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Recipe by Estee Kafra

Strawberry ‘n Cream Decadent Delight Cake

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Strawberry 'n Cream Decadent Delight Cake
Dairy Dairy
Medium Medium
16 Servings
Allergens

Contains

- Gluten - Dairy - Egg - Wheat
2 Hours, 45 Minutes
Diets
- Vegetarian - Pescatarian

This is strawberry shortcake redefined. It’s an easy cake, with a “wow” appearance. Can easily be made ahead.

Ingredients

For Decorating

  • 1 (7- and- 1/2-ounce/210-gram) package sugar-coated ladyfingers (I used Schneider’s)

  • 18–20 frozen strawberries, divided

  • 1/4 cup plus 2–3 tablespoons sugar, divided

Cake

  • 3 eggs

  • pinch salt

  • 1/2 cup sugar

  • 1/2 cup orange juice

Cream Filling

  • 2 (6-ounce/170-gram) tubs whipped cream cheese

Directions

Prepare the Cake

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line two nine-inch (23-centimer) round pans with Gefen Parchment Paper cut to the size of the bottom of the pan.

2.

Beat eggs with the salt and sugar until light in color, about eight full minutes. Add the remaining cake ingredients, mixing on low speed just until incorporated.

3.

Pour into the lined pans. Bake for about 25 minutes, until a toothpick inserted in the middle comes out clean. Let cool.

Prepare the Filling

1.

Beat the heavy cream together with the sugar. Add cream cheese and beat just until combined.

Assemble

1.

Line the bottom of a nine- to 10-inch (23- to 26-centimeter) springform pan with parchment paper. Place one of the cooled cakes into the pan.

2.

Line the whole circumference with ladyfingers, sugar side facing outwards. Don’t worry if it’s not perfect. Once you add the cream, it will be easier to adjust.

3.

Slice about eight strawberries that have been defrosted for eight to 10 minutes. They should be soft enough to slice but not mushy. Spread them around the center and sides of the cake. Sprinkle with two to three tablespoons sugar and one tablespoon lemon juice.

4.

Put about one and a half inches of cream on top of the strawberries and spread until smooth.

5.

Place the second cake on top.

6.

Add another one and a half cups of the whipped cream mixture and spread evenly. Top with macerated strawberries: Place about 10 strawberries in a bowl. Add 1/4 cup sugar and one to two tablespoons lemon juice. Allow to sit for a few minutes and then spread on top of cake. Don’t slice these strawberries; leave them whole.

Notes:

If desired, you can freeze the cake after you assemble it, before adding the macerated strawberries. Remove from freezer at least one hour before you want to serve it and add strawberries.

Credits

Photography: Hudi Greenberger Food Styling: Janine Kalesis
Assisted by Simmy Horwitz

Recipe tags

beautiful presentation cakes decorated cakes Estee Kafra freezer-friendly freezer-friendly dessert heavy cream presentation is everything Shavuos strawberries strawberries n' cream strawberry shortcake
Strawberry 'n Cream Decadent Delight Cake

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Leal
Leal
5 years ago

Rising Is this recipe by chance missing baking powder and/or baking soda? The cake was super flat and dense does it come that way? Taste was delicious though the texture just appeared off.

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Cnooymow{shman
Cnooymow{shman
Reply to  Leal
5 years ago

That’s how we received it. Maybe try to add some, a teaspoon baking soda…

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wpdiscuz   wpDiscuz

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