Strawberry-and-cream cake pie

Strawberry-and-cream cake pie

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Ingredients

  • 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

Cooking Instructions

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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TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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