Strawberry Cloud Cake with Cream

Strawberry Cloud Cake with Cream

📝 Ingredients

For the Sponge Cake (Genoise) — 8×8-inch (20×20 cm) square pan:

 * 3 eggs

 * 90 g (7 tbsp) granulated sugar

 * 90 g (¾ cup) all-purpose flour

 * 1 tsp baking powder

 * 1 packet (approx. 1 tsp / 7g) vanilla sugar

 * 1 pinch of salt

 * 30 g (2 tbsp) melted butter

For the Soaking Syrup:

 * 50 ml (3 tbsp + 1 tsp) water

 * 25 g (2 tbsp) granulated sugar

 * A few drops of lemon juice or vanilla extract

For the Strawberry Cream Filling:

 * 250 g (approx. 1 cup) mascarpone

 * 200 ml (¾ cup + 1 tbsp) cold heavy whipping cream (min. 30% fat)

 * 50 g (approx. ⅓ cup) powdered sugar

 * 1 tsp vanilla extract

 * 150 g (approx. 1 cup) fresh strawberries

For the Decoration:

 * 200 ml (¾ cup + 1 tbsp) cold heavy whipping cream

 * 40 g (approx. 2 tbsp) mascarpone

 * 30 g (approx. ¼ cup) powdered sugar

 * 250 to 300 g (approx. 1.5 to 2 cups) fresh strawberries

👩‍🍳 Step-by-Step Instructions

1. Make the Sponge Cake

 * Preheat your oven to 340°F (170°C) on conventional (static) heat.

 * Beat the eggs, granulated sugar, and vanilla sugar for 5 to 7 minutes until pale, fluffy, and tripled in volume.

 * Sift in the flour, baking powder, and salt, then gently fold them into the mixture using a spatula.

 * Add the slightly cooled melted butter and fold gently until just combined.

 * Pour the batter into an 8×8-inch (20×20 cm) square pan lined with parchment paper.

 * Bake for 20 to 25 minutes. A toothpick inserted into the center should come out clean.

 * Let cool completely, then unmold.

2. Prepare the Syrup

 * Heat the water and sugar in a small saucepan for 1 to 2 minutes until dissolved.

 * Remove from heat, add the vanilla or lemon juice, and let cool completely.

3. Make the Strawberry Cream Filling

 * Wash, hull, and thoroughly dry the strawberries. Cut them into small dice.

 * Whisk the mascarpone, cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

 * Gently fold the diced strawberries into the cream with a spatula.

4. Assemble the Cake

 * Slice the cooled sponge cake horizontally into two layers (if high enough).

 * Place the bottom layer inside your square baking dish or a pastry frame.

 * Lightly brush or drizzle with the cooled syrup.

 * Spread the strawberry cream filling evenly over the sponge layer.

 * Arrange a few sliced fresh strawberries over the cream.

 * Top with the second sponge layer and lightly brush with syrup.

 * Refrigerate for at least 2 hours to let the cake set properly.

5. Decorate

 * Whip the cold heavy cream, mascarpone, and powdered sugar until stiff peaks form.

 * Gently remove the cake from the frame/pan and slice it into individual square portions.

 * Pipe a whipped cream rosette onto each square.

 * Decorate each slice with thinly sliced strawberries arranged in a flower shape.

 * Keep chilled until ready to serve.

❄️ Pro Tips for Success

 * Choose ripe, flavorful strawberries that aren't overly watery.

 * Dry the washed strawberries completely before cutting to prevent excess moisture from running into the cream.

 * Do not over-soak the sponge layer; it should be moist, not soggy.

 * Keep refrigerated and enjoy within 24 hours for the best texture and freshness.