For strawberry reduction:<\/strong><\/div>\n
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- Strawberries – 500 g<\/li>\n<\/ul>\n<\/div>\n\nFor sponge base:<\/strong><\/div>\n
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- Flour – 330 g<\/li>\n
- Baking powder – 2.5 tsp<\/li>\n
- Salt – 1 tsp<\/li>\n
- Baking soda – 1\/4 tsp<\/li>\n
- Butter – 227 g<\/li>\n
- Sugar – 200 to 250 g<\/li>\n
- Egg whites – 4<\/li>\n
- Vanilla extract – 2 tsp<\/li>\n
- Milk – 1\/2 cup (200 ml)<\/li>\n
- Fresh strawberry puree – 120 ml<\/li>\n
- Red food colouring – optional<\/li>\n<\/ul>\n<\/div>\n\nFor cream:<\/strong><\/div>\n
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- Mascarpone cheese – 227 g<\/li>\n
- Butter – 227 g<\/li>\n
- Vanilla extract – 1 tsp<\/li>\n
- Fresh strawberry puree – the rest of it<\/li>\n
- Icing sugar – 200 to 250 g<\/li>\n
- Salt – a sprinkle<\/li>\n<\/ul>\n<\/div>\nMethod is explained step-by-step and illustrated below. Enjoy!<\/div>\n<\/div>\n<\/div>\nFirst, make a strawberry reduction (you can do it a day before).
Chop the strawberries into small pieces…<\/div>\n<\/div>\n![\"\"](\"https:\/\/tashrecipes.com\/wp-content\/uploads\/2024\/10\/strc1-300x225.jpg\")
<\/div>\n<\/div>\n… and blend them into a puree.<\/div>\n<\/div>\n