Strawberry Bowl Cake

Strawberry Bowl Cake

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40g vegetable oil

55g milk

40g cake flour

4 eggs

50g granulated sugar

2g lemon juice


400g heavy cream

40g granulated sugar



Mix vegetable oil and milk until well combined. Add in cake flour and 4 egg yolks and mix until well combined.

Add lemon juice, and 50g granulated sugar into egg white, beat until it forms soft peaks. Fold whipped egg white into the batter until just combined.


Line 28*28 cm baking tray with parchment paper or baking mat. Pour all the batter into the baking tray. Preheat the oven to 325℉(160℃) and bake for 15 minutes.

Let the cake cool down on the cooling rack.


Use a 6-inch cake ring to cut out two round cake layers, and a 4-inch cake ring to cut out 1 smaller cake layer.

Wash and chop some fresh strawberries into small cubes.

Beat heavy cream with 40g sugar until it thickens.

A layer of cake base, whipped cream, and fresh strawberry cubes, cover it with another layer of cake.

Send into the fridge to chill until set.

Cover the cake with whipped cream, and decorate with fresh strawberries. 

Sprinkle with some powdered suagr.


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