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Morir Soã±ando Strawberry Cream Cakes

Submitted by:

2011-05-24 Desserts
5 68

A light, lemony whipped cream is served with fresh strawberries, all in a moist sponge cake--a perfect spring dessert.

  • Servings: 8

Ingredients:

8 Sponge Cake Shells
4 Tbsp Butter
1 pt Fresh Strawberries
6 Tbsp Sugar, divided
1 tsp Orange Zest
2 Tbsp Grand Marnier, divided
1 pt Heavy Cream
¼ cup Lemon Curd
¼ cup Marshmallow Creme
Whole Berries & Orange Zest, for garnish

Directions:

Remove sponge cakes from package and spread 1/2 tablespoon of butter on the inside of each; place in a 325 degree oven for 15-20 minutes, to warm cakes and melt butter. While cakes warm, wash strawberries, remove hulls, slice and place in a large bowl. Stir in 4 tablespoons sugar, zest, and one tablespoon of Grand Marnier, until combined; lightly crush some berries to release juices, then set aside. Use more sugar to taste if berries are not as ripe. Whip cream, using a hand mixer, on high until peaks begin to form. Add remaining tablespoon Grand Marnier, lemon curd and marshmallow creme, then beat on high briefly, until well mixed. To serve, fill warm cakes with fruit. Add a dollop of citrus whipped cream, then top with additional strawberries and whipped cream. Garnish with whole berries and a bit of orange zest. Serve immediately.

Helpful Tips:

Title translation: “To Die while Dreaming.” This dessert plays on a popular Dominican beverage. Adding butter to the sponge cakes and warming really helps them absorb the juices better. The marshmallow cream will help keep the whipped cream more stable.