Cakes for Easter . . .
They are simple, sweet and always a crowd pleaser no matter the occasion.
These strawberry cutie cakes came about in the kitchen yesterday. My mom had all the ingredients on hand, I played prop stylist and my brother acted as the official taste tester. It was a dream team effort that resulted in a new family favorite. We can’t wait to serve these cakes for Easter.
slices of pound cake or individual angel food cakes
1 lb. strawberries + 5-6 cuties
1 c. heavy whipping cream
2 tbs. powdered sugar
granulated sugar for garnish
Start by peeling and cleaning the cuties. You’ll want each segment to be very clean–the white peel is bitter so discard as much as possible.
Wash the strawberries and remove the green tops. Cut them into pieces that are roughly the same size as the cutie segments. This will probably be fourths or halves, depending on the berry size. Set the fruit aside for later assembly.
In a large bowl, whisk the heavy whipping cream. Be sure to start with cream that comes straight from the refrigerator. The colder it is, the easier it’ll turn into whipped cream. As the cream begins to fluff (after about 1 minute of whisking), add the powdered sugar. Continue whisking until the cream forms soft peaks. Cover and store the whipped cream in the refrigerator until you’re ready to serve.
Take a peek at this how-to video if you’re new to homemade whipped cream.
You can assemble each individual cake before serving or allow your guests to build their own. If you opt for the latter, it’s a fun way to get everyone involved.
On individual dessert plates, start with the cake base and add the desired amount of fresh fruit. Next, dollop a generous portion of whipped cream on top and sprinkle each strawberry cutie cake with granulated sugar.
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