A light and fluffy strawberry cake now with a delicious twist: made with fewer ingredients for an even fruitier, more moist texture – and enriched with a delicate cream cheese filling swirled inside. Strawberries and cream cheese filling make a truly irresistible combination!
Ingredients for strawberry and cream cheese cake:
- 3 large eggs
- 80 g caster sugar
- 75 ml vegetable oil
- 1 cup plain flour
- 1/2 teaspoon baking powder
- 350 g strawberries
All ingredients should be at room temperature. Hull and halve the strawberries.
Separate egg whites from yolks. Beat the egg whites until stiff peaks form. Gradually add sugar, spoon by spoon, continuing to beat. Add yolks one at a time, mixing well after each addition. Slowly pour in the oil while mixing. Sift the flour and baking powder, then gently fold into the batter with a spatula.
Pour the batter into a 30 x 20 cm baking tin lined with baking paper. Arrange strawberries on top. Transfer the cream cheese filling into a piping bag, snip the tip, and pipe small portions into the batter, gently inserting them into the cake mixture.
Bake at 170°C for about 40 minutes, or until a skewer comes out clean. Cool and dust with icing sugar if desired.
Ingredients for cream cheese filling:
- 250 g full-fat or semi-fat curd cheese (well ground) or philadelphia cream cheese
- 1 egg yolk
- 45 g sugar
- 8 g vanilla sugar or 1 teaspoon vanilla paste
All ingredients should be at room temperature. Mix everything until smooth.
Enjoy!
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