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Strawberry cake


Strawberry cake


1 pre-baked 23 cm cake
6 cups fresh strawberries, seeded and halved
1 cup cleaned
3 tablespoons cornflour
1/2 cup water
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Cream to serve (optional)


Prepare 4 cups of strawberries in the prepared bowl.
In a medium saucepan, combine the remaining 2 cups strawberries, sugar, cornstarch, water and lemon juice.
Cook over medium heat, stirring occasionally, until the mixture thickens and thickens, about 8-10 minutes.
Remove from the stove and stir in the vanilla extract.
Pour the strawberry cream mixture over the strawberries in the cake mold and distribute evenly.
Refrigerate for at least 2 hours or until solid.
Serve with whipped cream, if desired.
Preparation time: 20 minutes Cooking time: 10 minutes Total time: 30 minutes (plus cooling time)

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