Red Velvet Christmas Cake with Strawberries and Cream


Red Velvet Christmas Cake with Strawberries and Cream
Red Velvet Christmas Cake with Strawberries and Cream
Print Recipe
A layered red velvet sponge cake with fortified cream, fresh strawberries.
Servings Prep Time
8 people 45 minutes
Servings Prep Time
8 people 45 minutes
Red Velvet Christmas Cake with Strawberries and Cream
Red Velvet Christmas Cake with Strawberries and Cream
Print Recipe
A layered red velvet sponge cake with fortified cream, fresh strawberries.
Servings Prep Time
8 people 45 minutes
Servings Prep Time
8 people 45 minutes
Ingredients
  • 500 g SASKO Red Velvet Bake Mix
  • 500 ml fresh cream
  • 2 tbls icing sugar
  • 2 tbls crème fraiche
  • 5 ml vanilla extract
  • 200 g Fresh Strawberries
Instructions
  1. Remove the creme fraiche from the fridge, and allow to soften.
  2. Follow the instructions on mixing the SASKO Red Velvet Bake Mix.
  3. Line a cookie tray with baking paper and grease well.
  4. Pour the batter into the prepared tray and bake for 25 - 30 min.
  5. Remove from the oven and allow to cool in the tray.
  6. Mix the icing sugar and vanilla extract into the softened creme fraiche till fully incorporated.
  7. Whisk the cream to a soft peaky stage.
  8. Gently whisk or fold the creme fraiche mixture into the whipped cream.
  9. Cover well and rest in the fridge to chill.
  10. Using a sharp small knife and a side plate, cut three 12 -15 cm diameter dicks from the sponge cake.
  11. Remove the offcuts first and retain for your trifle or tiramisu, then carefully remove the cake layers.
  12. On a plate or cake stand, spread or pipe the fortified cream evenly on each disk and use the fresh strawberries to decorate on the top or in between.