Strawberry Shortcake Genoise

Fortunately, strawberries are in season now and were very large, ruby red inside, and marvelous in flavor - a perfect time for this recipe at Easter.

To begin:  Thawing frozen strawberries in the oven with pilot light on requires no specific waiting, just a few hours -- or overnight for me. 

Prepared puree and syrup

Mis on place below:  Eggs and sugar for eggfoam.
Butter for buerre noisette and **A Xmas gift of Tahitian beans, and Vanilla from Tahitian beans made by my daughter].  
Flour and Rumsford cornstarch for batter.
And whipped cream!

Egg Foam

Into the oven 375' - the batter looked like tapicoa -

The genoise was perfect. Not a flaw. I had been careful to have Baker's Joy in every possible space and it was beautiful with each fruit defined.

Ready to turn the cake that has a paper towel placed it the indentation on the top of it to prevent collapse of the genoise.

Turned cake and peeling off parchment revealing bottom crust.

 Gently scraping off soft bottom crust with long knife used for torting, and useful here for control.

The strawberry syrup that will first be brushed onto the bottom of genoise and then again on top.

   Well - I had a problem. I have known I had an aesthetic problem. Things bother me. I have a cake showing off fruit. I am advised to put puree in the flat portion of the cake and it will be red and I can see this will ooze over my fruit because it is so tiny.
So, I made some Amoretti apricot that I have and sat down and painted fruit. This way it was delineated well from the puree and when the strawberries were put on I also cut slivers between the different fruits.

I was happy.

                      A little slice of Heaven

                          Mmmm Mmmm Good!