Strawberries and cream chocolate celebration cake


Strawberries and cream chocolate celebration cake 

Bypass the baking and get your decor groove on with this super easy strawberries and cream chocolate celebration cake. 


2 x 350g Sara Lee Chocolate Cakes 

125g (1/2 cup) mascarpone cheese 

125ml (1/2 cup) thickened cream 

500g punnet fresh strawberries 

125g salted butter, softened 

300g (2 cups) icing sugar 

180g block white chocolate 

50g milk chocolate 


Step 1

Remove cakes from packaging. Place one cake on a serving platter and set aside to defrost slightly. 

Step 2

Place mascarpone and cream into the bowl of an electric mixer fitted with a whisk attachment. Whip to form soft peaks. Thinly slice enough strawberries to form a layer over cake. Reserve remaining whole strawberries (see note). Spoon a little mascarpone mixture over strawberries and gently spread to cover. Place the second cake on top, icing side-down, and refrigerate for 30 minutes. 

Step 3

Place butter and icing sugar into the bowl of an electric mixer. Whip until pale and creamy. Spread a third of the icing over the cake to form in a thin ‘buttercream crumb’ layer (see note). Refrigerate for 10 to 15 minutes to set slightly. Spread remaining icing over the cake and refrigerate until serving. 

Step 4

Place white chocolate into a microwave-safe bowl. Microwave on HIGH (100%), stirring every 30 second with a metal spoon, until melted and smooth. Set aside to cool. Repeat process with milk chocolate. Line a large baking tray with foil. Dip half the reserved strawberries into the white chocolate, shaking off any excess. Place on prepared tray. Refrigerate for 20 minutes or until set. Dip a fork into the milk chocolate and drizzle lines over the white chocolate strawberries. Refrigerate until set. 

Step 5

Decorate cake with chocolate-coated strawberries and fresh strawberries. Serve. 


Keep reserved strawberries chilled. That way when you dip them in the chocolate, it will stick nicely and you will get a good coating that sets easily. 

The buttercream crumb essentially seals the cake, keeping the loose crumbs contained. This creates a preventative barrier so that your top coat of icing will be clean and crumb free.

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