Berry Gateau Square
5,5 / 10
ready in 1 hr 5 min.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6, and line the baking tin with grease-proof paper.
Beat the butter and sugar together until creamy. Mix together the flour, baking powder and a pinch of salt and add to the buttercream a little at a time, stirring to incorporate. Whisk in the eggs and milk, alternating between the two, until a smooth mixture is obtained. Pour the batter into the tin and smooth the top. Bake in the oven for around 25 minutes and then leave to cool.
Soften the gelatine in cold water. Blend the strawberries with the strawberry syrup to a smooth purée and put this sauce in a pan. Squeeze the excess moisture out of the gelatine and dissolve in the sauce over a low heat.
Using a wooden skewer, make holes all over the top of the cake, roughly 2 cm apart. Pour the sauce over the cake and smooth over. Put the cake in the fridge to cool completely.
Whip the cream until stiff, gradually adding the icing sugar in the process, and a dash of lemon juice. Spread the cream generously over the top of the cake. Garnish with the sliced strawberries.