Stephanie does not miss a thing. She is so clear with each step and makes it easy to understand. Really like baking with this wonderful baker. Thank you, Stephanie!
This cake is so delicious and elegant. I wish to eat this cake on every occasion for the rest of my life. It has unmatchable simplicity where you can actually taste real strawberries and the beautiful sponge. I used to watch and read Joy of Baking recipes as a kid, and now I finally get to try them. ♥️♥️♥️
I made this cake for my mum yesterday only with tinned peaches instead of strawberries. It was so yummy!! The sponge was like a cloud and everyone loved it Thank you Stephanie for the wonderful recipe!
Hi Stephanie, I've been watching your videos for many years and tried several recipes at home. I love the way you explain all the steps simply and detailled and name the reasons behind them. I never messed up any of your recipes! Also, thank you for giving the metric equivalents of the measurements! You're inspiring. Thank you so much! Greetings from Germany 🇩🇪
Thanks a lot. I baked it yesterday for my daughters 2nd birthday. Had some challenges though with the whipped cream because my cream wasn't strong enough. I put it back in the fridge and it stiffened up, so I was able to coat my cake. It came out excellent! Tasted so great. Thank you once again. Cheers.
This is going to be THEE cake I make for the upcoming strawberry season! Thank-you, Stephanie! I've tried a few of your recipes and they've all been beyond spectacular! The best, and now the only source for getting consistent and delicious recipes! I have no need to look any further...☺😋
I have been watching your videos since 5 years and I was inspired by you and I started baking. Your recipes have given me so much happiness all these years. Just wanted to let you know if you’re reading this! :) And, I am going to make this cake for my husband’s birthday this weekend! :)
Beautiful cake, love strawberries. Stephanie you are the Queen of Baking, everyone else must follow behind your lead. Love your videos & recipes. No one else compares!
Oh Stephany, I love love love the way you explain everything in your recipes!!! (have you worked as a teacher maybe???) I've been baking A LOT MORE since we moved to the US five years ago, and you're been one of my inspirations to do so! You're an amazing cook!!! Love your recipes, keep them coming!!! 🙌🏻😊😊😊
Brilliant demonstrations. Being able to see all the stages & have them explained so well is SO useful. The close-up photography is such a help & shows what it should look like, thus avoiding doubt & panic. And not only that, but you give all the weights in mls & grams for those of us in countries where Cups doesn't translate!
I must try this recipe now lol... You’re simply the best baker I watched and I’m never left confused, very detailed info you provide! I love you lady God bless 🙂
SUPER HIT! I have a little daughter who wanted a pink strawberry cake. This one had real strawberries (almost 1/2 kg!) and no butter and very little sugar so I decided to give it a try. The kids LOVED it. WE loved it! It was light and delicious. I had to add a little food color as my daughter wanted it to be pink. For grown ups, the natural color is good enough. I am making this one for all her birthdays to come!!
I tried this 2 days ago for my husband’s birthday and I must say this is such an amazing recipe! Not only it came out looking gorgeous but also tasted just as good!!! So happy!! 🤍
"Truly 100% incredible baking girl: Please keep it up! Number one because I love you, number two because I love your baking, & number three this is one of my family's favorite cakes! And everyone else always does an awful job baking a strawberry cake! P.S. Simply put your awesome 100%!"
Hi Stephanie, thanks for giving the metric equivalents. I was born and raised in Ohio and of course was taught the Standard measuring system. I moved to Danmark 12 years ago so understanding metrics was a must and not difficult since it is basically units of 10s. What I actually like about metrics when baking is the accuracy and great results you get in the finished product and the weighing scales are so reasonably priced now, easy to read digital and accurate. Thanks again! BTW, I was very resistant to learning metrics lol.
@Barb Chester. I so agree with Stephanie, and you. Weighing ingredients, I find much quicker also. I grew up baking, teaching myself, beginning as early as age12. And as an American was taught/learned as we generally do. Then as recently as 10-15 years begin converting all of my family recipes to metric. If I also find a recipe that doesn’t have metrics. I look up everything at different baking sites and use metric weights. I’ll test the recipes and incorporate them into my life, using that method. But I certainly find it easier and quicker to weight my way through a recipe. Mise en plac, and metrics. Happy kitchen!
