Strawberry Cake

Strawberry cake Recipe

Ingredients

Syrup

1/4 C (60ml) water

1/4 C (50g) sugar

1 Tbsp Grand Marnier

Filling

1 lb strawberries

1 C canned peaches, drained

Whipped Cream

2 C (480ml) heavy cream

1/4 C (50g) sugar

1/2 tsp vanilla extract

Cake

1 7" Sponge Cake

1 7" cake board

Instructions

To make syrup, put water and sugar in a pot and let it boil for a minute until the sugar completely dissolves. Let it cool and add liquor. Set aside.

Cut 4 strawberries into halves for decoration, and cut the rest into small pieces. 

Cut peaches into the same size as strawberry pieces.

In a bowl of a stand mixer, add heavy cream. 

Set it in the mixer, and start whipping at medium speed, adding sugar in 2-3 parts until medium peaks form. Mix in vanilla.

After getting all the components ready, assemble the cake. 

Slice the Sponge Cake horizontally into 3 layers. 

Set the bottom layer on a cake board on a turning cake table. 

Brush the syrup on the cake well, spread on about 1/5 of the whipped cream, and put 1/2 of the fruit fillings on the cream. 

Add another layer of cake, push down lightly, brush the syrup, spread more whipped cream (another 1/5) and the remainder of the fruit filling. 

Add the last layer of the cake, push down lightly, and brush the syrup on. 

Coat cake with a very small amount of cream, and refrigerate for 30 minutes. 

Put another 1/5 of the whipped cream in a piping bag with a piping tip (any kinds) and set aside. 

Frost the whole cake with the rest of the whipped cream. 

Pipe 8 rosettes with the piping bag and top with the strawberry halves.