Strawberry Gateau Recipe

Prepare and preheat

Center an oven rack and preheat oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment; lightly grease parchment and dust pans with a little flour, tapping out excess.

Mix dry ingredients

In a medium bowl whisk together 1.75 cups all-purpose flour, 2 tsp baking powder and 1/2 tsp fine sea salt until evenly combined. Set aside.

Whisk wet ingredients

In a large bowl whisk 1 cup granulated sugar and 3 large eggs until slightly thickened and paler, about 1–2 minutes by hand or 30–45 seconds with a mixer on medium speed. Add 6 tbs melted butter, 1 tsp vanilla extract and 1/2 cup room-temperature milk; whisk until smooth and combined.

Combine batter

Fold the dry ingredients into the wet mixture gently with a spatula until just combined. Do not overmix; a few small streaks of flour are OK. Batter should be pourable but not thin-runny.

Bake

Divide batter evenly between the prepared pans (use a scale or measure by eye). Smooth tops. Bake 20–25 minutes, rotating pans halfway through, until cakes are golden and a toothpick inserted in center comes out with a few moist crumbs. Avoid overbaking to keep the cake tender.

Cool

Remove cakes from oven and let rest in pans 10 minutes. Run a knife around edges, invert onto wire racks, peel off parchment and cool completely (at least 1 hour) before assembling. If cakes dome, level with a serrated knife so layers sit flat.

Macerate strawberries

Place 3 cups sliced fresh strawberries in a bowl. Sprinkle with 3 tbs granulated sugar and 1 tbs fresh lemon juice. Gently toss and let sit for 20–30 minutes at room temperature so juices release.

Make glaze

Reserve about 1/2 cup of the macerated strawberry juices (strain if you prefer a clear glaze). In a small saucepan whisk together 1.5 tsp cornstarch and 3 tbs water until smooth. Add the reserved juice and bring to a low simmer over medium-low heat, stirring constantly, until thickened, about 1–2 minutes. Remove from heat and let cool slightly. Stir in the macerated sliced strawberries (including their remaining juices) if you want chunkier filling; otherwise fold the sliced strawberries into the filling and use glaze to brush on top for shine.

Adjust sweetness/consistency

Taste and add up to 1 tbs more sugar if you prefer sweeter filling. If glaze is too thick, thin with a teaspoon or two of water; if too thin, simmer another 30–60 seconds and recheck.

Prepare gelatin (optional)

If using gelatin for stability, sprinkle 1 tsp instant gelatin over 1 tbsp cold water in a small bowl; let bloom 1–2 minutes, then microwave 5–8 seconds until dissolved and pourable. Cool slightly but do not set.

Beat cream and cream cheese

In a chilled mixing bowl, beat 4 oz softened cream cheese with 6 tbs powdered sugar and 1 tsp vanilla until smooth and lump-free. In a separate chilled bowl, whip 3 cups chilled heavy cream to soft peaks, then add cream cheese mixture and the dissolved gelatin (if using) and continue whipping to medium-stiff peaks. Taste and add additional powdered sugar if you prefer sweeter frosting.

Stabilize and chill

If not using gelatin, the cream cheese will add some stability; keep the assembled cake refrigerated to maintain shape. Refrigerate the whipped cream briefly (10–15 minutes) if it becomes too soft before assembling.

Level and place bottom layer

Place one cooled cake layer on a cake board or serving plate. If needed, trim a small amount from the top to make it flat. Brush a thin layer of the strawberry glaze onto the cake to help seal crumbs (optional).

Add filling

Spread about one-third of the whipped cream over the first layer to about 1/2-inch thickness, leaving a 1/4-inch margin at the edge. Mound half of the macerated sliced strawberries (with some of their juices or the thicker glazed mixture) in the center and gently spread to the edges without pushing out the cream.

Top with second layer and crumb coat

Carefully place the second cake layer on top, pressing very gently to level. Spread a thin crumb coat of whipped cream over the top and sides to trap crumbs. Refrigerate 15–20 minutes to set the crumb coat.

Final frosting and glaze

Apply the remaining whipped cream to create a smooth top and sides. Use an offset spatula for neat edges. If you reserved a clear strawberry glaze, brush a thin layer over the top center of the cake and arrange whole or halved strawberries decoratively on top. Spoon or pipe any remaining macerated strawberry pieces between the top cream and the garnish if desired.

Garnish and chill

Arrange 10–12 whole or halved strawberries around the top or in a rosette pattern. Dust lightly with 1 tbsp confectioners' sugar just before serving for a delicate finish. Chill the assembled gateau at least 1 hour so flavors meld and the filling sets; serve within 24–48 hours for best texture.