Stephanie I have not commented in awhile but rest assured (same as last 25 yrs) you are my go to for most baked good...I made your chocolate fudge cake last week and it was so very good and now I am having to put so many of my products in the freezer as hard to share them during this crazy pandemic time....I had been looking for baking yeast for almost a month and finally got some today so of course got your HOT CROSS BUN vid out and they are resting now....I hope all is well for you during these strange times....I believe you live in the South US now and my sister lives in S.C. and notified me yesterday of a tornado where she lives (Seneca) not electricity still there...looking forward to those H.C. buns tonight THANKS for your lovely videos as ever....be safe. Bonita/Ottawa
Look at you go girl! I'm not a fan so much of the genoise cake itself. Yet the sugar syrup helps a lot with texture yours looks interesting, textures. Thank you so much! I really do enjoy watching your show
Great informative video (as always)...but even if the weekly recipe is one I know I probably won't make, I watch to the end to get a glimpse of you and your best furry friend!
I love your cooking it's amazing...you teach very well .. keep up the good work .. I try most of your recipes . And every one just love it .❤️thank very much .
Great chief you are I’m so happy to try some of your recipe I just tried cappuccino biscotti it was a great hit everyone in my family liked it thanks a lot
I love this. After a stressful week, this video is just what I needed. I always asked for this cake for my birthday as a kid and I only tried to make it once, unfortunately, I didn't have this recipe or video and mine was not nearly this good. I can't wait to try this for my next birthday. As always very educational and interesting. Beautiful cake!
Lovely cake ! In Japan a very similar Genoise type sponge cake like this one frosted with cream and decorated with strawberries is traditionally made at Christmas-time , its actually known as strawberry shortcake 🎂
Joy of Baking - haha of course! You're such a great mom! 😊👌🏼 even tho I'm vegan I enjoy watching your videos, there's always a way to make it vegan 😁👍🏼
This looks awesome.. I really wanted to find a proper cream for strawberry cake and just found this. Feel this is the perfect cream and will try it and let you know how it is. 😍😘
Você é espetacular ,!!! Ter todas as medidas em gramas ajuda imenso ,pois evita erros e ainda ajuda a dobrar as receitas com menor margem de erro . Passo a passo é muito bem explicado e nao sai do assunto . Sou sua admiradora saí de todos outros canais de receita . O seu é o mais honesto e receitas dão certo . Muitos canais as receitas não são verdadeiras. Muito obrigada, beijos para você do Brazil .
This Is A Delicious Cake And Thank You So Much For Sharing Your Beautiful Recipe And Video Want To Make This Beautiful Cake Batter With blackberries And Cherries Next Summer Sooooo Delicious Thank You So Much @ Joy Of Baking 👍👍🍰🍰👍👍❤️❤️
Hi Stephanie @ Joy Of Baking 👍👍🍰🍰👍👍❤️❤️ Thank You So Much For The Beautiful Red Heart And Thank You So Much For Enjoying My Messages And Comments @ Joy Of Baking 👍👍🍰🍰👍👍❤️❤️
Hi Everyone @ UA-cam Thank You So Much For Helping Me Download Strawberry Cake @ Joy Of Baking 👍👍🍰🍰👍👍❤️❤️ And @ UA-cam 👍👍🍰🍰👍👍❤️❤️ And Thank You So Much For Enjoying My Messages And Comments @ Joy Of Baking 👍👍🍰🍰👍👍❤️❤️And @ UA-cam 👍👍🍰🍰👍👍❤️❤️
Hi Stephanie @ Joy Of Baking Thank You So Much For The Beautiful Red Heart And Thank You So Much For Enjoying My Messages And Comments @ Joy Of Baking 👍👍🍰🍰👍👍❤️❤️
Oh i know i know why i see ppl adding the batter to the butter. I always wondered why they didnt just add it straight away. Thanks for the explanation!
I love your channel and tried quite a lot of your recipes and always a success. I need a favour - do you mind having a tutorial on how to bake a ferrero rocher cake? My daughter’s birthday is coming and I would love to bake one for her. I saw a few videos out there but somehow, I trust your recipe more! 😉😁
She has a walnut coffee layer cake video. You could use hazelnuts instead of walnuts. And make a chocolate frosting by using her simple chocolate cake video. In between the layers you can add crushed Ferrero Rocher chocolates. You could pipe swirls on the border and place Ferrero Rochers on them. I don't know if I was able to explain or not.
