and dusting it with flour.
Preheat your oven to 350°F (180°C).
Insert the butterfly whisk into the mixing bowl before adding your ingredients.
Now add the margarine, sugar, and vanilla sugar to the mixing bowl and cream for 2 min / speed 4. Scrape down the sides with your spatula afterward.
Next, add the eggs and beat until light and fluffy, another 2 min / speed 4.
Remove the butterfly whisk.
Finally, add the remaining ingredients—the flour mixed with baking powder, milk, and salt—and fold for 15 sec / speed 4.
Pro Tip: Sift the flour and baking powder together beforehand for an extra-fine, tender texture!
Pour the batter into your greased tart pan, smooth out the top, and bake on the wire rack in the lower third of the oven for 20–25 minutes. Mine was perfectly done right at the 20-minute mark! You can test for doneness with a quick toothpick test: insert a toothpick into the center of the cake, and if it comes out clean, your cake base is ready. If there’s still wet batter clinging to it, give it a few more minutes.
As soon as it comes out of the oven, invert the cake base onto a wire cooling rack lined with parchment paper and let it cool completely.
Pro Tip: If you’re using a pan with a removable bottom, simply pop the base up out of the ring and let it cool right on that base. You can even serve the cake right on it!
While the cake cools, wash and dry your fresh strawberries, then hull them (trim off the leafy green tops).
Depending on how you want to arrange them on your tart, leave the strawberries whole, cut them in half, or slice them into smaller pieces.
Now let’s make the cream filling! Add the heavy cream, whipped cream stabilizer (like Whip It), and sugar to a mixing bowl, then beat with an electric hand mixer until stiff peaks form.
Gently fold the cream cheese into the whipped cream using a rubber spatula.
Spread the cream evenly over the cooled cake base and top with your arranged strawberries.
For the fruit glaze (tart glaze), combine the glaze packet with 2 level tablespoons of sugar and 1 cup (250 ml) of red fruit juice in a small saucepan. Bring to a boil while stirring constantly according to the package instructions, and let it bubble briefly.
Using a tablespoon, quickly spoon the glaze over the strawberries starting from the center of the cake, then let it set. Quick tip: You don’t have to use all of the glaze if it feels like too much!
Pop it in the fridge until you’re ready to serve.
Enjoy!
Note: You’ll find the full list of ingredients with exact measurements and step-by-step instructions in the printable recipe card below.
The estimated prep times listed are an average.
And that’s it! Happy baking, and I hope you love every single bite!
If you loved this quick and easy strawberry cake recipe, you’ll definitely want to check out my delicious apple cake recipe, too! 🙂
Happy baking,
Christoph
P.S. Don’t want to miss a single recipe? Come follow along on Pinterest or Instagram ❣
Did you make this recipe?
If you loved it, please leave a comment below and give it a 5-star rating! 🙂
Classic Fresh Strawberry Cake
Click stars to rate now
Zutaten
For the cake base:
- 130 g Margarine or softened butter
- 100 g Granulated sugar
- 1 packet Vanilla sugar
- 3 Eggs medium, room temperature
- 200 g All-purpose flour
- 1 tsp Baking powder
- 2 tbsp Milk 15 g
- 1 pinch Salt
For the cream topping:
- 200 ml Heavy whipping cream
- 150 g Cream cheese full-fat
- 1 packet Whipped cream stabilizer such as Whip It
- 50 g Granulated sugar
To assemble & top:
- 700 g Fresh strawberries
- 1 packet Red cake glaze packet
- 250 ml Red fruit juice
- 2 tbsp Granulated sugar level
Zubereitung
Instructions:
- First, thoroughly grease a fluted fruit tart pan and dust with flour. Preheat your oven to 180 °C top/bottom heat.
- Insert the whisk attachment into the mixing bowl before adding the ingredients.
- Add the margarine, sugar, and vanilla sugar to the mixing bowl and cream for 2 min / Speed 4. Scrape down the sides of the bowl with a spatula.
- Next, add the eggs and beat until light and fluffy for another 2 min / Speed 4.
- Remove the whisk attachment.
- Finally, add the remaining ingredients—the flour mixed with baking powder, milk, and salt—and fold together for 15 sec / Speed 4. Pro tip: Sift the flour and baking powder together beforehand for an ultra-tender crumb!
