Mary Berry Strawberry Gateau Recipe

This spectacular Mary Berry Strawberry Gateau Recipe features a feather-light, fatless sponge cake split and filled with billowing clouds of Chantilly cream and sweet, ripe strawberries. Decorated with piped rosettes and toasted almonds, it is a timeless showstopper that brings the elegance of a French patisserie to your summer tea table.

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Mary Berry Strawberry Gateau Ingredients

The Fatless Sponge:

• 4 Large Eggs: Room temperature. The volume of this cake relies entirely on the air whipped into the eggs.
• 100g (3 ½ oz) Caster Sugar: A fine sugar that dissolves quickly into the egg foam.
• 100g (3 ½ oz) Self-Raising Flour: Sifted. This provides the delicate structure.

The Filling & Decoration:

• 450g (1 lb) Fresh Strawberries: Hulled. Reserve the best-looking ones for the top; slice or chop the rest for the filling.
• 600ml (1 pint) Double Cream: Whipped until it holds its shape.
• 1 tbsp Icing Sugar: To sweeten the cream slightly.
• 1 tsp Vanilla Extract: Enhances the cream flavor.
• 50g (2 oz) Flaked Almonds: Toasted, for the sides.

How To Make Mary Berry Strawberry Gateau

1. Prep the Tins: Preheat your oven to 180°C (160°C Fan / Gas 4). Grease two 20cm (8in) sandwich tins and line the bases with baking parchment. Dust the sides with a little flour and tap out the excess.
2. The “Whisking Method”: Place the eggs and caster sugar into a large heatproof bowl. Set the bowl over a pan of gently simmering water (don’t let the bowl touch the water). Whisk with an electric hand mixer until the mixture is pale, thick, and leaves a trail when the beaters are lifted (the “ribbon stage”). Remove from heat and whisk for another 2 minutes to cool it down.
3. Fold the Flour: Sift half the flour over the egg mousse. Using a large metal spoon, fold it in very gently, cutting through the center and lifting the mixture over. Repeat with the remaining flour. Crucial Step: Be extremely gentle to keep the air bubbles intact; there is no baking powder or butter to help it rise otherwise.
4. Bake: Divide the mixture evenly between the tins. Bake for 20–25 minutes until the sponges are golden, shrinking away from the sides, and spring back when touched.
5. Cool: Turn out immediately onto a wire rack and peel off the parchment paper. Let them cool completely. The sponge will be very light and dry (ideal for soaking up cream).
6. Assemble: Whip the double cream with the icing sugar and vanilla until it holds soft peaks. Place one sponge layer on a serving plate. Spread with a thick layer of cream and top with the sliced strawberries.
7. Decorate: Place the second sponge on top. Spread a thin layer of cream around the sides of the cake and press the toasted flaked almonds into it. Pipe the remaining cream in rosettes on top and decorate with the reserved whole strawberries.

Recipe Tips

• Fatless Sponge Texture: Unlike a Victoria sponge, this cake has no butter. It will feel drier and springier. This is intentional so it doesn’t become heavy when loaded with cream and fruit. It is best eaten on the day it is made.
• The “Ribbon” Stage: Do not rush the egg whisking. If the eggs aren’t whipped to full volume, the cake will be flat and rubbery. It can take up to 10 minutes.
• Toasting Almonds: Toast the almonds in a dry pan for just a few minutes until golden. Watch them closely as they burn instantly. Let them cool before pressing into the cream so they don’t melt it.
• Cutting: Use a serrated knife and a gentle sawing motion to slice the gateau without squashing the delicate sponge and cream layers.

What To Serve With Strawberry Gateau

• Pimm’s Cup: The ultimate British summer pairing.
• Earl Grey Tea: The floral notes complement the berries.
• Chocolate Sauce: Drizzle individual slices for a decadent touch.
• Mint Garnish: Fresh mint leaves add a pop of green to the decoration.

How To Store Strawberry Gateau

• Refrigerate: Because of the fresh cream, this cake must be kept in the fridge. It is best eaten within 24 hours. The sponge may start to absorb the moisture and become soggy after day two.
• Freeze: The fatless sponge layers freeze beautifully unfilled. Wrap them well and freeze for up to 1 month. Defrost fully before assembling with fresh cream and fruit.

Mary Berry Strawberry Gateau Nutrition Facts

• Calories: 420 kcal
• Fat: 32g
• Carbohydrates: 28g
• Sugar: 18g
• Protein: 6g

Nutrition information is estimated per slice.

FAQs

Try More Recipes:

• Mary Berry Strawberry Muffins Recipe
• Mary Berry Strawberry Pavlova Recipe​ (4 Eggs)
• Mary Berry No Bake​ Strawberry Cheesecake