I made this for my mums birthday . The texture of the cake is dry . Just a heads up , which she said . But the moisture stuff she made slightly helped . When you bite into it the whip cream and the cake blend alright . Cake was gone in a couple days so it must’ve been good . Great recipe 👍🏽
The Genoise shouldn't be dry when it is first baked. If it was, then it was probably over baked. But if it was dry, you can fix that by brushing the cake with extra soaking syrup.
Joy, I lost my son nearly 2 years ago and I work and bake to keep sane. I've never been a baker, but I'm learning from you and I thank you for that. I give my cakes away to make people happy. I made your lemon bars this morning, magnificent I gave half to my Mum and half to my brother and his family. Thank you x
I made the cake yesterday and assembled it today because today is my birthday and I wanted to try this wonderful gorgeous recipe I will let you know how it taste😀😜🎈🎈🎈🎁🎁🎁🎁🎂🎂🎂🎂 oh and I used peaches instead.😊
Hi Stephanie,can i store the Genoise in the fridge for two days before frosting or need to be freeze? I have the Genoise ready already but my dinner is on Wednesday i want to wait til wednesday to make the frosting😊. Thank you so much. P.S just so you know everytime we have a party at home i always always made your cake recipies at as always is bomb❤.Thanks for sharing.God Blesses you always😊
If you haven’t filled the cake yet, then I would freeze it. I would then take it out of the freezer Tuesday night and let it defrost in the fridge overnight.
Hi Stephanie @ Joy Of Baking Oooooh I See Another Beautiful Yummy Delicious Strawberry Cake Thank You So Much For Sharing Your Beautiful Recipe And Video @ Joy Of Baking 👍👍🧁🧁🍫🍫🎂🎂🍰🍰🥮🥮🥫🥫👍👍🎥🎥📷📷📸📸👍👍❤️❤️
Hi Stephanie @ Joy Of Baking 👍👍 Thank You So Much For The Beautiful Red Heart And Thank You So Much For Enjoying My Messages And Comments @ Joy Of Baking 👍👍🥫🥫🥮🥮🍰🍰🎂🎂🍫🍫🧁🧁👍👍🎥🥫📷📷📸📸👍👍❤️❤️
Made this yesterday.. Came out great.. So thank you for sharing.. Just one suggestion.. The genoise needs a bit more moisture than brushing.. I would reccomend a more generous application..otherwise perfect
I found the amount of syrup I brushed on the cake to be about right. The trick is to brush enough syrup to moisten the cake but not too much that it makes the cake soggy. And it would depend on how moist your cake is to start with. Normally you need between 2 and 4 tablespoons per layer.
@@joyofbaking thanks for replying.. Not sure how much ii used but would put on a bit more next time. I also made your sticky toffee pudding.. Baked it though.. Came out super
Hi Stephanie! I’m thinking of making this cake for my mother’s birthday 😃😃 I was just wondering other than strawberries do you think I can use canned peaches? Would that affect the consistency of the sauce and the structure of the cake?
Stephanie does not miss a thing. She is so clear with each step and makes it easy to understand. Really like baking with this wonderful baker. Thank you, Stephanie!
This cake is so delicious and elegant. I wish to eat this cake on every occasion for the rest of my life. It has unmatchable simplicity where you can actually taste real strawberries and the beautiful sponge.
I used to watch and read Joy of Baking recipes as a kid, and now I finally get to try them. ♥️♥️♥️
I made this cake for my mum yesterday only with tinned peaches instead of strawberries. It was so yummy!! The sponge was like a cloud and everyone loved it
Thank you Stephanie for the wonderful recipe!
I been watch your recipes for a while (8 years) and I love to create plates. Thank you for sharing, you are a motivation! 💫🌸
I’ve made your Genoise cake before and it’s amazing, it truly is a wonderful recipe. That’s a beautiful cake thank you so much Stephanie.
FitAngie yea
Hi Stephanie,
I've been watching your videos for many years and tried several recipes at home. I love the way you explain all the steps simply and detailled and name the reasons behind them. I never messed up any of your recipes! Also, thank you for giving the metric equivalents of the measurements!
You're inspiring. Thank you so much!
Greetings from Germany 🇩🇪
Thanks a lot. I baked it yesterday for my daughters 2nd birthday. Had some challenges though with the whipped cream because my cream wasn't strong enough. I put it back in the fridge and it stiffened up, so I was able to coat my cake. It came out excellent! Tasted so great. Thank you once again. Cheers.
