Strawberry gateau

(53 ratings)
Strawberry gateau
Strawberry gateau
  • Makes: 1

  • Prep time:

    (plus cooling time)
  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Splashing out

This classic French cake with lots of cream and strawberries takes less time than you think to make and is perfect for dinner parties or even as an afternoon treat with your cuppa


  • 175g/6oz soft vegetarian margarine
  • 175g/6oz caster sugar
  • 175g/6oz white SR flour
  • 3 free range eggs, beaten
  • 2.5ml/tsp vanilla essence
  • 10ml/1dsstsp hot water
  • 218cm/7 sandwich tins, greased and floured
  • 450g/1lb fresh strawberries
  • 100g/4oz flaked almonds, toasted
  • 600ml/1pint whipping cream
  • 150ml/5fl oz Kirsch or other liqueur


  1. Preheat the oven to 190C/375F/gas mark 5.
  2. Put the margarine, caster sugar, SR flour, eggs, vanilla essence and hot water into a mixing bowl and beat until smooth. Divide equally between the two prepared tins and bake for about 20 mins until the sponge is golden and springs back to the touch. Leave for 5 mins then turn out onto a wire rack and allow to cool completely.
  3. Cut each sponge in half horizontally so that you have four layers.
  4. Whip the cream until stiff and fold in the Kirsch. Put about of the cream on one side for the decoration.
  5. Reserve six evenly sized strawberries and slice the remainder. Spread each layer of sponge with cream and top with the strawberries. Make sure you leave enough cream to coat the top and sides of the gateau. Smooth the top.
  6. Coat the sides of the gateau with toasted almonds.
  7. Use the reserved cream to pipe rosettes on the top. Halve the reserved strawberries and use to decorate. Chill until required.

The Vegetarian Society (recipe created by the Cordon Vert cookery school)

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  • 4
(53 ratings)

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Tried this recipe and I knew it would be a disappointing outcome. It was flat. Couldn't cut them I'm half. This is because the quantities of ingredients are too low and the all in one bowl method doesn't allow the cake any air it needs to rise. Take the fat sugar and flour up 200g each and use the creaming method followed by the whisking method when adding the eggs, adding a tbsp of the flour after your first addition to stop the mix splitting, then fold in the rest of the flour with a tsp of baking powder. Then stir in a tbsp milk, leave out the water! Water makes the mix sloppy and runny. Milk will help bind the mix and thin just a little to give a better consistency. This made a huge difference and tasted much nicer!


Offt, it was yummy, a life saver for my tummy :]


very useful for beginers.

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