1Cut half of the 500g strawberries into small pieces.
2Cut half of the 500g strawberries into small pieces.
3Cut half of the 500g strawberries into small pieces.
4Season the cut strawberries with the juice of one lemon and 2 tablespoons of sugar.
5Season the cut strawberries with the juice of one lemon and 2 tablespoons of sugar.
6Season the cut strawberries with the juice of one lemon and 2 tablespoons of sugar.
7Let the seasoned strawberries rest for 15-20 minutes to release their juice.
8Let the seasoned strawberries rest for 15-20 minutes to release their juice.
9Let the seasoned strawberries rest for 15-20 minutes to release their juice.
10Break 4 eggs into a bowl and beat them well.
11Break 4 eggs into a bowl and beat them well.
12Break 4 eggs into a bowl and beat them well.
13Add 150g of sugar to the eggs and continue whipping until well combined.
14Add 150g of sugar to the eggs and continue whipping until well combined.
15Add 150g of sugar to the eggs and continue whipping until well combined.
16Add 150g of flour to the egg mixture.
17Add 150g of flour to the egg mixture.
18Add 150g of flour to the egg mixture.
19Add half a sachet (2 teaspoons) of yeast to the batter and mix briefly.
20Add half a sachet (2 teaspoons) of yeast to the batter and mix briefly.
21Add half a sachet (2 teaspoons) of yeast to the batter and mix briefly.
22Pour the sponge cake batter onto a wide and low pan (35x35 cm) lined with baking paper and spread it evenly.
23Pour the sponge cake batter onto a wide and low pan (35x35 cm) lined with baking paper and spread it evenly.
24Pour the sponge cake batter onto a wide and low pan (35x35 cm) lined with baking paper and spread it evenly.
25Bake the sponge cake at 170 degrees Celsius in a ventilated oven for 15 minutes, leaving it slightly undone.
26Bake the sponge cake at 170 degrees Celsius in a ventilated oven for 15 minutes, leaving it slightly undone.
27Bake the sponge cake at 170 degrees Celsius in a ventilated oven for 15 minutes, leaving it slightly undone.
28Remove the baked sponge cake from the oven and carefully remove the baking paper.
29Remove the baked sponge cake from the oven and carefully remove the baking paper.
30Remove the baked sponge cake from the oven and carefully remove the baking paper.
31Using stencils (or freehand), cut four heart shapes from the sponge cake: two larger and two smaller.
32Using stencils (or freehand), cut four heart shapes from the sponge cake: two larger and two smaller.
33Using stencils (or freehand), cut four heart shapes from the sponge cake: two larger and two smaller.
34Whip 500ml of sweetened cream and enrich it with 100g of milk.
35Whip 500ml of sweetened cream and enrich it with 100g of milk.
36Whip 500ml of sweetened cream and enrich it with 100g of milk.
37Recover the juice from the macerated strawberries, lengthen it with 50g of water, and use it as a bath for the sponge cake.
38Recover the juice from the macerated strawberries, lengthen it with 50g of water, and use it as a bath for the sponge cake.
39Recover the juice from the macerated strawberries, lengthen it with 50g of water, and use it as a bath for the sponge cake.
40Place a small amount of cream in the center of a serving tray.
41Place a small amount of cream in the center of a serving tray.
42Place a small amount of cream in the center of a serving tray.
43Place the first large heart-shaped sponge cake layer on the cream, pressing lightly to adhere.
44Place the first large heart-shaped sponge cake layer on the cream, pressing lightly to adhere.
45Place the first large heart-shaped sponge cake layer on the cream, pressing lightly to adhere.
46Slightly wet the first sponge cake layer with the strawberry juice mixture.
47Slightly wet the first sponge cake layer with the strawberry juice mixture.
48Slightly wet the first sponge cake layer with the strawberry juice mixture.
49Spread a generous layer of cream over the wetted sponge cake.
50Spread a generous layer of cream over the wetted sponge cake.
51Spread a generous layer of cream over the wetted sponge cake.
52Add an abundant layer of the seasoned strawberries over the cream.
53Add an abundant layer of the seasoned strawberries over the cream.
54Add an abundant layer of the seasoned strawberries over the cream.
