Strawberry Birthday Cake - recipe

Strawberry & White Chocolate Génoise Cake

Ingredients

For 1 Génoise (makes 2 layers once cut in half)

• 6 eggs, at room temperature

• 175 g flour, sifted

• 175 g sugar

• Vanilla extract or lemon zest, to taste

(I made 2 Génoises for a tall 4-layer cake.)

For the Strawberry Mixture

• 500 g strawberries, chopped

• 1 tbsp sugar

• Juice of 1 lemon
  (Optional: add raspberries)

For the Syrup

• 320 g water

• 150 g sugar

• 1 vanilla bean

• A few strawberry tops (optional, for extra flavor)

For the White Chocolate Cream

• 380 g whipping cream

• 200 g white chocolate

• 1 vanilla bean

For the Whipped Cream

• 500 g whipping cream

• 60 g sugar

• 1 vanilla bean

Step 1: Make the Génoise

1. Preheat the oven to 165°C (static heat).

2. In a stand mixer, beat the eggs and sugar for exactly 10 minutes until the mixture triples in volume and is light and fluffy.

3. Gently fold in the sifted flour, a little at a time, moving the spatula from bottom to top to avoid deflating the batter.

4. Grease and flour a 20 cm cake tin (or line with parchment).

5. Bake for 45 minutes.

6. Let cool completely, then slice horizontally in half to get 2 layers.

(If you bake two Génoises, you’ll get 4 layers.)

Step 2: Macerate the Strawberries

1. Mix chopped strawberries, sugar, and lemon juice.

2. Let them rest while you prepare the other elements. (Optional: add raspberries.)

Step 3: Prepare the Syrup

1. Combine water, sugar, vanilla bean, and strawberry tops in a saucepan.

2. Bring to a boil, then remove from heat and let cool.

3. This syrup will moisten the cake layers before filling.

Step 4: Make the White Chocolate Cream

1. Heat 100 g of the cream with the vanilla bean until hot but not boiling.

2. Pour over the chopped white chocolate, stir until smooth and melted.

3. Let it cool slightly, then add the remaining cold cream.

4. Chill for 30 minutes and whip until fluffy.

Step 5: Make the Whipped Cream

1. Whip 500 g cream with sugar and vanilla until soft peaks form.

Step 6: Assemble the Cake (with Eva’s strawberry foundation tip)

1. Slice your Génoise(s) into 2 layers each (so 2 layers for 1 Génoise, 4 layers if you baked 2).

2. For each layer:

   1. Brush with syrup generously to keep it moist.

   2. Spread your cream (alternate between white chocolate cream and whipped cream if you’re using both).

   3. Arrange strawberries:

      • Reserve 5 large strawberries per layer.

      • Cut the tips to make them slightly flat/square.

      • Place 4 along the edges and 1 in the center – this creates a cute “foundation” for the next cake layer to sit neatly and stay stable.

      • Fill the rest of the layer with chopped macerated strawberries.

3. Repeat with all layers, always syrup → cream → strawberry foundation → chopped strawberries.

4. Finish with whipped cream and decorate with whole or halved strawberries on top.

Génoise video

Cake video