A Classic strawberry cake is a fresh, timeless and in all of its simplicity always a delicious addition to a summery menu. Over the years, baking a self-made strawberry cake has become a shared summer tradition for Tarja, the founder of Andiata and her daughter Matilda. Discover their full recipe below and celebrate the vacation season by enjoying a freshly baked treat together with your loved ones.
Preheat the oven at 175°.
Whip the eggs and sugar until they are white and fluffy.
Mix flour, potato flour and baking powder together and stir into the egg-sugar foam. Pour the batter into a cake pan that has been buttered and floured.
Bake in the lower part of the oven for about 30 minutes.
Turn upside down and let the cake cool down.
Divide the cake vertically into three layers.
Filling & garnish:
Rinse and clean the strawberries. Cut half of them into slices.
Whip the cream into a firm foam.
Drizzle fruit juice on the first layer and spread whipped cream and sliced strawberries on top of it.
Place the next layer on top of the first one and repeat with fruit juice, whipped cream and the sliced strawberries.
Place the last layer on top of the cake.
Spread the rest of the whipped cream on top of the cake and garnish with fresh strawberries.