James Martin is the new face of Asda and to celebrate, he has shared this delicious strawberry gateau recipe with us all!
Strawberries are in season, so make the most of local produce and create this fresh dessert recipe for your next get-together – you could even serve up this yummy pudding as a special treat for the kids at the weekend.
There's no need to spend hours in front of the oven, waiting to see if your sponge has risen or your mixture has set: James's strawberry gateau is an instant, no cook dessert that literally anyone can make.
Honestly – this strawberry gateau couldn't be any easier, especially if you are short on time. Ready in just 20 minutes and featuring just six ingredients, this dessert is so simple to whip up. We guarantee James's recipe will impress your guests this spring. Just follow his instructions below and get ready to wow friends and family with a moorish, homemade strawberry gateau…
Ready in: 20 mins
You will need
1 x 23cm round spring clip cake tin
- 1 x 25cm sponge flan case
- 1 vanilla pod
- 450ml double cream, softly whipped
- 300g large strawberries
- Icing sugar to dust
- 300g mixed berries
- Spun sugar (optional) made using caster sugar
- Use a 23cm round spring clip cake tin to cut out a circle from the sponge flan case and slice horizontally in half to create two thin discs. Drizzle both halves with Drambuie, then place one sponge circle into the tin.
- Slice the vanilla pod lengthways and scrape out the seeds. Fold the seeds into the cream.
- Halve the strawberries and place around the edge of the tin on top of the sponge, cut-side facing outwards.
- Cover the bottom sponge with cream and then put the other sponge half on top.
- Warm the sides of the tin with a hot cloth and unclip the tin to release the cake.
- Dust the top of the cake with icing sugar
- Decorate with mixed berries such as strawberries, raspberries, blackberries and blueberries and spun sugar (if using)
How to make spun sugar
Making caramel is fun and relatively straightforward. Simply place 250g caster sugar in a heavy-based saucepan with 250ml water. Heat gently, without stirring until the sugar has dissolved. Increase the heat and boil the sugar syrup until it turns a pale golden colour. Don’t be tempted to walk away during this process as sugar boils quickly and can burns easily. As soon as it reaches this point remove from the heat and work quickly as caramel sets fast!
Making spun sugar and caramel spirals requires quite a high skill level (see below for instructions) but for something a bit easier: Line a baking sheet with baking paper and as soon as the sugar turns a caramel colour use a teaspoon to drizzle caramel onto the paper. Alternatively you can spoon the caramel onto the baking sheet in shapes such as small ‘dots’ or ‘squiggles’. Once the caramel shapes are cold, lift off the paper and use to decorate.
For the more ambitious cooks amongst you that want to try making spun sugar or caramel spirals, here’s how:
Lightly oil the handle of a wooden spoon or a small rolling pin. When the sugar syrup reaches a caramel colour place the pan in a bowl of cold water. Dip a metal skewer and pull out to make long threads. Wind around the spoon handle or rolling pin and pull off once set.
To make spun sugar, lightly oil a rolling pin and place on a sheet of baking paper. When the caramel has cooled ever so slightly and has a ‘tacky’ consistency dip a fork into it and flick caramel back and forth over the rolling pin. Lift the rolling pin up and place the spun sugar over the cake.