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Simple strawberry cream cake
Chatelaine
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PREP TIME
15 min
Makes
10 wedges
Ingredients
500-mL container
35%
cream
, about 2 cups
1/3 cup
sifted
icing sugar
1 tsp
vanilla
2 cups
Balkan-style
yogurt
1 cup
raspberry
jam
, preferably freezer jam or regular seedless raspberry jam
3 9-in.
store-bought, fluted
flan cake base
3 tbsp
orange liqueur
, optional
3 cups
thickly sliced
strawberries
Instructions
In a bowl, using an electric mixer, beat cream with sugar and vanilla until soft peaks form when beaters are lifted. In a small bowl, stir yogurt with 1/2 cup (125 mL) jam. Using a spatula, fold into cream. Refrigerate. Generously brush tops and sides of cakes with liqueur, if using. Divide and spread remaining jam over indented portion of cakes, spreading just to rim. Place 1 cake on a large plate. Spread a third of cream mixture just to rim. Sprinkle a third of berries overtop. Repeat with 2 more cake layers, cream and berries, ending with berries. Gently press cakes as they are layered. Refrigerate up to 4 hours. Refrigerating overnight is not recommended.
