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About the Recipe: It’s summertime on a plate. The cake is easy to prepare and if you use prepared whipping cream, just spread it between the layers and over the top. Arrange those juicy strawberries between the layers and over the top. The pepper jelly twist added a light contrast flavor. Finish it off with some fresh mint leaves.
Cook’s Note: I made the pictured cake gluten free and used Silk dairy free heavy whipping cream alternative. The whipped cream product was very thick after I shook the container so I think I would just pour it into a mixing bowl to whip. I added confectioners’ sugar and mint for flavoring. You would probably need two (16 oz.) containers for generous layers. The baking time will vary so test the finished cake with a toothpick.
Prepare Whipped Cream: While cake is cooling, whip cream, adding confectioners’ sugar and mint extract. Half strawberries; remove green tops from half of strawberries.
To Serve: When ready to serve, invert first cake onto serving plate. Spread half of whipped cream over bottom layer; arrange strawberries, cut side down over whipped cream. Place second cake layer on top, coating top of it with remaining whipped cream. Arrange remaining strawberries over the top of cake; garnish with mint leaves. Spoon a thin layer of fine minced almonds around the base of bottom layer.
Store cake in refrigerator until serving.
Serves: about 10
pdf for Copy of Recipe – Spirited Fresh Strawberry Cake
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