Strawberry and Vanilla SquareCake

Hi everyone! Here’s the Square version of the famous Strawberry and Vanilla Cupcake ? It’s made up of a Vanilla Cake topped with Vanilla Whipped Ganache and Strawberry Compote ? It’s a very easy yet super tasty recipe!

For 8 squarecakes of 6x6cm:


  • 2 eggs (100g)
  • 220g of flour
  • 130g of sugar
  • 6g of baking powder
  • 110g of neutral oil
  • 184g of whole milk
  • 100g of full liquid cream
  • 1g of salt
  • 2 tsp of vanilla extract (3g)
  • 2 pinches of vanilla seeds (or half a bean)
  • 2 vanilla sugar sachets

Whipped Ganache:

  • 100g of full liquid cream
  • 50g of white chocolate
  • 1,2g of powdered gelatin (or sheets)
  • 1,33 tsp of vanilla extract

Strawberry Compote:

  • 250g of strawberries
  • 10g of sugar
  • 10g of lemon juice
  • + 75g of fresh strawberries

We’ll start with the Vanilla Ganache:

1. Hydrate the gelatin in 6 times its weight in cold water. Let it sit for 10min.

2. Infuse half of the cream with the vanilla (the more you let it infuse the more flavour it will have).

3. Melt the chocolate.

4. Heat the infused cream and pour in 3 times over the chocolate. Mix vigorously.

5. Add the hydrated gelatin and the other half of cold cream.

6. Wrap with cling film (it must touch the surface) and refrigerate overnight.

For the Cake:

1. Preheat the oven to 180°C/356°F fan-assisted.

2. Whisk the eggs with the sugar and the vanilla (seeds + extract + sachets).

3. Add the oil little by little while whisking at high speed.

4. Lower the speed and add the cold cream and milk.

5. Gently fold in the sifted flour, salt and baking powder.

6. Pour inside a mold of 24x12cm (what matters is being able to cut 8 squares of 6x6cm).

7. Cook for around 30min. After 30min check regularly. When you prick the middle with a knife the blade should come out clean.

8. Let it cool down before unmolding.

For the compote:

1. Cook the strawberries (250g), sugar and lemon juice over medium heat until they turn into a thick compote. Stir from time to time.

2. Take about 110g of this compote and add the fresh strawberries cut into small cubes (75g).

It’s time to assemble!

1. Whip the Ganache at medium speed until it forms thick peaks.

2. Place in a pastry bag fitted with an open star tip.

3. Cut 8 squares of 6x6cm in your cake.

4. Pipe the Ganache on the edges of the cake. Add 1 or 2 teaspoons of strawberry compote in the center.

Your Squarecakes are ready! Enjoy!

Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂

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