Sweets & Baking
Christmas strawberry shortcake
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Strawberry cream sponge cake.
Timing
- Active approx. 40 minutes
- Cooking/Baking: Bake for 25-30 minutes
- Rest/Cooling: 90 min. cooling down; Cool for 1 hour
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 465 kcal
- Protein
- ≈ 8.6 g
- Carbohydrates
- ≈ 50.6 g
- Fat
- ≈ 24.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 4 eggs · ≈ 200 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 120g sugar · ≈ 120 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 120 g flour · ≈ 120 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 400 ml cream · ≈ 400 g · Assumed quantity / reference product
Schlagsahne mind. 30 % Fett (M173800) - 60 g powdered sugar · ≈ 60 g · Assumed quantity / reference product
Puderzucker (S111100) - 400 g strawberries · ≈ 400 g · Assumed quantity / reference product
Erdbeere roh (F301100)
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 4 eggs
- 120g sugar
- 120 g flour
- 400 ml cream
- 60 g powdered sugar
- 400 g strawberries
Instructions
- Beat the eggs and sugar for several minutes until very fluffy. Sift flour over it and fold in carefully; Place in a springform pan of about 20 cm lined with baking paper.
- Bake at 175 °C top/bottom heat for 25-30 minutes; Check for raw dough with a wooden stick. Allow to cool completely for at least 90 minutes.
- Clean strawberries and pat dry well. Cut one part into slices. Beat the cream with the powdered sugar until stiff.
- Divide the sponge cake horizontally, fill with cream and sliced strawberries. Decorate the outside with the remaining cream and the whole strawberries; Cool for 1 hour.
Tips
- Allow the sponge cake to cool completely before filling.
- Nicolaus says: “Today we count portions, not Christmas cookies.”
