Strawberry Cream (To Ice a Cake)

Strawberry Cream (To Ice a Cake)

Please try this out!


1/2 to 1 pack
Sugar (raw cane sugar if possible)
50 g
50 g
Fresh cream of any type (I used 35% fat cream)
1 cup
Sugar (for the cream)
1 tablespoon
Rum (or brandy)
to taste
I recommend this spongecake base: Recipe ID: 640947


1. Combine the strawberries, sugar and water, and simmer down as you would when making caramel syrup. Simmer until the syrup is a bright red color, and add water (not listed in the ingredients) if needed so that it doesn't become too thick. Add rum or brandy to taste (optional), and simmer to evaporate the alcohol while leaving the fragrance.
2. Combine the cream and the sugar for the cream, and beat until very soft peaks form.
3. Cool the strawberry syrup from step 1 down, and mix into the whipped cream from step 2.
4. Grind up or puree any leftover strawberries in the syrup. It's tastier if some bits of strawberry remain. Add the cream from step 3 and mix well.
5. Use this cream to make a bûche de Noël for Christmas with a difference. It will taste like a bûche de Noël that's coated with Haagen-Dazs strawberry ice cream.
6. A roll cake I gave to my parents. Combine with the spongecake in Recipe ID: 640947 (using raw cane sugar). I've made this so many times, but each time it's so much tastier than store bought cake. ❤
7. This is how it looks when it's cut.

Story Behind this Recipe

I wanted to make a cake for my husband for White Day (March 14th), but I thought whipped cream was too mundane, yet I didn't have time to make a chocolate ganache. He likes strawberries so I made a strawberry cream. Even though it was the first time I've ever made it, it worked pretty well.