For the crust, 1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 pinch of salt
4 tablespoons unsalted butter, softened
2 tablespoons granulated sugar
2/3 cup heavy cream
For brushing the crust, 1 tablespoon heavy cream
1/2 teaspoon granulated sugar
For the filling, 500g hulled and sliced strawberries (or four if they're very large)
1/3 cup granulated sugar
For the chantilly, 1 1/3 cups heavy cream, chilled
4 tablespoons granulated sugar
1 tablespoon vanilla extract
For decoration, 8 whole strawberries
For the crust, 1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 pinch of salt
4 tablespoons unsalted butter, softened
2 tablespoons granulated sugar
2/3 cup heavy cream
For brushing the crust, 1 tablespoon heavy cream
1/2 teaspoon granulated sugar
For the filling, 500g hulled and sliced strawberries (or four if they're very large)
1/3 cup granulated sugar
For the chantilly, 1 1/3 cups heavy cream, chilled
4 tablespoons granulated sugar
1 tablespoon vanilla extract
For decoration, 8 whole strawberries
Preheat your oven to 220°C (400°F)
Grease a 20cm (8-inch) round cake pan and set aside
Sift the flour, baking powder, and salt into a large bowl
Add in the softened butter, cut into small pieces, and mix until well combined using a pastry blender or your fingers
Mix in the granulated sugar and heavy cream
Knead with your hands until you have a smooth ball
Place the dough into the prepared cake pan and shape it into a flat disk
Brush the top of the dough with heavy cream and sprinkle with granulated sugar
Bake for 20 minutes, or until firm to the touch and lightly golden on top
Remove from the oven and let cool completely, right side up
Mix the sliced strawberries with the granulated sugar
Let it sit for 30 minutes, allowing the juices to release
Prepare the chantilly: beat the heavy cream in a separate bowl until stiff peaks form
Add in the granulated sugar and vanilla extract
Continue beating until stiff and smooth
Cut the cooled cake in half horizontally
Place one half on a serving plate
Top with the sugared strawberries, leaving a small border around the edges
Distribute dollops of chantilly and cover with the other cake half, cut into six slices (leave a gap in the middle and between the slices)
In the center, place a dollop of chantilly
Decorate with whole strawberries and serve.
