Strawberry Gateau Recipe
Make Strawberry Gateau Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sponge Cake
Whipped Cream Filling & Frosting
Strawberries & Syrup
Assembly & Garnish
Method
Sponge Cake
- 1
- 2
Beat eggs and sugar
In a large mixing bowl, combine the 4 large eggs and 3 tablespoons granulated sugar. Using an electric mixer, beat on high speed until the mixture is thick, pale, and ribbons form when the beaters are lifted, about 6–8 minutes.
- 3
Sift dry ingredients
Sift together 1 cup cake flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gradually fold the dry mixture into the whipped eggs in three additions, using a rubber spatula and gentle folding motion to preserve air.
- 4
Add butter and vanilla
Gently fold in 2 tablespoons melted cooled butter and 1 teaspoon vanilla extract just until incorporated. Do not overmix.
- 5
Bake
Divide batter evenly between the two prepared pans. Smooth tops and bake in the preheated oven for 18–22 minutes, until a toothpick inserted near the center comes out clean and the cake springs back lightly. Rotate pans halfway through if oven has hot spots.
- 6
Cool
Let cakes cool in pans on a wire rack for 10 minutes, then run a knife around the edge and invert onto the rack to remove parchment. Cool completely before slicing layers horizontally (about 1 hour). If cakes dome, trim thinly to level.
Strawberries & Syrup
- 7
Prepare strawberries
While cakes cool, hull and quarter about 1 lb fresh strawberries. Reserve 8 halved for garnish. Place the quartered strawberries in a bowl, sprinkle with 2 teaspoons granulated sugar and 1 teaspoon lemon juice. Toss and let macerate for at least 15–20 minutes to release juices.
- 8
Make quick syrup
In a small saucepan combine 1/4 cup water and 2 tablespoons granulated sugar. Bring to a simmer and stir until sugar dissolves. Boil gently 1–2 minutes, then remove from heat and let cool slightly. Strain a tablespoon of the maceration juices into the syrup to infuse strawberry flavor (optional). Use this syrup to brush cake layers to keep them moist.
Whipped Cream Filling & Frosting
- 9
Prepare cream base
If using cream cheese for stability, beat 4 oz softened cream cheese in a medium bowl until smooth. In a chilled bowl, pour 2 cups chilled heavy cream, add 3 tablespoons powdered sugar and 1 teaspoon vanilla extract.
- 10
Whip cream
Whip the cream on medium-high speed until soft peaks form (about 2–3 minutes). If using cream cheese, fold the whipped cream into the softened cream cheese until smooth and homogenous. If not using cream cheese, continue whipping to medium-stiff peaks (be careful not to overbeat). Refrigerate until assembly.
Assembly & Garnish
- 11
Level and slice
If you have two whole rounds, slice each horizontally to create four thinner layers (optional). You can also use two layers—slice each in half for four layers for a taller gateau. Place the bottom layer on a cake board or plate.
- 12
Brush with syrup
Brush the top of the bottom cake layer lightly with the cooled sugar-strawberry syrup to moisten (about 1 tablespoon per layer).
- 13
Add cream and strawberries
Spread an even layer (about 3/4 cup) of the whipped cream over the brushed cake layer. Arrange a portion of the macerated quartered strawberries in a single layer over the cream. Continue with the next layer of cake, repeating brushing, cream, and strawberries until all layers are stacked. Reserve some cream for the exterior finish and some sliced berries for the top.
- 14
Crumb coat and chill
Apply a thin layer of whipped cream over the sides and top to lock in crumbs. Chill the cake in the refrigerator 20–30 minutes to set.
- 15
Final frost and garnish
Apply a final smooth layer of whipped cream over the top and sides (use remaining cream). Decorate the top with the reserved 8 halved strawberries, arranged in a circle or fan. Dust lightly with 1 teaspoon powdered sugar if desired.
- 16
Rest before serving
Chill the assembled gateau for at least 1 hour to let flavors meld and cream firm up. Remove from refrigerator 10–15 minutes before serving for best texture.