Brigit's bakery strawberry soft cakes made with rhubarb gin

Recipe for 30 cakes

Ingredients for strawberry whipped ganache:

75g strawberry puree

15g caster sugar

175g white chocolate

250g liquid whipping cream

20g Slingsby Rhubarb Gin


  1. In a saucepan put together strawberry puree and caster sugar and bring gently to boil
  2. Pour over white chocolate and mix well using a spatula to create a ganache
  3. Add in the cold liquid whipping cream and the rhubarb gin and mix well to combine (if you have an electrical hand blender, just give the mix a blend)
  4. Keep the mix in the fridge to cool down (the mix has to be cold to be able to whip it so we suggest you do the ganache a few hours before or even better the day before so it rests gently overnight)


Ingredients for sponge cakes:

310g caster sugar

240g whole eggs

137g liquid whipping cream

2g salt

100g fresh strawberries

240g white flour

4g baking powder

75g melted butter

70g Slingsby Rhubarb Gin


  1. In a bowl, mix the cream with caster sugar, whole eggs and salt
  2. Sift flour and baking powder and add it to step 1
  3. Add the melted but not hot butter and the rhubarb gin
  4. Pipe around 30g of the sponge mix into a 5cm diameter silicon mold
  5. Dice your strawberries and place one piece on the top of each cake
  6. Bake for 11/12 minutes at 160° C
  7. Leave at room temperature to cool down


Finishing off:

  1. Put the strawberry ganache mix into a bowl of a stand mixer and whip using the whisk to obtain a smooth and firm texture
  2. Have your sponge cakes ready on a tray and prepare a piping bag with a fluted piping nozzle
  3. Put the whipped ganache inside the bag and pipe a rosette on the top of your sponge cake
  4. You can finish off by adding a little piece of fresh strawberry.


Now time to enjoy… with a g&t on the side of course!

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