The timing of this week’s recipe was perfect for Vancouver, as local strawberries have just started arriving in the last week or so. The timing for our little group of bakers wasn’t so perfect, however. For the first time since our first post, I was baking without my nieces. This has been a busy month for everyone. My mother was away for part of it for her 50th (!) nursing class reunion, I’ve been wrapping up a term on a board, and one of the girls had finals coming up. I managed to bake this today for my parents, so at least there’s one family connection this time ’round.
This cake is meant to be a three-layer beauty, with mashed strawberry layers and a complete covering of whipped heavy cream. Mine did not rise enough for even a paltry two-layer cake. I know that I used too heavy a hand with the batter right at the end, but I also used a 9″ pan when the recipe calls for an 8″. No matter, the cake was still good, if a little heavy. I halved the amount of whipped cream and decided not to mash the strawberries. Instead of filling and icing cake layers, I piled sliced, sweetened strawberries atop my thin little cake, then piled the whipped cream on top of that. Garnished with a few more berries, I think it almost looks like it was meant to be that way.
We enjoyed it, but I missed the lightness of a properly made genoise. I think that when things calm down for the summer, this will call for a second attempt with my nieces. I’m betting we’ll do better together.
This week’s hosts are: Sophia and Allison. You can find everyone’s links here: French Strawberry Cake
I’m sorry your nieces weren’t around, but it still looks great!
Love your photos. I went for the rustic look myself.
This is a crazy time of the year, isn’t it?
I like the rustic look of your cake – good, fresh berries need little help. All they have to do is sit there and they make whatever they touch amazing.
Teresa,
Great photos…I’m sure you miss baking with your nieces since you do it often. It must be so much fun baking together.
~Carmen
http://bakingismyzen.wordpress.com/
Teresa, the photos are wonderful! I went for the locally grown strawberries too – we found the cake to be light and the kids loved it. It is so nice that you got to share your beautiful cake with your parents.
Your picture looks great! It was hard to fit this one in during this time of year!
Your cake still looks beautiful. Don’t you just love the look of the soft, fluffy, whipped cream?
Spring is always a busy time of year! I just spent time visiting my grandkids for end of school year celebrations! Your photos came out beautiful…love seeing all that fluffy whipped cream! Looks so yummy! I was also lucky enough to have fresh local strawberries!
I think your cake looks devine. And how gorgeous are those strawberries! Strawberry season seems a long way away over here.
I agree, craziest time of the year…Glad you enjoyed the taste of the cake! Keep us posted for the second attempt with your nieces, please.
Your photos of the whipped cream and strawberries just make my mouth water. Your cake looks beautiful. I’m glad that the strawberries arrived in time for you to make this recipe. I am also going to attempt to make this again later in the summer. I really agree with Kathy that the problem with this recipe lies with how the flour was added to the batter not our folding technique. I will definitely watch the videos with Flo Braker making this with Julia before I make it again.
sad lonely baking … next time you’ll have so much fun!
Your cake looks delicious.
I had trouble with the genoise, too. I’m hoping it goes better the next time around.