Simple strawberry cream cake

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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.

Nutrition (per serving)

  • Calories
  • 335,
  • Protein
  • 6.7 g,
  • Carbohydrates
  • 70 g,
  • Fat
  • 22.5 g,
  • Fibre
  • 1.4 g,
  • Sodium
  • 206 mg.