Strawberry Cream Gateau


For Cake

  • 105g  All purpose flour
  • 1/2 tsp Baking Powder
  • 3 Eggs
  • 125g Caster Sugar
  • 55ml Boiling Water
  • 7g Butter, melted
  • 1/2 tsp Vanilla
For Soaking Syrup
  • 1/2 cup Water
  • 1/4 cup Sugar
  • 2 tsp Rum
For Frosting
  • 400ml Fresh Cream
  • 1 Cup Icing Sugar
  • 20  Fresh Strawberries, chopped
20 Fresh Strawberries, halved for decoration


For cake
  1. Grease an 8inch pan and line with baking paper.Keep aside.
  2. Preheat oven at 180 degree C.
  3. Sift flour and baking powder.Keep aside.
  4. Using an electric beater, beat egg and sugar till it turns pale yellow,light and fluffy.
  5. Fold in the sifted flour, do not over mix.
  6. Now fold in butter,vanilla and water and mix slowly till well combined.
  7. Pour the cake batter into the prepared tin and bake in preheated oven for 20 minutes or till done.
  8. Cool the cake in the pan for 5 minutes ,remove from pan and cool the cake completely on wire rack.
For Soaking syrup
  1. Combine sugar and water in a small sauce pan and boil till sugar dissolves. Let this cool.
  2. Add rum.
For Filling
  1. Whip cream and icing sugar till soft peaks are formed.
  2. Add chopped strawberries to half of the whipped cream.
  3. Reserve rest of the whipped cream for frosting the cake.
Assemble the cake
  1. Cut the cake to two layers.
  2. Place one layer on cake stand, soak the layer with half of the soaking syrup.
  3. Cover with cream and chopped strawberries.
  4. Place the second layer on top, soak with the remaining syrup.
  5. Frost the cake with rest of the whipped cream and decorated with halved strawberries.
  6. Let the cake rest in the refrigerator for at least 4 hours before serving.