This is going to be THEE cake I make for the upcoming strawberry season! Thank-you, Stephanie! I've tried a few of your recipes and they've all been beyond spectacular! The best, and now the only source for getting consistent and delicious recipes! I have no need to look any further...☺😋
One of best genoise cake recipes!!! I respect
Yellow cake with buttercream is one of my favs. Your strawberry cake looks amazing! Thanks for sharing!
Rencakr
I have been watching your videos since 5 years and I was inspired by you and I started baking. Your recipes have given me so much happiness all these years. Just wanted to let you know if you’re reading this! :) And, I am going to make this cake for my husband’s birthday this weekend! :)
That 🍰 looks Scrumptious. My wife, and two daughter's, would love this.😋
You're a very good teacher and I've learnt a lot from you over the years. Thank you for sharing your recipes and teaching.
Beautiful cake, love strawberries. Stephanie you are the Queen of Baking, everyone else must follow behind your lead. Love your videos & recipes. No one else compares!
Yum! Looks amazing. Thanks for your time and special recipes. You make us smile
I could watch your recipes all day Stephanie 😀..... and sometime I do! X
Oh Stephany, I love love love the way you explain everything in your recipes!!! (have you worked as a teacher maybe???) I've been baking A LOT MORE since we moved to the US five years ago, and you're been one of my inspirations to do so! You're an amazing cook!!! Love your recipes, keep them coming!!! 🙌🏻😊😊😊
Brilliant demonstrations. Being able to see all the stages & have them explained so well is SO useful. The close-up photography is such a help & shows what it should look like, thus avoiding doubt & panic. And not only that, but you give all the weights in mls & grams for those of us in countries where Cups doesn't translate!
I love when you assemble and frost the cake it's very relaxing to me 😊
I must try this recipe now lol... You’re simply the best baker I watched and I’m never left confused, very detailed info you provide! I love you lady God bless 🙂
You are the best baker I have ever seen any body explain so wonderfully.thank you so very much Cristen Garroussi
a real taste of summer!
summer is almost over, lets enjoy it while it is here.
SUPER HIT! I have a little daughter who wanted a pink strawberry cake. This one had real strawberries (almost 1/2 kg!) and no butter and very little sugar so I decided to give it a try. The kids LOVED it. WE loved it! It was light and delicious. I had to add a little food color as my daughter wanted it to be pink. For grown ups, the natural color is good enough. I am making this one for all her birthdays to come!!
Amo a esta mujer! Da todas las medidas, no te pueden quedar dudas, es de lo mejor que encontré en Internet!!! Saludos desde Argentina.
Belén Lazaga asies
Omg this is amazing. And so excited to see a plain genoise cake. Thank you so much!
Mmm! Growing up, I always asked for a yellow cake with strawberry buttercream for my birthday! Love the whipped cream option! 😍 🍓
I tried this 2 days ago for my husband’s birthday and I must say this is such an amazing recipe! Not only it came out looking gorgeous but also tasted just as good!!! So happy!! 🤍
Mine was sorry but looked beautiful, any tips?
I love that there is no artificial color in this cakee. Also, the frosting is not full of butter and sugar, this is definitely going in my recipes.
You have been so helpful! I really appreciate all of your videos and recipes.
Wao My cake comes out super good ...i Lovethe way you teach and your recepies
Hi Stephanie. Thanks for the wonderful recipes. You are a very nice person and have a great channel! I wish you all the best.
"Truly 100% incredible baking girl: Please keep it up! Number one because I love you, number two because I love your baking, & number three this is one of my family's favorite cakes! And everyone else always does an awful job baking a strawberry cake! P.S. Simply put your awesome 100%!"
hi Steph u always make baking so simple for everyone...I am going to try it...cuz it's mouth watering..thanks !
Hi Stephanie, thanks for giving the metric equivalents. I was born and raised in Ohio and of course was taught the Standard measuring system. I moved to Danmark 12 years ago so understanding metrics was a must and not difficult since it is basically units of 10s. What I actually like about metrics when baking is the accuracy and great results you get in the finished product and the weighing scales are so reasonably priced now, easy to read digital and accurate. Thanks again! BTW, I was very resistant to learning metrics lol.
