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–+ servings
Erdbeerkuchen Rezept - Schnell & Einfach
Elle

Strawberry Cake Recipe - Quick and Easy

5 from 2 votes
This easy strawberry cake is quick to make, super moist, light, fluffy, and not too sweet! Whether you're hosting a summer get-together or just craving dessert, this sponge-like cake (Erdbeer-Biskuitkuchen) is your go-to!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10
Course: Dessert, Sweets
Cuisine: Baking
Calories: 212

Ingredients
  

  • Butter, for greasing the cake pan
  • 110 g white spelt flour, Type 630 (1 cup)
  • 75 g corn flour (alternatively, fine ground polenta) (1/2 cup)
  • 2 teaspoons baking powder, phosphate-free
  • 1 pinch vanilla powder
  • 3/4 teaspoon fine sea salt
  • 80 g cane sugar (1/3 cup)
  • 1 teaspoon finely grated lemon zest, organic lemon
  • 225 g Skyr (creamy Greek style) or Greek yogurt (full-fat)
  • 70 ml extra-virgin olive oil
  • 2 large eggs
  • 250-300 g strawberries, halved
  • 25 g sliced almonds (1/4 cup)

Instructions
 

  1. Preheat the oven to 350°F / 180°C 160°C fan-assisted) and place the oven rack in the center of the oven. Lightly grease a springform cake pan (Ø 24 cm) and line the bottom of the pan with parchment paper.
  2. In a medium bowl, whisk together the flour, cornmeal, vanilla, baking powder and salt.
  3. In a large bowl, whisk together the sugar and lemon zest. Add the Skyr or yogurt, olive oil, eggs, and whisk to combine.
  4. Add the dry ingredients to the wet ingredients and using a spatula, fold in until just combined. Don’t over mix!
  5. Pour the batter into the prepared pan and top with the sliced strawberries and almonds.
  6. Transfer to the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the centre comes out clean. Allow to stand for 5 minutes before releasing from the pan. Let cool completely before slicing and serving. Enjoy!

Nutrition

Calories: 212kcal

Notes

  • Flour Substitute: If you don't have spelt flour, you can easily swap it out for all-purpose flour. Keep in mind that the texture and flavour might vary slightly, with all-purpose flour providing a more neutral taste.
  • Oil Substitute: You can use any neutral vegetable oil, such as canola oil, as a substitute for extra-virgin olive oil. Melted butter (unsalted) is also a fantastic alternative that can add a rich flavour to your cake (in a 1:1 ratio).
  • Avoid Overmixing: To ensure your strawberry sponge cake retains its light and airy texture, avoid overmixing the batter. Fold the dry ingredients into the wet just until the flour streaks disappear. This will help keep the cake from falling and give it a perfect crumb.
  • Removing Cake from Pan: When releasing the strawberry cake from the pan, first run a knife around the edges to loosen it from the sides. Then, carefully unlock and remove the springform ring.
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