Our strawberry dream

Our strawberry dream

Now that the birds are chirping again in the morning and the evenings are getting brighter, the desire for splendid sweet spring cakes rises continuously. And since strawberry season is already in full speed, it was perfectly clear that the first cake made with fruit had to be with strawberries! How nice that we’ve already found the perfect recipe with our Strawberry Dream. So let the baking start immediately!


  • 125 dark chocolate coating
  • 3 eggs
  • a pinch of salt
  • 200g of sugar
  • 40g ground hazelnuts
  • 80g flour
  • 1/2 teaspoon baking powder
  • 600g SanLucar Strawberries
  • 1 1/2 packet of cake glaze
  • 375ml strawberry juice
  • 300g sour cream
  • 1 packet of instant gelatine
  • 2 packs of vanilla sugar
  • 250g of whipping cream


First of all, preheat the oven to 180° C upper/lower heat. Then chop the chocolate coating and melt it over a hot water bath. Separate the eggs and beat the egg whites with salt until firm. Beat the egg yolks and sugar until they are frothy and carefully add the chocolate. Add the nuts, flour and baking powder and mix well. Finally, carefully fold in the whipped egg whites. Bake the sponge mixture in a baking dish for about 20 minutes and allow to cool. Wash the strawberries and remove leaves while waiting. Depending on the size, cut ten to twelve strawberries in half.

Surround the sponge cake base with a cake ring and drape the strawberry halves around the edge with the cut surfaces facing outward. Place five more strawberries aside and spread the rest on the sponge cake. Bring the cake glaze to a boil with strawberry juice and 50g of sugar, pour over the strawberries and allow to cool. Stir together the sour cream, 50g sugar, vanilla sugar and gelatine. Whip the cream till it’s firm, fold it into the sour cream mass and spread it over the strawberries. Place in the refrigerator for at least an hour and decorate with the remaining strawberries before serving. Wishing you a marvellous Strawberry Dream!