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Russian Biscuit Cake with Strawberry filling

Classic Russian Biscuit Cake with Strawberry Filling

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Prep Time 30 minutes
Cook Time 25 minutes
Cooling and Assembly 1 hour 5 minutes
Total Time 2 hours
Course Dessert
Cuisine Russian
Servings 10

Equipment

  • 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

Ingredients
  

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

Instructions
 

Prepare the Biscuit Sponge

  1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. 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

  1. 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

  1. 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.
  2. 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.
  3. 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.