...let me be first to point out the obvious.
There are no strawberries in my French Strawberry Cake.
The cake is filled with cherries.
I know, I know.
It's supposed to be a French STRAWBERRY Cake, not a French CHERRY cake.
But the strawberries in the store just looked so, so...blah. And our strawberry season in the Northeast is all wonky as a result of an even wonkier winter.
Wonky seems to be the theme of my life this year. I think the neighbors are starting to wonder about me... Just sayin'
And the cherries were so pretty.
And I had just picked up a bottle of espresso basalmic from a new olive oil store that just opened up in the area. (I am totally in love with this store by the way. Totally.)
Pitting all those cherries was kind of a PITA, but lemmetellyou that magic happens once those pitted fruits are given a chance to hang out in sugar and a healthy dose of balsamic. (It's bordering on miraculous that this post isn't just a picture of a slab of naked genoise).
Added bonus - the juice formed as a result of "hanging out" made for an excellent soak for the genoise layers.
And yes, the genoise layer was only cut in half - not thirds.
Because I could.
And I also opted to halve the whipped cream (not so much a fan of copious amounts of the stuff - a dollop is okay, anything more, meh...). Which also made it easier to assemble - I just used an 8" cake ring and unmolded it when it was time to serve. Simple. Absolutely simple.
Since no one in the house knew that this was supposed to be a "strawberry" cake, there were no complaints. In fact, the cherry version received double thumbs up all around.
This post participates in Tuesdays with Dorie. The recipe for French Strawberry Cake (actually using said strawberries) can be found on the sites of this week's hosts: Sophia over at Sophia's Sweets and Allison at Think, Love, Sleep, Dine.