Description
A simple, authentic French strawberry cake that’s easy to make but delivers impressive results. With the freshness of strawberries, creamy textures, and a moelleux (soft) base, this dessert is perfect for any occasion.
Ingredients
500g fresh strawberries (washed and hulled)
500ml heavy cream (cold)
250g mascarpone (at room temperature)
100g caster sugar (adjust to taste)
200g ladyfinger biscuits or Genoise sponge cake
A few tablespoons of simple syrup (equal parts water and sugar)
1 tsp vanilla extract or half a vanilla bean
Instructions
Wash and hull the strawberries. Cut larger strawberries in half. Reserve some whole strawberries for decoration.
Prepare simple syrup by mixing equal parts water and sugar (e.g., 50ml water and 50g sugar). Heat slightly to dissolve sugar if needed, then let cool.
Beat the heavy cream with 50g of sugar and a teaspoon of vanilla extract until stiff peaks form.
Fold in the mascarpone with the remaining sugar gently until smooth.
Layer ladyfinger biscuits at the bottom of a trifle dish, brush with some simple syrup.
Top with half the strawberries and half the cream mixture.
Repeat with another layer of biscuits and remaining cream, top with strawberries.
Chill in the refrigerator for at least 2 hours before serving.
Notes
Use fresh, ripe strawberries for best flavor
The syrup helps keep the cake from becoming too dry
You can assemble earlier in the day and let it rest in the fridge
Reserve some whole strawberries to decorate the top of the cake
- Prep Time: 30
- Category: Desserts
- Method: Cold assembly with heavy cream and mascarpone
- Cuisine: French
Nutrition
- Serving Size: 1 serving (based on 8 portions)
- Calories: 450
- Sugar: 45g
- Sodium: 100mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg