You can whip the cream up to 1 hour before you serve. Keep refrigerated.
Serves 10-12
Ingredients
- 1 pint strawberries or blueberries
- 1 lemon
- 6 tablespoons superfine sugar
- 2 cups heavy cream
- 3 tablespoons brandy
- 1 store-bought sponge or angel food 9" cake
Procedure
- Cut stems off strawberries. Wash under cold water, drain and pat dry. Grate the lemon rind and set aside. Juice half the lemon into a medium bowl. Slice strawberries and add to bowl along with 3 tablespoons sugar. Toss until sugar has dissolved.
Do this at least 1 hour (or up to 4 hours) before serving so berries get nice and juicy. Refrigerate.
- In a large mixing bowl, beat cream and remaining sugar with a good-size whisk or electric mixer until
cream starts to thicken. Add brandy and lemon
zest, keep beating until whipped cream holds
little soft peaks.
- Take 1 cup of the berry mixture and fold it into 1 cup of the whipped cream. Cut the cake horizontally into 2 layers. Place bottom cake layer, cut side up, on a cake platter and spread with the whipped cream and berry mixture. Cover the bottom cake layer with top cake layer and frost entire cake with remaining whipped cream. Garnish with fresh berries. Refrigerate at least 1 hour or until ready to serve.
Adapted from Young and Hungry by Dave Lieberman
Copyright ©2005 David Lieberman. All rights reserved. Published by Hyperion.
