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2. Prepare the strawberry filling :
In a medium bowl, combine chopped strawberries, sugar, and lemon juice. Let sit for about 15 minutes, then mash lightly with a fork. Drain off excess juice to prevent cake from getting soggy.
3. Prepare the whipped cream filling :
In a chilled bowl, beat heavy cream, powdered sugar and vanilla extract until stiff peaks form. Refrigerate until ready to use.
4. Prepare the chocolate icing :
In a medium bowl, beat together softened butter and cocoa powder until smooth. Gradually add powdered sugar and vanilla and beat until creamy. Gradually add milk until desired consistency is reached.
5. Assemble the cake :
Place one layer of cake on a serving plate. Spread a thin layer of whipped cream on top, then add the strawberry filling in an even layer.
Spread a little more whipped cream on the strawberries, then place the second cake layer on top.
Frost the top and sides of the cake with the chocolate frosting. Garnish with additional strawberry slices and chocolate shavings if desired.
Tips for success :
Thin batter : The cake batter will be thin, but this makes it very moist. Don’t worry!
Cool the filling : Chilling the whippedhelps stabilize it and prevent the layers from sliding.
Drain the strawberries well : Drain excess juice from the strawberries to prevent the cake from becoming soggy.
Recommendations :
Storage : Store in an airtight container in the refrigerator for up to 3 days.
Serving Suggestion : Let the cake sit at room temperature for 10 to 15 minutes before serving for best texture.
Nutrition (per slice, estimated) :
Calories : 420
Protein : 5g
Fat : 22 g
Carbohydrates : 54g
Fiber : 3g
Sugars : 40g
Sodium : 300 mg
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