Strawberry cake with Lambada strawberries
120 min
Difficult
Would you like to surprise your friends and family with a delicious cake? Then this strawberry cake with Lambada strawberries is a must-try. Not only does it look beautiful, but it also tastes incredible. The flavours of freshly baked sponge, white chocolate buttercream, custard, and the sweetest strawberries come together perfectly in this cake.
The tastiest strawberries
For this strawberry cake, we use only the very best strawberries – the Lambadas. This juicy variety has an exceptionally sweet flavour that shines in this recipe. Want to learn more about our strawberries?
The tastiest strawberries
For this strawberry cake, we use only the very best strawberries – the Lambadas. This juicy variety has an exceptionally sweet flavour that shines in this recipe. Want to learn more about our strawberries?
Ingredients
1 cake (12 servings)
Ingredients buttercream
200 g butter
Water
3 egg whites
150 g sugar
Pinch of salt
100 g white chocolate
Ingredients cake
90 g butter
6 eggs
175 g sugar
150 g plain flour
Ingredients strawberry cake
Equipment
Mixer
Piping bag
Round springform tin
Method buttercream
- Remove the butter from the fridge and allow it to come to room temperature.
- Bring a small layer of water to a boil in a saucepan. Add the egg whites and sugar to a bowl and place it over the saucepan. Heat the mixture au bain-marie, stirring constantly, until the sugar has completely dissolved.
- Whisk the egg whites with a pinch of salt on high speed until stiff peaks form.
- Cut the butter into small cubes. Gradually add the butter to the meringue while continuing to mix. The buttercream will reach the right consistency only after all the butter has been added.
- Melt the white chocolate au bain-marie or in the microwave and gently fold it into the buttercream.
Method cake
- Preheat the oven to 180°C (top and bottom heat).
- Melt the butter au bain-marie or in the microwave. Separate the eggs.
- Whisk the egg whites with half of the sugar until stiff peaks form. Beat the egg yolks with the remaining sugar until pale and fluffy.
- Carefully fold the yolks into the egg whites, then sift in the flour and fold through. Finally, mix in the melted butter.
- Grease the springform tin and line it with baking paper.
- Pour the batter into the tin and bake for 30 minutes until golden brown and cooked through. Allow the cake to cool completely.
Method strawberry cake
- Prepare the pastry cream according to the recipe.
- Whip the double cream with the sugar until stiff.
- Remove the green tops from the strawberries and slice them vertically in half.
- Cut the cake horizontally into three equal layers. Place the bottom layer on a serving plate and reattach the springform ring around it to build the cake neatly.
- Arrange the strawberries in a circle around the edge of the cake. Pipe buttercream between the strawberries and in the centre so the cake is fully covered. Spread a thin layer of pastry cream on top, followed by another layer of strawberries.
- Place the next cake layer on top and repeat with strawberries, buttercream, pastry cream, and strawberries.
- Add the final layer of cake. Pipe whipped cream on top and decorate with Lambada strawberries. Remove the springform ring – your strawberry cake is ready to serve!
Nutritional values per serving
Energy
Carbohydrates
Sugars
Protein
Fat
690 kcal
63 g
48 g
10 g
39 g
Ingredients
1 cake (12 servings)
Ingredients buttercream
200 g
Water
3
150 g
Pinch of salt
100 g
butter
egg whites
sugar
white chocolate
Ingredients cake
90 g
6
175 g
150 g
butter
eggs
sugar
plain flour
Ingredients strawberry cake
1 recipe
250 ml
1 tbsp
500 g
Equipment
Mixer
Piping bag
Round springform tin
Nutritional values per serving
Energy
Carbohydrates
Sugars
Protein
Fat
690 kcal
63 g
48 g
10 g
39 g
Method buttercream
- Remove the butter from the fridge and allow it to come to room temperature.
- Bring a small layer of water to a boil in a saucepan. Add the egg whites and sugar to a bowl and place it over the saucepan. Heat the mixture au bain-marie, stirring constantly, until the sugar has completely dissolved.
- Whisk the egg whites with a pinch of salt on high speed until stiff peaks form.
- Cut the butter into small cubes. Gradually add the butter to the meringue while continuing to mix. The buttercream will reach the right consistency only after all the butter has been added.
- Melt the white chocolate au bain-marie or in the microwave and gently fold it into the buttercream.
Method cake
- Preheat the oven to 180°C (top and bottom heat).
- Melt the butter au bain-marie or in the microwave. Separate the eggs.
- Whisk the egg whites with half of the sugar until stiff peaks form. Beat the egg yolks with the remaining sugar until pale and fluffy.
- Carefully fold the yolks into the egg whites, then sift in the flour and fold through. Finally, mix in the melted butter.
- Grease the springform tin and line it with baking paper.
- Pour the batter into the tin and bake for 30 minutes until golden brown and cooked through. Allow the cake to cool completely.
Method strawberry cake
- Prepare the pastry cream according to the recipe.
- Whip the double cream with the sugar until stiff.
- Remove the green tops from the strawberries and slice them vertically in half.
- Cut the cake horizontally into three equal layers. Place the bottom layer on a serving plate and reattach the springform ring around it to build the cake neatly.
- Arrange the strawberries in a circle around the edge of the cake. Pipe buttercream between the strawberries and in the centre so the cake is fully covered. Spread a thin layer of pastry cream on top, followed by another layer of strawberries.
- Place the next cake layer on top and repeat with strawberries, buttercream, pastry cream, and strawberries.
- Add the final layer of cake. Pipe whipped cream on top and decorate with Lambada strawberries. Remove the springform ring – your strawberry cake is ready to serve!
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A strawberry cake for every occasion
This strawberry cake is a true showstopper on any table, perfect for every occasion. You can bake it for a birthday, serve it as a dessert after Christmas dinner, or even enjoy it after an Easter brunch. You could even make it as a budget-friendly wedding cake. What occasion would you bake it for?
More strawberry recipes
In this strawberry cake, our delicious strawberries take centre stage. But you can use them in so many other recipes, too – think banana pancakes with strawberries for breakfast, or turn them into a dessert like an Eton mess. With strawberries, the possibilities are endless.
Beekers’ tip: for this strawberry cake, we use Lambada strawberries. Unfortunately, they aren’t available all year round. But don’t worry – all our strawberry recipes taste just as good with other Beekers Berries strawberries.
Stay up to date with all things berries via Instagram, TikTok, and Facebook. From new recipes and fun facts to a look inside our greenhouses – there’s always something to discover. Do you enjoy our berries or are you trying one of our recipes? Share your moment of joy with our strawberries, blueberries, raspberries, or blackberries by tagging us. Use the hashtag #TasteTheSummer and show us your creation.
