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Korean Strawberry Cake

Korean Strawberry Cake Recipe

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 264
Ingredients Method Notes

Ingredients
  

  • 4 large eggs, at room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1 cup (120 g) cake flour, sifted
  • 2 tbsp (30 ml) whole milk
  • 2 tbsp (30 ml) vegetable oil
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 1/2 cups (360 ml) heavy whipping cream, cold
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract (for the cream)
  • 1 lb (450 g) fresh strawberries

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round pan and line with parchment. Beat eggs and granulated sugar until thick and ribbon-like, about 5 minutes.
  2. Fold in sifted cake flour and salt in two additions. Combine milk, oil, and vanilla; fold into the batter until just smooth.
  3. Pour into pan and bake 25 to 30 minutes until golden and a toothpick comes out clean. Cool 5 minutes in pan then transfer to a rack to cool completely.
  4. Whip cold cream, powdered sugar, and vanilla to soft peaks. Hull and slice most of the strawberries, reserving a few whole for decoration.
  5. Slice the cooled sponge horizontally into two layers. Spread cream on the bottom layer, top with sliced berries and a little more cream, then place the second layer on top.
  6. Frost the top and sides with remaining cream and decorate with the reserved strawberries. Serve right away or chill for an hour.

Notes

Give the cake at least an hour to cool completely before slicing and filling—warm sponge tears. The assembled cake slices cleanest after a short chill in the fridge.