A delicate, fluffy sponge cake combined with a light whipped cream and juicy strawberries — a version inspired by the classic strawberry shortcake, but with a personal touch: lemon-vanilla syrup, a thin layer of jam as a glaze, and the option to enrich the cream with mascarpone or stabilize it with gelatin. The cake features a subtle sweetness, the freshness of the fruit, and a delicate, creamy texture. Perfect for afternoon coffee, family gatherings, or as a dessert for special occasions — it looks impressive while being light and easy to slice.
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Prepare the pan: a springform pan with a diameter of 22-24 cm — grease the bottom with butter and line it with baking paper (slightly twist the paper at the edge so it doesn't move during baking). Preheat the oven to 170°C (top-bottom, without fan).
Separate the eggs from the refrigerator and leave them at room temperature for 30-60 minutes — room temperature eggs whip better and will yield greater volume. In a large bowl, place the eggs and sugar.
Beat the eggs with sugar: first for 2-3 minutes on low speed, then increase the speed to medium-high and beat for 8-12 minutes until the mixture becomes very light, thick, and when you lift the whisk, it flows in a ribbon (the so-called 'ribbon stage'). If you have a thermometer — the mixture should reach about 40°C while beating over a water bath (bain-marie) — you can also beat it over steaming water, but be careful not to overheat.
Add the vanilla extract and a pinch of salt to the whipped mixture, and briefly mix with a spoon. Sift together the flour, cornstarch, and baking powder three times. Gradually add the dry ingredients in three batches: pour 1/3 of the mixture into the center of the bowl and gently fold the mixture from the sides to the center using a wide spatula or spoon, making an upward motion — the goal is to avoid deflating the air in the mixture.
Melt the butter and let it cool to a warm temperature (about 40-45°C). Pour a few tablespoons of the egg mixture into the butter in a thin stream, mix (tempering), and then slowly pour the butter into the rest of the batter, gently mixing to ensure the butter is evenly distributed.
Pour the batter into the prepared springform pan, smoothing the surface with a spatula. Bake in the preheated oven for 25-30 minutes at 170°C (check after 20 minutes). The cake is ready when the top is golden, springy to the touch, and a toothpick inserted into it comes out dry or with a few crumbs (not wet batter).
Remove the sponge cake onto a wire rack and let it cool for 15-20 minutes. After 10 minutes, gently turn it out of the springform pan and leave it to cool completely on the rack. If you want to achieve a perfectly flat surface for cutting, gently trim the dome with a bread knife.
Prepare the syrup: in a small saucepan, combine water with 40 g of sugar (from the given amount) and lemon juice, heat while stirring until the sugar dissolves. Let it cool. To the remaining strawberries, add 20 g of sugar and a teaspoon of lemon juice, set aside for 10-15 minutes — they will release juice and become sweeter.
Chill the bowl and the mixer attachments in the fridge for 10 minutes. Pour the cold heavy cream into the bowl, start whipping on low speed, gradually increasing the speed. When the cream begins to hold its shape (soft peaks), gradually add the powdered sugar and vanilla extract, continue whipping until stiff peaks form (about 3-5 minutes).
If you are using mascarpone (optional): in a separate bowl, lightly mix the mascarpone until smooth, then gently fold 200 g of mascarpone into the whipped cream with broad strokes. If you are using gelatin (optional): soak the gelatin in 3 tablespoons of cold water for 5 minutes, heat (do not boil) until it dissolves, let it cool slightly, and then pour it in a thin stream into the whipped cream, mixing slowly to prevent curdling.
Cut the cooled sponge cake horizontally into two equal layers using a sharp serrated knife or cake wire. Place the bottom part on a cake stand. Use a brush to evenly soak the sponge with syrup (about 2-3 tablespoons of syrup per layer — don't overdo it to avoid making the cake soggy).
Spread about 1/3 of the cream on the soaked bottom layer, smoothing it out. On the cream, arrange the sliced strawberries (about 300 g) to create an even layer. Cover with the second layer of sponge cake, press down lightly, soak, and cover the top and sides with the remaining cream.
Cut the remaining strawberries (about 300 g) in half and arrange them decoratively on top. Heat the strawberry jam with 20 g of water (or a tablespoon of lemon juice) in a small saucepan until it becomes liquid — strain if necessary and brush the fruit with a pastry brush to give it a shine.
Chill the cake in the refrigerator for at least 1 hour to allow the cream to slightly set and the flavors to meld. Remove 10-15 minutes before serving to let the cream soften. Cut using a sharp, thin knife (clean the blade after each cut).
Strawberry cakes on sponge cake have been known since the 19th century; in home cooking, soaked sponge cakes and cream were often used as a quick alternative to richer creams. The addition of cornstarch is a modern trick to make the sponge more delicate.
Serve chilled, cut into pieces 6-8 cm wide. You can add a sprig of fresh mint or sprinkle with fine powdered sugar for serving. A latte or fruit tea will be an excellent companion.
Store in the refrigerator covered with a lid or under a dome for up to 48 hours. If you used gelatin, the cake will last up to 72 hours. To reheat a piece (slightly soften the cream), leave it at room temperature for 10-15 minutes before serving.
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