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Category: Cakes
Prep Time: Cook Time: Total Time:
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.
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STRAWBERRY TIRAMISU CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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