CAKE BASE
4 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
½ tsp vanilla extract
Pinch of salt
STRAWBERRY CREAM FILLING
1½ cups strawberries, chopped
2 tbsp sugar
1 tbsp lemon juice
1 cup heavy whipping cream
½ cup powdered sugar
½ tsp vanilla
4 oz cream cheese, softened
JELLY LAYER (OPTIONAL FOR GLOSSY BOUNCE)
1 cup strawberry jelly or store-bought red fruit jelly
Slice into thin layers or cut into cubes
WHITE CHOCOLATE DRIP
1 cup white chocolate chips
½ cup heavy cream
TOPPINGS
Fresh strawberries
Seedless grapes
Whipped cream rosettes
INSTRUCTIONS
1. Make the cake: Preheat oven to 350°F (175°C). Grease and line two rectangular pans.
Beat eggs and sugar until fluffy. Add vanilla. Gently fold in flour, baking powder, and salt.
Pour into pans and bake for 20–22 minutes. Cool completely, then cut each cake in half to get 4 thin layers.
2. Prepare strawberry cream: Cook chopped strawberries with sugar and lemon juice over medium heat for 5–7 mins. Cool.
Whip heavy cream with powdered sugar and vanilla until stiff. In another bowl, beat cream cheese. Fold whipped cream and strawberry compote into the cream cheese until smooth.
3. Layer the cake:
Place one sponge layer on a tray.
Spread strawberry cream evenly.
Add sliced jelly or extra strawberries.
Repeat until all 4 layers are stacked.
4. White chocolate drip: Heat heavy cream to a simmer, pour over white chocolate chips. Let sit 2 mins, then stir until smooth. Let it cool slightly, then pour over the cake edges for drips.
5. Decorate: Top with whipped cream rosettes, strawberries, and grapes.
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