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Strawberry Cheesecake Gâteau Recipe


By The Art of Being Perfect (Visit website)




Words cannot describe the magnificence of this cake, it is truly one of the most scrumptious recipes I have ever come across.  Three layers of gloriously light and fluffy vanilla cake, double cream, strawberries, the most unbelievable cream cheese frosting and shortbread biscuit crumbs combine to utterly slay you.

Both Hubby and I decided this may well be the best cake ever...


This recipe is by the gorgeous Georgina Bragg and was featured in the Sep/Oct 2010 issue of Jamie Oliver's magazine, I have been meaning to make it ever since and I am so glad I finally got around to it.  

Strawberry Cheesecake Gâteau

Serves 12

230g butter, softened, plus extra for greasing
230g golden caster sugar
4 eggs
1 tsp vanilla extract
230g self-raising flour
1 tsp baking powder
2 tbsp milk

200ml double cream
300g strawberries,
 reserve a couple for decoration, hull and halve the rest
2 shortbread fingers, crumbled

Cream Cheese Icing

200g icing sugar
30g butter
80g cream cheese


1. Preheat the oven to 180C/gas 4.  Grease three 18cm- diameter cake tins and line the bases.
2.  In a large bowl or a food processor, beat the sugar, butter, eggs, vanilla, flour, baking powder and milk into a smooth batter.  Divide between the tins and bake for about 18 minutes, until golden and a skewer inserted in the centre comes out clean.  Leave for 5-10 minutes in the tin, then transfer to a wire rack to cool completely.
3.  Whip the cream and use to sandwich the layers together, adding strawberry halves to each cream layer.
4.  Combine the icing ingredients and pipe over the top of the sponge, or spread it over with a spatula.  Finish with crumbled shortbread and whole strawberries.


I am in love with this cream cheese icing and the shortbread crumble sets it off perfectly, I'll be making a cupcake version of this cake very soon.  I'm not a fan of the all in one method so I used the creaming method, creaming the butter and sugar, adding the egg and vanilla and beating well before adding the dry ingredients followed by the milk.  


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