First, the strawberries are finely pureed and then passed through a fine sieve.
For the actual dough, soft butter, sugar and vanilla sugar are whipped creamy and airy. Then the eggs are added and mixed in well. The eggs and the butter mass will not combine completely, small flakes of butter will remain visible.
But that doesn`t matter, on the contrary. This makes the dough fluffy and tender after baking.
As always, the flour is mixed with the baking powder and salt in a bowl so that everything is evenly and well distributed in the dough. Then add the flour mixture, strawberry puree and lemon juice to the butter and egg mixture and stir everything in well. If the dough is not pink enough for you, you can easily add pink or pink food coloring.
When the dough has bonded well, it is placed on a baking sheet lined with baking paper and baked at 170 ° C (fan oven) for 30 - 40 minutes. If no raw dough sticks to a wooden stick after baking (stick test), the cake is finished. So that it does not dry out when it cools and stays nice and juicy, it is covered with aluminum foil. This keeps the moisture in the cake - this step is very important!
When the cake has cooled down, it goes on. The edges are cut off so that the individual pieces of cake look nicer later.
For the delicious frosting, the cream cheese is mixed with the powdered sugar and the cold cream is whipped with the vanilla sugar until stiff. When the cream is stiff, carefully lift it under the cream cheese mixture and distribute the frosty evenly on the cake.
You can then cut the cake into small pieces and serve with fresh strawberries.
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