Barb Chester yea
@Barb Chester. I so agree with Stephanie, and you. Weighing ingredients, I find much quicker also. I grew up baking, teaching myself, beginning as early as age12. And as an American was taught/learned as we generally do. Then as recently as 10-15 years begin converting all of my family recipes to metric. If I also find a recipe that doesn’t have metrics. I look up everything at different baking sites and use metric weights. I’ll test the recipes and incorporate them into my life, using that method. But I certainly find it easier and quicker to weight my way through a recipe. Mise en plac, and metrics. Happy kitchen!
As usual superb. Thanks for sharing. Fresh wonderful Strawberry recipe😋😊
Delicious looking cake! Thanks for the recipe. Looks so fluffy and yummy. 👍🏼❤️
Fantastic Stephanie, lrresistible beautiful strawbery
yellow cake.
l love your walk through descriptions, quite a Gourmet Cook
I loved it Stephanie and I thank you for sharing this recipe with us 👍👌👏🍰🎂
I can't wait to see you reach 1 million subs! 😍
Wow! This is a beautiful cake, and it looks so delicious. You made it look not to difficult, so maybe there is hope for me......
I've been waiting for this recipe. Also, congratulation for almost hitting 1 million subscribers.
You have the special touch! It looks absolutely delicious!
Very nice tutorial, Steph! I learn a lot fr you because you explain very well abt the whys and hows! Good job!
thanks stef, we sure do appreciate all you do.
I made this for my family, and they loved it !! They all want one for their birthdays. Thank you for such an excellent recipe.
Stephanie I have not commented in awhile but rest assured (same as last 25 yrs) you are my go to for most baked good...I made your chocolate fudge cake last week and it was so very good and now I am having to put so many of my products in the freezer as hard to share them during this crazy pandemic time....I had been looking for baking yeast for almost a month and finally got some today so of course got your HOT CROSS BUN vid out and they are resting now....I hope all is well for you during these strange times....I believe you live in the South US now and my sister lives in S.C. and notified me yesterday of a tornado where she lives (Seneca) not electricity still there...looking forward to those H.C. buns tonight THANKS for your lovely videos as ever....be safe. Bonita/Ottawa
Look at you go girl! I'm not a fan so much of the genoise cake itself. Yet the sugar syrup helps a lot with texture yours looks interesting, textures. Thank you so much! I really do enjoy watching your show
@wendy pearson well,....dry?😏
Cool. I missed the layered cakes. I never waste frosting either, there's always a cookie or even a slice of bread to spread and enjoy it 😊
Thank you for sharing the recipe
Love your demo. Simple and explain the conversion of measurements.
Great informative video (as always)...but even if the weekly recipe is one I know I probably won't make, I watch to the end to get a glimpse of you and your best furry friend!
22:55. “Have all your tools set up.” Along the lines of the French philosophy of Mise en plac. ‘Everything in place.’ Great video. Thanks so much!
I love your cooking it's amazing...you teach very well .. keep up the good work .. I try most of your recipes . And every one just love it .❤️thank very much .
I like how you explain everything you do thanks alot for you
Great chief you are I’m so happy to try some of your recipe I just tried cappuccino biscotti it was a great hit everyone in my family liked it thanks a lot
Love strawberries. Will definitely try this. Thanks.
Thank u .I made it yesterday for my baby's birthday.its so much yummy .💐
I love this. After a stressful week, this video is just what I needed. I always asked for this cake for my birthday as a kid and I only tried to make it once, unfortunately, I didn't have this recipe or video and mine was not nearly this good. I can't wait to try this for my next birthday. As always very educational and interesting. Beautiful cake!
Lovely cake ! In Japan a very similar Genoise type sponge cake like this one frosted with cream and decorated with strawberries is traditionally made at Christmas-time , its actually known as strawberry shortcake 🎂
I want to try it out, it looks delicious and the end product was beautiful.
These videos are so relaxing
Nice recipe! The thumbnail is gorgeous! ✨👍
I love this cake one of my favorite. You must have one happy family 😊👍✌🇺🇸
It’s so beautiful 😍 and delicious 😋 Thank you for sharing 💕💕
As always, you are the best!
Enjoyed your tutorial video. You are an excellent instructor. Thank you very mucy for sharing your knowledge.
