Strawberry Biscuit Cake
This cake is my favorite in summer: easy and fast to make, super fluffy, and with a refreshing strawberry taste. Of course, you can make it with any other fruits. It’s just a simple Biskuit (German Sponge Cake) with fruits on top. If you want a sheet cake, double the ingredients.
Ingredients for a Ø 26 cm springform:
5 eggs (M size for Europe, L for America)
150g caster sugar
150g all-purpose flour
1 pinch of salt
1 sachet vanilla sugar (8 g) or 1 tsp vanilla extract
400g – 500g strawberries
- Preheat the oven at 180°C/356°F (no ventilation).
- Prepare a pan with a 26 cm diameter: butter it and flour it so it doesn’t stick. You can also use baking paper. I often use the precut ones.
- Wash the strawberries and remove the stems. Cut them in half or quarter them, according to their size.
- Separate the egg whites and beat them with a pinch of salt until soft peaks form.
- Add the sugar and vanilla and continue mixing until the egg whites keep their shape.
- Add the egg yolks and mix gently till incorporated.
- Sift the flour on top and gently incorporate it with a spatula (folding). Do not over-mix!
- Pour the batter into the prepared pan.
- Add the cut strawberries on top.
- Bake the cake at 180°C/356°F (no ventilation) for about 35 minutes. You can check when it’s done with a toothpick inserted in the middle. If it comes out clean, the cake is done.
- Let it cool down for a few minutes, remove it from the pan, and rest it on a rack.
- My family and I love eating this cake slightly warm, with a little cream on the side. Because it is a sponge cake, it tends to dry fast, so if you have some pieces for the next day, you should wrap them in foil and keep them in the fridge.
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