Ingredients with Measurements:
- 2 cups of fresh strawberries, sliced
- 1 cup of heavy cream
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 box of vanilla wafers
- 1/4 cup of sliced almonds (optional)
Special equipment needed:
- 9-inch springform pan
- Electric mixer
Step-by-step instructions:
1. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Gently fold in the sliced strawberries.
3. Line the bottom of the springform pan with a layer of vanilla wafers.
4. Spread a layer of the strawberry cream mixture over the wafers.
5. Repeat the layers of wafers and cream until all the ingredients are used up, ending with a layer of cream on top.
6. Sprinkle the sliced almonds over the top of the cake (optional).
7. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight.
8. When ready to serve, remove the cake from the springform pan and slice into wedges.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Refrigeration time: 4 hours or overnight
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories: 290
Fat: 18g
Saturated Fat: 10g
Cholesterol: 60mg
Sodium: 110mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 19g
Protein: 3g
Substitutions for ingredients:
- You can use frozen strawberries instead of fresh.
- You can use whipped topping instead of heavy cream.
- You can use graham crackers instead of vanilla wafers.
Variations:
- You can add a layer of sliced bananas or peaches between the layers of wafers and cream.
- You can use different types of fruit, such as raspberries or blueberries.
- You can add a layer of chocolate chips or chopped nuts between the layers of wafers and cream.
Tips and tricks:
- Make sure the heavy cream is very cold before whipping.
- Use a sharp knife to slice the cake.
- You can decorate the top of the cake with additional sliced strawberries or whipped cream.
Storage instructions:
Store the cake covered in the refrigerator for up to 3 days.
Reheating instructions:
This cake is best served cold and does not need to be reheated.
Presentation ideas:
Serve the cake on a cake stand or platter.
Garnishes:
Garnish the cake with additional sliced strawberries or whipped cream.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
This cake is a dessert and does not need a side dish.
Troubleshooting advice:
- If the cream is not whipping, make sure the bowl and beaters are very cold.
- If the cake is too soft, refrigerate it for a longer period of time.
Food safety advice:
Make sure to wash the strawberries before slicing them.
Food history:
Wafer cakes have been around since the 1800s and were a popular dessert in the Victorian era.
Flavor profiles:
This cake is sweet and creamy with a hint of strawberry flavor.
Serving suggestions:
Serve the cake as a dessert after a meal.
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