Why This Strawberry Delight Cake Will Make Your Day Sweeter
There’s something magical about the combination of fluffy cake, tangy strawberry jam, and a cloud-like meringue topping. I remember baking this Strawberry Delight Cake for my daughter’s birthday last year. Her face lit up like fireworks when she saw it on the table. It’s not just a dessert—it’s a memory maker. Whether you’re a seasoned baker or just starting out, this recipe is simple yet impressive enough to wow your family and friends.
A Little History Behind This Sweet Treat
Strawberry cakes have been around for generations, often gracing tables during spring and summer celebrations. The pairing of strawberries with light, airy sponge cake dates back to European traditions where fresh berries were a symbol of abundance. Over time, this classic evolved into what we now know as a Strawberry Delight Cake, complete with a modern twist of meringue topping. I love how this version feels both nostalgic and fresh at the same time.
Why You’ll Fall in Love with This Recipe
This Strawberry Delight Cake is all about balance. The cake layers are soft and buttery, while the jam adds a burst of fruity sweetness. Topped with a creamy, glossy meringue, it’s a showstopper that tastes as good as it looks. Plus, it’s surprisingly easy to make—no fancy techniques required. If you’ve ever shied away from baking layered cakes, this one will change your mind.
Perfect Occasions for This Strawberry Delight Cake
From birthdays to baby showers, this cake fits any celebration. Imagine slicing into it at a Mother’s Day brunch or serving it as the grand finale at a summer barbecue. It’s also perfect for cozy evenings when you want to treat yourself without heading to a bakery. Honestly, there’s no bad time to whip up this beauty!
Ingredients You’ll Need
For the Cake:
- 200 g of flour
- 1 teaspoon of baking powder
- 8 egg yolks
- 6 egg whites
- 200 g of sugar
- 1 teaspoon of vanilla extract
- 50 g of melted butter
- 1 bottle (270 g) of strawberry jam
For the Meringue:
- 2 egg whites
- 250 g of mashed strawberries
- 250 g of sugar
Substitution Options
If you can’t find fresh strawberries for the meringue, frozen ones work just fine—just thaw and drain them first. For a dairy-free option, swap the butter with coconut oil. And if you’re out of vanilla extract, almond extract gives a lovely nutty flavor. Feel free to use homemade jam if you have some stashed away—it makes the cake even more special.
Step-by-Step Preparation
Step 1: Get Your Oven Ready
Preheat your oven to 180°C (350°F). Grab a round cake pan, grease it well, and dust it lightly with flour. This step ensures the cake slides out effortlessly once baked. Pro tip: Line the bottom with parchment paper for extra insurance against sticking.
Step 2: Make the Cake Batter
In a bowl, whisk together the flour and baking powder. In another bowl, beat the 6 egg whites until they form stiff peaks. Set them aside. Now, grab your mixer again and beat the 8 egg yolks with sugar until the mixture turns pale yellow and thickens. Add the vanilla, melted butter, and flour mixture, folding gently. Finally, incorporate the beaten egg whites using enveloping motions to keep the batter light and airy. Pour it into the prepared pan.
Step 3: Bake the Cake
Pop the cake into the oven and bake for 30–40 minutes. To check doneness, insert a toothpick into the center—if it comes out clean, you’re golden. Let the cake cool completely on a wire rack before moving on to the next steps. Patience is key here; rushing might cause the layers to break.
Step 4: Whip Up the Meringue
Beat the 2 egg whites with the mashed strawberries and half of the sugar until firm. Gradually add the remaining sugar, continuing to beat until the meringue becomes glossy and holds its shape. Think of it as creating a pink, pillowy cloud that smells like summer.
Step 5: Assemble the Cake
Carefully slice the cooled cake horizontally into two layers. Spread the strawberry jam generously over the bottom layer, then place the top layer back on. Cover the entire cake with the meringue, swirling it artfully with a spatula. Chef’s tip: Use a kitchen torch to lightly brown the meringue for a professional touch.
Timing Breakdown
- Prep Time: 30 minutes
- Cooking Time: 40 minutes
- Resting Time: 1 hour (for cooling)
- Total Time: Approximately 2 hours
Chef’s Secret
To get super-smooth meringue, make sure your mixing bowl and beaters are squeaky clean and free of grease. Even a tiny bit of oil can ruin the texture. Also, adding the sugar gradually helps stabilize the meringue, giving it that beautiful shine.
Extra Info About Strawberries
Did you know strawberries are technically not berries? Botanically speaking, they’re aggregate fruits because their seeds grow on the outside. Isn’t that fascinating? They’re also packed with vitamin C, making this cake not only delicious but slightly nutritious too!
Necessary Equipment
- Mixing bowls
- Electric mixer or whisk
- Round cake pan
- Spatula
- Parchment paper
- Wire cooling rack
Storage Tips
Store leftover Strawberry Delight Cake in an airtight container in the refrigerator. The meringue stays fresher this way, though it may lose a bit of its fluffiness after a day or two. Bring it to room temperature before serving for the best texture.
