Strawberry And Whipped Cream Layer Cake

13th June, 2014 - Posted by ksenior - No Comments

Here is a recipe from the not-yet-released Lekue Baking Cookbook! A light and refreshing summer dessert that is so easy to make, it will be your staple all season long.

Purchase the Lekue DUO Springform Mold here:



Strawberry and Whipped Cream Layer Cake


2 ½ cups heavy cream

½ cup sugar

Pinch of salt

1 6” ready-made cake, sliced in half

10-15 fresh strawberries, leaves removed and sliced in half lengthwise

Powdered sugar


In the bowl of a stand mixer, whip the heavy cream with the whisk attachment, add the pinch of salt, and gradually add the sugar. Whip the cream to a stiff peak.

Place 1 cake round in the Lekue DUO Spring Form and gently press it down so it sits on the bottom ceramic plate.

Take the halved strawberries and arrange them out the outside of the spring form mold; the flat side facing outwards and the tips of the strawberries facing up.

Put the whipped cream on top of the cake, enough to cover the tops of the berries.

Place the 2nd cake round on top of the whipped cream. Decorate the top of the cake with more whipped cream and strawberries.

Put the cake in the fridge for 1-2 hours.

Before serving, remove the outside of the spring form and dust with powdered sugar.









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