Strawberry cake

Strawberry cake

For this strawberry cake you can choose any type of cake you want. I personally chose to use the sachertorte chocolate cake because I think strawberry and chocolate fit together very well. The rest of the cake I found at itsybitsykitchen

Ingredients

(for the jam)

• Water | 2/3 cups
• Strawberry gelatin | 4 tbsp
• Sugar | 1/2 cups
• Hulled and sliced strawberries | 2 1/2 cups

Directions

1. After finishing baking the cake, combine the water, strawberry gelatin, sugar, and the berries in a medium saucepan set over medium heat.
2. Cook mixture, stirring occasionally, until mixture comes to a rolling boil. Boil for 1 minute. Remove from the heat and cool for 10 minutes.
3. After the cake has been cooled down cut the cake in two pieces.
4. Poke 25 to 30 holes in each layers of the cake with a fork or chopstick - don’t go all the way through the cake.
5. Pour half of the gelatin mixture over each cake layer.
6. Refrigerate for at least 4 hours, or overnight.

“But how can you make the cake beautiful white?”

Strawberry fillings

After spreading the jam inside you add the cream. To make the cream read on.

Ingredients

(for the cream)

• Heavy cream | 500 g
• Powedered sugar | 3/4 cup
• Vanilla | 1 tsp
• Strawberry | 1/2 cups

Directions

1. Put heavy cream in a large mixing bowl and beat with an electric mixer set to low speed. When heavy cream has thickened a bit, gradually add the powdered sugar and vanilla.
2. Continue beating on low speed until mixture holds soft peaks, then turn mixer to medium and beat until it holds stiff peaks.
3. Get the cake from the fridge and prepare to spread the frosting.
4. Spread the frosting on one of the cake layers and put the second part of the cake back on the cake. Frost the cake with the remaining whipped cream and garnish with the sliced berries.

"If you have made a strawberry cake I would be happy if you send me a picture and tell me how you think the making of it was!"