Strawberry Cake
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A strawberry cake is perfect for any occasion. When fresh strawberries are in season, be sure and make this cake. Since no baking is required for this cake, even the kids can prepare it easily. Wouldn’t this make a great Mother’s Day cake for the kids to make? Peggy says, "My train of thought is that it is likely a young person will be making a dessert for Mom on Mother’s Day. Time is usually in short supply and young folks are just learning their way around the kitchen. So, this is my very simple to make. If you want to, you can make your own pound cake." Strawberry Cake
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(11-ounce size) Sara Lee frozen pound cake
Optional: The first thing you need to do is to thoroughly read the recipe and double check the ingredients to make sure that you have all of the items you will need for your dessert. Open the pound cake and defrost according to the directions printed on the paper lid.
Please keep the whipping cream chilled in the refrigerator until needed. Notice in the picture that there are a few different types of chocolate. You do not need to use them all, just a white chocolate and a dark chocolate for the best flavor but choose the best brands that you can afford. For this project, I used the Bakers brand of chocolate because it is a product that most folks can purchase at the local grocery. If you pick up the larger size of Pound Cake at the market, you might need more whipping cream. I believe that you will have enough berries, and you could make a little more Semi Sweet Chocolate Ganache.
Wash and gently pat dry your strawberries. Depending on the size of the strawberries that you purchase, pick out about 8 berries of the prettiest to decorate the plate with at the end. Pick out 12 to 15 berries to slice and cut their green tops off. I like to cut a medium size strawberry into 4 slices each. Set aside for a few minutes. Slice the Pound cake into 3 equal slices, the length of the cake. I like to cut the cake when it is partly frozen. It is easier to cut that way. Notice the top of the cake in the picture. This often happens so don’t worry. I just gently slice of the high edges of the flaw. The chocolate that we pour over the cake later will cover up any problems.
Set your items aside.
Pour 1 ¼ cup of the chilled cream into the bowl and start whipping. When it starts to thicken, stop the mixer, add the sugar and continue whipping to soft peaks. |
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Place the bottom cake layer on your serving plate. If you are going to use a Liqueur wash (see optional suggestions at the bottom of the page) brush it on now. Cover the cake layer with half of the whipped cream then a layer of strawberries.
Place the second layer on and repeat the steps. Finish by placing the top layer on the cake. If you need to smooth out a damaged top, slice the top edge of the cake to soften the rough edges. Place the cake into the refrigerator to keep cool. You can stop at this point if you need to. Cover the cake with tented aluminum foil and keep refrigerated for up to 4 hours. |
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It’s time to make the Ganache. On this cake I used 2 different types of topping. You can use just 1 topping, but more is better.
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Place a few strawberries on the plate, mint leaves, or edible flowers for your presentation. Make sure that you pick a flower that has not been sprayed with pesticides then gently wash the flower in running water and blot dry with a paper towel. Poke the stem into the side of the cake to help hold them on to the plate and serve with a smile. Check out Linda Stradley's web page on Cooking with Edible Flowers.
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I personally love the taste of a liqueur on a cake. The benefit is that the desserts flavor is almost always improved and the cakes texture is moister because of the added liquid. I advise that you use a pastry brush and brush at least 2 tablespoons of your chosen flavor per layer. With some flavors like a coffee liqueur you can be more generous. On this cake, I like to use Kahlua or Tia Maria. Occasionally I’ll even use Amaretto. Open yourself up to new flavor combinations. An Orange liqueur would go very well with the strawberries and Rum wouldn’t be bad either. A neighbor suggested Peppermint Schnapps. If you want to go non alcoholic you could mix 2 tablespoons of Espresso Powder, 4 tablespoon very hot water and 1 tablespoon of sugar together for your flavor wash. A light brushing of Lemonade or Limeade Concentrate would work well. There is also a world of flavors made by Torani Syrups and Da Vinci Syrups. They are referred to as coffee syrups or as soda syrups. If your cake is using Raspberries as the fruit, Amaretto would go very well. Don’t forget Frangelico which is a Hazelnut Liqueur. If you love a licorice flavor, Galliano is a good choice. Are you daring enough to try Watermelon Flavor Syrup and Raspberries? A cake that uses Blackberries would be delicious with a Framboise wash. As to different filling options, make a white chocolate pudding and use that instead of the whipping cream. Make a Chocolate Mousse and use Raspberries for the fruit. Have fun.
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