Shelly's Recipe

STRAWBERRY TIRAMISU CAKE

Category: Cakes

Double Strawberry Sauce:
24 oz ripe strawberries (2 pints) -- hulled & sliced (reserve 6 or so whole berries -for garnish)
1/2 cup strawberry jam

1 (8 oz) pkg cream cheese, softened
1/3 cup confectioners sugar – plus 2 tbsp confectioners sugar
6 tbsp Grand Marnier - or orange juice
2 cups heavy whipping cream
1 angel food cake (6 to 8 inch round)

For Double Strawberry Sauce: Puree 1 1/4 cups of the sliced strawberries with the strawberry jam. Refrigerate till serving time.

Beat together the cheese, 1/3 cup confectioner's sugar, 1 tbsp liqueur until well blended and smooth.

In a separate bowl, beat cream, remaining 2 tbsp sugar and 2 tbsp liqueur until soft peaks form. Fold 1/2 cup of this into the cheese mixture.

With a serrated knife, cut cake in thirds horizontally. Drizzle each layer with 1 tbsp of the remaining liqueur. Spread bottom layer with one third of the cheese filling; cover with one third of the sliced strawberries. Top with middle cake layer. Spread with half of the remaining filling and sliced strawberries. Add remaining cake layer; top with remaining filling and sliced berries.

Frost cake with remaining whipped cream. Refrigerate at least 2 hours or up to 24 hours before serving. Cut cake with a serrated knife. Serve each slice with sauce.