French Strawberry Cake

The story of this French Strawberry Cake all began with a slightly smug trip to the strawberry farm.🍓 I feel like it's important to let you know that the berries that were used in this cake were not bought - not delivered - not casually tossed into my cart with regret along with my questionable snacks.  No—these berries were hand-picked. By me. In a field. Like a person who absolutely deserves to win a baking competition because they're so committed to using only the best ingredients in their cakes.🤣🎂 

​Armed with a bucket, a pair of rain boots and unrealistic expectations about how many berries 2 people can actually consume in one week, I set out to carefully select only the ripest, reddest, most photogenic berries. Once my buckets were full I headed for home knowing only one thing for certain: these hand picked berries deserved greatness.

Naturally, I wanted to feature my freshly picked berries in a cake worthy of a certain iconic baking tent.👩🏻‍🍳 A French Strawberry Cake. Elegant and impressive. A classic sponge with a tangy whipped cream filling and of course, loads of fresh strawberries. Did my cake turn out flawless? No. Was it worthy of applause, admiration and at least one dramatic gasp from my husband after his first bite?  Absolutely.  

Full disclosure: this is not the easiest cake to make but you may or may not know - challenging recipes are kind of my thing.🙃  Cook's Illustrated featured a version of this cake in their latest magazine and in my not-so humble opinion - they really hit a home run with this one.  I did my best to break down the process into small simple steps but be aware that there are a LOT of them.😬   This cake requires a significant commitment of time (especially if you count the time it takes to pick your own berries, like me) but I promise you - it's worth it. 😋 And any cake that is made with berries that you pick yourself automatically tastes 80% better.  That’s just science.😂

French Strawberry Cake
Cake
1 cup cake flour
1/2 cup sugar
1 1/4 cups baking powder
1/4 teaspoon salt
3 eggs
1/4 cup water
2 teaspoons vanilla
1/4 teaspoon cream of tartar

Topping
2 pounds (7.5 cups) strawberries, hulled
1/2 cup sugar
2 Tablespoons water
1 teaspoon unflavored gelatin
1 Tablespoon lemon juice

Filling
2 cups heavy cream
1 1/2 teaspoons unflavored gelatin
2 teaspoons vanilla
2 cups whole milk Greek yogurt
2/3 cups sugar

Cake: Whisk together flour, 1/4 c. sugar, baking powder and salt. 

Whisk egg yolks, oil, water and vanilla into flour mixture. 

Whip egg whites and cream of tartar for 1 minute.  Gradually add 1/4 c. sugar and beat until soft peaks form. 

Gently fold into batter.  

Pour into a greased, parchment lined springform pan. 

Bake 30-33 minutes at 325.

Topping: Let cool 10 minutes.  Remove from springform and cool completely. 

Choose 12 berries and trim to make a 1 inch slice.  Cut each slice in half to make 24 half inch slices.  Place on paper towel and trimmed edges in saucepan. 

Toss remaining whole strawberries with sugar, water and salt.  

Microwave 1 minute and set aside for 1 hour.  

Filling: Sprinkle gelatin over 1/4 cream.  Let sit 5 minutes. 

Microwave 15 seconds.  Stir in vanilla and a pinch of salt. 

Whisk yogurt until smooth.  Whisk in gelatin. 

Whisk sugar and 1 3/4 c. cream in standing mixer until stiff peaks form.

Whisk cream into yogurt mixture.  

Transfer to pastry bag with 1/2" round tip.

Drain macerated strawberries over saucepan in strainer.  

Slice cake in half horizontally.  Place clean springform ring, unclasped, on cake platter.  Place bottom cake layer in ring and close clasp. ​

Line inner surface of pan with acetate.  

Arrange sliced strawberries, point side up, around edge of ring.  Add leftover strawberries to saucepan.

Transfer strained strawberries to paper towel lined plate.  Pipe filling between slices. ​

Pipe 1 cup filling over center of cake and smooth with back of spoon. 

Stand strained strawberries on top of cream. 

Fill in gaps between strawberries with piped cream. Pipe cream over berries reserving 2 cups filling in bag. 

Top with second cake layer. 

Pipe 1/2" border around edge of cake.  Pipe remaining cream over top and smooth with outer edge 1/2" taller than center.  

Freeze 2-4 hours.

Sprinkle gelatin over lemon juice.  Let sit 5 minutes.  

Bring strawberry syrup with leftover berries to a boil.  Cook 3-6 minutes.  

Strain mixture over glass measuring cup, pressing on solids to release liquid.

Add hot water, if needed, to make 3/4 cup strawberry liquid.  ​Stir in gelatin mixture. Let cool 20-25 minutes.  Should be warm but still fluid.

Remove springform and peel away acetate.   

Pour mixture over center. Allow to fill evenly. 

Refrigerate 2-24 hours.  ​Garnish with extra strawberries.  

​Ciao!

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