Frozen strawberry cake

Recipe from: 11/7/1991 12:00:00 AM
Ingredients 8
Servings 1


Serving Change
  • 1
    sponge cake
  • 250
  • 40
    castor sugar
  • 450
    strawberries, puréed
  • 200
    cream, stiffly whipped
  • a few whole strawberries


Divide the sponge cake into 3 layers. Place the bottom layer in a 20 cm loose-bottomed cake tin. Beat the cream and castor sugar together until the cream thickens. Fold the puréed strawberries into the cream, blending well. Pour half the mixture over the bottom sponge cake layer. Freeze for 3-4 hours or until the strawberry layer freezes solid. Place the next sponge cake layer on top of the frozen strawberry layer and pour the remaining strawberry cream over it. Top with the last sponge cake layer and freeze once more. Remove from the cake tin and decorate with stiffly whipped cream and whole strawberries. To make slicing easier, refrigerate the cake for 15-20 minutes before serving. Store leftover cake in the freezer. Makes a medium-sized cake.

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