Strawberry cake with cream cheese frosting

Ingredients for 1 servings:

• 300 g butter, soft
• 200 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 5 eggs, size M
• 250 g strawberries, peeled and weighed
• 200 g strawberries with greens, for decoration
• 350 g flour
• 1 tbsp baking powder
• ½ lemon(s), the juice
• possibly food coloring, powder or paste
• 200 g cream cheese
• 200 g whipped cream
• 60 g powdered sugar
• 1 packet of vanilla sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

A dream in pink! Works with raspberries too!

Wash 250g strawberries and remove the stems. Halve or quarter large strawberries. Purée finely with a hand blender and pass the purée through a fine sieve. Halve 200g strawberries only, leaving the green parts on. Set aside for decoration. Squeeze half a lemon and set the juice aside. Whip the well-chilled whipped cream with the powdered sugar until stiff peaks form, then refrigerate again until ready to use. Line a baking tray with baking paper. Preheat oven to 170°C (fan). For the base, beat the softened butter with sugar, a pinch of salt, and vanilla sugar until fluffy. Add each egg one at a time and beat in until all 5 eggs are incorporated. Add the flour mixed with baking powder to the batter, a tablespoon at a time, stirring until incorporated and a smooth batter is formed. Now stir the strawberry purée and lemon juice into the batter. If the batter isn’t colorful enough for you, you can stir a tiny amount of food coloring in paste or powder into the batter. Spread the batter onto the prepared baking sheet and bake on the middle rack for 30-40 minutes. Keep an eye on it after 30 minutes to make sure it doesn’t get too dark. Every oven bakes differently. Do a skewer test if necessary. Important: Remove the baking sheet from the oven and immediately cover the baked cake with aluminum foil to keep the moisture in. Let it cool completely and only then remove the aluminum foil. Trim off any unsightly edges. Frosting: While the cake is cooling, mix the cream cheese with the vanilla sugar until smooth and fold in the prepared, whipped cream. Spread the cream evenly over the cooled cake. To serve, cut the cake into small, square pieces and place half a strawberry on each piece. Tip: This cake is particularly popular for Valentine’s Day or Mother’s Day. Thanks to its striking pink color, it’s also perfect for children’s birthdays. The more aromatic the strawberries, the more delicious this moist cake tastes.