Strawberry Gateau Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan (or two 8-inch pans) and line the bottom with a parchment round. If using two pans, divide batter evenly.

Whisk together dry ingredients: in a medium bowl sift (or whisk) 1.25 cups all-purpose flour, 1 tsp baking powder, and 0.25 tsp salt. Set aside.

Beat eggs and sugar: in a large bowl or stand mixer fitted with the whisk attachment, combine 4 large eggs and 1 cup granulated sugar. Whip on medium-high until the mixture is thick, pale, and ribbons form when the whisk is lifted (about 6–8 minutes).

Add flavor and fat: reduce speed to low and add 1 tsp vanilla extract, 3 tbsp whole milk, and 2 tbsp melted cooled unsalted butter. Mix just until combined.

Fold in dry ingredients: add dry mixture to the egg mixture in two additions, folding gently with a spatula until just incorporated. Do not overmix to keep sponge light.

Bake: pour batter into prepared pan(s), smooth the top, and bake 20–25 minutes for a single 9-inch pan (or 14–18 minutes for two 8-inch pans), until golden and a toothpick inserted into the center comes out clean. Avoid overbaking to keep cake moist.

Cool: remove from oven, let cake cool in pan for 10 minutes, then run a knife around the edge, invert onto a cooling rack, peel off parchment, and cool completely (at least 1 hour) before assembling.

Make syrup: in a small saucepan combine 0.25 cup granulated sugar and 0.25 cup water. Bring to a gentle simmer, stirring until sugar dissolves. Remove from heat and stir in 1 tbsp kirsch or rum if using. Let cool to room temperature.

Brush: when cake layers are cooled, brush the top of each cake layer lightly with the simple syrup to keep sponge moist (about 2–3 tbsp per layer).

Prepare cream: chill the mixing bowl and whisk attachment for 10–15 minutes in the freezer for best volume. Combine 2 cups cold heavy whipping cream, 0.25 cup powdered sugar, and 1 tsp vanilla extract. If using, beat in 2 oz softened cream cheese first until smooth to help stabilize.

Whip: whip on medium-high until soft to medium peaks form (the cream should hold shape but still be glossy). Avoid overwhipping to prevent graininess. If you need a firmer filling, whip to medium-stiff peaks carefully.

Prepare strawberries: hull and slice about 1.5 cups fresh strawberries. Reserve 6–8 nice whole berries for decoration. Toss sliced strawberries with 0.5 tsp lemon juice to brighten flavor.

Optional glaze: gently warm 2 tbsp strawberry jam with 1 tsp water in a small saucepan or microwave for 10 seconds, stir until loose. Strain if necessary. Brush lightly over reserved whole berries at the end for shine.

Assemble the gateau: level cake layers with a serrated knife if domed. Place first layer on serving plate. Brush with simple syrup (about 1–2 tbsp). Spread about one-third of the whipped cream evenly over the layer (about 3/4 cup). Arrange half of the sliced strawberries over the cream in an even layer.

Top and repeat: place second cake layer on top. Brush with syrup. Spread another one-third of the whipped cream and remaining sliced strawberries. If you have a third thin layer or split the cake into three, repeat accordingly. Finish by spreading remaining whipped cream over the top and sides for a rustic finish.

Decorate: reserve some whipped cream in a piping bag if desired and pipe rosettes. Arrange reserved whole strawberries on top. Brush whole strawberries lightly with warmed jam glaze for shine. Dust lightly with 1 tsp confectioners' sugar just before serving.

Chill and serve: refrigerate assembled gateau for at least 1 hour to allow flavors to meld and filling to set. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled.

Notes: use a cake ring or offset spatula for smoother sides if desired. If making ahead, assemble up to 8 hours in advance and keep refrigerated; for best texture, assemble within 24 hours. Leftovers keep 2–3 days refrigerated.