Barron says: “During spring and summer, you’ll find this classic strawberry tart in almost every pastry case in Paris. It’s a dessert that beautifully celebrates the season since the strawberries are fresh and at their peak. The diplomat cream is really just a fancy name for pastry cream with whipped cream folded in—the perfect companion to a summertime tart topped with ripe berries.”

Serves 6 

Ingredients

For the pâte sablée:

• 2 cups (250g) all-purpose flour, plus additional for dusting
• ½ cup (60g) powdered sugar 
• Pinch of fine sea salt
• 9 tablespoons (125g) unsalted butter, cold and cubed, plus additional for greasing
• 1 large egg

For the diplomat cream:

• 4 cups (960ml) heavy cream, cold
• ⅓ cup (68g) plus ¼ cup (50g) granulated sugar
• ½ vanilla bean, split lengthwise
• ½ cup (64g) cornstarch 
• 5 large egg yolks
• ¼ cup (56g) unsalted butter, room temperature

For the assembly:

• 5 cups (728g) fresh strawberries, hulled and cut in half
• Powdered sugar, for dusting

Note: 1 whole vanilla bean is equal to 1 tablespoon (15 ml) pure vanilla extract. Feel free to substitute in the recipe if you don’t have pods in your pantry.

Method

Make the pâte sablée

In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the cubed butter and rub it into the flour mixture with your fingers until it resembles coarse sand. Add the egg and use a fork to mix the dough until it just comes together and there are no dry bits left. Using your hands, form the dough into a ball. Wrap the dough in plastic wrap and refrigerate until firm, at least 1 hour.

Remove the pâte sablée from the refrigerator 30 minutes before you plan to roll it out. Grease and flour a 9-inch (23cm) tart pan with a removable bottom.

Transfer the dough to a lightly floured work surface and roll out to a large circle, about 12 inches (30 cm) in diameter. Carefully roll the dough around the rolling pin, brushing off any excess flour. Unroll the dough over the prepared pan, gently tuck it into the pan, and trim any excess dough. Using a fork, poke tiny holes across the bottom of the tart shell. Return to the refrigerator to chill for 20 minutes.

Preheat the oven to 350°F (175°C). Line the tart shell with parchment paper and fill with pie weights to keep the dough from puffing up during baking. Bake for 20 minutes. Remove the tart shell from the oven and carefully remove the pie weights and parchment paper. Return the tart shell to the oven and bake for an additional 10 minutes, or until the center turns golden. Transfer the tart shell to a wire rack to cool completely.

Make the diplomat cream

Meanwhile, in a medium saucepan set over medium heat, combine 2 cups (480ml) of the heavy cream and ⅓ cup (68g) of the granulated sugar. Using the tip of a sharp knife, scrape the seeds from the ½ vanilla bean into the pan and bring to a gentle boil, stirring occasionally.

Meanwhile, in a medium bowl, whisk together the cornstarch, egg yolks, and the remaining ¼ cup (50g) granulated sugar.

Once the cream has reached a gentle boil, pour half of it into the egg yolk mixture, whisking continuously. Return the egg yolk mixture to the saucepan set over medium heat and whisk vigorously until thickened, 1 to 2 minutes. Remove from the heat, add the butter, 1 tablespoon (14g) at a time, and whisk until smooth. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin forming. Refrigerate until set, about 2 hours.

In the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups (480ml) heavy cream on high until stiff peaks form. Remove the set pastry cream from the refrigerator and fold a few spoonfuls into the freshly whipped cream with a rubber spatula. Gently fold the rest of the pastry cream into the whipped cream until smooth.

Assembly

Place the cooled tart shell on a serving platter. Spread the diplomat cream evenly inside the shell and arrange the strawberry halves, cut side down, in a circular pattern. Refrigerate until ready to serve.

Dust with powdered sugar just before serving.

From Sweet Paris: Seasonal Recipes from an American Baker in France by Frank Adrian Barron (£20, Harper Design), out now

Bedlow says: “This tastes like a cheesecake in a Swiss roll. There is a chance you’ll end up with baking paper inside as an unwanted, extra ingredient. But you’ve got to take the rough with the smooth.”

