4 cups of strawberries
5 tablespoons of sugar
4 tablespoons of liqueur (Grand Marnier, Curaçao or Cointreau)
1 piece of lemon-flavored pound cake (see recipe)
1 recipe for butter and vanilla cream
1 1/4 cup of cold whipped cream
2 tablespoons of finely chopped nuts (optional)
4 cups of strawberries
5 tablespoons of sugar
4 tablespoons of liqueur (Grand Marnier, Curaçao or Cointreau)
1 piece of lemon-flavored pound cake (see recipe)
1 recipe for butter and vanilla cream
1 1/4 cup of cold whipped cream
2 tablespoons of finely chopped nuts (optional)
Wash the strawberries well and dry with paper towels
Reserve 6 attractive strawberries for decoration
Remove the leaves from the remaining strawberries
Cut them into 1/2 cm cubes
Place in a bowl
Dust with 2 tablespoons of sugar and 1 tablespoon of liqueur, mix well, and let it sit at room temperature
Prepare the pound cake
Prepare the butter cream
Sieve the cut strawberries through a fine-mesh sieve over a bowl
Reserve the liquid and strawberries separately
Cut the pound cake into three rectangular pieces, each measuring approximately 30 x 12 cm
Adjust the edges
Place one rectangle on a serving dish
Dampen evenly with 1 tablespoon of liqueur and 1 tablespoon of strawberry liquid
Spread half of the butter cream over it, leaving a 1/2 cm border all around
Place half of the strawberries over it
Pile on another layer of cake
Dampen again with liqueur and strawberry liquid
Spread the remaining butter cream over it
Add the remaining strawberries
Top with the last layer of cake and dampen with liqueur and strawberry liquid
Cover with aluminum foil (or plastic wrap) and press the top and sides gently with your fingers to join the filling and cake together
Refrigerate for at least 4 hours or overnight
One hour before serving, whip the whipped cream until creamy
Combine the remaining sugar and whipped cream, whipping until stiff peaks form
Spread a thin layer of chantilly over the sides and top of the cake
Place the rest in a pastry bag and decorate the center and edges
Refrigerate the cake
Remove from the refrigerator 15 minutes before serving
Garnish with reserved strawberries and sprinkle with chopped nuts if desired
Desserts for 12 people.
