Ingredients for 4 people
For the strawberry cake
- 85 grams of strawberry jelly powder
- 2 cups granulated sugar
- 1 cup soft butter
- 4 eggs at room temperature
- 2 3/4 cups sifted flour for all uses
- 2 1/2 teaspoons baking powder
- 1 cup whole milk at room temperature
- 1 tablespoon vanilla extract
- 1/2 cup frozen strawberries
For overlapping
- 2 packets of cream cheese at room temperature
- 1/2 cup butter or margarine at room temperature
- 1 teaspoon vanilla
- 5 cups powdered sugar
Implementation
For the strawberry cake
- Preheat the oven to 175 degrees Celsius. Butter and flour two round molds 22 cm.
- Put the frozen strawberries in the blender and mash them until all the juices come out. Then pass the strawberry mixture through a sieve until it acquires a velvety texture and set aside.
- Then sift the flour together with the baking powder. In the bowl of the mixer, pour the butter together with the sugar, the strawberry jelly powder and mix in the strong ladder until it becomes a homogeneous mixture.
- At medium speed, add the eggs one by one and mix. Add the flour little by little together with the milk. Continue stirring until the mixture thickens.
- Then scrape the walls of the mixer with a spatula and continue mixing. Add the vanilla and immediately after the strawberry mixture.
- Divide the cake mixture into two cake tins and bake for 25-30 minutes on the second oven ladder, with heating elements. Then let the cake cool for 10 minutes and cover with the coating.
For overlapping
- Mix all the ingredients together in the mixer bucket until smooth. When the cakes are frozen, take the first cake tray and cover with half the amount of the coating, cover with the second tray and spread the rest of the coating on the cake.