150 g unsalted butter
1 cup sifted flour
1.5 cup caster sugar (about 220g)
1 tsp baking powder
2 boxes of strawberry jello (0.3 oz.= 8.5 g)
1-2 cups of fresh strawberries
1 tsp vanilla (or 1 pack of sugar vanilla, 16g.)
1 – 3 oz package of strawberry Jello (small box)
1 c boiling water
1/2 c sugar
8 oz package of cream cheese (one block), softened
1 cup heavy whipping cream
Equipment: Springform Pan
Preheat oven at 350F (180C)
For the cake:
Cream the butter with the sugar until nice and fluffy. Add eggs, one by one and stir well.
Sift flour with baking powder, add it gradually in the batter. Then add vanilla and mix well.
Grease your springform pan with butter and dust with flour, tapping out the excess. Pour the batter into pan. Bake for about 30 minutes. Once cooked, let it cool and set it aside.
For the Cream Filling:
In a 1 cup of boiling water, dissolve strawberry Jello. Mix well and let this mixture cool. Set aside.
In a large bowl, whisk together sugar and cream cheese.
In another bowl, use an electric mixer and whip the heavy cream to stiff peaks (it doesn’t move even if you invert the bowl.)Combine the whipped cream into the cream cheese mixture and fold it gently. Add the cooled strawberry Jello and hand whisk together. Place it in fridge and set aside while you prepare the jello toppings.
For the Jello Toppings and Decor:
Washed, drain and slice your strawberries
In a large bowl, dissolve 2 package strawberry jello in 2 cups boiling water and mix for two minutes. Mix ice cubes and 1/2 cup cold water to make 1 1/4 cups. Pour it to your jello, keep on mixing until slightly thickened. Remove any chunks of excess ice. Wait a little more until it starts to thicken.
Once your cake is cool, pour your cream cheese filling on top of the cake and even it out on top using flat spatula. Let it chill for 30 minutes. Once filling is set and firm. Start decorating slices of strawberries on top. Pour your jello toppings over the strawberries and level it evenly
Return to fridge. Let it chill to become firm (about 6 hours). Yup, don’t be too excited i know you want your cake to be in perfect shape when you release it from your springform pan.
Super duper delicious! Serve and enjoy!