Strawberry Cake with Sour Cream and Whipped Cream with Lemonade
An airy, fruity dessert with a creamy top and a unique lemonade-based sponge.
Updated : 06 June, 2025
Easy
About 1 hour.
Ingredients
Batter
250 grams
Sugar
150 milliliters
Lemonade
250 grams
Wheat flour
4
Eggs
125 milliliters
Vegetable oil
15 grams
Baking powder
15 grams
Vanilla sugar
Cream
600 milliliters
Cream
400 milliliters
Sour cream
30 grams
Vanilla sugar
70 grams
Whipping cream powder for cake
Jelly
1 kilograms
Strawberry
500 milliliters
Water
3 tablespoon
Jelly
5 tablespoon
Sugar
2 tablespoon
Pistachios
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
This was my first time making this cake. It turned out very delicious and delicate. The only thing is that the strawberries were still early and not sweet, so I would add more sugar to the cream or jelly. The lemonade-based sponge is very soft. In Germany, it's common to bake cakes like this using lemonade or Fanta – so give it a try if you haven’t yet!
Preparation
Step 1
Use the ripest, undamaged strawberries you can find. Wash and dry them with a paper towel. Use any lemonade – I used Fanta.
Step 2
Preheat the oven to 355°F (180°C). Beat the eggs with sugar and vanilla sugar for about 5 minutes.
Step 3
Gradually add the lemonade and oil to the egg mixture, stirring to combine.
Step 4
Slowly add flour mixed with baking powder in parts while stirring.
Step 5
Take your largest baking sheet (about 15 x 16 inches / 38 x 40 cm), line it with parchment paper, and pour the batter onto it.
Step 6
Bake for 25 minutes.
Step 7
Remove the baked cake and let it cool completely.
Step 8
For the cream, use heavy cream (at least 30% fat) and sour cream (mine was 20%). Use an instant dry pudding powder (no cooking required).
Step 9
Pour in the cream and add the powder with vanilla sugar. Whip for about 1 minute, until thick.
Step 10
Add the sour cream and gently fold it in.
Step 11
The cream should be thick. Spread it over the cooled cake and smooth it out. Alternative cream: Whip 250g mascarpone + 400ml cream with sugar to taste, then mix in sour cream or cream cheese.
Step 12
The cake will now look like this – covered with thick cream.
Step 13
Prepare the strawberries by slicing them in half (next time I’d slice them smaller – it makes the cake easier to cut).
Step 14
Arrange the strawberries over the cream.
Step 15
Prepare the jelly as per the package instructions: mix powder with sugar and cold water, cook it like pudding while stirring constantly. When thickened, remove from heat.
Step 16
Carefully spoon the jelly over the strawberries until everything is covered.
Step 17
Sprinkle with crushed pistachios for decoration. Let it sit for a couple of hours before serving. Enjoy!