Strawberry and Cream Layer Cake

Absolutely delicious. I halved the entire recipe (incl. that of the sponge cake) and only made one tier since we aren’t big on desserts. I reduced the sugar in both the cake and the syrup since most American desserts are far too sweet. The cake deflated a bit, but it was moist, light, and delicate. The syrup took a little bit longer to produce given the reduced sugar—but it was beautifully intense in flavor! Beautiful result, only wish the icing was lighter. Clearly inspired by Asian bakeries.

It turned out wonderful! I had sponge fails before but this one turned out great. Used Mascarpone (love) and added a tbsp sugar to the cream-mix. Cake is not overly sweet, so I wouldn't cut sugar. To the syrup i added 2 tsp balsamic vinegar and 2 grinds of pepper. I have no ambitions for the clarity of the syrup, so i just boiled the sugar and strawberries for a couple of minutes and didn't strain it. I make a variation of this cake every strawberry season, and am saving this recipe for the next

After an unsuccessful attempt at splitting my sponge, just wanted to say this makes a very lovely trifle.

Success! Besides my cake deflating a bit, even after resting it upside down, this turned out great. Highly recommend watching the accompanying video before starting.

It’s delicious. But steaming the strawberries and sugar to extract clear juice is a bridge too far. I did it. Never again. Just hit the berries with sugar and a few pushes with a potato masher. Let them sit on the counter while the cake cools. You’ll have plenty of sauce and no spent unusable berries.

Here's the video: https://www.youtube.com/watch?v=N4nvGZTC9RE

Skip cooking the strawberries, and brushing on syrup. Add sugar to whipped topping instead. Split cake. Place first half, cut side up, on a serving platter. Apply a thin layer of whipped topping, a single layer of sliced fresh strawberries, and another skim of whipped topping. Place other half, cut side up, on top. Spread a generous layer of whipped topping, and cover with sliced strawberries, lightly fanned. Served at a party and was gone in minutes.

My mother made this for my birthday cake when I was growing up but she put banana slices in the middle... strawberries, bananas, & cream yum, yum.

I made this today. I felt the sour cream taste isn’t up my alley so I also thought of doing just whipped cream next time as well. I think this recipe is great still- but the sour taste is more suitable for others. I recommend her sponge cake recipe though; it turned out great and this was my first time making a cake from scratch. Thanks.

Those used to an overly sweet taste are not going to appreciate this recipe. If the frosting was sweet, the cake wouldn’t have the subtle taste that it does and it would be close to inedible, especially given the sweet syrup.

Lovely cake--delicious, light, and simple! I added a tablespoon and half to the cream mixture for a little extra added sweetness. I originally saw this recipe and the video on how to make it on Instagram--I recommend watching the video first if you've never made a genoise sponge cake. https://youtu.be/N4nvGZTC9RE

I must have done something wrong because my cake was SO deflated in the middle (after cooling it upside down) that halving it would have been impossible. The cream was also pretty sour (I used creme fraiche), which I thought may be fine considering the sweetness of the strawberries but it ended up just kinda gross. Granted maybe it was a lot of “me problems”... I LOVE Claire but probably wouldn’t make this again.

This dessert is incredibly delicious. First off I would like to point out: this is not an overly sweet cake, so don't reduce the amount of sugar. It could throw everything off and you won't be happy with the results. Secondly, this is not a strawberry shortcake so don't try and replace the whipped cream with whipped topping. Huge mistake, in my opinion. I used sour cream and heavy cream. With the strawberry syrup, you don't notice the tanginess at all, it has just the right balance.

Instead of making the syrup, I thinned some strawberry jam and spread that on the layers. It worked perfectly. I added 2 tablespoons of powdered sugar and 2 teaspoons vanilla to my cream/sour cream filling. It was delicious but if you’re serving on a warm day, make sure the assembled cake can stay refrigerated. The cream layers get loose quickly.

Omg! This is probably the most delicious cake I've ever made, and I bake a lot. Just follow the directions, and watch the video. Thank you Claire! It's a very elegant cake. I will make this forever.