Strawberry Tiramisu Cake
Submitted by con
A tiramisu-inspired strawberry cake: angel food layers soaked in Grand Marnier, filled with cream cheese and fresh berries, frosted in whipped cream, and served with a double strawberry sauce.
YIELD
1 calePREP
15 minCOOK
30 minREADY
3 hrsTiramisu meets strawberry shortcake in this layered stunner. An angel food cake gets sliced into three tiers, each one drizzled with orange liqueur, then stacked with a creamy filling and mounds of sliced fresh strawberries.
The cream cheese filling is rich but not heavy, and a blanket of real whipped cream on the outside keeps everything looking elegant. On the side, a double strawberry sauce made from pureed berries and strawberry jam brings an extra punch of fruit with every bite.
Let it chill for at least two hours before slicing. The flavors deepen and the layers firm up, making it easier to cut clean, gorgeous slices.
Pro Tips
- Use a serrated knife to split the angel food cake evenly. The spongy texture tears easily with a straight blade.
- Grand Marnier or Cointreau are ideal, but any orange-flavored liqueur works. For a non-alcoholic version, use orange juice with a drop of orange extract.
- Fold the whipped cream into the cream cheese gently. Overmixing will deflate the whipped cream and make the filling dense.
Ingredients
Directions
For Double Strawberry Sauce:
Purée 1¼ cups of the sliced strawberries with the strawberry jam.
Refrigerate until serving time.
Beat together the cheese, ⅓ cup confectioner’s sugar, 1 tablespoon. liqueur until well blended and smooth.
In a separate bowl, beat cream, remaining 2 tbsp sugar and 2 liqueur until soft peaks form.
Fold ½ cup of this into the cheese mixture.
With a serrated knife, cut cake in thirds horizontally.
Drizzle each layer with 1 tablespoon of the remaining liqueur.
Spread bottom layer with one third of the cheese filling; cover with one third of the sliced strawberries.
Top with middle cake layer.
Spread with half of the remaining filling and sliced strawberries.
Add remaining cake layer; top with remaining filling and sliced berries.
Frost cake with remaining whipped cream.
Refrigerate at least 2 hours or up to 24 hours before serving.
Cut cake with a serrated knife.
Serve each slice with sauce.
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