Strawberry cake: fresh and spongy!

Name: Strawberry cake: fresh and spongy!
Uploaded: 2021-06-01T11:57:00Z
Duration: PT209.360S
Channel: Food Inspiration

published on 1 June, 2021 at 13:57

A delicious cake that everyone will love!

INGREDIENTS

300ml (1.3 cup)heavy whipping cream

40g (0.3 cup) powdered sugar

5ml (1 tsp) vanilla extract

15g (3 tsp) gelatine powder

60ml (0.25 cup) boiling water

220g (1 cup) cream cheese softened

400g (1.3 cup) sweetened condensed milk

15g (1 tbsp) lemon zest

30ml (2 tbsp) freshly squeezed lemon juice

350g (2.3 cups) strawberries- small diced

250g (0.7 cup) strawberry jam

400g vanilla pound cake (you can use store bought)

For topping:

Strawberry topping

Fresh strawberries

METHOD

Trim the edges from vanilla pound cake, then cut in bite-size pieces, set aside.
Line bottom and sides dish with plastic wrap, leaving an overhang on the sides. I used a 28 x 18 x 5 cm glass dish.
Combine diced strawberries and strawberry jam.
Stir gelatine in cold water.
In a small bowl, combine the softened cream cheese, powdered sugar and lemon zest.
In a large bowl, add room temperature whipping cream, add the prepared gelatine and mix. Pour condensed milk, vanilla extract into the mixture, mix the ingredients, and then add the cheese mixture.
Slowly pour in lemon juice and mix just to combine.
At the bottom of the prepared dish spread about ¼ of the filling. Spoon ½ of the strawberry mixture over the filling. Top with a single layer of pound cake bites.
Then repeat: spread ½ of the filling mixture over the cake pieces, spread the remaining strawberry mixture, top with pound cake pieces and finish with the remaining ¼ of the filling.
Place in the fridge for four hours or overnight.
Before serving, invert the cake onto the serving plate, remove the plastic wrap and top the cake with strawberry topping and garnish with fresh strawberries.

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