I made this for my company Christmas party this year, and it was finished off completely! I followed some other's advice and cooked down a bag of frozen strawberries with 3/4 cup of sugar and 2 tbs. cornstarch (making sure to mix the cornstarch with some of the strawberry juice first). Then I pureed the mixture in a blender and let it cool. I did cut down some of the ladyfingers because they were too tall when I was assembling the sides. After I put the cake together, I poured the cooled strawberry mixture on top of the entire cake. I chilled the cake for 24 hours, and then used the leftover cream mixture to pipe rosettes around the top border and in the very center of the cake, and used fresh strawberries to border the bottom of the cake (and one on the top for good measure). I will definately make this again, and next time, I'd like to put sliced fresh strawberries in the cream filling too. Thanks so much for such an elegant recipe!
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I made this for my company Christmas party this year, and it was finished off completely! I...