Strawberry Cake with whipped cream

Instructions

Syrup:

1. Bring water & sugar to a boil.
2. Add the Cointreau. I strongly recommend adding some sort of liquor (like kirsche) but if you don’t have any, just leave it out.

Strawberry Confit (that uses pectin NH):

1. Mix sugar & pectin.
2. Heat the strawberry puree and when it’s 40℃ add in the sugar & pectin.
3. Once it starts boiling boil for another 1~2min and add the lemon juice.
4. Let it boil for another 10sec and take it off the heat.
5. Let it cool down, chill it in the fridge, and use it when needed.

Strawberry Confit (that uses cornstarch instead):

1. Mix sugar & cornstarch.
2. Add the strawberry puree, sugar & cornstarch into a saucepan. Heat it up while whisking it well.
3. Once it becomes thick boil it for another 1min while whisking.
4. Take it off the heat. Let it cool down, store it in the fridge, and use it when needed.

Whipped Cream:

1. Add everything into a bowl and whip to desired consistency.

Assembly:

1. Please refer to the video for the assembly. Yes, you do need plenty of fresh strawberries!!