susanzebib@gmail.com<\/a><\/i><\/b><\/li>\n<\/ul>\nHere I used a ring cake pan, with a bit different method in terms\u00a0 of presentation and taste.<\/p>\n
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Now back to the cake!<\/strong>\u00a0The cake is fruity, tender, moist, decadent, generously covered with a homemade strawberry glaze and dolloped with lazy whipped cream.\u00a0 One of the best ways to show someone how much you care about is by baking them a beautiful homemade gift, keep it or\u00a0Valentine\u2019s day<\/strong>, it is the best way to say\u201d I love you\u201d!<\/p>\nAbout the fruit glaze<\/strong>: the sweet and tart fruit glaze here is the thing that takes the cake to another level of flavo. In a small saucepan combine together the strawberries, sugar and lemon juice. Bring to a boil, use a wooden spoon to break down the fruits, reduce heat to low,\u00a0 simmer for 20 minutes, until you have a thick syrup.<\/p>\n![\"\"](\"https:\/\/hadiaslebanesecuisine.com\/blog\/wp-content\/uploads\/2024\/09\/a-sus40.jpg\")
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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![\"\"](\"https:\/\/hadiaslebanesecuisine.com\/blog\/wp-content\/uploads\/2024\/09\/a-suz-500.jpg\")
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When the cake has finished cooking<\/strong>, convert it directly on a flat serving dish. Directly drizzle the strawberry glaze all over the cake, covering the top and sides, the key is to add the strawberry glaze while the cake is still hot. Return the cake to the ring cake pan, allowing the cake to absorb the strawberry glaze!\u00a0 \u00a0Keep aside for 10 minutes, then convert to a flat serving plate. Set aside to completely cool down.<\/p>\n![\"\"](\"https:\/\/hadiaslebanesecuisine.com\/blog\/wp-content\/uploads\/2024\/10\/a-cake.jpg\")
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The cake is ready to be dressed up with whipped cream and strawberries.<\/p>\n
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Tips and Tricks<\/h3>\n\n- Make sure cake ingredients are at room temperature for best results.<\/li>\n
- The frozen berries added to the cake batter need to be coated with flour to prevent them from sinking to the bottom.<\/li>\n
- Coat the cake with the strawberry glaze while the cake is hot. You need to return it to the ring pan to enclose the glaze, making it easier for the cake to absorb the glaze.<\/li>\n
- Susie believes that a Charlotte pan yields a better looking cake. I have provided you with both methods, using a ring cake pan and a Charlotte pan.\u00a0 The cake pan you choose can greatly\u00a0impact<\/i>\u00a0the end result of the cake. After testing, I would say I like them both.<\/li>\n
- The cake keeps and gets better after a day which makes it a fantastic time saver if you are entertaining. Bake the cake, coat with the strawberry glaze, leave it to cool down, cover it with cling film then refrigerate. Bring to room temperature the next day, and assemble the cake with whipped cream and fresh strawberries.<\/li>\n<\/ul>\n
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