Strawberries and Cream Layer Cake
A festive Christmas layer cake, filled with strawberries and cream, which are always a perfect combination. Whenever you use fresh fruit in a cake (not necessarily strawberries), it is important to dry the fruit slices well by placing them on paper towels. This helps to avoid color and liquid transfer from the fruit to the cream.
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Strawberries and Cream Layer Cake:
Recipe:
Element | Ingredient | Amount (g / units) |
Vanilla Genoise (Recipe) | – | 1.5cm thick x 3 Sheets |
Filling, Decoration: Fresh Strawberries | Fresh Strawberries, hauled, sliced to 0.5cm thickness | 200g (Keep 7 whole strawberries for decoration) |
Insert Cream: Plain | Heavy Cream (38%) | 180g |
White Granulated Sugar | 18g | |
Icing Cream: Plain | Heavy Cream (38%) | 120g |
White Granulated Sugar | 12g | |
Piping Cream: Plain (Closed star piping tip 844) | Heavy Cream (38%) | 80g |
White Granulated Sugar | 8g |
Cake assembly instructions:
- Spread 40g insert cream, top with strawberry slices, then cover with 40g additional insert cream. Cover the cream with another cake sheet.
- Keep stacking all the sheets in similar manner. Use the remaining insert cream to crumb coat the cake.
- Ice and decorate as shown in the photo, or per your personal preference.