Strawberry Birthday Cake

Monday, October 17, 2016

I guess everybody loves birthdays especially when it's your own bday! Receiving gifts is so exciting and wrapping off the gift paper. And now... the more important thing is birthday cake! I love eating them, they have a lot of layers and smooth cream inside. But even more I like making birthday cakes. It takes a lot of time and effort to make a really good cake, but satisfaction later and other's happiness is worth it.

Last month my boyfriend had his birthday and I baked a Strawberry Birthday Cake for him. Best time to make it is summer when you can buy yummiest fresh strawberries on farmers market. But it's not necessary, I used frozen strawberries, important thing is to drain them very well. 

This cake is made with three layers, so it's enough high in my opinion. It's covered with mascarpone frosting with maple syrup so it's almost clean white. And the frosting on the cake is covered with amazing dripping strawberry syrup, you can make it home yourself and that'll get delicious. So the cake looks really delicious and that's not all! Inside you'll find great sponge cake with strawberries inside. If it's not enough to convince you to bake it, the cream inside is made with mascarpone, greek yogurt and... yes - strawberries! Well when you'll eat the cake, it's strawberry explosion! 

The sponge cake is light and soft. You don't need to moisture it with any alcohol or juice. The strawberries, inside the cake, will be enough. The frosting is based on mascarpone cream, you probably think that's a bit heavy, but because it contains greek yogurt, the cream is light, fluffy and perfectly matches the strawberries and soft sponge cake.


Prep time
1 h 30 min
Cook time
50 min
Total time
2 h 20 min 
Servings: 10-14
Recipe type: dessert, birthday cake


Sponge cake
  • 5 eggs (yolks and whites separately)
  • ¾ cup sugar
  • ¾ cup wheat flour
  • ¼ cup potato flour
  • 2 ½ cups strawberries, chopped (finely drained if frozen) 
Mascarpone frosting
  • 750 g mascarpone
  • 1 ½ cups greek yogurt
  • 1 tsp vanilla extract
  • ¾ cup maple syrup
  • 1 ½ cups strawberries, chopped
Strawberry dripping syrup
  • 1 cup strawberries
  • 2 tbsp mable syrup
  • 1 tsp vanilla extract
Sponge cake
  1. Preheat the oven to 160 C.  Prepare 23 cm cake tin, put baking paper on the bottom of tin.
  2. In a mixing bowl beat egg whites. Then add sugar, one tablespoon at a time and beat after each one. Still beating, add yolks, one at a time.
  3. Carefully put wheat and potato flour and mix with spatula. Next add strawberries and mix in. Electric mixer will damage the fluffy texture of dough. 
  4. Put the dough into the cake tin. Place in the oven for about 40 minutes. While the cake is baking, prepare the frosting and strawberry syrup.
  5. After ready, remove from the oven and drop the cake to the table or floor from about 35 cm high. Let the cake cool.
  6. When the sponge cake is cooled, divide cake's side from the tin with knife. Then cut the cake in three equal layers.

Mascarpone frosting
  1. Into a large bowl add mascarpone and mix shortly until smooth.
  2. Add the greek yogurt, maple syrup and vanilla extract and mix well.
  3. Divide the mixture in two parts: 1/3 and 2/3.
  4. To the smaller part add strawberries. If you use frozen strawberries defrost them earlier and let them drain well.

Strawberry dripping syrup
  1. Put strawberries, maple syrup and vanilla extract to the sauce pan.
  2. Bring to boil and reduce to simmer until it comes like a jam (about 10 minutes).
  3. Remove from the heat and cool the mixture. Blend into smooth paste.

Assembling the cake
  1. Place the first sponge cake layer onto big plate or cake stand.
  2. Put 4 tablespoons of mascarpone frosting (part with strawberries) on the bottom layer. I used piping bag to get even cream layer.
  3. Repeat step 2 with second layer. Place third layer on top.
  4. Spread the clean mascarpone frosting part on top and sides of the cake. Smooth the cream with a cake palette knife.
  5. Pour the strawberry syrup over the cake. If it's too thick, add 1-2 tablespoons warm water and combine.

This recipe is inspired by amazing blog Gather & Feast.

Thanks for reading! If you have any questions feel free to comment and share your photos with #foodiesisterspl
Karo & Domi

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