Directions

• 1) break the eggs into a bowl or into the bowl of a stand mixer

  2) add the sugar and start whipping with the beaters until the mixture has more than doubled in volume, foamy and very pale

  3) add the sifted flour little by little, folding it in carefully with bottom-up movements and collecting the flour that, being heavier, has fallen to the bottom of the bowl

  4) pour the sponge cake batter into a 9-inch (22 cm) cake pan and bake in a preheated oven at 356°F for about 25 minutes or according to the characteristics of your oven.

• 1) in a cup of cold water put the gelatin to soften (bloom)

  2) roughly chop the already washed strawberries, pat them dry with paper towels and put them in a pan

  2) add the sugar and let the fruit gently soften over moderate heat

  3) add the lemon juice and use an immersion blender to turn the mixture into a smooth purée

  4) return the purée to moderate heat and when it is warm add the softened and well-squeezed gelatin

  5) stir and let it melt completely, then set everything aside.

• 1) in a bowl or in a stand mixer put the cream cheese, the mascarpone and the sugar starting to run the beaters at low speed

  2) then add the heavy cream slowly in a thin stream, whipping gradually until you obtain the fabulous white cream — truly delicious!

  

• 1) I slice the sponge cake to obtain 3 layers of equal thickness; I confess I always try but I’m not very precise 🤔

  2) I chose not to soak the cake and honestly after tasting the strawberry cake with the fabulous white cream …I think I made the right choice, but you do as you prefer!

  3) put the fabulous white cream into a piping bag and create a raised border around the outer edge and make other concentric circles inside the cake, then also add the strawberry purée (I didn’t use a piping bag for the purée and made a bit of a mess… be better than me!)

  

• 4) continue layering with the second sponge cake layer and recreate the spirals of delicate fabulous white cream and the red fruit purée

  5) close the cake with the 3rd base layer and begin covering the entire cake using preferably a spatula but… I’ve also seen some people use a ruler or a pastry scraper! Important: wash it well and use it only for this purpose as a home pastry tool!

  

• 6) finish the white strawberry cake with the decoration you prefer — I simply made outer swirls decorated with a silver sugar pearl and some smaller swirls inside.