If you need to store it longer, freeze individual slices wrapped tightly in plastic wrap and foil. They’ll keep for up to three months. Simply thaw overnight in the fridge when ready to enjoy.
Never leave the cake at room temperature for more than two hours, especially in warm weather, as the meringue and jam can spoil quickly.
Tips and Advice
For a richer flavor, brush the cake layers with a simple syrup made from equal parts sugar and water. It keeps the cake moist and adds a touch of sweetness. Another trick is to strain the mashed strawberries for the meringue to remove seeds, ensuring a smoother texture.
Presentation Ideas
- Garnish with fresh strawberry slices arranged in a circular pattern.
- Dust lightly with powdered sugar for a rustic look.
- Add edible flowers for a pop of color.
Healthier Alternatives
Here are six ways to tweak this recipe for a healthier spin:
- Gluten-Free Option: Swap regular flour with almond or oat flour.
- Low-Sugar Version: Use a sugar substitute like stevia or monk fruit.
- Vegan Twist: Replace eggs with flaxseed meal and aquafaba for the meringue.
- Less Butter: Cut the butter amount in half and replace it with applesauce.
- Homemade Jam: Make your own jam using less sugar and no preservatives.
- Protein Boost: Add a scoop of vanilla protein powder to the batter.
Common Mistakes to Avoid
Mistake 1: Overmixing the Batter
Overmixing deflates the air bubbles created by the beaten egg whites, resulting in a dense cake. Gently fold ingredients instead of stirring vigorously. Pro tip: Stop mixing as soon as everything is combined.
Mistake 2: Skipping the Cooling Step
Rushing to assemble the cake while it’s still warm causes the jam to slide off and the meringue to melt. Always let the cake cool completely on a rack.
Mistake 3: Using Watery Mashed Strawberries
Too much liquid in the meringue weakens its structure. Pat the mashed strawberries dry with a paper towel before using them.
FAQs About Strawberry Delight Cake
Can I use store-bought meringue?
While possible, homemade meringue has a fresher taste and better texture. Store-bought versions often lack the vibrant color and natural sweetness of fresh strawberries.
How do I prevent the meringue from weeping?
Weeping happens when sugar isn’t fully dissolved. Beat the meringue long enough for the sugar to incorporate completely, and avoid humid environments when assembling the cake.
What if I don’t have a kitchen torch?
No problem! Place the assembled cake under the broiler for 1–2 minutes, watching closely to avoid burning. Alternatively, skip browning altogether—the cake will still taste amazing.
Can I make this ahead of time?
Absolutely! Prepare the cake layers a day in advance and store them wrapped in plastic. Assemble and decorate on the day of serving for optimal freshness.
Is this recipe kid-friendly?
Yes! Kids love helping with tasks like cracking eggs, spreading jam, and swirling meringue. Just supervise closely during oven and stove use.
How many servings does this recipe yield?
This cake serves 8–10 people, depending on portion sizes. Perfect for small gatherings or family dinners.
Can I use other fruits instead of strawberries?
Raspberries or blueberries work well, though the flavor profile will differ slightly. Adjust the sugar levels accordingly since these fruits tend to be tarter.
What’s the best way to cut the cake neatly?
Dip your knife in hot water and wipe it clean between cuts. This method prevents the meringue from sticking and ensures smooth slices.
How do I know when the cake is done?
The cake should spring back lightly when touched, and a toothpick inserted in the center should come out clean. Don’t rely solely on time; ovens vary.
Can I freeze the finished cake?
Yes, but freezing affects the meringue’s texture. Freeze unfrosted layers instead, then thaw and assemble closer to serving time.
Final Thoughts
Baking a Strawberry Delight Cake is more than just following a recipe—it’s about creating joy. From the moment you mix the batter to the final swirl of meringue, every step is a chance to pour love into something truly special. So grab your apron, gather your ingredients, and let’s make some sweet memories together!
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Round cake pan
- Parchment paper
- Wire cooling rack
Ingredients
- 200 g flour
- 1 teaspoon baking powder
- 8 unit egg yolks
- 6 unit egg whites
- 200 g sugar
- 1 teaspoon vanilla extract
- 50 g melted butter
- 270 g strawberry jam
- 2 unit egg whites (for meringue)
- 250 g mashed strawberries (for meringue)
- 250 g sugar (for meringue)
Instructions
- Preheat your oven to 180°C (350°F) and prepare a round cake pan.
- Whisk together the flour and baking powder in one bowl, and beat the 6 egg whites in another bowl until stiff peaks form.
- In another bowl, beat the 8 egg yolks with sugar until pale yellow, then add vanilla, melted butter, and flour mixture, folding gently. Incorporate the beaten egg whites carefully.
- Pour the batter into the prepared pan and bake for 30–40 minutes, checking doneness with a toothpick.
- Let the cake cool completely on a wire rack.
- Beat 2 egg whites with mashed strawberries and half of the sugar until firm, then add the remaining sugar and beat until glossy.
- Slice the cooled cake horizontally into two layers. Spread strawberry jam on the bottom layer, place the top layer back on, and cover with meringue.