- ¾ Woolworths toasted coconut gateau cake
- 400 g strawberries, hulled
- 2–3 T caster sugar
- ½ lemon, juiced
- 1–2 cups cream, whipped
- icing sugar, for dusting
Slice the cake into long, 2 cm-wide slices. Cover the bottom of a serving bowl with a layer of cake.
In a frying pan, simmer the strawberries with the caster sugar and lemon juice until syrupy. Alternatively, roast in the oven at 180°C for 20–30 minutes. Taste and add more caster sugar if necessary.
Spoon some of the strawberry mixture over the first layer of cake. Top with another layer of cake. Repeat until you have used all the cake.
Top with the cream and a final drizzle of strawberry mixture. Dust with icing sugar to serve.
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