- Pour the batter into the prepared pan, smooth the top, and bake on the rack in the lower third of the oven for 20–25 minutes. Mine was perfectly baked right at the 20-minute mark! You can do a toothpick test to check: insert a toothpick into the center of the cake—if it comes out clean, it’s ready. If wet batter clings to it, pop it back in for a few more minutes.
- Immediately invert the cake base onto a wire cooling rack lined with parchment paper and let it cool completely.
- While the cake cools, wash and dry the fresh strawberries, then hull them.
- Depending on how you want to decorate your cake, leave the strawberries whole, cut them in half, or slice them into smaller pieces.
- Now, let’s make the cream! Add the heavy whipping cream, whip stabilizer, and sugar to a mixing bowl, then whip with a hand mixer until stiff peaks form.
- Gently fold the cream cheese into the whipped cream using a rubber spatula.
- Spread the cream mixture evenly over the cooled cake base and arrange your fresh strawberries on top.
- For the red glaze, combine the glaze packet with 2 level tablespoons of sugar and 250 ml of red fruit juice in a small saucepan. Bring to a boil while stirring continuously according to the package directions, letting it bubble briefly. Working quickly, use a tablespoon to spoon the glaze over the strawberries, starting from the center out, and let it set.
- Chill in the refrigerator until ready to serve.
Notes
Classic Fresh Strawberry Cake
Click stars to rate now
Zutaten
For the cake base:
- 130 g Margarine or softened butter
- 100 g Granulated sugar
- 1 packet Vanilla sugar
- 3 Eggs medium, room temperature
- 200 g All-purpose flour
- 1 tsp Baking powder
- 2 tbsp Milk 15 g
- 1 pinch Salt
For the cream topping:
- 200 ml Heavy whipping cream
- 150 g Cream cheese full-fat
- 1 packet Whipped cream stabilizer such as Whip It
- 50 g Granulated sugar
To assemble & top:
- 700 g Fresh strawberries
- 1 packet Red cake glaze packet
- 250 ml Red fruit juice
- 2 tbsp Granulated sugar level
Zubereitung
Instructions:
- First, thoroughly grease a fluted fruit tart pan and dust with flour. Preheat your oven to 180 °C top/bottom heat.
- Insert the whisk attachment into the mixing bowl before adding the ingredients.
- Add the margarine, sugar, and vanilla sugar to the mixing bowl and cream for 2 min / Speed 4. Scrape down the sides of the bowl with a spatula.
- Next, add the eggs and beat until light and fluffy for another 2 min / Speed 4.
- Remove the whisk attachment.
- Finally, add the remaining ingredients—the flour mixed with baking powder, milk, and salt—and fold together for 15 sec / Speed 4. Pro tip: Sift the flour and baking powder together beforehand for an ultra-tender crumb!
- Pour the batter into the prepared pan, smooth the top, and bake on the rack in the lower third of the oven for 20–25 minutes. Mine was perfectly baked right at the 20-minute mark! You can do a toothpick test to check: insert a toothpick into the center of the cake—if it comes out clean, it's ready. If wet batter clings to it, pop it back in for a few more minutes.
- Immediately invert the cake base onto a wire cooling rack lined with parchment paper and let it cool completely.
- While the cake cools, wash and dry the fresh strawberries, then hull them.
- Depending on how you want to decorate your cake, leave the strawberries whole, cut them in half, or slice them into smaller pieces.
- Now, let's make the cream! Add the heavy whipping cream, whip stabilizer, and sugar to a mixing bowl, then whip with a hand mixer until stiff peaks form.
- Gently fold the cream cheese into the whipped cream using a rubber spatula.
- Spread the cream mixture evenly over the cooled cake base and arrange your fresh strawberries on top.
- For the red glaze, combine the glaze packet with 2 level tablespoons of sugar and 250 ml of red fruit juice in a small saucepan. Bring to a boil while stirring continuously according to the package directions, letting it bubble briefly. Working quickly, use a tablespoon to spoon the glaze over the strawberries, starting from the center out, and let it set.
- Chill in the refrigerator until ready to serve.