55Place the second large heart-shaped sponge cake layer on top, pressing lightly, and wet it with the strawberry juice.
56Place the second large heart-shaped sponge cake layer on top, pressing lightly, and wet it with the strawberry juice.
57Place the second large heart-shaped sponge cake layer on top, pressing lightly, and wet it with the strawberry juice.
58Add another layer of cream and spread some cream on the sides of the cake.
59Add another layer of cream and spread some cream on the sides of the cake.
60Add another layer of cream and spread some cream on the sides of the cake.
61Place a small amount of strawberries in the central part where the next sponge cake layer will go.
62Place a small amount of strawberries in the central part where the next sponge cake layer will go.
63Place a small amount of strawberries in the central part where the next sponge cake layer will go.
64Place one of the smaller heart-shaped sponge cake layers on top, press well, and wet it with the strawberry juice.
65Place one of the smaller heart-shaped sponge cake layers on top, press well, and wet it with the strawberry juice.
66Place one of the smaller heart-shaped sponge cake layers on top, press well, and wet it with the strawberry juice.
67Add the remaining strawberries.
68Add the remaining strawberries.
69Add the remaining strawberries.
70Place the last smaller heart-shaped sponge cake layer on top, press well, and wet it with the strawberry juice.
71Place the last smaller heart-shaped sponge cake layer on top, press well, and wet it with the strawberry juice.
72Place the last smaller heart-shaped sponge cake layer on top, press well, and wet it with the strawberry juice.
73Cover the entire cake generously with cream, leveling it quickly.
74Cover the entire cake generously with cream, leveling it quickly.
75Cover the entire cake generously with cream, leveling it quickly.
76Use the leftover sponge cake pieces (especially from the center) to create a mimosa effect by placing them on top of the cake, covering any imperfections in the cream.
77Use the leftover sponge cake pieces (especially from the center) to create a mimosa effect by placing them on top of the cake, covering any imperfections in the cream.
78Use the leftover sponge cake pieces (especially from the center) to create a mimosa effect by placing them on top of the cake, covering any imperfections in the cream.
79Transfer the remaining cream to a piping bag with a star tip and pipe small tufts around the cake.
80Transfer the remaining cream to a piping bag with a star tip and pipe small tufts around the cake.
81Transfer the remaining cream to a piping bag with a star tip and pipe small tufts around the cake.
82Slice the remaining whole strawberries thinly and arrange them around the cake, starting from the tip and placing them both under and over the edges, and on top.
83Slice the remaining whole strawberries thinly and arrange them around the cake, starting from the tip and placing them both under and over the edges, and on top.
84Slice the remaining whole strawberries thinly and arrange them around the cake, starting from the tip and placing them both under and over the edges, and on top.
85Place a whole strawberry at the center of the cake as a final touch.
86Place a whole strawberry at the center of the cake as a final touch.
87Place a whole strawberry at the center of the cake as a final touch.
Ingredients
500 g strawberries
500 g strawberries
500 g strawberries
2 s sugar
2 s sugar
2 s sugar
1 lemon
1 lemon
1 lemon
4 eggs
4 eggs
4 eggs
150 g sugar
150 g sugar
150 g sugar
150 g flour
150 g flour
150 g flour
0.5 sachet yeast
0.5 sachet yeast
0.5 sachet yeast
500 ml cream already sweetened
500 ml cream already sweetened
500 ml cream already sweetened
100 g milk
100 g milk
100 g milk
50 g water
50 g water
50 g water
Equipment
bowlpanbaking paperscissorsknifeposh bagstar tip
Tips
The "smart cake" method uses a wide and low pan for the sponge cake, reducing baking time to 15 minutes and effectively pre-cutting the cake into thinner layers.
You can download and print heart-shaped stencils to easily cut the sponge cake.
The central part of the cut sponge cake can be used for decoration, creating a mimosa effect.
The strawberry juice, mixed with a little water, is used to moisten the sponge cake.
Placing a small amount of cream in the center of the tray helps the first layer of sponge cake stick and prevents movement during decoration.
The cake can be made in other shapes, such as square, and can be garnished with different fruits like pineapple or berries.