Edesia’s Strawberry Cake

This simple yet elegant strawberry cake is a perfect example of my blog’s philosophy. It combines the baking techniques developed and perfected over centuries in some of my favorite parts of the world by people who know much more about cooking and baking than myself.


My ideal version of a flavorful sponge cake comes from Germany.


The pastry cream is a French classic.

And finally, an article in the American magazine Cook’s  Illustrated provided me the guidance on how to make the most out of a load of fresh strawberries.

Sliced strawberries fit more tightly than quartered or whole berries, and they also release more juice when they are combined with sugar and left to sit (a process known as maceration).

As for the baking pan, I’m using a German fruit cake pan like this one below (28cm / 11in diameter). It gives the cake the perfect form that keeps pastry cream, fruit and glaze in place, without spilling over. However, you can also use a traditional springform (26cm / 10in diameter).


Edesia's Strawberry Cake

  • Servings: about 12
  • Difficulty: Not too tricky
  • Print



  • 125g / 4.4oz of plain wheat flour
  • 2 1/2 leveled tsps of baking powder
  • 100g / 3.5oz of sugar
  • 1tbsp of vanilla sugar (alternatively 1tsp of vanilla extract)
  • 4 eggs
  • 3 tbsps of oil e. g. sunflower oil
  • 2 tbsps of apple cider vinegar
Pastry Cream
Topping and Glaze
  • 1 kg / 2lb of fresh strawberries, hulled and sliced vertically 1/4 inch (1/2cm) thick
  • 50g / 1.7oz of sugar (1/4 cup)
  • 2tsps of lemon juice
  • 1 tsp of cornstarch
  • pinch of salt


  1. Prepare the strawberries: Toss strawberries with sugar, lemon juice, and salt in a large bowl. Set aside for at least 1 1/2 hours or up to 3 hours.

  2. Prepare the cake: Grease the baking pan and line with parchment paper. Preheat the oven to 200°C / 400°F.

  3. In a large mixing bowl combine flour and baking powder. One after another add the remaining ingredients and whip everything into a smooth batter, using a mixer, fitted with whisking attachment; at first, briefly at the lowest, then, for about 1 minute, at the highest speed. Pour the batter into the baking pan and smooth it out. Place the pan in the oven, on a middle rack, and bake for 15 minutes.

  4. Remove the cake from the baking pan, discarding parchment, and let cool completely on a wire rack.
  5. Prepare crème pâtissière. Spread the pastry cream evenly over the top of the cake.

  6. Prepare topping and glaze: Drain the berries in a fine-mesh strainer over a pot. Measure out 2tbsps of juice into a small cup and stir in cornstarch until well combined. Heat up the remaining juice, add the cornstarch mix and keep cooking while stirring, until mixture is very thick and translucent. Set aside to cool down slightly.

  7. Garnish the top of the cake with the sliced strawberries. Beginning at the center distribute the glaze quickly onto the fruit using a tablespoon. Let it set. Place the cake in the fridge until you are ready to serve it.


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