Equipment

• Swiss roll tin or flat-bottomed baking tray, about 24cm x 34cm (91/2 inches x 131/2 inches)
• stand mixer or electric whisk
• spatula

Ingredients

• unsalted butter, for greasing
• 4 large eggs
• 100g (3½oz) caster sugar
• 100g (3½oz) self-raising flour, sifted
• 225g (8oz) cream cheese
• 40g (1½oz) icing sugar
• 1 tablespoon vanilla bean paste
• 300g (10½oz) fresh strawberries, hulled and chopped
• 75g (2¾oz) biscuits of your choice (I use digestives), crushed into crumbs
• 50g (1¾oz) white chocolate, broken into pieces

Method

Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4.

Grease the baking tin and line with nonstick baking paper.

Beat the eggs and caster sugar together in a stand mixer or in a large bowl with an electric whisk until they reach the ribbon stage. Gently fold in the flour with a spatula. Pour into the lined tin and bake for 15 minutes until golden brown.

While the sponge is baking, drop the cream cheese into the bowl of your stand mixer or a large bowl, sift in the icing sugar and add the vanilla, then whisk with your mixer or your electric whisk just until combined. Stir in half the strawberries. Cover the bowl with clingfilm and refrigerate until ready to use.

Line a chopping board with nonstick baking paper. Remove the sponge from the oven and flip over on to the lined board.

Peel off the lining paper, then roll up the sponge from one of the shorter sides, making sure to roll up the new paper with it. If it looks like it’s going to unfurl, wedge a heavy item either side of the rolled sponge to keep it intact. Leave to cool completely.

Gently unroll and spread the cream cheese mixture across the sponge. Top with some of the remaining strawberries and half of the biscuit crumbs, then re-roll, this time leaving the paper out. Melt the white chocolate in a microwave-safe bowl in the microwave using the heat, stir, repeat method until you can drizzle it over the sponge, then scatter with remaining strawberries and biscuit crumbs to serve.

Be careful not to overdo it because if you overwhisk it, it will become too runny to use later on. If you’re worried about this happening, you could do it using a hand whisk.

If you do end up with a liquid, you’ll just have to go out to the shops for more cream cheese.     

From Baking Imperfect: Crush, Whip and Spread it Like Nobody’s Watching by Lottie Bedlow (£20, Hamlyn), out now

Kimber says: “Not quite a trifle and not quite a tiramisu, this recipe borrows from both. It was inspired by the strawberry and mascarpone dessert served at Da Enzo in Rome, a gloriously rich mascarpone cream topped with wild strawberries. Served in a tiny glass, it is the perfect end to a meal. My version keeps the thick mascarpone cream and strawberries, but I have also added sponge fingers drizzled with elderflower liqueur, a nod to the great British trifle.”

Makes 4

Ingredients

• 200g (7oz) strawberries, hulled and diced
• 2 teaspoons caster (superfine or granulated) sugar
• 80g (2¾oz) sponge fingers (about 8)
• 90ml (3¼fl oz/8 tablespoons) elderflower liqueur, preferably St Germain

For the mascarpone cream:

• 3 large egg yolks
• 50g (1¾oz/¼ cup) caster (superfine or granulated) sugar
• 225g (8oz) mascarpone, at room temperature
• 1 teaspoon vanilla bean paste

Method

Place the strawberries in a small bowl and stir in the sugar. Set aside for 30–60 minutes to macerate.

To make the mascarpone cream, place the egg yolks and sugar in a heatproof bowl set over a pan of simmering water. Whisk constantly for about 5 minutes, or until the mixture is thick and pale, akin to a homemade mayonnaise. Remove the bowl from the pan and whisk for a minute or so to cool slightly. Add the mascarpone and vanilla paste and continue whisking until smooth and creamy. Set aside.

To assemble the desserts, break up half the sponge fingers and place them in the bottom of 4 small glasses. Drizzle a tablespoon of the elderflower liqueur into each glass.

Using a quarter of the strawberries, spoon them over the sponges, then top with half the mascarpone cream. Make a second layer in the same way. You should be left with half the strawberries. Place these and the desserts in the refrigerator for at least 4 hours, until the cream is set and the sponge fingers have softened slightly. Top with the remaining strawberries just before serving.

These desserts are best eaten within 2 days of making.

From Small Batch Bakes by Edd Kimber (£20, Kyle Books), out now