Summer fruit in a jar
Strawberry Bublanina with Curd Cheese: How to Bake It Light and Moist
Updated Jul 19, 2026
Strawberry bublanina with curd cheese is a moist summer bake where the result hinges on a few small details: how much air you whip into the eggs, whether the curd cheese is at room temperature, and how you arrange the strawberries in the batter. Even a beginner can pull this off — you just need the right ingredients, gentle mixing, and a close eye on the oven timer. Below you'll find how to pick the best strawberries, why a touch of starch helps, and how to stop the fruit from sinking to the bottom.
What ingredients go into strawberry bublanina with curd cheese
The base of a light, fluffy strawberry bublanina with curd cheese comes down to five ingredients: seasonal strawberries, room-temperature eggs, plain flour with a touch of starch, sugar, and curd cheese (or mascarpone). Each one matters in its own way:
Strawberries — seasonal, firm, and deep red with no white shoulders. The more fragrant they are, the fuller the flavour. Cut them into halves or quarters; whole berries are heavy and sink easily to the bottom.
Eggs — fresh and at room temperature. Cold eggs are harder to whip and won't hold as much air, which is what lifts the batter in the oven.
Flour and starch — plain flour as the base, plus 1–2 tablespoons of cornflour or potato starch. The starch softens the gluten, giving the bake a lighter, fluffier crumb than a classic version.
Sugar — it doesn't just sweeten; it caramelises the surface and helps the batter stay moist. Feel free to swap caster sugar for cane sugar.
Curd cheese — adds freshness and a gentle tang that balances the sweet strawberries. Let it come to room temperature so the batter doesn't curdle.
Fresh or frozen strawberries?
Fresh, seasonal strawberries are best — in season roughly from May to June where we are. If they're not available, frozen ones will do, but drain them well and toss them lightly in flour first, otherwise they'll release too much juice into the batter and make it soggy.
Curd cheese or mascarpone?
Curd cheese makes the bake fresh and light, while mascarpone gives it a richer, creamier feel. Both work well in the batter and in the cream topping — go for lighter (semi-)fat curd cheese for a summery version, or mascarpone for something more indulgent, or simply mix the two half and half.
How to make a light, fluffy batter step by step
A light, airy batter comes down to well-whipped eggs and brief, gentle folding. Here's how:
Whip the eggs. Separate the whites from the yolks. Whip the whites with a pinch of salt into stiff, glossy peaks, gradually whisking in the sugar. Beat the yolks together with the curd cheese and vanilla.
Combine the two mixtures. Fold the whipped whites into the yolk-curd mixture in three additions, always using a gentle bottom-to-top motion with a spatula so you don't knock out the air.
Fold in the flour. Sift the flour with the starch (and a pinch of baking powder) directly into the batter and fold in briefly, just a few strokes. The longer you mix, the more lightness you'll lose.
Arrange the strawberries. Spread the batter into the tin, cut the strawberries into halves, toss them lightly in flour, and scatter them over the top — the flour coating helps them stay near the surface instead of sinking to the bottom.
Bake straight away. Don't let the batter sit; once it's ready, it goes straight into the preheated oven.
Why strawberry bublanina sinks — and how to prevent it
Bublanina most often sinks because of cold ingredients, overmixed batter, or an oven door opened too soon. Keep these points in mind:
Take the eggs and curd cheese out of the fridge well ahead of time — cold ingredients will deflate the batter.
Once the wet and dry ingredients are combined, fold just a few times, no more.
Don't open the oven for the first 20 minutes; a sudden temperature change will knock the air out of the batter.
Batter that's too thin won't hold the fruit up — if it seems too runny, stir in an extra spoonful of flour.
Curd cheese cream with strawberries
A curd cheese cream turns a simple bublanina into a special-occasion dessert: just whip curd cheese (or mascarpone) with soured cream, sugar, and vanilla, then layer it with fresh strawberries. Finish the cream with a little grated lemon zest — the citrus freshness beautifully balances the sweetness of the strawberries.
Layer the cream and sliced strawberries in tall glasses for a quick no-bake dessert. For more on eye-catching layering and decorating, check out our article on plating desserts like a Parisian patisserie.
Summer fruit in a glass — a layered no-bake strawberry dessert with curd cheese cream
What temperature and how long to bake strawberry bublanina
Bake strawberry bublanina in a preheated oven at 170–180°C (340–355°F) for roughly 30–40 minutes, until a skewer comes out clean. A few details:
Preheat the oven to 180°C (355°F) before you even start mixing the batter — this way even baking begins from the first minute.
Temperature: 160–170°C (320–340°F) for a slower, moister bake; 180°C (355°F) for a more golden top. If your oven bakes unevenly, rotate the tin halfway through.
Time: 30–40 minutes. You'll know it's done when a skewer comes out clean or with just a few moist crumbs, not wet batter.
Don't overbake. Baking it too long will dry it out; once out of the oven, let it rest a few minutes on a wire rack.
How to serve strawberry bublanina
Strawberry bublanina tastes best lukewarm or at room temperature, dusted with icing sugar and served with fresh fruit or whipped cream. Some tried-and-tested additions:
Fresh strawberries sliced, along with blueberries or raspberries for a pop of colour.
Lightly whipped cream served alongside, or piped elegantly from a piping bag.
A dusting of icing sugar, or a crunchy crumble topping for extra texture.
A few drops of fruit sauce or chocolate on the plate for a special-occasion presentation.
Bublanina with summer fruit and crunchy crumble
Bublanina with summer fruit and a crunchy crumble topping — a variation with crumble on top
Soft & fluffy yogurt bublanina with fruit
Moist and fluffy yoghurt bublanina with fruit — a tried-and-tested recipe for light, airy batter
Frequently asked questions
How do you store strawberry bublanina with curd cheese, and how long does it keep?
Because of the curd cheese, this bublanina belongs in the fridge, where it keeps for 2–3 days in a sealed container. Let it come back to room temperature before serving — it tastes best lukewarm to room temp — and dust it with fresh icing sugar just before serving.
Can strawberry bublanina with curd cheese be made gluten-free?
Yes, swap the plain flour for a 1:1 gluten-free flour blend and keep the starch in, as it helps the structure. The batter may be a touch more delicate, so fold it gently and bake a few minutes longer at a slightly lower temperature, around 170°C (340°F).
Can I use a different fruit instead of strawberries?
Strawberries can easily be swapped for blueberries, raspberries, redcurrants, apricots, or cherries. For juicier, heavier fruit like cherries or apricots, cut them into smaller pieces and toss them in flour so they don't sink, just like the strawberries.
Does the batter need to go into the oven right away, or can I prepare it ahead?
Batter made with whipped egg whites should go into the oven straight away, otherwise the air escapes and the bake won't rise properly. You can prep the dry ingredients and slice the strawberries in advance, but whip the eggs and bring the batter together only right before baking.
Can strawberry bublanina with curd cheese be frozen?
Once baked and fully cooled, you can freeze it for 2–3 months — cut it into portions and layer with baking paper between pieces. Thaw slowly in the fridge and blot away any moisture released by the curd cheese; add fresh fruit and whipped cream only after thawing.
