Here's a fabulous dessert that showcases summer's quintessential fruit. While this week's Tuesdays With Dorie recipe, French Strawberry Cake, may look and feel decidedly American, the French factor comes from the vanilla genoise cake.
Unlike most of the genoise I've made or encountered this sponge cake was quite delicious and not dry in the slightest. The whipped cream is out of this world. I strayed slightly from the cookbook recipe by adding softened cream cheese. It's a trick I learned from Cook's Illustrated and provides a slight tang and additional stability to the heavy cream that is truly scrumptious.
For the cake recipe please make your way over to Sophia's Sweets or Think, Love, Sleep, Dine who are this week's hosts. I've included the whipped cream recipe below if you'd like to try it for yourself...you won't regret it!
Cream Cheese Whipped Cream
8 ounces cream cheese, room temperature
1/2 cup sugar (3 1/2 ounces)
1 teaspoon vanilla extract
1/8 teaspoon table salt
2 cups heavy cream
Place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.
Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).