{"id":6801,"date":"2022-10-22T21:52:13","date_gmt":"2022-10-22T21:52:13","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=6801"},"modified":"2024-11-14T20:22:03","modified_gmt":"2024-11-14T20:22:03","slug":"susies-strawberry-cake","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/susies-strawberry-cake\/","title":{"rendered":"Susie\u2019s Strawberry Cake"},"content":{"rendered":"

Hello to both the baking nerds and to the less experienced bakers, the cake is dedicated to you! You don\u2019t have to be a skilled baker to bake this fancy cake. Though it takes a little time to prepare but still it is a easy to make and the result is absolutely jaw-dropping! It is fruity, tender, moist, decadent and generously covered with a homemade thick, potent strawberry glaze and topped with whipped cream; I would describe it as a cross between a cake and pudding.\u00a0Watch the video tutorial to learn how to make it!<\/strong><\/p>\n

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The beauty comes from my sister Susan, the queen of cake, as we call her among our family members. Susan makes decadent cakes and has received rave reviews and numerous compliments from clients \u2013 I have always been amazed by her artistic ability! When you serve it to your guests, it\u2019s evident to tell by their facial expressions that they want a second piece. \u00a0Bring out the inner star baker in you and make \u201d Susie\u2019s Drooling Strawberry Cake\u201d. \u00a0If you do want to make it easier, bake the sponge the day before, and drizzle with the homemade strawberry glaze, wrap it well and refrigerate, allowing the flavors to infuse together. All you have to do the second day is to whip the cream and decorate the cake! Serve it casually with your breakfast, afternoon caffeine break or any celebratory occasion!<\/p>\n

Here is my gorgeous sister Susan. You can know more about her and her baking career through an interview we did with her before!\u00a0Here is the link!<\/a><\/p>\n

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A water bath is a must:\u00a0<\/strong>The cake bakes slowly in a water bath; the steam from the hot water bath adds more moisture to the cake, and gives a slower heat source than the direct heat of your oven. This kind of cake is similar in a way to a pudding that doesn\u2019t like sudden shifts in temperature. This is the best way of baking such a cake made with such delicate ingredients!<\/p>\n

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The\u00a0Charlotte Cake Pan<\/em><\/strong><\/a> will sculpture the look of a Charlotte cake with its gorgeous patterned design and it turns the cake to a work of art, as it makes the presentation look attractive.<\/p>\n

If you don\u2019t have a Charlotte pan yet, make the cake using a ring cake pan, the presentation is different, you will even end up with a quite different taste as well, though the ingredients are the same,\u00a0that\u2019s why I\u00a0separated<\/i>\u00a0the recipe in two different posts. Here is what it looks like using a ring cake.\u00a0<\/strong>recipe is here!<\/a><\/p>\n

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Strat making the strawberry glaze. It is a\u00a0<\/strong>sweet and tart fruit filling here that will take the cake to another level of flavor<\/p>\n

In a saucepan over high heat, place the frozen strawberries, sugar and lemon juice. Use a wooden spoon to break down the fruits and bring to a boil, reduce heat to medium and simmer for about 20 minutes until you have a thick syrup. Set aside.<\/p>\n

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To whip the cream<\/strong>: With a hand or stand mixer, whip the heavy cream and sugar on medium speed until peaks form, it takes about 3-4 minutes.\u00a0 Refrigerate immediately.<\/p>\n

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Add the\u00a0strawberry glaze while the cake is still hot, this will allow your cake to absorb a bit of the glaze.\u00a0<\/strong>Leave to completely cool down.<\/p>\n

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When the cake has totally cooled down, fit a decorating bag with a tip of your choice and fill with cream. Pipe the cream and squeeze out of the tip while swirling to create pastry decoration. Decorate with fresh or frozen strawberries.<\/p>\n

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Tips and Tricks<\/h3>\n