French Strawberry Cake

My friend asked me last week if any of the Tuesday with Dorie recipes had failed.  I replied that they hadn't, that the recipes are so specific and detailed it would be hard to have a failure.

Well, that was last week.

And this is this week.

Genoise.  It failed.  My first failure.  I now realize it will be the first among many.   I now know the butter I mixed into my ever so carefully beaten batter was too hot.  I only realized this, because after this flub, I scoured the internet for Julia's video making genoise and watched it intently looking for my mistake.   Ah, the butter.  Usually my favorite part of a recipe but this time, my nemesis.  

I went ahead and finished the recipe.  I am not sure why but I wanted to see what the whole recipe was supposed to be like at least on the outside if not on the inside.

I picked up fresh Hood strawberries at the market.  They were gorgeous and super sweet.  Sugaring them went without a problem, and they were by far the best part of this recipe.

Whipping the cream was another failure.  I whipped it too long.  Right when I was about to turn the mixer off, it turned from smooth and silky to chunky and stiff.

I was so tempted to try this recipe again right on the spot, but I know we are doing more recipes based on genoise so I held back.  In the morning, I scraped the whipped frosting off the cake and gathered up the leftover sugared strawberries, and spread it all over fresh pancakes.  That was not a failure.

For the recipe click on the links below:

Sophia’s Sweets 

Allison of Sleep Love Think Dine