One of the major "French" components of this Tuesdays with Dorie recipe is the cake. According to the book, "The genoise is to the French Baker what the sponge cake is to the American baker." Have such a light and airy cake batter was new, and it was really good. It was a little tricky figuring out when the cake batter was whipped enough. We don't own a flour sifter, but it seemed like the cake didn't mind our lack of equipment.
Unfortunately our batch of strawberries was not the most impressive to say the least. Adding extra sugar could only do so much to try and fix the problem. That said it was a pretty good cake, and would be a nice alternative for a more plain strawberry shortcake. We probably wouldn't make it again, but it was good to have once. Also, it was a lot of fun to decorate!