Eggs and sugar are beaten together at high speed until the mixture becomes very thick and almost white in color. The key to this cake working is the egg mixture.The cake is also very moist from the strawberries. Underneath is a soft, airy cake that is similar to a sponge cake. When you cut into the cake, the meringue will break. It’s not quite the same as a true meringue cookie because this recipes uses whole eggs and not just egg whites, but it is similar. The top of the cake develops a delicate meringue cookie-like crust. See my 3 Ingredient Cake for more details.
You can also leave out the fruit but you will need to reduce the flour and use a different technique for incorporating the flour. Looking for another fruit? I’ve also made a 4 Ingredient Apple Cake. The strawberries need to be cut into small cubes before being added to the cake batter. Frozen strawberries may have too much moisture. Strawberries: I have only tested this cake with fresh strawberries. Sugar: This cake is sweetened with regular white granulated sugar. I do not have a substitute for eggs for this cake. Do not substitute with cake flour, as it will cause your strawberries to fall to the bottom.Įggs: The eggs are the key to creating the structure for this cake and allows the cake to rise despite there not being any leavening agent. Ingredientsįlour: This cake is made with all-purpose flour. It works well for afternoon tea or dessert. I made this one a few times already and I’m excited to bake it for my parents next time I see them. This cake is easy to make and takes only about 15 minutes to prepare. This cake also has a unique cookie-like surface before giving way to an airy cake studded with strawberries. Unlike most cakes, this cake doesn’t require any baking powder, butter or oil, but you won’t be able to tell. This strawberry cake is so light and soft.