Strawberry Fruit Topped Cake
This recipe guides you through making a light vanilla cake topped with fresh strawberries and a simple fruit glaze. Decorating this cake with fresh fruit always feels like the final joyful step of the process. It reminds me of how food becomes even more meaningful when it’s meant to be shared at the table.
Equipment
- 22 cm cake pan
- Oven
- Whisk
- small saucepan
Ingredients
For the Vanilla Cake
- 3 large eggs
- 150 g granulated sugar
- 120 ml vegetable oil
- 120 ml milk
- 1 tsp vanilla extract
- 240 g all-purpose flour
- 10 g baking powder
- 1 pinch salt
For the Light Frosting
- 200 ml cold whipping cream
- 30 g powdered sugar
- 0.5 tsp vanilla extract
For the Fruit Topping
- 250 g fresh strawberries, sliced
- 1 small bowl mixed fruits (kiwi, peach, blueberries) optional
For the Fruit Glaze (No Alcohol)
- 3 tbsp strawberry jam
- 2 tbsp water
- 1 tsp lemon juice
Instructions
- Preheat your oven to 180°C (350°F).
- Grease and line a 22 cm cake pan.
- In a large bowl, whisk the eggs with sugar for 2–3 minutes until pale and fluffy.
- Add oil, milk, and vanilla extract. Mix well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients while whisking until smooth.
- Pour the batter into the prepared pan.
- Bake for 35–40 minutes, or until a toothpick comes out clean.
- Let the cake cool completely on a rack before decorating.
- In a cold bowl, whip the cream with powdered sugar and vanilla until soft, fluffy peaks form.
- In a small saucepan, heat strawberry jam, water, and lemon juice for 2–3 minutes until slightly fluid.
- Let the glaze cool to room temperature.
- Spread a light layer of whipped cream over the cooled cake.
- Arrange strawberries and mixed fruits beautifully on top.
- Brush fruit gently with the cooled glaze for shine and protection.
Notes
This cake is best served the day it is assembled to keep the fruit fresh.