Strawberry sponge cake frosting recipe with step-by-step photos

This vibrant strawberry syrup is perfect for soaking most desserts lacking a delicate berry flavor. The pink hue will even look great when soaking light-colored trifle cakes.

Nutritional value per serving

0 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 0 g

*Nutritional value is calculated per 100g of ingredients

Total time: 5 min
Time in the kitchen: 3 min
Complexity:

It will work even if you're making it for the first time. Not just this dish, but your first time ever.
Number of servings: 1

The cake icing can be made from fresh or frozen strawberries. Either way, the berries will be ground and heated over the fire. However, it's best to warm frozen strawberries first to ensure a more uniform mixture.

Recipe with step-by-step photos

Strawberry sponge cake icing

Ingredients

Servings

Strawberry

400 G
Lemon juice

5 drops
Sugar (or powdered sugar)

1 tbsp

Preparation

Step 1

Wash the strawberries and remove the stems. Measure out half the berries and place them in a glass suitable for an immersion blender.

Step 2

Grind it until you get a homogeneous puree.

Step 3

We transfer it into a ladle or saucepan with a thick bottom and add sugar.

Step 4

Chop the remaining strawberries into pieces and add them to the puree. If you don't like the inclusion of large pieces, blend all the strawberries at once. Follow the recipe for the rest.

Step 5

Add a little lemon juice. Don't measure it out drop by drop, just squeeze out a wedge or a quarter. Vary the amount depending on whether you want a mild or strong tartness. The lemon also serves another purpose: it prevents the strawberries from oxidizing when exposed to air and the marinade from darkening. They'll stay bright and delicious.

Step 6

Place the saucepan over the heat and heat the mixture until it reaches a gentle simmer. Stir frequently with a spatula to prevent the strawberries from burning.

Step 7

Remove the ladle from the heat and let the impregnation cool completely to room temperature.

Step 8

The strawberry syrup is ready. Spread it evenly over the cake layers and let the sponge soak for 15 minutes. Then, cover everything with frosting and decorate the cake.

Strawberries can be substituted

The same recipe can be used to make any berry syrup. However, if you're using raspberries, blackberries, currants, or other berries with a lot of seeds, it's best to strain the mixture through a sieve before soaking to remove the largest ones.

Features of soaking a cake with strawberries

This recipe produces a fairly thick puree, unlike traditional sugar syrup. Therefore, it's best to apply it with a spoon rather than a spray bottle or brush. This will ensure a more even distribution over the cake.

If you prefer a thinner syrup, you can add a little water, or even better, milk, when boiling the syrup. The creamy flavor will complement the strawberry flavor beautifully.

It's always recommended to soak only a fully ripened sponge cake. It absorbs liquid better and doesn't become soggy like hot dough. It's important to ensure that the bottom layer remains the firmest to support the entire cake structure.

The amount of sugar in the soak can and should be adjusted to sweeten the cake when needed without ruining its flavor. The slight tartness of lemon juice helps tone down the sweetness, preventing the dessert from becoming too cloying.

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