I saw the strawberry garden cake on a foreign website and since we love this fruit so much, I thought it would be a good idea to make it with small changes and then, seeing the very good result, to publish it on my blog and I hope you like it too!
It takes a bit of time because besides the tasty base with small pieces of dark chocolate, it has a layer of juicy strawberries, one with white chocolate and lots of fresh strawberries!
A good and colorful dessert, I would say also nice to present to celebrate a family or friends’ birthday!
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I have opened a free recipe channel on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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STRAWBERRY GARDEN CAKE
Cuisine by ASI
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 9
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients of the Strawberry Garden Cake Recipe
- 1 egg
- 6.3 tbsp butter (at room temperature)
- 7 tbsp brown sugar
- 1 tsp baking powder
- 2.1 cups all-purpose flour
- 1/3 cup sugar sprinkles
- 1 lb strawberries
- 1/5 cup sugar
- 1/2 lemon (juice only)
- 1 cup heavy cream
- 7 oz white chocolate
- 3 tbsp butter
- as needed strawberries
- as needed mint
- 3/4 cup heavy cream
Tools
- Molds
- Electric Whisks
- Spatulas
- Knives
- Cutting Boards
- Bowls
Steps
1) TO PREPARE THE BASE mix the soft butter with granulated sugar in a bowl or the bowl of the stand mixer, then add the egg and subsequently the sifted flour with the baking powder.
2) Now I add the chocolate sprinkles and knead until I have a dough that I then cover and rest in the fridge for at least 30 minutes.
3) After the time, place the dough between two sheets of parchment paper and with the rolling pin roll out the dough making a square for the bottom and a strip for the outer perimeter (about 1.5 inches) of the strawberry garden cake.
4) Completely line the square mold or the 8 by 8 inch square ring well, joining the base with the perimeter because otherwise the filling of strawberry compote white chocolate could drip and disperse during the resting in the fridge before being enjoyed!
5) FOR THE BASE I do a blind bake so after rolling out the dough I cover it with parchment paper and cover it again with the special ceramic balls or with dry beans or other legumes as desired.
6) Bake at 356°F in a preheated oven for about 20/25 minutes then let it cool completely.
7) FOR THE STRAWBERRY COMPOTE put in a saucepan the sugar, the juice of half a lemon and the strawberries without stem, wash dry and coarsely chop. Simmer slowly for about 10 minutes, stirring a couple of times.
8) Let the strawberry compote cool and start preparing the white chocolate ganache.
9) FOR THE WHITE CHOCOLATE GANACHE put to heat in a saucepan the fresh cream not whipped and when it is close to boiling, turn off the heat and pour in the finely chopped white chocolate. With a spatula mix well and carefully to melt well and incorporate everything then adding the touch of butter and let it rest to cool the liquid.
10) When the cake or rather the shell of the cake is cold, pour the strawberries on the bottom and then also the white chocolate ganache then put the strawberry garden cake in the fridge for a couple of hours.
11) FOR THE FINAL DECORATION whip the cream with electric whisks and wash, dry and cut the strawberries into wedges. I added a lot, really a lot, and covered some holes with whipped cream placed in the pastry bag, decorating at the end with some fresh mint leaves from my balcony!
12) The strawberry garden cake is delicious and also presents very well, don’t you think??
Enjoy your meal!Annalisa
Annalisa suggests…
1) Of course, the strawberry garden cake can also be made with peaches and cherries, and clearly making the compote with the new fruit we will use.
2) We can decorate with edible flowers, daisies, violets and other untreated flowers.
3) If we don’t have time or desire to make fresh fruit compote, I would suggest still doing a layer of jam or marmalade or lemon curd, personally I would add a fruit layer!
4) Do we have shortcrust pastry in the freezer, classic or Massari’s Milanese shortcrust, almond, coconut? We are doing well to use it for this baked square of pastry which we can then fill and decorate with lots of fresh seasonal fruit, chocolate chips, delicate and fluffy mousse and so much more!
5) As you can see, the sides of the strawberry garden cake are not perfect: I found a secret to even them out after baking but I was afraid of breaking the whole square, but … one day I will reveal the mystery, but I know you are surely more precise than me!
