Strawberry cake: Bake a sheet cake with a biscuit base quickly and easily
Created: 06/15/2022, 08:42
By: Maria Dirschauer
Strawberry cake from the tin is made quickly and so delicious.
© Kirchner-Media/Wedel/Imago
Who can resist a delicious strawberry cake in summer?
With this recipe, you simply bake it on a tray - so there's enough for everyone.
Strawberry season calls for the juicy little berries to be turned into delicious cakes and desserts.
Strawberry cake
is one of the classics that grandma used to make.
It is traditionally prepared in a springform pan, optionally with batter, biscuit or shortcrust pastry.
Strawberry cake is also available from the tin.
To do this, we first prepare a
fluffy biscuit dough
to that is baked.
If you want to learn more tips and tricks for baking with sponge cake, check out this article on how to make a sponge cake.
Our variant of a strawberry cake from the tin is, so to speak, an unrolled Swiss roll.
This makes the preparation very easy and you're done in no time: while the base is baking in the oven, prepare a delicious
cream of quark and crème fraîche
and prepare the strawberries.
Then all you have to do is cover the biscuit base and the strawberry cake is ready.
A great thing if you don't have much time to bake or want to feed a lot of eaters.
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Also delicious:
A highlight for every coffee table: panna cotta cake with strawberry topping.
Recipe for strawberry cake from the tin: the ingredients
Preparation time: 30 minutes
Baking time: 10-12 minutes
Serving size: for 1 tray
For the sponge cake:
4 eggs (size M)
4 tablespoons water (hot)
150 grams of sugar
1 packet of vanilla sugar
1 pinch of salt
170 grams of flour
1 teaspoon Baking powder
For covering:
250 g crème fraîche
250 g cottage cheese
2 tbsp powdered sugar
2 tsp vanilla extract
Juice of 1/2 organic lemon
300g fresh strawberries
Lemon zest or powdered sugar (to taste)
Also try:
How to bake quick rainbow muffins: colorful and delicious.
How to bake the quick strawberry cake from the tin
Preheat the oven to 180°C top/bottom heat or 160°C fan.
Line a baking sheet with parchment paper.
For the sponge cake
, beat the eggs and water in a bowl with a hand mixer for about 8 minutes until light and fluffy.
While doing so, sprinkle in the sugar and salt.
Mix the flour and baking powder and gently sift the mixture onto the egg mixture.
Gently fold them in.
Don't stir too long to keep the batter fluffy.
Spread the sponge cake evenly on the baking sheet with a spatula.
Place the sheet directly into the hot oven and bake the batter for 10 to 12 minutes until golden.
For the topping
, mix the crème fraîche, quark, powdered sugar, vanilla extract and lemon juice in a bowl.
Clean, wash and halve or quarter (depending on size) the strawberries.
Then let the dough cool for 10 minutes and then turn it out onto a wire rack.
Carefully peel off the parchment paper.
Place the biscuit base on a plate and spread the cream on it.
Top this with the fresh strawberries.
Decorate the strawberry cake with a little lemon zest or powdered sugar if you like.
Happy baking and bon appétit!
(mad)