You are here: Home > Occasion & Party > Occasion > Valentines Day Indian recipes > Valentine Strawberry Gâteau Valentine Strawberry Gâteau by Tarla Dalal Strawberries and cream… that classic combination. It's the top-of-the-charts dessert in my home during the season. Introduce a light 'n fluffy sponge cake into the equation, and you've got a real winner. Win compliments (and a few hearts of course) this Valentine's with a freshly baked sponge cake smothered in strawberries and whipped cream…And the garnish? More strawberries of course! I've cut it into a heart shape for Valentine's…you can play around with any shape that you like quite easily, with a paper stencil placed on the cake. If I'm in a hurry I buy readymade sponge cake…you just can't go wrong, with strawberries and cream to dress it all up! 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Close 01 Jul 2005 This recipe has been viewed 19890 times Valentine Strawberry Gâteau recipe - How to make Valentine Strawberry Gâteau Tags Valentines Day Indian recipes Preparation Time: 30 mins. Baking Time: 25 mins. Cooking Time: 0 mins Total Time: 55 mins Show me for servings Ingredients For the sponge cake1/2 can (400 grams for full can) condensed milk1 1/4 cups plain flour (maida)1 tsp levelled, baking powder1/2 tsp soda bi-carb1/2 cup melted butter or margarine1 tsp vanilla essenceTo be mixed into a soaking syrup1 cup water3 tsp powdered sugar1 tbsp vodka(optional) 2 tbsp strawberry pureeOther ingredients2 cups (400 grams) cream, chilled1/2 cup powdered sugar1/2 tsp vanilla essence1 cup sliced strawberries1 tbsp powdered sugarFor the garnish strawberry fans Method Main ProcedureFor the sponge cakeFor the sponge cakeSieve the flour, baking powder and soda bi-carb together. Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. water and beat well. Pour the mixture into a greased and dusted 6" diameter heart-shaped tin. Bake in a hot oven at 200°C (400°F) for 10 minutes. Reduce the temperature to 150°C (300°F) and bake for another 15 minutes. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, remove from the oven and leave aside for 1 minute. Invert the tin over a rack and tap sharply to unmould. Cool the cake and slice into 2 parts horizontally, using a serated bread knife. Keep aside.Dressing it upDressing it upCombine the cream, sugar and vanilla essence in a clean, dry bowl and whisk until it doubles in volume and forms soft peaks. Keep aside of the cream for the topping.Mash the strawberries lightly. Add the powdered sugar and keep aside for a few minutes.Mix the strawberries with of the whipped cream. This has to be done gently as over-mixing whipped cream can cause it to curdle.Sprinkle some soaking syrup over one part of the sponge and spread the strawberry and cream mixture over it.Place the other half of the cake on top, sprinkle the soaking syrup over it and spread a layer of whipped cream.Pipe the border of the cake with a little cream using a star nozzle.Garnish with the strawberry fans.Chill and serve. TipsIn hot weather, whisk the cream over a platter of crushed ice.Be careful not to over-beat the cream, as it can separate into butter!VARIATION : Chocolate lovers can use a chocolate sponge instead of a plain sponge.