Moist Strawberry Cake

Ingredients

• 200 g Granulated sugar (Granulated)
• 1 packet Vanilla sugar (packet) (Approximately 8 g)
• 1 lime Lime zest (Finely grated zest using a microplane)
• 1 bean Vanilla bean (Seeds only, pre-scraped)
• 100 g Unsalted butter (Softened, not melted)
• 3 pcs Eggs (At room temperature)
• 150 g All-purpose flour (Sifted)
• 50 g Almond flour (Fine)
• 1 teaspoon Baking powder (Approximately 5 g, sifted)
• 300 g Fresh strawberries (Wash, dry, hull, cut in half or quarters)
• 2 tablespoons Strawberry jam (To brush the top strawberries)
• 2 tablespoons Powdered sugar (To dust before serving)
• 10 g Butter (for the pan) (To butter the pan)

Instructions

1. Flavor the sugar

   In a mixing bowl, add the granulated sugar and the vanilla sugar packet. Grate the lime zest, add the vanilla bean seeds. Rub the mixture with your fingertips for 2‑3 minutes to fully infuse the aromas.

   Time: PT5M

2. Melt the butter

   Gently melt the butter in the microwave (30 s on medium power) or in a bain‑marie. The butter should be liquid but not hot.

   Time: PT2M

3. Incorporate the butter into the sugars

   Add the melted butter to the sugar‑zest‑vanilla mixture and work with the spatula until you obtain a homogeneous batter.

   Time: PT2M

4. Add the eggs

   Pour the three room‑temperature eggs. Whisk vigorously until the mixture becomes smooth and slightly frothy.

   Time: PT2M

5. Incorporate the dry ingredients

   Sift the flour, almond flour, and baking powder. Fold them into the batter gently with the spatula until you have a batter without lumps.

   Time: PT2M

6. Prepare the strawberries

   Wash the strawberries, gently dry them, remove the stems and cut them in half or quarters depending on size.

   Time: PT5M

7. Prepare the pan

   Butter the 20 cm pan, line it with parchment paper, allowing the paper to overhang slightly over the edges.

   Time: PT2M

8. Assemble the cake

   Pour about one‑third of the batter into the bottom of the pan and spread it. Distribute half of the strawberries over this first layer. Pour the remaining batter, smooth with the spatula and arrange the remaining strawberries in a rosette without pressing them in.

   Time: PT4M

9. Preheat the oven

   Preheat the oven to 170 °C on convection mode.

   Time: PT10M

   Temperature: 170°C

10. Baking

    Place the cake in the oven and bake for 40 minutes. Check doneness by inserting a knife blade into the centre: it should come out moist but clean.

    Time: PT40M

    Temperature: 170°C

11. Cooling in the pan

    Remove the cake from the oven and let it cool for 15 minutes in the pan before unmoulding.

    Time: PT15M

12. Finishing

    Carefully unmould. Brush the visible strawberries with strawberry jam using a brush, then dust the top with powdered sugar.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Granulated sugar: Cane sugar
• Instead of Vanilla sugar (packet): Vanilla extract + sugar
• Instead of Lime zest: Lemon zest
• Instead of Vanilla bean: Vanilla extract
• Instead of Unsalted butter: Margarine
• Instead of Eggs: Organic chicken eggs
• Instead of All-purpose flour: Gluten-free flour
• Instead of Almond flour: Almond meal, Grated coconut
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Fresh strawberries: Raspberries, Blueberries
• Instead of Strawberry jam: Red fruit coulis
• Instead of Powdered sugar: Very fine granulated sugar
• Instead of Butter (for the pan): Margarine

Equipment Needed

• Mixing bowl
• Microplane (fine grater)
• Rubber spatula (Marise)
• Whisk
• 20 cm cake pan
• Parchment paper
• Oven
• Knife
• Kitchen brush (optional)
• Sieve (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Rub the sugar with the zest and vanilla seeds to release the aromas.
• Do not heat the butter to the point that it becomes hot.
• Assemble the batter and strawberry layers without pressing them in.
• Bake until the knife blade comes out moist but clean.

Chef Tips from the Video

• Use butter at room temperature for better incorporation.
• Almond flour adds tenderness and a subtle nutty flavor.
• Lime zest provides a freshness that balances the sweetness of the strawberries.

Troubleshooting

Storage

Refrigerator: Store the cake covered for 3 to 4 days in the refrigerator.

Freezer: Wrap tightly and freeze for up to 1 month.

Room temperature: At room temperature, the cake keeps for 1 day, away from moisture.

Make-Ahead Tips

• Prepare the cake the day before, keep it in the refrigerator and let it come to room temperature before serving.
• The strawberry jam can be applied just before serving to prevent the glaze from softening the cake.