We’ve made a strawberry & cream cake pie
What happens if you combine pillowy, readymade coconut cake with lots of whipped cream and simmered strawberries? Does it turn into a cake pie. Or a pie cake? And really, who cares?
Ingredients:
- Woolworths Toasted Coconut Gateau Cake: three quarters of
- Strawberries: 400 g, hulled
- Caster sugar: 2–3 tablespoons
- Lemon: ½, juiced
- Cream: 1–2 cups, whipped
- Icing sugar, for dusting
Method:
- Slice the cake into long, 2 cm-wide slices. Cover the bottom of a serving bowl with a layer of cake.
- In a frying pan, simmer the strawberries with the caster sugar and lemon juice until syrupy. Alternatively, roast in the oven at 180°C for 20–30 minutes. Taste and add more caster sugar if necessary.
- Spoon some of the strawberry mixture over the first layer of cake. Top with another layer of cake. Repeat until you have used all the cake.
- Top with the cream and a final drizzle of strawberry mixture. Dust with icing sugar to serve.
Not in the mood to bake?