Wanted to try something different so made it.

My little brother loves strawberrris and cream, but cakes in my hometown are expensive to say the least. (Especially if they are a request.) so I decided that I would make it. It wasn't as difficult as I hsd thought it would be.

I love the lightness of chiffon cakes and wanted a layer cake with a fresh strawberry flavor for one. This cake exceeded my hopes, it's light, fresh and a great celebration cake. All the components of this cake are very simple. All that is needed is a but of time for a memorable dessert!

Baked the strawberry purée batter using a microwave oven for 15 minutes! The strawberry purée is already sweet so no need to add more sugar! Tablea pure cocoa also have its own natural sweetness kick! Not yet a pro in cake decorating, but we will get there soon 😂. Did you know the purée can actually last for 2 months by freezing it? Amazing! ❤️

Fresh Moist and the best dessert in the world in memory of my grandmother CONNIE PERRY

made this so many times never been disliked and often asked to knock one up.

Strawberry Season is here! I just couldn't resist myself from making this cake ♥_♥Clip: https://youtu.be/pGVltaoBNKgSocial Links:Facebook: http://www.facebook.com/pg/bakesoulbypookylindaInstagram: http://www.instagram.com/pooky_lindaYoutube: http://www.youtube.com/c/PookyLindaChannel♣ ♦ ♣ ♦ ♣ ♦ ♣ ♦ ♣ ♦ ♣ ♦1. Sponge:1.1 Preheat oven 190C1.2 Combine ‘D. Whisk ‘B’ until pale and fluffy, then mix both ingredients. Sieve ‘C’ stir until smooth.1.3 Whisk ‘A’ to a medium peak, divide the sugar into 3 sessions1.4 Gently add ‘A’ into the ‘B, C and D’ bowl. Mix to a smooth consistency without deflating the egg white.1.5 Pour into a 11x11 inch pan. Spread the mix evenly. Bake 15 -20 minutes1.6 Remove from oven, leave few minutes before turning the sponge over. Leave to cool completely. Cut into pan size2. Strawberry sauce: 2.1 Place ‘E’ on medium heat, cook until the strawberries are soft. Mash the strawberries. 2.2 Dissolve ‘F’, add into the ‘E’ lower the heat, stir constantly until it thickens. Transfer to a bowl, refrigerate several hours.3. Cake: 3.1 Cut ‘G’ into half and quarter size pieces, mix with the sauce. 3.2 In a prepared tin, place a piece of sponge then follow by a layer of strawberry sauce and a layer of whipping cream 3.3 Repeat step 3.2 once more then end with a piece of sponge. 3.4 Wrap the tin, refrigerate overnight 3.5 Remove from tin, cut the sides (optional) decorate with a layer of ‘H’ and ‘I’

My own recipe using only available ingredients in my kitchen!

We Iiked my chocolate angel food cake so much that I made a parfait for it. The strawberry cream is fresh, quick and goes really well with the cake for a pretty , light, delicious dessert!

This is a favorite cake of ours, very light and moist.I usally serve it whole with a whipped cream topping and fresh berries or peaches sweetened on the side. I split the cake in half this time and put a layer of whipped cream and thin layer of sliced strawberries in the middle,

BAKE IN A RICE COOKER

This is a very moist dark chocolate cake filled and frosted with a creamy not to sweet fresh strawberry cream. ItsIke a cake version of a chocolate covered strawberry!