There’s something about a slice of biscuit cake that feels like a warm hug from your babushka. This classic Russian biscuit cake with strawberry filling is a nostalgic dessert, echoing memories of childhood celebrations and long family dinners. It's not just a cake—it's a symbol of tradition, simplicity, and sweet indulgence. Light, airy sponge layers soak up the flavor of fresh strawberry jam and cream, making every bite melt-in-your-mouth perfection. While Russian honey cake and medovik often get the spotlight in the world of popular Russian desserts, this biscuit cake deserves a permanent place among the best Russian desserts for its balance of flavor, elegance, and ease.
Classic Russian Biscuit Cake with Strawberry Filling
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Cooling and Assembly 1 hour hr 5 minutes mins
Total Time 2 hours hrs
Course Dessert
Cuisine Russian
Electric hand mixer or stand mixer (a whisk can work, but it's a workout!)
Mixing bowls (at least two medium-sized)
9-inch round cake pans (two)
saucepan (for strawberry compote)
Rubber spatula
Cake turntable (optional but helpful for assembly)
Offset spatula or butter knife
Wire rack for cooling
For the Biscuit Layers
- 6 large eggs room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour sifted
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Strawberry Filling
- 2 cups fresh strawberries hulled and chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For the Whipped Cream
- 2 cups heavy whipping cream chilled
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish
- Sliced fresh strawberries
- Mint leaves
- Dusting of powdered sugar
Prepare the Biscuit Sponge
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, combine the eggs, sugar, and vanilla extract. Using a hand or stand mixer, beat the mixture for 8–10 minutes until it becomes pale, thick, and triples in volume. This is critical—the air you whip in is what gives the sponge its fluffiness.
Sift the flour and salt together, then gently fold it into the egg mixture in three parts. Use a rubber spatula, folding from the bottom up in a figure-eight motion to avoid deflating the batter.
Divide the batter between the two pans and smooth the tops. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
Make the Strawberry Filling
While the cake cools, prepare the strawberry compote. In a saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes, until the berries begin to break down.
Add the cornstarch slurry and stir constantly until the mixture thickens (about 2 minutes). Let it cool completely before using—it will continue to thicken as it cools.
Whip the Cream
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Cold tools make a huge difference—chill your bowl and beaters in the freezer for 10 minutes before whipping for best results.
Assemble the Cake
Using a serrated knife, level the cake layers if needed. Place one layer on a cake plate. Spread a generous amount of strawberry filling on the bottom layer, followed by a layer of whipped cream.
Add the second sponge layer on top. Cover the entire cake with the remaining whipped cream using an offset spatula. Keep the finish rustic or smooth it out for a cleaner look.
Garnish with sliced strawberries and mint leaves, and dust with powdered sugar if desired. Chill for at least 1 hour before serving to let the layers set.
Pairings
This cake is delicate, so pair it with equally light and fruity accompaniments:
- Tea: A hot cup of black tea (like Russian Caravan or Ceylon) with a slice of lemon is the most traditional pairing. It balances the sweetness perfectly.
- Beverages: Sparkling rosé or a chilled Moscato works beautifully if you're serving it at a summer gathering.
- Side Treats: If serving for a party, include other traditional Russian sweets like ptichye moloko (bird’s milk cake), or mini versions of Russian honey cake for variety.
If you're crafting a dessert spread inspired by Russian recipes, this biscuit cake is a wonderful addition alongside savory items like pirozhki or blini with jam.
FAQs
1. What type of strawberries work best in this cake?
Fresh, ripe strawberries are ideal for both the compote and garnish. If using frozen strawberries, make sure they’re thawed and drained before cooking the compote.
2. Can I use different fruits in this recipe?
Yes, this is a flexible Russian cake recipe. Substitute strawberries with raspberries, cherries, or a mix of summer berries. You can even use stewed apples or plums for a more autumnal twist.
3. Is this cake similar to medovik or honey cake?
While this cake uses a sponge base instead of honey layers, it shares similarities in texture and assembly. If you’re looking for something closer to medovik recipe or a classic honey cake recipe, try swapping the filling with creamed honey and sour cream frosting.
4. Can I prepare the sponge ahead of time?
Absolutely! You can bake the sponge layers a day in advance. Wrap them in plastic wrap and store at room temperature. Assemble with cream and fruit on the day of serving for best freshness.
5. Is this cake suitable for special occasions?
Yes! This is a go-to for birthdays, anniversaries, or tea parties. It’s a classic homemade Russian dessert that looks impressive without being overly sweet or heavy—perfect for any celebration.
