Strawberry Tall Cake Recipe
Strawberry Tall Cake is amazingly delicious and completely gorgeous. The cake layers are made with a chiffon cake recipe. The strawberries are tossed with a little sugar and a hint of (optional) Grand Marnier to make a hauntingly delicious syrup.
Servings: servings
Ingredients
- 1 recipe Vanilla Chiffon Cake (baked in two 8"x3" pans)
- 1 ½ pounds ripe strawberries
- 6 oz granulated sugar (¾ cup, divided)
- 2 tablespoons Grand Marnier liquor ( or orange juice)
- 16 oz heavy Cream (2 cups)
- 1 tablespoon vanilla extract
Instructions
- Reserve 6 good looking berries of equal size. Stem and slice 1 ½ pounds ripe strawberries and place them in a large bowl, toss in ½ cup of the granulated sugar and 2 tablespoons Grand Marnier liquor. Set aside for at least 30 minutes, 60 minutes is even better.
- Whip 16 oz heavy Cream with the remaining sugar and 1 tablespoon vanilla extract. Use a serrated knife to slice the top from each cake to make it level. Cut each cake in half horizontally (torte) so you have a total of 4 layers of cake.
- Place one layer on a serving platter and spoon 1/3 of the sliced strawberries and some juice onto the layer. Spread the berries out so they’re level. Spread 1/4 of the cream over the berries, pushing the cream down in between the berries. Repeat with the next two layers. Reserve some of the strawberry juice for the top layer. Drizzle the remaining juice over the last layer. Frost the top of the cake with the remaining cream. You can reserve a ½ cup for decorating if you have a piping bag. Fit the bag with a star tip, pipe 12 rosettes around the top of the cake.
- Slice the reserved berries in ½ and place a berry half, seed side up, on each rosette. If you don’t have a piping bag just place the berries around the top of the cake decoratively. Wrap the sides of the cake so it doesn’t dry out and refrigerate at least 1 hour before serving to allow the juices to absorb into the cake. I like the cake best after 5-6 hours in the refrigerator.
Video
Notes
(The cakes can be baked a day ahead. Wrap in plastic wrap and store at room temperature.)
You could eat this cake as soon as it's assembled, but at least an hour in the fridge will give the juice some time to soak into the cake.
I like to let the cake stay at least 5-6 hours in the refrigerator before serving. If you're serving this cake after dinner it can be assembled either early in the day or even the night before. Just keep the sides of the cake well-wrapped to prevent it from drying out.
Nutrition
Serving: 1slice | Calories: 383kcal | Carbohydrates: 15g | Protein: 1g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 8mg | Potassium: 93mg | Fiber: 1g | Sugar: 14g | Vitamin A: 422IU | Vitamin C: 25mg | Calcium: 26mg | Iron: 0.2mg