Strawberry Gateau Basque

by Kate on September 1, 2013

Strawberry Gateau Basque - #cake #dessert

When I said I wanted to try my hand at making gateau basque this seemed like a great idea. But for some reason I lacked the motivation to actually make this Strawberry Gateau Basque. With a name like that I just envisioned a time-consuming challenge and I couldn’t bring myself to just do it. So this project sat in the back of my mind, looming. But man, was I wrong! This jam-filled cake is very easy to make and perfect with a cup of coffee or tea.

Once I got my rear in gear and just got moving I came to realize this fancy French dessert was nothing to dread. Classically this cake is filled with pastry cream or preserved cherries. Now, I’m a very big fan of cherries but I just didn’t have any on hand. The season has started to wane and the price has started to rise so cherries aren’t something we have in the fridge these days. But know what I did have? Balsamic Strawberry Jam. Told ya I’d have more ways for you to use it this week.

Gateau Basque - #cake #dessert

The golden, dense cookie-like cake pairs wonderfully with the fresh strawberry jam. This was a lovely dessert shared with family after Sunday dinner and I’ll certainly be making it again. Perhaps I’ll try one of those classic fillings or even experiment with others. I think any fruit would make a perfect filling so let your imagination run wild.

Next month it’s time to make Penuche, a simple brown sugar fudge so how about joining us? We’d love to have you!

Don’t forget to check out all the other #FirstOnTheFirst bakers’ Gâteau Basque this month!

Gateau Basque - #cake #dessert



One Year Ago: Watermelon Gazpacho

Two Years Ago: Chocolate Lasagna

Strawberry Gateau Basque

4 hours

Yield: 8-10 servings

Strawberry Gateau Basque

Beautiful cookie-like cake filled with strawberry jam perfect with a cup of coffee or tea.


  • 2 cups all-purpose flour
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick plus 2 tablespoons unsalted butter, at room temperature
  • 1/4 cup light brown sugar
  • 1/4 cup sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup strawberry jam
  • 1 egg, lightly beaten with 2 teaspoons water


  1. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and both sugars until light and fluffy. Add the egg and beat until well incorporated then add the vanilla.
  3. With the mixer on low, add the dry ingredients in two additions then beat until incorporated.
  4. Split the dough into two even pieces and shape each into a ball with lightly floured hands, dough will be sticky. Place a dough ball on a sheet of parchment paper then top with another sheet of parchment. Roll the ball into a circle measuring 8 1/2 - 9 inches in diameter using a rolling pin. Repeat with second ball of dough. Refrigerate dough for 3 hours or overnight.
  5. When ready to assemble, remove dough circles from refrigerator and allow to sit at room temperature 15 minutes. Preheat oven to 350 degrees. Spray an 8-inch springform pan with nonstick baking spray containing flour.
  6. Remove one piece of parchment from one of the dough disks and fit it into the bottom of the prepared tart pan. Remove top layer of parchment. Spread jam over dough, leaving a 1-inch border. Moisten the border with the egg wash. Remove one piece of parchment from remaining dough disk and fit over jam in pan then remove remaining parchment. Seal the edges.
  7. Brush top of cake with egg wash and score the top with a diamond pattern. Bake in preheated oven for 40-45 minutes, until well-browned. Cool in pan for 5 minutes then remove from pan and cool completely on a wire rack.


{ 18 comments… read them below or add one }

Carrie @ poet in the pantry September 1, 2013 at 12:47 pm

Ha! It’s finally happened–we adapted the same recipe! Love your use of the Strawberry Balsamic Jam. I will definitely be making this again with other fillings. And it’s just so darn easy, there’s no excuse not to. In fact, I made 2 of them in 24 hours.


Ruthy @ Omeletta September 1, 2013 at 1:14 pm

I had an inkling that I would see that jam used in the First on the First challenge this month 🙂 Your gateau turned out beautiful!


Paula @ Vintage Kitchen Notes September 1, 2013 at 1:40 pm

I can’t wait till the gateau basque comes up in one of the Dorie groups and we finally make it. This looks amazing Kate, and the strawberry filling is such a good surprise!


suzanne September 1, 2013 at 2:06 pm

Sounds great and reading the directions very easy to make. Love the strawberry filling.


Alyssa D. {Suitcases & Sweets} September 1, 2013 at 2:15 pm

The jam filling you chose sounds fantastic! Great challenge choice this month — I, too, was surprised at how easy this dessert was to make. Looking forward to penuche!


Anna (Hidden Ponies) September 1, 2013 at 2:24 pm

I totally also thought this would be WAY harder than it is – a pleasant surprise! Yours looks beautiful.


Dina September 1, 2013 at 6:58 pm

that looks amazing!


ayah September 2, 2013 at 6:51 am

This is one of the most beautiful Gateaux Basque I’ve ever seen.


Kate September 2, 2013 at 3:26 pm

Thank you so very much for you kind words Ayah!


Jean-Pierre Sefczek September 2, 2013 at 2:53 pm

Looks wonderful & will try it with some fresh fig preserves, but it’s described as an almond cake; yet almonds or almond flour are not listed in the ingredients? Are they missing?

Thank you.


Kate September 2, 2013 at 3:05 pm

You’re absolutely right! When I was learning about gateau basque, traditionally the cake is made with a combination of almond flour as well as all-purpose flour. However, I chose to adapt my recipe from Dorie Greenspan and didn’t even notice that her recipe contained no almond flour. So no, it’s not missing but now you have me wondering why she chose not to use it. I say this calls for me to make another! I will follow this recipe and simply sub out some of the all-purpose flour with almond flour and see what happens. Thanks for bringing it to my attention and inspiring me to make this wonderful cake again. Hope you enjoy it as much as we did. Love your addition of fresh fig preserves! Lovely!


Pamela @ Brooklyn Farm Girl September 2, 2013 at 7:21 pm

This looks delicious.. the top looks absolutely perfect!


Kate September 3, 2013 at 5:14 pm

Thanks Pamela! Apparently the crosshatching is supposed to signify that the inside is pastry cream. Oh well 🙂 Messed that up!


Terra September 3, 2013 at 10:30 pm

I have never seen this lovely dessert, but it sounds delicious! I love the idea of a cookie and cake type dessert! Gorgeous, Hugs, Terra


Kate September 5, 2013 at 8:51 pm

This was my first experience with it as well and I definitely loved it. So tasty!


Jenn September 9, 2013 at 5:09 pm

Beautiful as always!


Melissa November 19, 2013 at 9:30 am

This is gorgeous! I’ve never heard of gateau basque before, but I’m intrigued. I may have to give one of these a shot. Can’t go wrong with cake and jam, right? Thanks for sharing!


Kate November 19, 2013 at 5:17 pm

Thanks so much Melissa!! And thanks for visiting 😉 Your brother Pete turned me onto your site and love it! Hope you enjoy this cake if you make it. It was a first for me but surely won’t be the last. It would be perfect for the holidays!


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