Strawberry Poppy Seed Layer Cake (All in Grams) – Fresh, Tangy, and Irresistible
Make this stunning Strawberry Poppy Seed Layer Cake using only grams! Soft lemon poppy seed sponge, strawberry sauce, and luscious white chocolate cream cheese frosting.This Strawberry Poppy Seed Layer Cake is a showstopper! It combines the bright tang of lemon, the subtle crunch of poppy seeds, and the sweetness of fresh strawberries—all wrapped in a silky white chocolate cream cheese frosting. The best part? Everything is measured in grams for precise, consistent results.
Ingredients
Poppy Seed Sponge Cake
- 4 large eggs separated
- 140 g sugar divided: 70g + 70g
- Zest of 1 lemon
- 5 g vanilla extract
- 90 g vegetable oil
- 90 g water
- 200 g all-purpose flour
- 8 g baking powder
- 60 g poppy seeds
- 1 g salt
Lemon Sugar Syrup
- 160 g water
- 60 g sugar
- Juice of 1 lemon about 30g
Strawberry Sauce
- 250 g strawberries fresh or frozen
- 70 g sugar
- 15 g lemon juice
- 8 g cornstarch
White Chocolate Cream Cheese Frosting
- 180 g white chocolate finely chopped
- 60 g whipping cream
- 360 g cream cheese room temperature
- 60 g powdered sugar
- 5 g vanilla extract
- 480 g whipping cream 35% fat, chilled
Decoration
- Fresh strawberries
- Poppy seeds
- Any remaining frosting
Mastering Textures and Flavors📗 Download your PDF now!
Instructions
Poppy Seed Sponge Cake
- Preheat oven to 170°C. Line the base of a 20cm round pan with parchment paper.
- In a medium bowl, beat egg yolks with 70g sugar, lemon zest, and vanilla until pale. Add baking powder, then oil and water.
- Stir in flour and poppy seeds.
- In a large bowl, beat egg whites with salt until foamy. Gradually add 70g sugar and beat to stiff peaks.
- Fold a spoonful of whites into the yolk mixture, then gently fold in the rest.
- Pour into the prepared pan and bake for 35–40 minutes.
- Let cool for 10–15 minutes, then invert onto a wire rack.
Lemon Sugar Syrup
- In a saucepan, bring water, sugar, and lemon juice to a boil for 3 minutes.
- Cool completely.
Strawberry Sauce
- In a saucepan, combine strawberries, sugar, lemon juice, and cornstarch.
- Bring to a boil and simmer for 5 minutes until thickened. Cool before using.
White Chocolate Cream Cheese Frosting
- Melt white chocolate with 60g cream over bain-marie. Cool to room temperature.
- In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla. Mix in melted chocolate.
- Add 480g chilled cream and beat until stiff peaks form.
Assemble the Cake
- Cut sponge cake into 3 equal layers.
- Place a small dollop of frosting on the serving plate. Set the first sponge layer.
- Brush with one-third of lemon syrup.
- Spread ⅓ of the frosting evenly, then gently spread half the strawberry sauce (leave a 1cm border).
- Add second sponge, brush with syrup, frost, and add remaining strawberry sauce.
- Add final layer, brush with syrup, and frost the entire cake.
- Chill for several hours or overnight.
Decorate
- Pipe extra frosting on top and garnish with halved strawberries and poppy seeds.
Tried this recipe?Let us know how it was!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.