Can’t wait to try this recipe! It’s one of my bf’s favorite cakes
You are so good .I'm so delighted just to learn with you 💕
Gracias por su tiempo y sus recetas, Dios la cuide México DF
Th e lemon simple syrup is such a good idea!! I would have never thought of that
This is a great looking cake! I'm going to make this for my dad's birthday
I always thought it would be nice if she ended videos with her family tasting what she had made 😊❤
Kai one time she has her sons and husband(the cameraman) with her at the end. I gladly volunteer to be part of the tasting crew 😎😎
My kids are on their own and now live in different cities from where we shoot so it isn’t possible anymore.
Joy of Baking - what a shame, your baking seems like a treat you wouldn't want to miss :)
I freeze what I can to bring to them to try.
Joy of Baking - haha of course! You're such a great mom! 😊👌🏼
even tho I'm vegan I enjoy watching your videos, there's always a way to make it vegan 😁👍🏼
This looks awesome.. I really wanted to find a proper cream for strawberry cake and just found this. Feel this is the perfect cream and will try it and let you know how it is. 😍😘
Stephanie you are the queen of baking 👸😍 .. can i replace the butter with oil in this recipe ?
That is not something I've ever tried. You could try it and then see if you like the results.
Você é espetacular ,!!! Ter todas as medidas em gramas ajuda imenso ,pois evita erros e ainda ajuda a dobrar as receitas com menor margem de erro . Passo a passo é muito bem explicado e nao sai do assunto . Sou sua admiradora saí de todos outros canais de receita . O seu é o mais honesto e receitas dão certo . Muitos canais as receitas não são verdadeiras. Muito obrigada, beijos para você do Brazil .
I love ❤️ all your videos!!
This Is A Delicious Cake And Thank You So Much For Sharing Your Beautiful Recipe And Video Want To Make This Beautiful Cake Batter With blackberries And Cherries Next Summer Sooooo Delicious Thank You So Much @ Joy Of Baking 👍👍🍰🍰👍👍❤️❤️
Hi Stephanie @ Joy Of Baking 👍👍🍰🍰👍👍❤️❤️ Thank You So Much For The Beautiful Red Heart And Thank You So Much For Enjoying My Messages And Comments @ Joy Of Baking 👍👍🍰🍰👍👍❤️❤️
Hi Everyone @ UA-cam Thank You So Much For Helping Me Download Strawberry Cake @ Joy Of Baking 👍👍🍰🍰👍👍❤️❤️ And @ UA-cam 👍👍🍰🍰👍👍❤️❤️ And Thank You So Much For Enjoying My Messages And Comments @ Joy Of Baking 👍👍🍰🍰👍👍❤️❤️And @ UA-cam 👍👍🍰🍰👍👍❤️❤️
Hi Stephanie @ Joy Of Baking Thank You So Much For The Beautiful Red Heart And Thank You So Much For Enjoying My Messages And Comments @ Joy Of Baking 👍👍🍰🍰👍👍❤️❤️
Hi Everyone @ UA-cam Thank You So Much For Enjoying My Messages And Comments @ Joy Of Baking 👍👍🍰🍰👍👍❤️❤️.And @ UA-cam 👍👍🍰🍰👍👍❤️❤️
Hi Everyone @ UA-cam Thank You So Much For Enjoying My Messages And Comments @ Joy of Baking 👍👍🍰🍰👍👍❤️❤️ And @ UA-cam 👍👍🍰🍰👍👍❤️❤️
Oh i know i know why i see ppl adding the batter to the butter. I always wondered why they didnt just add it straight away. Thanks for the explanation!
I love your channel and tried quite a lot of your recipes and always a success. I need a favour - do you mind having a tutorial on how to bake a ferrero rocher cake? My daughter’s birthday is coming and I would love to bake one for her. I saw a few videos out there but somehow, I trust your recipe more! 😉😁
She has a walnut coffee layer cake video. You could use hazelnuts instead of walnuts. And make a chocolate frosting by using her simple chocolate cake video.
In between the layers you can add crushed Ferrero Rocher chocolates.
You could pipe swirls on the border and place Ferrero Rochers on them.
I don't know if I was able to explain or not.
Very nice stawberry cake. Thanks for sharing
I made this for my mums birthday . The texture of the cake is dry . Just a heads up , which she said . But the moisture stuff she made slightly helped . When you bite into it the whip cream and the cake blend alright . Cake was gone in a couple days so it must’ve been good . Great recipe 👍🏽
The Genoise shouldn't be dry when it is first baked. If it was, then it was probably over baked. But if it was dry, you can fix that by brushing the cake with extra soaking syrup.
