This homemade, elegant Lambada strawberry layer cake will steal the show at any party! We made this cake with our delicious Lambada strawberry, but you can also use any of our other strawberry varieties. If you want to make the strawberry jam yourself, make sure you have 200 g extra strawberries, 150 g jam sugar and 1 tablespoon of lemon juice.

— INGREDIENTS—

approx. 8 servings

Baking utensils:
2 round springform tins (20 cm)
mixer
spatula

Ingredients:
275 g flour
400 g granulated sugar
400 g Beekers Berries strawberries (preferably Lambada’s)
225 g cream cheese
80 g caster sugar
250 ml buttermilk
125 ml sunflower oil
100 ml strawberry syrup
500 ml whipped cream
3 eggs
5 tbsp strawberry jam
1 ts vanilla sugar
pinch of salt
16 g baking powder

— RECIPE—

Preheat the oven at 180°C (fan assisted) and grease the springform tins with butter if needed. Grab a large bowl and sieve the flour in it. Add the granulated sugar, baking powder and the salt and mix it slowly. Add the buttermilk, sunflower oil, eggs, and strawberry syrup in a separated bowl and mix it into one mixture. Add both mixtures together and blend on the lowest setting. Divide the mixture into the two springform tins and bake them approximately 30 minutes in the preheated oven. Meanwhile, wash the strawberries and cut 300 g into slices.

Let both cakes cool down 30 minutes before removing them from the springform tins. After 30 minutes, remove the cakes and let them cool down completely. Spread the top of one of the cakes with the strawberry jam and decorate with slices of strawberry. Now, place the other cake carefully on top. Beat the cream cheese with the caster sugar until smooth and then add the vanilla sugar and whipped cream. Beat until stiff. Grab a spatula and cover the cake with the mixture. Finally decorate the cake with the Lambada strawberries you kept aside. Serve a piece of cake with a scoop of the remaining cream cheese mixture and put a strawberry on top.

Tip: keep the cake and the remaining cream cheese mixture in the fridge.