Korean Strawberry Cake

Hello my foodies,

You know my love of strawberries. At the moment my passion is to discover new Instagram Korean pastry accounts, they are all about strawberry desserts (my happiness). They specialize in revisiting the strawberry cake French version (by far my favorite cake). 

There's a revisit that I see on all accounts and I found a youtube video of the boone_bake recipe ( video below) . I'm happy, I have to make the recipe for my birthday, what a challenge!!!! 😃.



Korean Strawberry Cake


(Cake mold 18 cm * 18 cm * 7 cm. Mounting mold 16 cm. Square.)

Vanilla Jenuwazu (Genoa)

  • 310 g eggs (5-6 pieces)
  • 150 g sugar
  • 38 g honey
  • 60 g milk
  • 187g Cake flour
  • 60g without salt 
  • 2 g salt
  • Vanilla extract 7.5 ml (1 / 2TSP)

White chocolate ganache

  • 120 g white chocolate
  • 120g hot heavy cream
  • 400g of fresh cold cream
  • 20g of condensed milk
  • 35 g sugar
  • 5 g Kirsch (optional)

* Syrup

  • 20 g sugar
  • 30 g of water
  • kirsch 2.5g (1 / 2tsp) 

Kirsch is a brandy obtained by simple or double distillation of fermented cherries, pulp, juice and stones. It has an alcohol content of between 40 and 60°.

How to make syrup

Weigh the water and sugar Melt the sugar in the microwave. Add the kirsch and mix.

To be prepared before starting

1. Prepare all ingredients at room temperature.

2. Sift the flour.

3. Prepare hot milk and butter.

4. Place the baking paper on the baking pan.

5. Preheat the oven to 175 degrees.


  • You can replace the white chocolate ganache with whipped cream.


The video is subtitled in French and English.


I hope you like it. Now it's up to you. 

Find on Youtube Boone Bake and on Instagram


Tag us on instagram amourducake if you made this recipe.

Leave me a comment, I'd love to!! 😘😘
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