Strawberry Cake XXL

Ingredients for 1 servings:

• 1 cake base, light
• 1 kg strawberries, fresh, large
• 200 g sour cream (or sour cream)
• 7 tbsp powdered sugar
• 3 packs of cake glaze, red
• Sugar, for the icing
• 200 ml whipped cream, as a side dish or for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

a MUST for strawberry fans, own creation

The cake is designed for a 26cm springform pan and consists of three layers of strawberries. I made this recipe on a whim for my strawberry-addicted father’s birthday, and it was a huge hit. I recommend picking large strawberries fresh from the field or buying them ready-made. Anyone can quickly make the cake base themselves; there are plenty of good recipes in the database. First, bake the base and let it cool. Mix the cup of sour cream with the powdered sugar until it forms a spreadable mixture, spread this on the cooled cake base, and refrigerate. Wash, hull, and halve the strawberries. Spread 1/3 of the strawberries on top as the first layer. Prepare the glaze according to the package instructions and let it cool briefly. Spread 1/3 of the glaze over the strawberries, place a second layer of strawberries on top, then more glaze. Finally, spread the last strawberries on the cake and spread the remaining glaze on top. Always make sure there are no large gaps and that the icing is spread evenly! Chill the cake for at least 2 hours. Top with the stiffly whipped cream before serving.