An indulgent experience that combines sweet strawberries and cream cheese and fresh cream in a layered strawberry cake…it must be tried to be believed. SO-DE-LI-CIOUS.
Cut 4 cups of strawberries into halves, toss them into a pan, add 2 cups of sugar, 2 cups of water and boil until you get a chunky puree.
Grease and line two cake pans with baking paper.
Whisk together 10 eggs and 2 cups of white sugar on high speed for 10 min until it is four times in volume.
Add 2 tsp strawberry or vanilla essence. Sift in 2 cups of flour and use a spatula to gently fold it in just until no more clumps of flour remain.
Pour into the baking pans and bake for 20 mins, until the top is golden. Cool the cakes and remove the baking paper.
Cut each cake into two – so you get 4 thin cakes in total.
For the white frosting: Beat 2 cups cream cheese and 1 cup sugar together, until smooth. Add 1 cup heavy whipping cream and beat on high speed until fluffy.
Spread strawberry puree on top of two of the cakes. Spread white frosting on top of the other two cakes.
Take a cake topped with strawberry puree and place face down on the cake topped with white frosting. Do the same with the other two cakes.
Stack the cakes one on top of the other, frosting in between with puree and white frosting. Frost the top and the sides with the remaining white frosting.
Decorate the top with fresh strawberries.
By Christ & Co.