Strawberry Cake with Crème Brûlée Topping

If cooking is an act of love, then making desserts like this strawberry sponge cake with crème brûlée topping is undoubtedly the sweetest expression of that love.

One of the things I enjoy most when baking a new cake is seeing my family’s faces when they taste it. It’s so funny to see how their eyes light up — and I assure you that sparkle is guaranteed when you serve this cake at the table.

Speaking of love, I’m certain the relationship between strawberries and vanilla cream is pure passion. What a marvellous combination this recipe creates! And if you bake it in the Charlotte cake pan by Nordic Ware, no one will be able to resist its charms.

This strawberry cake with vanilla cream topping is delicious, fresh, sweet, fragrant and perfect for any occasion. A perfect cake to fill your Sunday family meals with love — whether it’s for Mother’s Day, the arrival of spring, an anniversary, a name day, or simply because you found the best strawberries at the market.

Ingredients

For the strawberry sponge cake

• 230 g fresh strawberries, cleaned and hulled
• 125 g plain wheat flour
• 1 tsp baking powder
• 1.5 g salt
• 1.25 g baking soda
• 130 g white sugar + 36 g (for caramelising the top)
• 110 g light vegetable oil (sunflower or light olive)
• 60 g egg whites at room temperature (about 2 large eggs)
• 60 g whole milk at room temperature
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 1 drop red gel food colouring (optional)
• Vanilla custard

For the vanilla cream

• 35 g white sugar
• 40 g egg yolks at room temperature (about 2 large eggs)
• 1/4 tsp salt
• 180 g whipping cream (35% fat)
• 1 tsp vanilla paste

Preparation

For the sponge cake

1. Blend the strawberries with a chopper or food processor until smooth with a few small bits remaining.
2. Pour the purée into a saucepan and heat over medium, stirring constantly until it starts to boil.
3. Lower the heat and continue cooking while stirring until it thickens and reduces significantly (about 10–15 minutes).
4. Remove from heat and let cool completely.
5. Meanwhile, preheat the oven to 180 °C and grease the Charlotte cake pan from Nordic Ware.
   
6. In a medium bowl, mix together the flour, baking powder, salt and baking soda.
7. In the bowl of your KitchenAid stand mixer, beat the egg whites, oil and sugar with the whisk attachment until well combined.
8. Add the milk, lemon juice and vanilla extract and mix again.
9. Gradually add the dry ingredients and beat until just combined.
10. Gently fold in the strawberry purée. If using food colouring, add it now.
11. Pour the batter into the Charlotte pan. To settle the batter, place a tea towel on your counter and tap the base of the pan firmly but gently on top.
12. Bake at 180 °C for 20–25 minutes, or until a skewer inserted in the centre comes out clean.
13. Let the cake cool in the pan for 10 minutes on a wire rack, then unmould and let it cool completely.
    

For the vanilla cream

1. Whisk the yolks, sugar and salt in a bowl until combined.
2. In a saucepan, heat the cream and vanilla paste over medium-low heat until steaming, stirring occasionally.
3. Pour half of the hot cream into the egg mixture while stirring constantly.
4. Return the mixture to the pan and cook over medium-low heat, stirring, until it reaches 85 °C (about 2–4 minutes).

To assemble the strawberry cake with vanilla topping

1. Once the cream reaches 85 °C, carefully pour it over the cooled cake.
2. Spread evenly and refrigerate the cake for at least 1 hour to allow the cream to set.
3. Before serving, sprinkle the 36 g sugar evenly on top and caramelise using a blowtorch. Serve immediately. Enjoy!