Strawberry Tiramisu Cake
Yield
1 calePrep
15 minCook
30 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Double strawberry sauce | |||
| 24 | ounces |
strawberries
ripe, hulled, sliced |
|
| ½ | cup |
strawberry jam
|
*
|
| Cake | |||
| 8 | ounces |
cream cheese
softened |
|
| ⅓ | cup |
powdered sugar
|
|
| 2 | tablespoons |
powdered sugar
|
|
| 6 | tablespoons |
liqueur
grand marnier or cointreau, orange flavor |
|
| 2 | cups |
heavy whipping cream
|
|
| 1 | x |
angel food cake
6x8 inches round |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Double strawberry sauce | |||
| 693.6 | ml/g |
strawberries
ripe, hulled, sliced |
|
| 118 | ml |
strawberry jam
|
*
|
| Cake | |||
| 231.2 | ml/g |
cream cheese
softened |
|
| 79 | ml |
powdered sugar
|
|
| 3E+1 | ml |
powdered sugar
|
|
| 9E+1 | ml |
liqueur
grand marnier or cointreau, orange flavor |
|
| 473 | ml |
heavy whipping cream
|
|
| 1 | x |
angel food cake
6x8 inches round |
*
|
Directions
For Double Strawberry Sauce:
Purée 1¼ cups of the sliced strawberries with the strawberry jam.
Refrigerate until serving time.
Beat together the cheese, ⅓ cup confectioner's sugar, 1 tablespoon. liqueur until well blended and smooth.
In a separate bowl, beat cream, remaining 2 tbsp sugar and 2 liqueur until soft peaks form.
Fold ½ cup of this into the cheese mixture.
With a serrated knife, cut cake in thirds horizontally.
Drizzle each layer with 1 tablespoon of the remaining liqueur.
Spread bottom layer with one third of the cheese filling; cover with one third of the sliced strawberries.
Top with middle cake layer.
Spread with half of the remaining filling and sliced strawberries.
Add remaining cake layer; top with remaining filling and sliced berries.
Frost cake with remaining whipped cream.
Refrigerate at least 2 hours or up to 24 hours before serving.
Cut cake with a serrated knife.
Serve each slice with sauce.
