A post by Almond Atelier

Ingredients

• For the sponge: 200 g all-purpose flour
• 150 g granulated sugar
• 8 g baking powder
• 2 g fine salt
• 3 large eggs (about 150 g without shells), at room temperature
• 100 g whole milk, at room temperature
• 70 g neutral oil
• 5 g vanilla extract
• For the strawberry filling: 300 g hulled strawberries, finely diced
• 60 g granulated sugar
• 12 g lemon juice
• 12 g cornstarch
• 20 g cold water
• For the cream frosting: 300 g cold heavy cream, at least 35% fat
• 45 g powdered sugar
• 5 g vanilla extract
• For decoration: 180 g fresh strawberries, washed and thoroughly dried
• 20 g apricot jam
• 5 g water

Let’s make it

1. Heat the oven to 175°C (350°F). Grease a 20 cm square pan, line its base and sides with baking paper, and leave two sides overhanging to help lift out the cake.
2. Whisk flour, sugar, baking powder, and salt in a large bowl. In another bowl, whisk eggs, milk, oil, and vanilla. Pour the wet mixture into the dry and whisk just until smooth; avoid overmixing.
3. Scrape the batter into the pan and level it. Bake for 22–27 minutes, until the top springs back lightly and a skewer inserted in the center comes out clean or with a few dry crumbs. Cool in the pan for 15 minutes, then lift onto a rack and cool completely.
4. Make the filling: simmer diced strawberries, sugar, and lemon juice in a small saucepan over medium heat for 5–7 minutes, stirring as the berries soften. Mix the cornstarch with cold water, stir it into the pan, and cook for 1–2 minutes until thick and glossy. Transfer to a shallow bowl, cover, and cool completely.
5. For the frosting, whip the cold cream with powdered sugar and vanilla to firm, smooth peaks. Keep chilled while assembling.
6. Once completely cool, trim the top only if domed, then split the square cake horizontally into TWO even sponge layers with a long serrated knife. Place the bottom layer on a flat serving plate. Set aside two thirds of the whipped cream for the outside. Use a little of the remaining third to pipe a low border around the edge, spread the cold strawberry filling inside it, then gently spread the rest of that third of cream over the filling. Place the second sponge layer on top without pressing hard. Chill for 20 minutes.
7. Spread the reserved two thirds of whipped cream over the top and sides in a smooth, even coat. Leave the washed, thoroughly dried decorating strawberries whole and arrange them over the top, allowing roughly one small berry per square. Warm the apricot jam with the 5 g water just until fluid, strain if needed, then let it cool to lukewarm before brushing a little over the berries. Do not put hot glaze onto the cream.
8. Chill the assembled cake for at least 60 minutes before slicing. For nine square portions, use a warm, fully dried knife to cut a 3-by-3 grid, wiping the blade between cuts. Keep covered and refrigerated at 4°C or colder, use within 2 days, and keep chilled until serving.

Kitchen notes

AI-assisted recipe in development, not kitchen-tested. The licensed photo is decorating inspiration, not a photographed test batch or the photographer’s recipe. Allow roughly 90 minutes for complete cake and filling cooling, 20 minutes to settle the filled layers, and at least 60 minutes for the final chill. Contains wheat, eggs and dairy. Whipped cream is not suitable for warm outdoor display; keep this cake chilled.

Recipe in development · not kitchen-tested.