Wash 250 g strawberries and remove the stems. Halve or quarter large fruits. Finely puree with a hand blender and pass the puree through a fine sieve. Halve 200 g strawberries and leave the green on. Set aside for decoration. Squeeze half a lemon, set aside the juice.
Beat the well-cooled whipped cream with the icing sugar until it is very stiff, chill again until you use it. Line a baking sheet with parchment paper. Preheat the oven to 170 ° C fan oven.
For the base, whip the softened butter with sugar, a pinch of salt and vanilla sugar until frothy. Add each egg one at a time and stir in until all 5 eggs are stirred in. Add the flour mixed with baking powder to the dough tablespoon by tablespoon while continuing to stir until everything is incorporated and a homogeneous dough is formed. Now stir the strawberry puree and lemon juice into the batter. If the dough is not colored enough for you, you can stir a tiny amount of food coloring in the form of paste or powder into the dough.
Spread the dough on the prepared baking sheet and bake on the middle rack for 30-40 minutes. Keep an eye on it after 30 minutes so it doesn`t get too dark. Every oven bakes differently. If necessary, make a chopstick test.
Important: Take the tray out of the oven and immediately cover the baked cake with aluminum foil so that the moisture remains in the cake. Let it cool down and only then remove the aluminum foil again. If necessary, cut off unsightly cake edges.
Frosting:
While the cake is cooling, stir the cream cheese with the vanilla sugar until smooth and fold in the prepared whipped cream. Spread the cream evenly on the cooled cake.
To serve, cut the cake into small, square pieces and place half a strawberry on each piece of cake.
Tip:
This cake is particularly popular on Valentine`s Day or Mother`s Day. Due to its eye-catching pink color, it also goes well with children`s birthdays.
The more aromatic the strawberries, the more delicious this juicy cake tastes.
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