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| Photo: Jenny Schweber |
This creamy little creation is a favorite during strawberry season in Israel, and luckily, that is right now. So if you have strawberries laying around waiting to get some attention, here is what to do with them.
Strawberry Cream Cake
150 grams of butter, soft
1 cup of sugar
3 eggs
1/2 vanilla extract
2 cups of self rising flour
1/2 cup of milk
500 grams of strawberries
250 ml whipping cream
100 grams of dark chocolate
5-6 tbsp sugar water (water and sugar mixed together)
/ or liquor of your own choice/ or orange juice
Instructions
Heat the oven to 175 degrees C (350 F). Beat together the soft butter and the sugar. Add the eggs one by one. Add the flour, vanilla extract and the milk. Beat until proper combined. Use a pan with a hole in the middle, spray it with canola oil so the cake won't stick. Put in the oven for about 30 minutes. Let cool and cut the cake in the middle.
Beat the cream and add a pinch of sugar. Sprinkle the sugar water over the cake bottoms and add half the cream on the bottom part. Cut some of the strawberries in half and add on top of the cream. Then add the top cake (top down, flat side up). Add the remaining cream and put strawberries on top. Last but not least, melt the chocolate and put it on top of the strawberries with either a spoon or a fork.
Tip: If you want to make things more interesting, we sometimes add dulce de leche under the cream.
© 2013 Jill Schweber and Channa Waje, all rights reserved
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