The Softest and Most Delicious Strawberry Cake

Preheat oven to 350°F (175°C). Grease and line a round cake pan.

Beat eggs with salt and sugar until light and fluffy.

Gently fold in starch and lemon juice.

Pour the batter into the pan and sprinkle almond flakes on top.

Bake for 20–25 minutes or until a toothpick comes out clean. Let cool completely.

Meanwhile, whip the cream with powdered sugar and vanilla sugar until soft peaks form.

Fold mascarpone into the whipped cream gently.

Wash and slice strawberries.

Spread the mascarpone cream over the cooled cake. Top generously with strawberries.

Chill the cake for at least 1 hour before serving.

Serving and Storage Tips