I like every thing you do and how you explain thanks a lot ❤️❤️
Incredible cook, I love your recipes.
G'day from Australia
Joy, I lost my son nearly 2 years ago and I work and bake to keep sane.
I've never been a baker, but I'm learning from you and I thank you for that.
I give my cakes away to make people happy.
I made your lemon bars this morning, magnificent
I gave half to my Mum and half to my brother and his family.
Thank you x
Fantastic Recipe!!! " yum yum yummy "
Another masterpiece 😀😀🍰🍰🍰🍰🍰
Yes please
Wow!! I like strawberry cake.
yummy 👍thts wt a cake shd be 😋😋😋
pls mk more such ones 😊🙏🏻👍
Fabulous as always you will have us permanently in our kitchens 😉🇿🇦
I made the cake yesterday and assembled it today because today is my birthday and I wanted to try this wonderful gorgeous recipe I will let you know how it taste😀😜🎈🎈🎈🎁🎁🎁🎁🎂🎂🎂🎂 oh and I used peaches instead.😊
I want to send a picture of how my cake turned out and a picture of me and my grandson cutting it. Lol 😊
love ur amazing talent and kindness!!!
Looks delicious.....and very labor intensive, but, worth it. Sometimes, you need to put in some extra work to make something extra special.
I love your videos. I noticed though difference for the strawberry syrup in the written description vs the video.
I'm going to try and make this for my husband birthday. I have to travel an hour to his birthday party with my cousin. Hope it does not melt away.
My god daughter’s birthday coming up soon. Fantastic recipe.
Can this cake be made the day before? Leave in refrigerator? Want to make for Mother’s Day but wanted to do it Saturday
Yes, you could make the cake the day before and store it in the refrigerator.
You should make a tiered fondant cake when you reach 1M subscribers. ❤
Finally u did it...much thnks😘😘
Thanks for another great video. I didn't see where you demonstrated how to make the strawberry sauce. Was it not included? P.S. Nevermind, I found it.
Hi Stephanie,can i store the Genoise in the fridge for two days before frosting or need to be freeze? I have the Genoise ready already but my dinner is on Wednesday i want to wait til wednesday to make the frosting😊. Thank you so much.
P.S just so you know everytime we have a party at home i always always made your cake recipies at as always is bomb❤.Thanks for sharing.God Blesses you always😊
If you haven’t filled the cake yet, then I would freeze it. I would then take it out of the freezer Tuesday night and let it defrost in the fridge overnight.
@@joyofbaking Thank you so so much.🙏😘
Hi Stephanie @ Joy Of Baking Oooooh I See Another Beautiful Yummy Delicious Strawberry Cake Thank You So Much For Sharing Your Beautiful Recipe And Video @ Joy Of Baking 👍👍🧁🧁🍫🍫🎂🎂🍰🍰🥮🥮🥫🥫👍👍🎥🎥📷📷📸📸👍👍❤️❤️
Hi Stephanie @ Joy Of Baking 👍👍 Thank You So Much For The Beautiful Red Heart And Thank You So Much For Enjoying My Messages And Comments @ Joy Of Baking 👍👍🥫🥫🥮🥮🍰🍰🎂🎂🍫🍫🧁🧁👍👍🎥🥫📷📷📸📸👍👍❤️❤️
Made this yesterday.. Came out great.. So thank you for sharing.. Just one suggestion.. The genoise needs a bit more moisture than brushing.. I would reccomend a more generous application..otherwise perfect
I found the amount of syrup I brushed on the cake to be about right. The trick is to brush enough syrup to moisten the cake but not too much that it makes the cake soggy. And it would depend on how moist your cake is to start with. Normally you need between 2 and 4 tablespoons per layer.
@@joyofbaking thanks for replying.. Not sure how much ii used but would put on a bit more next time. I also made your sticky toffee pudding.. Baked it though.. Came out super
Hi Stephanie! I’m thinking of making this cake for my mother’s birthday 😃😃
I was just wondering other than strawberries do you think I can use canned peaches? Would that affect the consistency of the sauce and the structure of the cake?
I would make sure to strain the syrup or juice from the peaches. Otherwise, you would have a very soggy middle