Description
A light, fluffy sponge cake paired with a refreshing non-alcoholic strawberry daiquiri, perfect for summer treats or brunch gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh strawberries, hulled
- 2 tablespoons lime juice
- 2 tablespoons honey or agave syrup
- 1 1/2 cups ice cubes
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, beat eggs and sugar until pale, thick, and tripled in volume. Add vanilla extract.
- Gently fold in sifted flour and salt using a spatula until just combined.
- Pour batter into prepared cake pan and smooth the top.
- Bake for 25–30 minutes, until golden and a toothpick comes out clean. Let cool completely.
- In a blender, combine strawberries, lime juice, honey, and ice. Blend until smooth and slushy.
- Slice sponge cake and serve with freshly made strawberry daiquiris.
Notes
- Use room temperature eggs for better volume.
- Choose ripe, fragrant strawberries for best flavor.
- Wrap leftover cake tightly and store at room temperature for up to three days.
- Chill serving glasses for an extra refreshing daiquiri experience.
Nutrition
- Serving Size: 1 slice cake with 1 daiquiri
- Calories: 210
- Sugar: 24g
- Sodium: 65mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg